How to Make Ina’s Engagement Roast Chicken | Barefoot Contessa: Cook Like a Pro | Food Network

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Engagement Roast Chicken
Recipe courtesy of Ina Garten
Total: 1 hr 40 min
Prep: 5 min
Cook: 1 hr 35 min
Yield: 3 servings
Level: Intermediate

Ingredients

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

Directions

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.

2009, Ina Garten, All Rights Reserved

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How to Make Ina’s Engagement Roast Chicken | Barefoot Contessa: Cook Like a Pro | Food Network

So i’m going to start with the chicken about four to five pounds a whole chicken and the first thing i’m going to do is pat it dry and that helps it brown when it’s in the oven and then salt it inside and out lots of salt you want to have fantastic flavor

And pepper i want lots of flavor in it so i’m going to take lemon i’m just going to cut it in big quarters just like that and put half a lemon inside the chicken and then when it roasts all the lemon juices and the chicken and then i’m

Going to put garlic in too so that’s going to roast in don’t have to peel the garlic you don’t have to do anything just cut it right in half and all that fabulous garlic is going to be in the chicken right inside okay into a roasting pan

And then we’re going to cook it with lots of wonderful flavors onions more lemon first i’m going to tie this little guy together there are lots of ways to trust a chicken but i hate when it looks like it’s in bondage all you have to do is tie the

Legs together no dressing’s really just about making sure the chicken roasts evenly if the legs are like out like that they’re not going to roast at the same time the rest of the body of the chicken just take the wings just tuck them under just like that

Perfect little olive oil so it browns beautifully just drizzle it on clean hands are the best tools and salt pepper on top i want this to be the best chicken ever okay that’s the chicken next i’m going to do lemons and onions and i’m going to mix them together and

Roast them with the chicken and not only will i serve them with the chicken but it’s going to become the sauce too some fat someone just do this in the bowl you can do it in the pan but i just like to toss it together in the bowl so i’ve got the

Half a lemon that i’ve left over i’m gonna do another lemon it’s actually amazing never think of eating cooked lemon including the rind but when it’s roasted with the chicken sort of caramelizes a little bit and it’s so delicious a little bit bitter but i like that it’s really good

And of course the juice makes the sauce which is fabulous so i’m going to cut up big thick slices of two spanish onions i actually like spanish onions they’re a little sweeter than regular onions there’s lots of vegetables it makes lots of sauce and vegetables to serve along with it big rough slices

Two tablespoons of good olive oil just drizzle it on top about a teaspoon of salt this is why i like to do it in a bowl so you get it really well mixed half a teaspoon of pepper clean hands again okay and then we’ll take all of this and

Just put it right around the chicken and it’s all going to roast together all the chicken juices and the lemon juices and the onions they’re all going to cook together it’s going to be so delicious this is my version of the glamour magazine girls engagement chicken okay into the oven 425 degrees and

Depending on how big the chicken is it’ll be about an hour and 15 an hour and 30 minutes and this is going to be the most delicious engagement chicken You