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Jeffrey's roast chicken from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips by Ina Garten

  • whole chicken
  • garlic
  • lemons
  • store-cupboard ingredients
  • Spanish onions

Where’s the full recipe - why can I only see the ingredients?

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

  • julesamomof2 on August 19, 2017

    One winter years ago I spent almost every Sunday trying out different roast chicken recipes. We tried all kinds of recipes, but this one was the hands down winner. Now when I make a roast chicken, I don't think twice and I don't use the recipe. I've made this dish probably more often than any other dish I can think of.

  • chawkins on February 07, 2016

    Moist and delicious and simple to prepare. My only problem was that I separated the onion slices into rings and some of them were seriously charred. Foe the sauce, I just whisked the flour in as I sprinkled it on thru a sieve, no lumps.

  • Delys77 on June 03, 2012

    Pg 122 This is one of the simplest yet most flavourful roast chicken I have ever made. As per usual Ina's instructions are spot on and the recipe yields just what one would expect, a moist bird with a delicious sauce. The amount of onions seemed a bit much when I was putting it together but I was very glad that I followed her suggestion as the sauce is made lusciously savoury by the large amount of onions. My only suggested change woudl be to take a few tablespoons of the pan liquid and blend it with the flour before adding the flour to the pan, as when I did it the sauce did lump a little bit, so I had to whisk it out.

  • Laura on February 26, 2011

    Pg. 122. This is delicious! It's very moist and flavorful. The onion/lemon mixture adds a nice flavor accent. The cook time of 1.25 hours was exactly right for my 4.5 lb chicken. I did not make the gravy -- it's probably even better with that.

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