When it comes to classic comfort food, few dishes are as beloved as roast chicken, and no one does it better than Ina Garten. Known for her warm, approachable style and elegant yet simple recipes, Ina has made this dish her hallmark, especially since it’s a favorite of her husband, Jeffrey. Ina’s Perfect Roast Chicken isn’t just a staple in her home—it’s become a go-to for home cooks everywhere, thanks to its straightforward technique and flawless results. In fact, she makes it for Jeffrey nearly every week!
The secret lies in the balance of simple ingredients and thoughtful preparation, proving that even the most basic dishes can be truly extraordinary. Get ready to discover why this recipe is so iconic!
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
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.
Bon Appetit!
The Roast Chicken for Jeffrey recipe is featured in Ina Garten's cookbook Cooking for Jeffrey. This cookbook is dedicated to her husband, Jeffrey, and includes many of her favorite recipes that he loves. The roast chicken recipe is one of the standout dishes, reflecting her signature style of straightforward, flavorful cooking.
It's Ina's most personal cookbook yet, and is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy.
If you would like a copy, it's available on Amazon. Here's your link https://amzn.to/47U6esL
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