This delicious Barefoot Contessa Engagement Roast Chicken is a simple and flavorful dish perfect for any occasion. With juicy, tender chicken and a rich, tangy lemon and garlic sauce, it’s a quick, satisfying meal. You can easily adjust the ingredients with what you have on hand for a flexible, tasty dinner.
Ingredients Needed
- 1 (1.8 to 2.3 kg) roasting chicken
- Kosher salt and freshly ground black pepper
- 2 lemons
- 1 whole head of garlic, cut in half crosswise
- Good olive oil
- 2 Spanish onions, peeled and thickly sliced
- 120 ml dry white wine
- 120 ml chicken stock (preferably homemade)
- 1 tablespoon (about 8 g) all-purpose flour
How To Make Engagement Roast Chicken
- Preheat the Oven: Preheat your oven to 220°C (200°C fan) or 425°F.
- Prepare the Chicken: Remove and discard the chicken giblets. Pat the outside dry with paper towels. Season the inside generously with salt and pepper. Cut the lemons into quarters and place two quarters inside the chicken, along with the garlic halves. Reserve the remaining lemon quarters for later. Brush the outside of the chicken with olive oil and season generously with salt and pepper. Tie the chicken legs together with kitchen string and tuck the wing tips under the body.
- Roast the Chicken: Place the chicken in a small roasting pan (about 28×35 cm). Toss the remaining lemon quarters and sliced onions with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add this mixture around the chicken in the pan. Roast for about 1 hour and 15 minutes, or until the juices run clear when you cut between the leg and thigh.
- Rest the Chicken: Remove the chicken from the oven and transfer it to a platter. Cover it with aluminium foil and let it rest for 10 minutes.
- Make the Sauce: While the chicken rests, place the roasting pan on the stovetop over medium-high heat. Add the white wine and use a wooden spoon to scrape up the brown bits from the bottom of the pan. Stir in the chicken stock and sprinkle in the flour. Stir constantly for about 1 minute, until the sauce thickens. Add any juices that collected under the chicken.
- Serve: Carve the chicken onto a platter and serve it with the roasted lemons, onions, and warm sauce.
Recipe Tips
- Pat the chicken dry before seasoning to ensure a crispy skin.
- Use a small roasting pan to prevent the onions from burning and help the chicken cook evenly.
- Let the chicken rest for 10 minutes after roasting so the juices stay inside and the meat is tender.
- Adjust the seasoning based on your preferences; feel free to add extra herbs like rosemary or thyme.
- Use homemade stock for a richer sauce, but store-bought works well in a pinch.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover engagement roast chicken in an airtight container in the fridge for up to 3 days.
- Freeze: Place leftover engagement roast chicken in an airtight container or freezer bag. Freeze for up to 3 months.
- Reheating: Reheat leftover engagement roast chicken in the oven at 350°F for about 20 minutes, until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1/3 of the recipe)
- Calories: 477.8 kcal
- Total Fat: 20.3 g
- Saturated Fat: 9.2 g
- Cholesterol: 147.7 mg
- Sodium: 159.3 mg
- Potassium: 1,059.7 mg
- Total Carbohydrate: 7.1 g
- Dietary Fiber: 0.9 g
- Sugars: 1.8 g
- Protein: 53.3 g
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Barefoot Contessa Engagement Roast Chicken
Description
This delicious Barefoot Contessa Engagement Roast Chicken is a simple and flavorful dish perfect for any occasion. With juicy, tender chicken and a rich, tangy lemon and garlic sauce, it’s a quick, satisfying meal. You can easily adjust the ingredients with what you have on hand for a flexible, tasty dinner.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 220°C (200°C fan) or 425°F.
- Prepare the Chicken: Remove and discard the chicken giblets. Pat the outside dry with paper towels. Season the inside generously with salt and pepper. Cut the lemons into quarters and place two quarters inside the chicken, along with the garlic halves. Reserve the remaining lemon quarters for later. Brush the outside of the chicken with olive oil and season generously with salt and pepper. Tie the chicken legs together with kitchen string and tuck the wing tips under the body.
- Roast the Chicken: Place the chicken in a small roasting pan (about 28×35 cm). Toss the remaining lemon quarters and sliced onions with 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add this mixture around the chicken in the pan. Roast for about 1 hour and 15 minutes, or until the juices run clear when you cut between the leg and thigh.
- Rest the Chicken: Remove the chicken from the oven and transfer it to a platter. Cover it with aluminium foil and let it rest for 10 minutes.
- Make the Sauce: While the chicken rests, place the roasting pan on the stovetop over medium-high heat. Add the white wine and use a wooden spoon to scrape up the brown bits from the bottom of the pan. Stir in the chicken stock and sprinkle in the flour. Stir constantly for about 1 minute, until the sauce thickens. Add any juices that collected under the chicken.
- Serve: Carve the chicken onto a platter and serve it with the roasted lemons, onions, and warm sauce.
Notes
- Pat the chicken dry before seasoning to ensure a crispy skin.
- Use a small roasting pan to prevent the onions from burning and help the chicken cook evenly.
- Let the chicken rest for 10 minutes after roasting so the juices stay inside and the meat is tender.
- Adjust the seasoning based on your preferences; feel free to add extra herbs like rosemary or thyme.
- Use homemade stock for a richer sauce, but store-bought works well in a pinch.
Barefoot Contessa Engagement Roast Chicken