If there is only one Roast Chicken recipe I have to choose, it’ll be this Perfect Roast Chicken. This home-run recipe from my Food Network idol, Ina Garten (aka Barefoot Contessa) is pretty much fool-proof and comes out of the oven perfect every time.
Follow the recipe to a tee and you can’t go wrong. A few things you might want to take note are: • Pat the chicken including the cavity really dry with kitchen towels. Moisture is the number one enemy for this Perfect Roast Chicken. The moisture actually dries out the chicken during the cooking process. Strange but true. • Salt the chicken generously all over and inside the cavity as well so the flavor will penetrate into the meat. General rule: use about 1 tbsp salt for a 1.8 kg sized chicken. • Let your chicken comes to room temperature before roasting if you want your chicken to be tender. • Let your chicken rest for 15 mins after it is cooked so the juices will have a chance to settle back into the flesh. • Proper tools will make your job easier! For today’s recipe, I will be using the Polywood range of cutlery and BBQ items from Tramontina
High precision blades non-serrated edges glide through meat, rather than tearing through fibers.
Handles made from polywood that are material sourced from certified origins – unique to Tramontina!
Dishwasher-safe, durable and long-lasting.
Highly resistant to impact and high temperatures.
5 years warranty!
Ingredients: 1 whole chicken (approx 1.8 kg) 1 large lemon – cut into half 1 head of garlic – cut into half 1 bunch thyme (approx. 10 stalks) 3 tbsp butter – softened at room temperature 1 tbsp salt and black pepper Roasted Vegetables: 1 large carrot – cut into 2-inch chunks 1 large zucchini – cut into 2-inch chunks 1 large yellow onion – cut into quarters 1 large red onion – cut into quarters 1 bunch French green beans – trim off both ends Salt and pepper 1 tbsp Olive oil 1 tsp steak seasoning (optional)