This delicious roast chicken recipe, inspired by Ina Garten, is the perfect combination of simplicity and flavor. It’s an easy, comforting meal with juicy chicken, caramelized onions, and a rich, lemony sauce. Using everyday ingredients like lemons, garlic, and olive oil, it’s ideal for a cozy dinner or a Sunday roast. Flexible, foolproof, and unforgettable!
Recipe Ingredients:
- 1 (4- to 5-lb) 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
- ½ c dry white wine
- ½ c chicken stock, preferably homemade
- 1 tbsp all-purpose flour
How To Make Jeffrey’s Roast Chicken?
- Preheat the oven: Preheat your oven to 425°F / 220°C / Gas Mark 7.
- Prepare the chicken: Remove and discard the giblets from the chicken. Pat the outside dry with a paper towel. Liberally season the inside of the chicken cavity with kosher salt and freshly ground black pepper. Stuff the cavity with 2 lemon quarters and the garlic halves.
- Season the chicken: Brush the chicken all over with olive oil, and sprinkle generously with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body.
- Prepare the roasting pan: Place the chicken in a small roasting pan (11 × 14 in / 28 × 35 cm). Toss the remaining lemon quarters and onion slices in a large bowl with 2 tbsp olive oil, 1 tsp salt, and ½ tsp pepper. Arrange this mixture around the chicken in the pan.
- Roast the chicken: Roast the chicken for 1 hour 15 minutes, or until the juices run clear when you cut between the leg and the thigh.
- Rest the chicken: Remove the chicken to a serving platter, leaving the lemons and onions in the pan. Cover the chicken with foil and let it rest for 10 minutes.
- Make the sauce: Place the roasting pan on the stovetop over medium-high heat. Add ½ cup wine, and scrape up the browned bits with a wooden spoon. Stir in ½ cup chicken stock and sprinkle with 1 tbsp flour, stirring constantly for about a minute, until the sauce thickens. Add any juices that have collected under the resting chicken. Taste and adjust seasoning.
- Serve: Carve the chicken and place it on the platter. Spoon the roasted onions, sauce, and lemons over the top. If the lemons are tender enough, serve them alongside. Sprinkle with a final pinch of salt and enjoy!
Recipe Tips
- Use a Small Roasting Pan: A pan that’s too large will cause the onions to burn, so stick to an 11 × 14-inch (28 × 35 cm) pan for the best results.
- Dry the Chicken Well: Pat the chicken completely dry before seasoning. This helps the skin crisp up beautifully during roasting.
- Don’t Skip Tying the Legs: Tying the legs together ensures even cooking and helps the chicken stay moist and juicy.
- Check the Juices for Doneness: To know if your chicken is cooked, pierce the leg where it meets the thigh—juices should run clear, not pink.
- Deglaze the Pan Properly: When making the sauce, scrape up every bit of the browned goodness from the pan; it’s the secret to a deeply flavorful sauce!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover roast chicken cool completely to room temperature. Once cooled, store it in an airtight container or wrap it tightly in foil or plastic wrap. Keep it in the fridge for up to 3 days.
- Freeze: Allow the roast chicken to cool fully before placing it in a freezer-safe container or wrapping it in heavy-duty foil. Freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
- Reheat: Place the chicken on a microwave-safe plate, cover it with a damp paper towel, and heat in short bursts of 1-2 minutes, checking frequently to avoid overcooking.
Nutrition Facts
- Calories: 500 kcal
- Total Fat: 30 g
- Saturated Fat: 8 g
- Cholesterol: 120 mg
- Sodium: 600 mg
- Potassium: 700 mg
- Total Carbohydrate: 10 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 40 g
Check out More Recipes:
Ina Garten Jeffrey’s Roast Chicken
Description
This delicious roast chicken recipe, inspired by Ina Garten, is the perfect combination of simplicity and flavor. It’s an easy, comforting meal with juicy chicken, caramelized onions, and a rich, lemony sauce. Using everyday ingredients like lemons, garlic, and olive oil, it’s ideal for a cozy dinner or a Sunday roast. Flexible, foolproof, and unforgettable!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 425°F / 220°C / Gas Mark 7.
- Prepare the chicken: Remove and discard the giblets from the chicken. Pat the outside dry with a paper towel. Liberally season the inside of the chicken cavity with kosher salt and freshly ground black pepper. Stuff the cavity with 2 lemon quarters and the garlic halves.
- Season the chicken: Brush the chicken all over with olive oil, and sprinkle generously with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body.
- Prepare the roasting pan: Place the chicken in a small roasting pan (11 × 14 in / 28 × 35 cm). Toss the remaining lemon quarters and onion slices in a large bowl with 2 tbsp olive oil, 1 tsp salt, and ½ tsp pepper. Arrange this mixture around the chicken in the pan.
- Roast the chicken: Roast the chicken for 1 hour 15 minutes, or until the juices run clear when you cut between the leg and the thigh.
- Rest the chicken: Remove the chicken to a serving platter, leaving the lemons and onions in the pan. Cover the chicken with foil and let it rest for 10 minutes.
- Make the sauce: Place the roasting pan on the stovetop over medium-high heat. Add ½ cup wine, and scrape up the browned bits with a wooden spoon. Stir in ½ cup chicken stock and sprinkle with 1 tbsp flour, stirring constantly for about a minute, until the sauce thickens. Add any juices that have collected under the resting chicken. Taste and adjust seasoning.
- Serve: Carve the chicken and place it on the platter. Spoon the roasted onions, sauce, and lemons over the top. If the lemons are tender enough, serve them alongside. Sprinkle with a final pinch of salt and enjoy!
Notes
- Use a Small Roasting Pan: A pan that’s too large will cause the onions to burn, so stick to an 11 × 14-inch (28 × 35 cm) pan for the best results.
- Dry the Chicken Well: Pat the chicken completely dry before seasoning. This helps the skin crisp up beautifully during roasting.
- Don’t Skip Tying the Legs: Tying the legs together ensures even cooking and helps the chicken stay moist and juicy.
- Check the Juices for Doneness: To know if your chicken is cooked, pierce the leg where it meets the thigh—juices should run clear, not pink.
- Deglaze the Pan Properly: When making the sauce, scrape up every bit of the browned goodness from the pan; it’s the secret to a deeply flavorful sauce!
Ina Garten Jeffrey’s Roast Chicken