Ina's Perfect Garlic Roast Chicken is a simple and easy recipe that is packed with flavor!#InaGarten #BarefootContessa #FoodNetwork #RoastChickenSubscribe to Max to stream more #BarefootContessa! #StreamOnMaxGet the recipe https://foodtv.com/49AWpjKSubscribe to Food Network http://foodtv.com/YouTubeIna Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Garlic Roast ChickenRECIPE COURTESY OF INA GARTENLevel: IntermediateTotal: 2 hr 15 minPrep: 30 minCook: 1 hr 45 minYield: 3 to 4 servingsIngredients1 (5 to 6-pound) roasting chickenKosher salt and freshly ground black pepper2 heads garlic, cut in 1/2 crosswise1 lemon, halved1/2 large Spanish onion, thickly sliced4 carrots cut diagonally into 2-inch chunks2 large Yukon gold potatoes, cut into 6 pieces4 tablespoons butter, meltedDirectionsAs soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.When you are ready to cook the chicken, first preheat the oven to 425 degrees F.Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.Copyright 2008 by Ina Garten. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Perfect Garlic Roast Chicken | Barefoot Contessa | Food Networkhttps://youtu.be/ZZ63K86OHiw
