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Engagement Roast Chicken Barefoot

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Ingredients

Adjust Servings:
1 (4 -5 lb) roasting chickens
kosher salt & freshly ground black pepper
2 lemons
1 whole head garlic, separated into cloves, peeled
olive oil
2 spanish onions, peeled and quartered
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade
1 tablespoon all-purpose flour

Nutritional information

1433.5
Calories
870 g
Calories From Fat
96.7 g
Total Fat
27.6 g
Saturated Fat
443.1 mg
Cholesterol
477.9 mg
Sodium
21.4 g
Carbs
2.8 g
Dietary Fiber
5.3 g
Sugars
107.5 g
Protein
453 g
Serving Size

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Engagement Roast Chicken Barefoot

Features:
    Cuisine:

    Are you sure the calories shown are per serving ? Seems rather high.

    • 125 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Benjamin Murphy

    Benjamin Murphy

    Grilling guru passionate about creating perfectly cooked meats over an open flame.

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