Ina Garten Roast Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PERFECT ROAST CHICKEN

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11



Perfect Roast Chicken image

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

ENGAGEMENT ROAST CHICKEN

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 3 servings

Number Of Ingredients 9



Engagement Roast Chicken image

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
  • Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
  • Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head garlic, cut in 1/2 crosswise
Good olive oil
2 Spanish onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour

GARLIC ROAST CHICKEN

Provided by Ina Garten

Categories     main-dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 8



Garlic Roast Chicken image

Steps:

  • As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
  • When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
  • Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
  • When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

PERFECT ROAST CHICKEN

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11



Perfect Roast Chicken image

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

PERFECT ROAST CHICKEN

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 10



Perfect Roast Chicken image

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • 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.
  • Slice the chicken onto a platter and serve immediately with the warm gravy.

1 5- to 6-pound roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 Spanish onion, thickly sliced
1 cup chicken stock
2 tablespoons all-purpose flour

ENGAGEMENT ROAST CHICKEN (BAREFOOT CONTESSA)

After making this, I want to marry myself, it tastes SO good! LOL This is quite simple, juicy and VERY flavorful, with a crispy skin. I want the onions to carmelize, so I put the 1/2 cup chicken stock and the 1/2 cup white wine into the roasting pan in the beginning. (add more if needed) Sometimes I add fresh thyme or other herbs into the lemon-onion mixture. If you don't have twine, the chicken will still be fine, but tuck the wings under. I have added either small Red or Yukon potatoes to the pan with great results, the potatoes soak up the drippings and are very yummy. This is adapted from Food Network, Ina ROCKS!

Provided by Scoutie

Categories     Whole Chicken

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 9



Engagement Roast Chicken (Barefoot Contessa) image

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove and discard the chicken giblets.
  • Pat the outside dry. Liberally salt and pepper the inside of the chicken.
  • Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons.
  • Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.
  • Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  • Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.)
  • Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
  • Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.
  • Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
  • Place the pan on top of the stove and turn the heat to medium-high.
  • Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens.
  • Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

1 (4 -5 lb) roasting chickens
kosher salt & freshly ground black pepper
2 lemons
1 whole head garlic, separated into cloves, peeled
olive oil
2 Spanish onions, peeled and quartered
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour

THE BAREFOOT CONTESSA'S LEMON AND GARLIC ROAST CHICKEN

Make and share this The Barefoot Contessa's Lemon and Garlic Roast Chicken recipe from Food.com.

Provided by Lvs2Cook

Categories     Whole Chicken

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10



The Barefoot Contessa's Lemon and Garlic Roast Chicken image

Steps:

  • Preheat oven to 425 degrees.
  • Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic.
  • Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  • Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Be sure to cook thoroughly. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  • Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

1 (5 -6 lb) roasting chickens
kosher salt, as needed
fresh ground black pepper, as needed
1 bunch fresh thyme
4 lemons
3 heads garlic, halved crosswise
2 tablespoons butter, melted
1/2 lb sliced bacon
1 cup white wine
1/2 cup chicken stock

More about "ina garten roast chicken recipes"

BAREFOOT CONTESSA | PERFECT ROAST CHICKEN | RECIPES
2 tablespoons all-purpose flour. Preheat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat …
From barefootcontessa.com
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken.
  • Roast the chicken for 1-1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • 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.
See details
barefoot-contessa-perfect-roast-chicken image


I TRIED INA GARTEN'S FAMOUS ROAST CHICKEN RECIPE | KITCHN
2019-11-17 How to Make Ina Garten’s Roast Chicken. While the oven preheats to 425°F, you have just enough time to prep the chicken for roasting. You …
From thekitchn.com
Estimated Reading Time 4 mins
See details
i-tried-ina-gartens-famous-roast-chicken-recipe-kitchn image


I MADE INA GARTEN'S PERFECT ROAST CHICKEN - JCP EATS
2020-12-02 Instructions. Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
From jcpeats.com
See details


INA GARTEN MAKES LEMON AND GARLIC ROAST CHICKEN - YOUTUBE
No one can make a roast chicken like Ina can! Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/2N4QhspIna Garten throws open the door...
From youtube.com
See details


INA GARTEN ROAST CHICKEN RECIPE: ONE IS NAMED ENGAGEMENT ...
2021-05-31 Brush melted butter on the outside of the chicken and place the bird on the vegetables. Mix the vegetables with olive oil and sprinkle liberally with salt and pepper. Roast for 1.5 hours, remove, and cover with foil for 20 minutes. Serve …
From wideopeneats.com
See details


