Wednesday, August 13, 2008

Ina's perfect roast chicken

Have I mentioned how much I love Barefoot Contessa ??? This is our favorite roasted chicken recipe, it does turn out perfect every time!

Perfect Roast Chicken

1 5-6 pound roasting chicken

kosher salt

freshly ground black pepper

1 large bunch fresh thyme

1 lemon, halved

1 head garlic, cut in half crosswise

2 Tbsp. butter, melted

1 spanish onion, thickly sliced

1 cup chicken stock

2 Tbsp. all-purpose flour

Preheat the oven to 425 degrees.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of the 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. Scatter the onion slices around the chicken.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all the fat from the bottom of the pan, reserving 2 Tbsp. in a small cup. Add the chicken stock to the pan and cook on high heat for about 5 minutes, until reduced, scraping the bottom of the pan. Combine the 2 Tbsp. of chicken fat with the flour and add to the pan. Boil for a few minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.

Slice the chicken onto a platter and serve immediately with the warm gravy.


  1. I just made this about a week ago and my family all agreed that it really was the best roast chicken I ever made!

  2. Hi Jen, just saw your comment here.
    I know, you would think...roast chicken, how hard is that. But this recipe really is delicious!