No one can make a roast chicken like Ina can!
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Lemon and Garlic Roast Chicken
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 55 min
Prep: 20 min
Cook: 1 hr 35 min
Yield: 3 to 4 servings
Ingredients
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock
Directions
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 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. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. 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. 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.
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Ina Garten Makes Lemon and Garlic Roast Chicken | Barefoot Contessa | Food Network
21 Comments
I have made it a couple of times and it is delicious 😊..thank you
Ina Garten LOVES her LEMONS!!🍋🍋🍋
An ending would be appreciated, instead of just leaving us hanging. I want to see the end product.
As a freak cleaner i sure the bacon splashes fats all over the oven this is a truly mess
She is the very best chef ever.
Man that ending feels rushed. Did she say, "425 degrees for One Hour and then another 15 minutes?" Or was that a total of 1 hour and 15 minutes? What was the 15 minutes to do? Is it to cook on the other side for 15 minutes? Is it supposed to be at another temperature for the last 15 minutes? It's Christmas and it's just me so if I mess up, Oh well but I wanna get it right. LOL! Merry Christmas!!
Boo!!!! Where is the finished product?! THUMBS DOWN 👎
Thank you Ina , this is my favorite Sunday dinner.
What … wait…. where is the ending !??
I brushed the butter on and it burned and spattered my oven making a mess and stinking up the house. Next time I will tent the chicken if I add butter. The bacon is not needed.
You can also try cutting a lemon in quarters but use only the rind of 3 of 4 pieces so there isn't so much liquid which washes flavor away from the meat. All that lemon juice also subdues the other spices.
Why does no one ever season under the skin?
Did this receipe easy and so delicious love your receipes Ina!!
Dear Food Network, what is the point of editing the clip so that we don't see the final finished product lol
This recipe never fails! My Mexican family loves when I make this! Made this recipe over 7 times over the past 2 years
Where is the result? I think the chicken burnt or something… why would anyone show a recipe then not the end result in a video? I don’t like it bs
Lindsay Lohan changed a lot😁
loving this BUT: we're halal, so is there a perfect sub for the bacon blanket or should we just forego? I mean: obvi, we could drape turkey bacon. But do you think it's that necessary? Or might there be a different option?
Real yummy flavors.
I've made this many times. Too easy and so very delicious.
That a sauce for what? For vegetables?