Our Favorite Ina Garten Roast Chicken Recipes | Barefoot Contessa | Food Network

These roast chicken dishes are packed with flavor! From Ina’s zesty lemon and garlic recipe to fan-favorite skillet-roasted chicken and potatoes, learn how to prepare a tender, juicy, flavorful roast chicken for your next family dinner.
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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0:00 – Intro
0:04 – Lemon and Garlic Roast Chicken
2:53 – Engagement Roast Chicken
6:20 – Skillet-Roasted Chicken & Potatoes
11:25 – Skillet-Roasted Lemon Chicken
16:04 – Perfect Roast Chicken

Get the recipes:
Lemon and Garlic Roast Chicken – https://foodtv.com/2N4Qhsp
Engagement Roast Chicken – https://foodtv.com/2RHxhir
Skillet-Roasted Chicken & Potatoes – https://foodtv.com/3yMHOQE
Skillet-Roasted Lemon Chicken -https://foodtv.com/3oLKI2G
Perfect Roast Chicken -https://foodtv.com/3sVJCbx

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Our Favorite Ina Garten Roast Chicken Recipes | Barefoot Contessa | Food Network

I’m starting with a big roasting chicken first thing I want to do is salt and pepper the inside of the cavity I’ve already washed and patted it dry lots of salt inside to give it lots of flavor and lots of pepper want this to have great flavor

Then I’m going to take a whole head of garlic I’m not even going to peel it just cut it right in half and all that garlic flavor just gets right into the chicken it’s going to be delicious I and the next thing I’m going to do is lemons cuz I love the way

Lemon tastes in chicken so I’m just going to quarter this and put that right into the chicken just that way and then some fresh thyme big sprig of fresh thyme right in the middle all this is really just to give the chicken more flavor as it roasts if you have other herbs around

Like oregano or Rosemary or something like that you can also use that but I particularly like thyme okay now I’m going to show you how to truss a chicken it’s really simple just want to do two things I’m going to tie the legs together a little bit of

Kitchen string just tie these guys to together this is really about making sure that the chicken Cooks evenly if the legs are flapping around in the pan they’re going to cook faster than the rest of the chicken and the wings are the same thing you don’t want them

Flapping around in the pan so what you want to do is just turn them backwards and tuck them right underneath the body of the chicken and it keeps them close just like that I’m just going to brush the whole top with butter just to make sure that

It has lots of flavor and that it Browns really nicely in the pan then I’m going to sprinkle it with lots of salt and pepper and now comes the surprising part I’m going to put strips of bacon over the top which is going to actually give it lots of flavor

And then later I’m going to crumble the crisp bacon into the salad so it’s going to be a combination of dishes this is the usual Friday night chicken but dressed up for company now I’m going to add more flavor to the sauce too by putting in garlic in

The pan another whole head of garlic just cut right in half I’m going to roast it in the pan and then the juices from the chicken are going to make a sauce with the garlic and I think I’ll put in two lemons so these are the flavors in the chicken but it’s also

Going to add to the sauce cut off the ends and then just cut it in half and do big wedges and you’ll see the lemon is going to Brown and it’s going to have great flavor right in the sauce just right in the pan sort of instead of

Vegetables okay so I think it’s all ready so I’m going to start with a chicken about 45 lounds 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 it to have fantastic flavor and pepper I want lots of flavor in it so I’m going to take lemon 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 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 I’m 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 now tring is 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 and pepper on top 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 a chicken

And not only will I serve them with the chicken but it’s going to become the sauce too it’s going to be sad so I’m 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 of lemon that I’ve left over I’m going to do another lemon it’s actually amazing never think of eating cooked lemon including the Rind but when it’s roasted with a chicken sort of caramelizes a little bit and it’s so delicious it’s a little bit bitter but I

Like that and 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 this is lots of vegetables makes lots of sauce and vegetables to serve

Along with it it’s big rough slices 2 tspoons 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 we take all of this and just put it right around the chicken 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° and depending on how big the chicken is it’ll be about an hour and 15 an hour and 30 minutes Skillet roasted chicken and potatoes is the perfect comforting week night dinner so what I did was I marinated chicken thighs and butter milk

And what that does is really tenderize it for like 8 to 12 hours not more than that otherwise it gets too tender I’m just going to take these chicken thighs and put it in a skillet a little oil in the bottom and just let the marinade drain

Off these are bone in skin on chicken thighs okay this is the last one right in there you want space between them so they roast really evenly so I’m going to start with two tablespoons of mustard and just a splash of white wine I’m using chubble but whatever you have in the

Fridge just mix them together this really has great layers of flavor cuz I’m the mustard and wine and then I’m going to add Thyme and you can just see when it all bakes together it’s just fabulous so this dish has chicken and potatoes together I’m going to cook

