Ina Garten's Perfect Roast Chicken

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I now understand why the Barefoot Contessa has spawned millions of fans, has a long running hit television show on food network, and authored dozens of cookbooks. She is simply amazing - she breaks things down in a way that even an amateur home cook can understand. 

After hearing so much about this perfect roast chicken, I thought I would try out Ina Garten's timeless recipe. I was surprised how easy and simple it was, yet the final product was so flavorful and delicious. This is definitely a recipe I will be making for years and years. 

I actually didn't make the gravy as I ran out of chicken stock but the juices from the lemon/onions are sufficient in glazing the chicken. Simply pour the pan sauces over the chicken for enhanced flavor. 


https://www.youtube.com/watch?v=Ys7dyV97FXw

https://www.youtube.com/watch?v=p4c272QikE0

https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592

https://barefootcontessa.com/recipes/perfect-roast-chicken

  • Ingredients: 
  • Roast Chicken
  • 1 4-5 -pound roasting chicken - wash and pat dry for a crispy chicken
  • Kosher salt (about 1 tablespoon)
  • Freshly ground black pepper
  • 1 large bunch fresh thyme (optional)
  • 1 lemon, quartered 
  • 1 head garlic, cut in half crosswise
  • 1 Spanish onion, thickly sliced
  • butter or olive oil (preferred is butter) 

Gravy: 
  • 1 cup chicken stock, preferably homemade
  • 2 tablespoons all-purpose flour

*optional: can add root vegetables to the pan 
1. Preheat the oven to 425 degrees.
3. Liberally salt and pepper the inside of the chicken (about 1 teaspoon of diamond kosher salt, 1/2 teaspoon of pepper). Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. 
3. Brush the outside of the chicken with the melted butter (another option is olive oil - putting some type of oil will help the outside brown) and sprinkle again the outside with salt and pepper. Tie the legs together with kitchen string. If you don't have string, you can fashion a tie from aluminum foil to truss the chicken.  
4. In a separate bowl, place the remainder of the lemon slices (if any) and sliced onions. Toss in olive oil, add a little salt and pepper. Can add root vegetables such as potatoes or carrots as desired. Scatter the mixture around the chicken. 
*you can lay the chicken on top of the vegetables to absorb more flavor
5. Roast the chicken for about 1.5 hours (took me 1 hr and 20 mins to be exact but each oven is different), or until the juices run clear when you cut between a leg and thigh. You can also use a thermometer - will be done when it reaches 165 degrees. Remove to a platter and cover with aluminum foil while you prepare the gravy.
*for a 4.5 lb chicken, you can try doing 1 hr 10 mins

FOR THE GRAVY
*I've never actually done this step since the juices in the pan are enough flavoring 
6. Remove all the fat from the bottom of the pan, reserving 2 tablespoons in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 tablespoons of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.
7. Slice the chicken onto a platter and serve immediately with the warm gravy.


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