Anna Maries Roast Chicken Recipes

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PERFECT ROAST CHICKEN



Perfect Roast Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 3 to 4 servings

Number Of Ingredients 10

1 5- to 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 tablespoons butter, melted
1 Spanish onion, thickly sliced
1 cup chicken stock
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 425 degrees F.
  • 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 large 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 tablespoons 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 tablespoons 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.

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  • Remove the chicken giblets from each of the chickens. Rinse the chickens inside and out and remove any excess fat and pinfeathers. Pat the outsides dry with paper towels. Place the chickens in a large roasting pan. Liberally salt and pepper the cavities of the chickens. Stuff the cavity of each chicken with half of the thyme, half of the lemons, and half of the garlic. Brush the outside of the chickens with the butter and sprinkle them liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of each chicken. Scatter the onion slices around the chickens, drizzle them with olive oil, toss the onions with your hands, and distribute them around the chickens. (You want the chickens and onions to fit snugly into the pan or the onions will burn.
  • Roast the chickens for 1¼ to 1½ hours, or until an instant-read thermometer reads 155 to 160 degrees and the juices run clear when you cut between a leg and thigh. Cover with aluminum foil and allow to rest for 15 minutes. Slice the chickens onto a platter and serve immediately with the onions and pan juices.

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