INA GARTEN'S BEST CHICKEN RECIPES
2020-05-16 The Barefoot Contessa's Chicken Thighs with Creamy Mustard Sauce. This effortless dish is made in one skillet on the stovetop, and is ready in under an hour. Ina cooks chicken thighs to a golden, juicy finish and then creates the velvety sauce with creme fraiche, white wine and two types of high-quality mustard. Get The Recipe.
From foodnetwork.ca
See details


BAREFOOT CONTESSA | ROAST CHICKEN WITH SPRING VEGETABLES!
Keep in touch! Sign up and I’ll send you great recipes and entertaining ideas! Sign up for my emails
From barefootcontessa.com
See details


INA GARTEN'S ROAST CHICKEN RECIPE - MASHED.COM
2021-09-17 Rinse and prep the chicken, removing the giblets, any excess fat and pinfeathers. Pat the outsides dry with paper towels. Place the chicken in a large roasting pan. Sprinkle salt and pepper inside the chicken cavity. Stuff the cavity of the chicken with the rosemary, orange quarters, and the garlic.
From mashed.com
See details


OUR FAVORITE INA GARTEN CHICKEN RECIPE OF ALL TIME ...
Many of the required ingredients are pantry staples, and the only tools you'll need are kitchen twine and a roasting pan. The chicken requires a good bit of time in the oven (1 hour to 1 hour, 30 minutes), but you can set a timer and prepare the rest of the meal in the meantime. But the result—tender, juicy meat with a crisp skin—is totally ...
From southernliving.com
See details


WE TRIED INA GARTEN'S PERFECT ROAST CHICKEN | TASTE OF HOME
2019-03-21 Ina Garten’s Perfect Roast Chicken. 1 (5- to 6-pound) roasting chicken. Kosher salt. Freshly ground black pepper. 1 large bunch fresh thyme, plus 20 sprigs. 1 lemon, halved. 1 head garlic, cut in half crosswise. 2 tablespoons butter, melted. 1 large yellow onion, thickly sliced.
From tasteofhome.com
See details


BEST THE BAREFOOT CONTESSA'S GARLIC ROAST CHICKEN RECIPES ...
2017-12-11 Step 1. As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days. Step 2. When you are ready to cook the chicken, first preheat the oven to 425ºF. Step 3. Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity ...
From foodnetwork.ca
See details


INA GARTEN MAKES PERFECT ROAST CHICKEN | FOOD NETWORK ...
The Barefoot Contessa shares her recipe for perfect roast chicken with vegetables. Get the recipe: http://www.foodnetwork.com/recipes/ina-garten/perfect-ro...
From youtube.com
See details


INA GARTEN'S PERFECT ROAST CHICKEN RECIPE | PEOPLE.COM
2017-09-01 1. Preheat the oven to 425°. 2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large ...
From people.com
See details


BAREFOOT CONTESSA | ROAST CHICKEN WITH SPRING VEGETABLES ...
In a large bowl, combine the carrots, potatoes, onion, garlic, ⅓ cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Transfer the vegetables to the pan with the chicken and place the remaining sprigs of thyme and rosemary on the vegetables. Roast for 20 minutes, then reduce the heat to 350 degrees and roast for 40 to 50 minutes, tossing ...
From barefootcontessa.com
See details


INA GARTEN'S PERFECT ROAST CHICKEN - RECIPE DIARIES
Instructions. Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
From recipe-diaries.com
See details


WHAT TO MAKE FOR DINNER: INA GARTEN'S ROAST CHICKEN ...
2015-03-02 ② Main Course: Roast Chicken with Bread and Arugula. For Ina Garten's classic chicken in a hurry, skip the overnight refrigeration and launch right in. The best part? The toasted bread becomes ...
From tastingtable.com
See details


INA GARTEN SKILLET CHICKEN AND POTATOES - THERESCIPES.INFO
Ina Garten's Skillet-Roasted Chicken & Potatoes trend diyjoy.com. Place the skillet in a preheated oven at 350°F and let the chicken roast for 30 minutes. Once it's done, transfer the chicken to a plate, then place the potatoes at the bottom of the same skillet.Add garlic, 1 teaspoon of salt, and ½ teaspoon of pepper, then coat the potatoes with the pan juices and …
From therecipes.info
See details


INA GARTEN MAKES PERFECT ROAST CHICKEN - VIVA RECIPES
2022-03-11 Directions. Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic.
From vivarecipes.com
See details