The chicken first and then put the potatoes in so you have a whole dinner and this is just one Skillet no side dishes when I started trying to make things in one dish instead of having lots of dishes as usual I thought this was just fantastic because it might have

Take a few minutes to make dinner but cleanup was like such an easy thing to do okay then I’m going to sprinkle it with fresh thyme leaves next is a little sprinkle of paprika just gives a little smoky flavor to it and then salt and pepper pepper nice thing about this dish is

Everybody loves it chicken and potatoes what’s not to like okay into the oven 350° for 30 minutes so the first part of the chicken is done oh this looks delicious just as it is but I’m going to make it even better smells fabulous see how the chicken and the paprika and the

Thyme I’ll make it have so much flavor so I’m just going to take the chicken out I’ll show you what I’m doing this is the key to one pot cooking it has several stages so I’ve got two large Yukon Gold potatoes and they’re actually unpeeled which is even

Better I’m just going to put them right into the chicken juices and the flavors the mustard and wine everything that’s in the bottom of this pan just slice them about a quarter half inch thick and then I’m going to flavor them can of potatoes with that garlic so I’ve

Got a tablespoon of garlic just goes on top of that salt and pepper this is just a great week night meal it’s so easy to do you do the first stage have yourself a glass of wine do the second stage and dinner’s ready I’m just going to toss the

Potatoes in the juices so they really get into the flavor the potatoes all those chicken juices and mustard and wine sounds good doesn’t it okay now I’m just going to put the chicken right back on and then it goes back in the oven and finishes cooking so you’ve got everything together in one

Dish you I don’t even need a side dish just want to get all the juices okay I’m going to get this back into the oven I’m going to tell you what happens next I’ll put the skillet into a 350° oven for 30 minutes when the time’s up I’ll take it

Out raise the oven temperature to 425 transfer the chicken to a plate and cover it Loosely with foil while it rests I’ll put the potatoes back into the oven for 15 minutes to get them Brown and crispy then it’s back to the oven to remove the potatoes

Yum and I’ll put the chicken back on top of the potatoes ready for serving and that’s it I mean the chicken is moist and tender and then the potatoes have that garlic and all the chicken juices it’s fantastic I’m just going to add a little bit of parsley

Just cuz I can’t stand not having as much flavor as possible and a little bit of chive had some in the garden so when somebody ask you that age old question what’s for dinner here’s the answer Skillet roasted chicken and potatoes it’s just delicious it’s Friday night and most

Friday nights involve Jeffrey coming home and a roast chicken dinner but I think tonight I’m going to shake it up a little bit I’m going to do a skillet roasted lemon chicken which is kind of like roasted chicken but better so first thing I’m going to do is make a a

Marinade kind of a rub for the chicken it’s going to give it a lot of flavor I need two tpoon of fresh thyme leaves 1 teaspoon of whole fennel seeds tablespoon of salt seems like a lot but it’s a whole chicken teaspoon of pepper peer I’m just going to grind it all up

Together this is a mini food processor it’s really useful comes in all different sizes okay that’s perfect so I’m just going to take a third of a cup of olive oil and I’m going to mix the herbs right into it just going to put all the spices right

In and the salt pepper all the flavors just whisk it right in okay that’s the herbed oil next I need a lemon so one whole lemon I usually cut off the ends just for pance sake cut it in half and then just do thick slices one of the things that’s unique about this

Chicken is that I cooked the whole lemon in with the chicken and the lemon is edible even the peel because it Cooks in the chicken juices and it’s so so delicious I’ll show you how it works okay that’s the lemon ready for the skillet it’s really heavy but it

Really does a great job so the first thing I’m want to do is put the lemon in just kind of in one layer the whole lemon I know it sounds wild but it really works and next I have one yellow onion just going to put it right on top

This is like the easiest chicken dish on the planet and then I have two cloves of garlic that I thinly sliced just put them right on top okay next the chicken so what I have is a butterfly whole chicken I asked the butcher to take the

Back out and what he didn’t was flatten it like this so I’m going to start with the skin side down and I’ve got my urban oil mixture I’m just going to brush half of the urban oil mixture on the bottom of the chicken on the underside of it

Just brush it right on it’s really easy it’s got so much flavor and the fennel and Thyme salt and pepper it all gets into the chicken and then I’m going to turn it over grab it by its little legs turn it over like that and then

What I do is I take a paper towel and dry the top because I want the skin to Brown and that’ll help it brown and the oil and the herbs will do the same thing so I’m just going to pour the rest of this on top brush it make sure it’s

Completely covered how good does this look already I mean it’s such a good chicken because cooks really high temperature it’s really fast and then the lemon and the onions and the garlic and the juices from the chicken make the most delicious sauce so so good together it’s like a meal all in

One okay into the oven 450° for 30 minutes W that’s a really hot oven then I’m going to put a little wine in cook it for another 15 minutes and it’s going to be perfect okay I think the chickens cook for half an hour and now I just need to put some

Wine in about a half a cup and make sure I put it around the chicken not over it cuz I really want want the skin to Brown and it’ll stop it from browning perfect okay back into the oven for 15 minutes and then I’m going to squeeze a lemon on

It give it lots of flavor and then let the whole thing rest for 15 minutes it’s going to be fantastic it smells amazing wow so good okay the last thing I want to do is put some lemon on it when the chicken’s hot it just really absorbs the lemon

Flavor and then I’m just going to let it rest for about 15 minutes just going to cover it with Alin of foil Loosely just keep it Warm very hot be careful just going to cut it up I just do it in quarters but you can do it any way you like it’s easy to cut because the backbone came out the butcher took it out okay right back in the sauce and then I actually serve it right in the

Pan okay that’s done roast chicken I can do this in my sleep so I’m going to just check the chicken for any leftover pin feathers and I’m going to Pat it dry on the outside and I do that so that when brush it with butter and salt and pepper it’ll stick to it

All the giblets have been taken out and sa for another time so I’m just going to stand it up like this and just salt and pepper the inside chicken can sometimes be a little Bland and so as much as I can do to give it lots of flavor I’m

Going to do so salt and pepper inside and then I’ll show you my secret and all you need to do is just take this whole lemon cut it in quarters and just stuff it in the middle I’m going to take this entire head of garlic cut it right in half so you can

See all the little cloves when it’s inside the chicken it’s going to be just like the a hint of garlic and it gets into the juices in the vegetables in the pan it’s so delicious and then I some fresh thyme and just stuff it right inside this

Great chicken now all I have to do is brush of butter on the top salt and pepper and it’s ready to go you want to melt the butter but not let it burn butter is actually better for this than Olive Oil the butter has some milk

Solids in it that burn a little bit so it makes the chicken nice and brown okay that’s good so I’m going to brush the entire outside of this chicken it’s gorgeous old chicken and then season it with salt and pepper I know it seems like a lot of salt but

It’s really important for the chicken to have lots of flavor and that’ll do it and pepper okay this looks gorgeous now the next thing I’m going to do is truss it which is sort of to tie it up so that it Cooks evenly whole point of trussing is

If its little legs are out like this the legs can very easily get burnt and the meat can get overcooked so what I want to do is pull it into its body so it cooks really well and I’ll just all I have to do is tie the legs together and

It’ll do that you’ll see there are all these very complicated ways to trust a chicken but this is about as easy as it gets so I’m going just take a length of kitchen twine and just tie these little legs together and I leave long ends so it’s

Easy to take the twine off nobody wants to eat twine for dinner so just like that and then it’s little wings just go under here just tuck them under the whole bird doesn’t have to be wrapped in twine I’ve seen some birds that look like they’re in bondage roast chicken’s just the best

Kind of comfort food and the good news is can be a really simple meal or it can be a really elegant one all the juices from the chicken are going to get into the vegetables and they’ll all cook together and it’s going to be so delicious so into the oven

425° for about an hour and a half that this chicken smells so good looks perfectly done it’s been in for about an hour and a half and there are lots of ways to tell the chicken is done and all those delicious juices coming out into the vegetables so the

First test I’m just going to take this little string off so nobody ends up eating it first test is to shake hands with its leg if it wobbles like that it’s perfect the second one is to cut between the leg and the thigh and just make sure the juices are running clear

And if they are it’s definitely done and it’s done so I’m just going to cover it with aluminum foil it’s really important when you’re roasting Meats chicken beef anything to let it rest for about 20 minutes after it comes out of the oven I’m just going to keep it covered

So it stays nice and warm and all the juices run back into the meat and it makes it so delicious the trick to carving a chicken is I’m going to pull the leg off first that’s I find that easiest so I usually take the legs off first put them on my platter and

Depending on how big the legs are I’ll just carve them a little bit but not too much into sort of chunks and then the wing comes off H it’s just so juicy inside it’s just wonderful friend of mine said that Julia Child how’s that for a teacher

Showed her how to do this and it’s really brilliant I’ve done it ever since take the entire enre breast off in one piece and then slice it directly across like this so every serving has a little bit of skin and a little bit of meat and it’s frankly I think so much

Easier whole thing goes on the plate when you cook a chicken at high temperature the skin is one of the best parts because it’s nice and crisp and now the vegetable I’m going to keep this for later for chicken stock