Garlic Roast Chicken (Barefoot Contessa)
After seeing this on Food Network and trying it that very night, Ill never make a roasted chicken any other way. The vegetables alone are worth it, but the chicken is so unbelievably tender and juicy that you cant help but go back for seconds. Ive made only very subtle changes to suit my taste, and I would recommend nearly doubling the veggies if feeding four grown people. Reheated leftovers are phenomenal (use medium power on microwave).
After seeing this on Food Network and trying it that very night, Ill never make a roasted chicken any other way. The vegetables alone are worth it, but the chicken is so unbelievably tender and juicy that you cant help but go back for seconds. Ive made only very subtle changes to suit my taste, and I would recommend nearly doubling the veggies if feeding four grown people. Reheated leftovers are phenomenal (use medium power on microwave).
- Carbohydrate 19.0512708333394 g
- Cholesterol 50.8385416884683 mg
- Fat 19.4979354248915 g
- Fiber 2.88849988639355 g
- Protein 3.19432291675286 g
- Saturated Fat 12.1900983385422 g
- Serving Size 1 1 -4 serving(s) (148g)
- Sodium 171.92019103063 mg
- Sugar 16.1627709469459 g
- Trans Fat 1.4950370839091 g
- Calories 244 calories
Step-by-step
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- When you are ready to cook the chicken, preheat the oven to 425 degrees F. Pat the outside of the chicken dry with paper towels.
- Liberally salt and pepper the inside of the chicken and stuff the cavity with all the garlic and lemon.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Place it in a roasting pan just large enough to hold it and the vegetables.
- Scatter the onion slices, carrots and potatoes around the chicken.
- Brush the outside of the chicken with the butter, pour all remaining butter over vegetables and sprinkle everything with salt and pepper.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Baste chicken and vegetables with juices a couple times during cooking. (Our 5 1/2 lb chicken needed 1 hr 20 mins.)
- Remove the chicken, place on cutting board, and cover with aluminum foil.
- Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
- When the vegetables are cooked, carve the chicken and place the slices on a platter surrounded by the vegetables.
- Drizzle some pan juices over the chicken and vegetables.
My Go-To Roasted Chicken Recipe: A Weeknight Winner
As a busy working mom, time is a precious commodity. Dinner needs to be quick, easy, and most importantly, delicious. That’s why I’ve perfected this Garlic Roast Chicken recipe – it’s a weeknight staple that never fails to impress. I discovered it years ago on a Food Network marathon and instantly knew it would become a family favorite. The beauty of this recipe lies in its simplicity and the incredible results it produces. Forget complicated techniques and endless ingredient lists; this recipe gets straight to the heart of what makes roast chicken so satisfying.
The first time I made it, I was blown away. The chicken was unbelievably juicy and tender, a far cry from the dry, disappointing roasts I’d made in the past. And the vegetables! Roasted to perfection, they soak up all the delicious chicken drippings, becoming incredibly flavorful side dishes in their own right. It's a complete meal in one pan, minimizing clean-up – a huge plus on a busy weeknight. I've tweaked it slightly over the years, adding a touch more garlic (because who doesn't love garlic?), and always ensuring I have enough vegetables to go around. Trust me, you'll want seconds (and maybe thirds!).
What makes this recipe so special? It's not just about the ingredients, it's about the process. Preparing the chicken ahead of time by salting it and refrigerating it ensures maximum flavor and juiciness. This simple step takes only minutes but makes a huge difference in the final product. The generous use of butter adds richness and helps keep the chicken moist, while the garlic and lemon inside the cavity infuse the meat with irresistible aromatic notes. It’s a symphony of flavors that come together beautifully.
I often double the vegetable quantities, especially when I'm feeding a crowd. The extra vegetables are a welcome addition, ensuring everyone gets plenty of delicious roasted goodness. And don't even get me started on the leftovers! Reheated, this roast chicken remains incredibly flavorful, making it perfect for lunch the next day or a quick weeknight meal. Honestly, I wouldn't be surprised if it tasted even better the second time around.
This recipe is my go-to for any occasion – from a casual family dinner to a more formal gathering. It’s always a hit, regardless of the occasion. And the best part? The cleanup is minimal! One pan wonder, people! So, if you're looking for a simple, yet incredibly flavorful roast chicken recipe that’s guaranteed to be a family favorite, look no further. Trust me, you won't be disappointed.
Beyond the weeknight: This recipe is surprisingly versatile. I've used it for holiday gatherings, impressing guests with its ease and deliciousness. It's become my "go-to" for Thanksgiving, allowing me more time to focus on other aspects of the meal preparation. Simply adjust the cooking time according to the size of your bird, and let the irresistible aromas fill your kitchen. The impressive presentation and amazing taste are sure to impress your family and friends.
The combination of the perfectly roasted chicken, the tender vegetables, and the irresistible pan juices creates a culinary experience that's both satisfying and memorable. It's more than just a recipe; it's a culinary hug in a pan, warming your family's hearts and bellies. It's a recipe that speaks volumes about the simple pleasures in life and the joys of gathering around a table filled with delicious food. It's the kind of recipe that you’ll pass down through generations, sharing the love and comfort it brings.
So, give this Garlic Roast Chicken recipe a try. I'm confident it will become a cherished staple in your kitchen, just as it has in mine. Happy cooking!
Tips for Success:
- Use a high-quality chicken: The better the chicken, the better the taste. Opt for a free-range or organic chicken if possible.
- Don't overcrowd the pan: Give the chicken and vegetables enough space to roast evenly.
- Baste regularly: Basting the chicken and vegetables with the pan juices helps keep them moist and flavorful.
- Use a meat thermometer: This is the best way to ensure your chicken is cooked through. The internal temperature should reach 165°F (74°C).
- Let the chicken rest: Allowing the chicken to rest for 10-15 minutes before carving allows the juices to redistribute, resulting in a more tender and flavorful bird.
