Ina Garten’s Perfect Garlic Roast Chicken | Barefoot Contessa | Food Network

Ina’s Perfect Garlic Roast Chicken is a simple and easy recipe that is packed with flavor!
#InaGarten #BarefootContessa #FoodNetwork #RoastChicken
Subscribe to Max to stream more #BarefootContessa! #StreamOnMax
Get the recipe ▶ https://foodtv.com/49AWpjK
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Garlic Roast Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 30 min
Cook: 1 hr 45 min
Yield: 3 to 4 servings

Ingredients

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

Directions

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.

Copyright 2008 by Ina Garten. All rights reserved.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Ina Garten’s Perfect Garlic Roast Chicken | Barefoot Contessa | Food Network

Everybody needs to know how to make a roast chicken even my friend Susan strowman so I’m going to show her how to do a really easy roast chicken and it get lots of flavor that’s beautiful how’s that for a chicken first thing I do actually is I

Salt it in advance when it comes home from the store I put salt it put it in the fridge and all that salt gets into the meat so it gives it lots of flavor okay I’m going to Salt and Pepper the inside you taking good notes I am salt

And pepper the inside now what kind of salt do you use I actually use kosher salt which I think is a little softer than table salt okay so you know those big boxes you can find in the grocery store Salt and Pepper the inside it’s all about getting flavor into it okay so

Going to take a head of garlic a whole head of garlic don’t peel it don’t do anything just cut the whole thing right in half and it goes right in the inside and I think lemon really does a lot for it so cut it in quarters and just shove that little lemon in

There so you tie up its little legs just like that so that keeps it close to the body okay and then what I do is just tuck the wings under itself instead of tying it up like the chicken in bondage it’s just so much easier just do that oh so one of

The key things is you want to make sure the Pan’s not too big cuz if it’s too big the vegetables in the pan are going to burn so the first thing I’m going to put in the pan is onions okay carrots into the pan four carrots and the last thing is potatoes

And I love these the Yukon Gold potatoes and now my chicken so it’s a 5 to six PB chicken it serves three people probably three people and now in order for the chicken to Brown really important you want to dry it okay paper towel just going to go

Wash my hands hand and I’ll show you the next part don’t have any fun until I get back I will wait okay little butter I’m just going to brush the outside of the skin and what does butter really do flavor it flavors it but also the milk salads in

The butter actually burn a little bit so that actually Browns the chicken it looks Fant and drizzle a little bit on the potatoes and the onions and the carrots just mix it up a little bit lots of salt and pepper on the chicken and on the vegetables and that’s it so into the

Oven 425 de okay for between an hour and 15 and an hour and 30 minutes just take the chicken out yes cover it with aluminum foil and take the vegetables in the pan and put right back in the oven for 15 minutes let them keep cooking

Great and that way the juices in the chicken get back into the meat and it’s unbelievable how different it is then what happens then we have to carve it oh how’s that e chicken not bad needs Applause