Wednesday, November 16, 2011

Roast Chicken Redux

In my book, Ina Garten is the Queen of roast chicken. No one can disabuse me of this fact. I've tried several of her recipes and every one of them has been a winner. This particular roast chicken is made even more drool-worthy because of the incredible sauce that accompanies it. From her newest cookbook, How Easy Is That?, Jeffrey's chicken is a definite keeper. I did add carrots, shallots, and some turnips, roasting them alongside the chicken, which I know made the sauce even yummier.

1 4-to-5 lb roasting chicken
Kosher salt and freshly ground pepper
2 lemons
1 whole head garlic, cut in half crosswise
olive oil
2 Spanish onions, peeled and thickly sliced
2 shallots, peeled and diced
6 carrots, peeled and quartered
3 turnips, peeled and quartered
1/2 cup dry white wine
1/2 cup chicken stock
1 tbs all purpose flour

Preheat the oven to 425 degrees.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters and place 2 quarters in the cavity along with the garlic. Brush the chicken with olive oil and sprinkle liberally with salt and pepper. Place the chicken in a roasting pan.

Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken. Spread the carrots, shallots, and turnips around the chicken as well.

Roast the chicken for about 1 hour, 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, leaving the lemons and vegetables in the pan. Cover the chicken with foil and allow to rest for 10 minutes while you prepare the sauce.

Place the pan on top of the stove over medium-high heat. 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 on the platter under the chicken and taste for seasoning. Remove the lemons, carrots, and turnips. Serve the chicken with the sauce on the side.
Of Ina's many preparations for roast chicken, this one is, by far, the best. I'm sure there are many reasons why Ina and Jeffrey have been married happily for many years, but I'm just as certain that this chicken must be counted among them.


  1. I havent tried Ina recipes, guess its time after looking at these beauties and gorgeous dish! , hope all is well missed not seeing you post so much! take care CLaudia

  2. Oh yeah. Ina is definitely the Queen of Roast Chicken. I tried this recipe awhile back (can't remember if I posted it or not). I do remember that we really loved it! Looks like you had a pre-Thanksgiving feast on your plate:)

  3. I love watching Ina's show but have never tried her recipes. I hear so many rave reviews of her recipes. I need to try this soon. This looks so delicious.

  4. I will definitely give this a try, roast chicken is the best.

  5. I can't stand watching her show but her food is rock solid good and I have made several of her recipes.

  6. I sneak How East is That out of my mother's house all the time. Should just get my own. This is indeed the perfect Sunday Roast Chicken.

  7. i'm totally drooling, this looks awesome!

  8. I have no idea why, but I cannot roast a chicken properly. I think it is because I am afraid of not cooking it long enough which results in an overcooked, dry mess. You have inspired me to give it another go.

  9. Ina does know her chicken and it is Jeffrey's favorite food so you can't go wrong with her chicken recipes. This looks wonderful. ;-)


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