Roasted Chicken Recipes You Need to Try Now – If there was ever a food that I can’t imagine myself growing tired of, it would have to be chicken.
We’ve featured poultry so many times on our site that we could almost call it Chicken Talk and get away with it. I would be just fine with that and to prove it, here is yet another rendition from one of the contemporary culinary masters, Ina Garten.
Like all of the other classic roast chicken recipes that we have featured in the past, this version of Ina Garten’s Perfect Roast Chicken Recipe on Platter Talk is an easy-to-make dish that features simple, fresh ingredients. Time and time again, we’ve tasted how it just doesn’t get any better, using that concept. To illustrate our point, take a look at some of the similar dishes we’ve prepared from the past.
Ina Garten’s Perfect Roast Chicken made by Platter Talk.
Kitchen Safety Tip:
Chicken should always have an internal temperature of 165° F.
We Love Our Chicken, on Platter Talk! Find More Chicken Recipes Here.
Cooking should always leave a little wiggle room for creativity and versatility.
Using that concept as a central tenet, we took the Barefoot Contessa’s Perfect Roast Chicken and switched out the carrots for baby yams. We roasted them with the fennel, yellow onion, and thyme and of course the beautiful hen.
Each of these Roasted Chicken Recipes You Need to Try Now can be made for just a couple of dollars per serving and they all leave you with a bonus: A flavorful carcass from which you can make chicken stock to use the next day or sometime in the future (it freezes well.)
Ina Garten’s Perfect Roast Chicken
Ina Garten’s Perfect Roast Chicken by Platter Talk
- 1 5 to 6 pound roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme plus 20 sprigs
- 1 lemon halved
- 1 head garlic cut in half crosswise
- 2 tablespoons ¼ stick butter, melted
- 1 large yellow onion thickly sliced
- 6 baby yams washed and sliced lengthwise
- 1 bulb of fennel tops removed, and cut into wedges
- Olive oil
- Preheat the oven to 425° F.
- Use paper towels to pat chicken as dry as possible, both inside the cavity and the exterior skin.
- 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.
- Truss the bird.
- Place the onions, yams, 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 ½ 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.
After 20 minutes of roasting, drizzle/brush a little melted over the chicken.
Monitor for oven hot spots, rotate roasting pan a few times if necessary.