INA GARTEN'S PERFECT ROAST CHICKEN | COMMUNITY RECIPES ...
Slice the chicken onto a platter and serve it with the vegetables. Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of ...
From nigella.com
See details


INA GARTEN'S SKILLET-ROASTED CHICKEN AND POTATOES IS THE ...
2022-01-04 Skillet-Roasted Chicken and Potatoes "is the perfect comforting weeknight dinner," Garten says as she kicks off the how-to demonstration which aptly airs as part of the "Weeknight Dinners" episode of Barefoot Contessa: Modern Comfort Food. (The series, BTW, is inspired by her latest cookbook with the same title. Buy it: $19, Target.) "This dish has chicken and …
From eatingwell.com
See details


10 BEST INA GARTEN BAKED CHICKEN BREAST RECIPES | YUMMLY
2022-04-18 Lemon Garlic Baked Chicken Breast Clean and Delicious. lemon zest, garlic, crushed garlic, dill, kosher salt, lemon juice and 7 more.
From yummly.com
See details


INA GARTEN'S PERFECT ROAST CHICKEN RECIPE - TODAY.COM
2017-11-28 1 5- to 6-pound roasting chicken. Kosher salt. Freshly ground black pepper. 1 large bunch fresh thyme, plus 20 sprigs. 1 lemon, halved. 1 head garlic, cut in half crosswise. 2 tablespoons (1/4 ...
From today.com
See details


BAREFOOT CONTESSA | ROAST CHICKEN WITH BREAD & ARUGULA ...
Preheat the oven to 500 degrees. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg ...
From barefootcontessa.com
See details


BAREFOOT CONTESSA | PERFECT ROAST CHICKENS (UPDATED) | RECIPES
Perfect Roast Chickens (updated) Preheat the oven to 425 degrees. Remove the chicken giblets from each of the chickens. Rinse the chickens inside and out and remove any excess fat and pinfeathers. Pat the outsides dry with paper towels. Place the chickens in a large roasting pan. Liberally salt and pepper the cavities of the chickens.
From barefootcontessa.com
See details


INA GARTEN'S PERFECT ROAST CHICKEN WITH A ... - STONEGABLE
Tie the legs and tuck the wings underneath the chicken. Put the chicken in a roasting pan. Salt and pepper the outside of the chicken. Place the veggies around the chickens and add 1/2 ~1 cup of chicken stock to the pan. Roast for 1 1/2 hours until juices run clear. Remove chicken to a platter along with the veggies and let rest for 15 minutes.
From stonegableblog.com
See details


INA GARTEN'S BEST CHICKEN RECIPES - KITCHN
2018-11-29 4. Chicken Pot Pie. It doesn’t get more classic than chicken pot pie. In her version, Ina outdoes herself with a homemade pastry crust and a creamy chicken filling. 5. Coq Au Vin. To make this traditional French stew, braise the chicken in “good” red wine, chicken stock, and Cognac or brandy.
From thekitchn.com
See details


INA GARTEN'S ROASTED CHICKEN BREAST - AMBITION'S KITCHEN
Ina Garten's Roasted Chicken Breast. Preheat oven to 350. Place desired number of chicken breasts (MUST be bone-in, skin-on) on rimmed baking sheet. Rub all over with olive oil and sprinkle liberally with salt (I used kosher) and pepper. Roast for 35-40 minutes or until cooked through. Set baking sheet aside on rack to cool. Once chicken is ...
From sites.google.com
See details


INA GARTEN'S ROAST CHICKEN IS DELICIOUS! • SUGAR-SUNSHINE ...
2021-05-27 Preheat your oven to 425 degrees. Rinse the chicken inside and out. Salt and pepper the inside of the chicken. Stuff the cavity with some thyme, the lemon halved, and the head of garlic, cut in half crosswise. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots and potatoes ...
From sugarsunshineandflowers.com
See details


INA GARTEN'S ROAST CHICKEN WITH RADISHES RECIPE FROM ...
2018-10-26 Preheat the oven to 425°. Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken …
From people.com
See details


HOW TO MAKE INA GARTEN'S ROAST CHICKEN WITH BREAD AND ...
2014-10-28 Wrap the chicken in plastic wrap and refrigerate overnight. Preheat the oven to 500°. Remove the chicken an hour before roasting to take the chill off. Place the bread slices on the bottom of a ...
From tastingtable.com
See details


