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Perfect roast chicken from The Barefoot Contessa Cookbook by Ina Garten

  • whole chicken
  • garlic
  • thyme
  • chicken stock
  • Spanish onions

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on November 07, 2018

    This was quite tasty for the effort put in. The recipe from the book adds only yellow onions to roast along with the chicken, but the photograph there showed carrots. Since we just harvest a bunch of carrots from the garden, I added couple of them to the pan. My thyme is dying and there is not enough usable sprigs on it, so I used rosemary instead. I also liked the way she made gravy, very simple and no lumps.

  • rionafaith on September 09, 2017

    p. 130 -- Delicious roast chicken with gravy. The cavity is stuffed with a whole head of garlic, lemon, and a bunch of thyme, which seems slightly wasteful, but it did make for a great bird. I couldn't find my kitchen twine so I "trussed" the bird by slitting a hole in the excess skin and shoving the end of each drumstick through (a technique I picked up from some other roast chicken recipe somewhere along the line), which worked just fine. Skin was nice and crisp, and the meat was very juicy, even the breast. I didn't bother to strain the onions out of the gravy as I love caramelized onions anyway, and thought they added something extra to the gravy -- which is fantastic, by the way. Next time I will definitely have to serve this with mashed potatoes or crusty bread for all that deliciousness!

  • mamacrumbcake on July 11, 2016

    I thought I already knew everything I needed to know about roasting a chicken, until I tried this recipe. Wow! This was so good and so easy--maybe 10 minutes of effort, compared to my usual 5. This recipe makes the most delicious pan juices of any roast chicken I've ever had. You can taste a hint of the lemon and the thyme which is stuffed into the cavity. And the roasted onions, carrots, and fennel that cooked in the same pan--swoon--who needs chicken? My chicken was smaller than the recipes called for so I only cooked it for an hour at 425. It was beautifully browned, juicy, and tender. If you make this, make sure to serve something that will soak up the pan juices (rice or potatoes). The book version of this recipe differs slightly from the online version: the book version has an accompanying gravy recipe and only calls for roasting onions and carrots. The online version also adds fennel.

  • stockholm28 on August 25, 2013

    This is my "go-to" roast chicken recipe ... easy and tasty.

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