Ingredients
-
1
-
-
2
-
1
-
-
2
-
1/2
-
1/2
-
1
-
-
-
-
-
-
Directions
Engagement Roast Chicken Barefoot Contessa, After making this, I want to marry myself, it tastes SO good! LOL This is quite simple, juicy and VERY flavorful, with a crispy skin. I want the onions to carmelize, so I put the 1/2 cup chicken stock and the 1/2 cup white wine into the roasting pan in the beginning. add more if needed Sometimes I add fresh thyme or other herbs into the lemon-onion mixture. If you don’t have twine, the chicken will still be fine, but tuck the wings under. I have added either small Red or Yukon potatoes to the pan with great results, the potatoes soak up the drippings and are very yummy. This is adapted from Food Network, Ina ROCKS!, Are you sure the calories shown are per serving ? Seems rather high., Made this exactly as written. Came out wonderfully. Loved the sauce.
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Steps
|
1
Done
|
Preheat the Oven to 425 Degrees F. |
|
2
Done
|
Remove and Discard the Chicken Giblets. |
|
3
Done
|
Pat the Outside Dry. Liberally Salt and Pepper the Inside of the Chicken. |
|
4
Done
|
Cut the Lemons in Quarters, Place 2 Quarters in the Chicken Along With the Garlic and Reserve the Rest of the Lemons. |
|
5
Done
|
Brush the Outside of the Chicken With Olive Oil and Sprinkle the Chicken Liberally With Salt and Pepper. |
|
6
Done
|
Tie the Legs Together With Kitchen String and Tuck the Wing Tips Under the Body of the Chicken. |
|
7
Done
|
Place the Chicken in a Small 11 by 14-Inch Roasting Pan. If the Pan Is Too Large, the Onions Will Burn. |
|
8
Done
|
Place the Reserved Lemons and the Sliced Onions in a Large Bowl and Toss With 2 Tablespoons of Olive Oil, 1 Teaspoon of Salt, and 1/2 Teaspoon of Pepper. Pour the Mixture Around the Chicken in the Pan. |
|
9
Done
|
Roast the Chicken For About 1 Hour and 15 Minutes, Until the Juices Run Clear When You Cut Between a Leg and a Thigh. |
|
10
Done
|
Remove the Chicken to a Platter, Cover With Aluminum Foil, and Allow to Rest For 10 Minutes While You Prepare the Sauce, Leaving the Lemons and Onions in the Pan. |