ROAST CHICKEN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
See details


INA GARTEN JUST PUT A SPRING TWIST ON HER FAMOUS ROAST ...
2022-04-21 Go-To Dinners by Ina Garten $24.99 Buy nowSign Up. Like all of Garten’s best recipes, her roast chicken with spring vegetables turns a handful of relatively simple ingredients into something ...
From sheknows.com
See details


INA GARTEN'S SKILLET-ROASTED LEMON CHICKEN RECIPE
2016-12-15 kosher salt and freshly ground black pepper. 1/3 cup good olive oil. 1 lemon, halved and sliced 1/4-inch thick (see note) 1 yellow onion, halved and sliced 1⁄4 …
From today.com
See details


INA GARTEN'S ROAST CHICKEN - THE COZY COOK
2019-11-01 Unwrap the chicken and remove the giblets and/or the neck (if included). Pat the chicken dry with paper towels. If possible, let the chicken sit at room temperature for 30 minutes to allow for more even cooking. Preheat the oven to 425 degrees. Seasoning the entire chicken generously with salt and pepper.
From thecozycook.com
See details


INA GARTEN FAVORITE CHICKEN RECIPES - FOOD NEWS
Put the chicken in a roasting pan. Salt and pepper the outside of the chicken. Place the veggies around the chickens and add 1/2 ~1 cup of chicken stock to the pan. Roast for 1 1/2 hours until juices run clear. Remove chicken to a platter along with the veggies and let rest for 15 minutes. Remove the meat from the bones, discard the skin, and ...
From foodnewsnews.com
See details


BAREFOOT CONTESSA | CRISPY MUSTARD-ROASTED CHICKEN | RECIPES
1 (3½- to 4-pound) chicken, cut in eighths. Preheat the oven to 350 degrees. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes.
From barefootcontessa.com
See details


BEST CHICKEN CACCIATORE RECIPE INA GARTEN - HALF-SCRATCHED
Add olive oil to a deep pot and heat over a high flame. Season the chicken with salt and black pepper then brown it in the hot oil in batches if necessary. As soon as all the chicken is browned, remove it to a plate and discard most of the fat. Add 1 tablespoon olive oil …
From halfscratched.com
See details


INA GARTEN'S BEST CHICKEN RECIPES - PUREWOW
2017-02-17 7 Ina Garten Chicken Recipes to Make for Dinner Tonight. Oh, how we wish we could spend our mornings shopping at the Hamptons farmers’ market and our evenings breezily chopping shallots in a chambray button-down. Until then, here’s some dinner inspiration from our cooking idol. Presenting Ina Garten’s best chicken recipes.
From purewow.com
See details


SKILLET-ROASTED LEMON CHICKEN RECIPE BY INA GARTEN ...
2021-12-15 Directions. Preheat the oven to 450 F. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and …
From tastingtable.com
See details


Related Videos

Ina Garten Makes Perfect Roast Chicken | Food Network
1.6M views-05:43
How to Make Ina's Engagement Roast Chicken | Barefoot Contessa: Cook Like a Pro | Food Network
327K views-03:53
Ina Garten Makes Lemon and Garlic Roast Chicken | Barefoot Contessa | Food Network
153K views-03:02
How to Make Ina's Skillet-Roasted Lemon Chicken | Barefoot Contessa: Cook Like a Pro | Food Network
698K views-05:02
Our Favorite Ina Garten Chicken Recipes | Barefoot Contessa | Food Network
1.4M views-15:16
Ina Garten's Skillet-Roasted Chicken & Potatoes | Barefoot Contessa | Food Network
294K views-05:20

Top Asked Questions

What is Ina Garten’s roast chicken?
Ina Garten’s Roast Chicken is a perfect recipe for whole, oven roasted chicken and vegetables with plenty of gravy to go around! Your family will love this dinner! Be sure that you make my easy homemade chicken stock with your roast chicken leftovers!
What is Ina Garten's Lemony Skillet roasted chicken recipe?
This lemony skillet roasted chicken recipe from Ina Garten, also known as Barefoot Contessa, is the perfect one-pan meal. Get the recipe at Tasting Table. Preheat the oven to 450 F. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground.
How to cook a whole chicken in a roasting pan?
Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
What is Ingrid Garten’s roast chicken with vegetables?
Like all of Garten’s best recipes, her roast chicken with spring vegetables turns a handful of relatively simple ingredients into something extraordinary. Her chicken is stuffed with lemon, thyme, and rosemary, and brushed with butter, which creates the foundation for nuanced, flavorful pan drippings to spoon over the finished dish.

Related Search