Best 2 Garlic Roast Chicken Barefoot Contessa Recipes
Tantalize your taste buds with the irresistible Garlic Roast Chicken, a culinary masterpiece inspired by the renowned Barefoot Contessa, Ina Garten. This delectable dish presents a symphony of flavors that will leave you craving for more. The chicken, roasted to succulent perfection, is infused with a delectable blend of garlic, herbs, and spices, creating an aromatic experience that fills the air. Accompanying the chicken is a medley of roasted vegetables, caramelized to perfection, adding a vibrant array of colors and textures to the dish. If you're looking for a side dish that complements the chicken perfectly, look no further than the Creamy Mashed Potatoes, a velvety and indulgent creation that will leave you feeling satisfied. And to top it all off, the Roasted Garlic Aioli adds a burst of garlicky goodness, taking this dish to the next level of culinary excellence. Get ready to embark on a culinary journey like no other with this exquisite Garlic Roast Chicken and its accompanying recipes.
Check out the recipes below so you can choose the best recipe for yourself!
THE BAREFOOT CONTESSA'S LEMON AND GARLIC ROAST CHICKEN
Make and share this The Barefoot Contessa's Lemon and Garlic Roast Chicken recipe from Food.com.
Provided by Lvs2Cook
Categories Whole Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic.
- Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
- Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Be sure to cook thoroughly. Remove to a platter and cover with aluminum foil while you prepare the gravy.
- Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
- Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
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
Tips:
- Use a whole chicken: This will give you more flavorful and juicy meat than using chicken breasts or thighs alone.
- Pat the chicken dry before roasting: This will help the skin crisp up.
- Season the chicken generously with salt and pepper: This will help enhance the flavor of the meat.
- Roast the chicken at a high temperature: This will help the skin crisp up and the meat cook through quickly.
- Baste the chicken with butter or olive oil during roasting: This will help keep the chicken moist.
- Let the chicken rest before carving: This will help the juices redistribute throughout the meat, resulting in more tender and flavorful chicken.
Conclusion:
Barefoot Contessa's Garlic Roast Chicken is a simple yet flavorful dish that is perfect for any occasion. The chicken is roasted with garlic, herbs, and lemon, resulting in a juicy and tender bird with a crispy skin. This dish is sure to please everyone at your table, and the tips provided in this article will help you achieve the best results.
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