Best 6 Barefoot Contessa Roasted Chicken Recipes
Indulge in the culinary delight of Ina Garten's Roasted Chicken, a classic Barefoot Contessa recipe that promises a crispy, flavorful chicken with a tender, juicy interior. This succulent dish is a perfect centerpiece for a comforting family meal or an elegant dinner party. The recipe offers a detailed step-by-step guide, ensuring even novice cooks can achieve perfection. Additionally, the article includes Garten's tips for selecting the best chicken, achieving the perfect browning, and creating a delectable pan sauce using the chicken's natural juices. For a complete dining experience, the article also features recipes for Garten's signature Sautéed Spinach, Steamed Broccoli, and Golden Roasted Potatoes, each designed to complement the Roasted Chicken and create a harmonious and satisfying meal.
Let's cook with our recipes!
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
ENGAGEMENT ROAST CHICKEN
Steps:
- Preheat the oven to 425 degrees F.
- Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
- Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
- Place the pan on top of the stove and turn the heat to medium-high. 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 under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
COOKED CHICKEN FOR RECIPES - BAREFOOT CONTESSA STYLE
I always poached chicken when I needed cooked for a recipe -- and I never liked the way it came out. I was watching Ina's show on the Food Network last weekend and this is how she cooks her chicken for recipes. I tried it and it was the most moist chicken I have ever had. I used it in chicken noodle soup -- YUM!!! The recipe can be increased or decreased depending on how much cooked chicken you need. UPDATE 7/31/07 -- I tried this method on boneless, skinless chicken breasts and it worked great -- I baked for about 35 minutes and it was cooked perfectly!
Provided by Lvs2Cook
Categories Chicken Breast
Time 50m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
- Rub olive oil on breasts, sprinkle with salt and pepper.
- Bake at 350º for 45 minutes.
- Cool, then chop or slice to use in your recipes.
Nutrition Facts : Calories 289.2, Fat 17.9, SaturatedFat 4.5, Cholesterol 92.8, Sodium 91.4, Protein 30.2
GARLIC ROAST CHICKEN (BAREFOOT CONTESSA)
After seeing this on Food Network and trying it that very night, I'll 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 can't help but go back for seconds. I've 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).
Provided by KissKiss
Categories One Dish Meal
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- 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 the 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.
Nutrition Facts : Calories 2568.7, Fat 140.4, SaturatedFat 46.7, Cholesterol 603.2, Sodium 798.9, Carbohydrate 174, Fiber 22.8, Sugar 12.5, Protein 150.9
ENGAGEMENT ROAST CHICKEN (BAREFOOT CONTESSA)
After making this, I want to marry myself, it tastes SO good! LOL This is quite simple, juicy and VERY flavorful, with a crispy skin. I want the onions to carmelize, so I put the 1/2 cup chicken stock and the 1/2 cup white wine into the roasting pan in the beginning. (add more if needed) Sometimes I add fresh thyme or other herbs into the lemon-onion mixture. If you don't have twine, the chicken will still be fine, but tuck the wings under. I have added either small Red or Yukon potatoes to the pan with great results, the potatoes soak up the drippings and are very yummy. This is adapted from Food Network, Ina ROCKS!
Provided by Scoutie
Categories Whole Chicken
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Remove and discard the chicken giblets.
- Pat the outside dry. Liberally salt and pepper the inside of the chicken.
- Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons.
- Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.)
- Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
- Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.
- Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
- Place the pan on top of the stove and turn the heat to medium-high.
- 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 under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Tips:
- Use a whole chicken: This will give you the most flavorful and moist chicken.
- Season the chicken liberally: This will help to develop a delicious crust.
- Roast the chicken at a high temperature: This will help to create a crispy skin.
- Let the chicken rest before carving: This will help to keep the juices in the chicken.
- Serve the chicken with your favorite sides: Roasted vegetables, mashed potatoes, or a simple salad are all great options.
Conclusion:
Barefoot Contessa's Roasted Chicken is a delicious and easy-to-make recipe that is perfect for any occasion. The chicken is roasted to perfection and is full of flavor. The crispy skin and juicy meat make this chicken a surefire hit. Serve it with your favorite sides for a complete meal that everyone will love.
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