Description
Ina Garten’s roast chicken recipe delights with its simple, elegant approach to classic poultry preparation. Herbes de Provence and fresh lemon infuse rich, aromatic flavors that elevate this comforting dish for home cooks seeking restaurant-quality results.
Ingredients
Scale
- 1 (4- to 5-pounds/1.8- to 2.3-kilograms) roasting chicken
- 2 Spanish onions, peeled and thickly sliced
- 1 whole head of garlic, cut in half crosswise
- 2 lemons
- 0.5 cups/120 milliliters dry white wine
- 0.5 cups/120 milliliters chicken stock, preferably homemade
- 1 tbsp all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Good olive oil
Instructions
- Preparation and Seasoning: Preheat oven to 425°F with center rack placement. Thoroughly cleanse chicken, removing internal organs and patting exterior dry. Generously season cavity with salt and pepper, then stuff with lemon quarters and garlic halves to enhance aromatic profile.
- Exterior Treatment: Drizzle olive oil across entire chicken surface, ensuring complete coverage for achieving crispy, golden skin. Distribute additional salt and pepper evenly for balanced flavor intensity.
- Trussing and Pan Arrangement: Secure chicken legs with kitchen twine and tuck wing tips underneath to guarantee uniform cooking. Surround chicken with seasoned lemon quarters and onion slices in roasting pan, coating with olive oil, salt, and pepper to create complementary roasted accompaniments.
- Roasting Process: Cook chicken for approximately 75 minutes until internal temperature reaches 165°F and juices run clear when pierced between leg and thigh. This ensures thorough cooking and optimal meat tenderness.
- Resting and Sauce Creation: Transfer chicken to serving platter, loosely tent with foil, and rest for 10 minutes to redistribute internal juices. Simultaneously, deglaze roasting pan on stovetop with white wine, scraping browned bits to develop intense flavor base.
- Sauce Refinement: Incorporate chicken stock and flour, stirring continuously to create a rich, thickened sauce. Integrate accumulated resting juices, adjusting seasoning to enhance overall taste profile.
- Final Presentation: Carve chicken and plate with roasted onions, drizzle pan sauce, and garnish with tender lemon quarters for a visually appealing and delectable meal.
Notes
- Dry Chicken Thoroughly: Ensure chicken skin is completely dry to achieve crispy, golden-brown exterior during roasting.
- Trussing Technique: Properly tie chicken legs and tuck wing tips to promote even cooking and prevent burning of extremities.
- Temperature Precision: Use instant-read meat thermometer to confirm internal temperature reaches 165°F for safe, perfectly cooked chicken.
- Resting Period: Allow chicken to rest 10 minutes after roasting to redistribute juices, ensuring moist and tender meat throughout.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg