DrinksA Somm Shares His Thanksgiving Wine Secrets, CookingThe Foolproof Thanksgiving Timeline You Need, DiningDitch the Toast for Creamy, Satisfying Avocado Ramen à la Mr. Taka Ramen, DiningYes, You Can Find Great Pizza Near NYC's Tourist Attractions. Copyright 2004, Ina Garten, All Rights Reserved, Sign up for the Recipe of the Day Newsletter Privacy Policy, Gluten-Free Roasted Garlic and Herb Gravy, Peruvian Roast Chicken (Pollo a la Brasa). Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. © 2020 Discovery or its subsidiaries and affiliates. Serve with the gravy. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. Thursday, September 14, 2017. Make Ahead: Assemble the chicken in the pan and refrigerate for a few hours before roasting. If you read about a product or service on our site and make a purchase through the links we provide, we may receive a small commission or "affiliate fee" that we use to offset our editorial costs. Slice the chicken on a platter. 1. Liberally salt and pepper the inside of the chicken. Pour the wine into the pan (not on the chicken!) Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Pour the wine into the pan (not on the chicken!) ", large bone-in, skin-on chicken thighs (2½ to 3 pounds total), Kosher salt and freshly ground black pepper, medium Yukon Gold potatoes, unpeeled, sliced ¼-inch thick, 50 Fabulous Drinks Tables for Any Occasion, 40 Museums You Need to Visit in Your Lifetime, 22 Radiant Paint Colors for Your Dining Room, 13 Black-Owned Home Brands To Support Now. Roast the chicken for 30 minutes. Reprinted with permission from Cooking For Jeffrey. Pour the wine into the pan (not on the chicken!) Rinse the chicken inside and out. DrinksHow to Avoid a Thanksgiving Food Coma? ), and brush it all over with the rest of the oil and herb mixture. 5. Rinse the chicken inside and out. Ina Garten Skillet-Roasted Lemon Chicken . Alcohol. You need only shears to spatchcock a chicken. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Total Carbohydrate Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. © 2008–2020 TDT Media Inc. doing business as Tasting Table. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Reduce the heat, and simmer for 5 minutes, or until reduced by half. Remove all but 2 tablespoons of the fat from the bottom of the pan. Author: Ina Garten. At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and ½ teaspoon pepper. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Remove any excess fat and leftover pinfeathers and pat the outside dry. With some careful planning, you can serve this dish as easily on a weeknight as you can at a weekend dinner party. Roast the chicken for 30 minutes. Copyright 2016, Cooking for Jeffrey by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved. Every item on this page was carefully chosen by a Veranda editor. Serve with the gravy. Turn the chicken skin side up, pat it dry with paper towels (very important! Add the wine and chicken stock and bring it to a boil. Garten recommends garnishing the chicken with minced fresh rosemary before resting. Ina Garten's Skillet-Roasted Lemon Chicken and Potatoes Recipe Is Sophisticated Comfort Food at Its Finest . The Barefoot Contessa knows how to make a roast chicken. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. By Lauren Wicks. Return the chicken to the skillet, placing it on the potatoes. Check your email for a confirmation link. Serve with the gravy. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. ), and brush it all over with the rest of the oil and herb mixture. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Discard the marinade. 2. Roast the chicken for 1 hour. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside. Help Other Cooks By Rating and Leaving a Comment Below, How to Throw a Dinner Party like Ina Garten, Tools to easily save recipes and articles. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Place the chicken in a large roasting pan. All Rights reserved. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Veranda participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. It wouldn’t be an Ina Garten dinner party without a roast chicken. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion. and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. When Only Farm Eggs Will Do, You Can Rent Chickens. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Reduce the heat, and simmer for 5 minutes, or until reduced by half. You can also assemble the chicken in advance in the pan then refrigerate to save time day of. Roast the chicken for 1 hour. Roast the chicken for 30 minutes. Save Print. Slice the chicken on a platter. With some careful planning, you can serve this dish as easily on a weeknight as you can at a weekend dinner party. "If you marinate the chicken in the morning, it takes no time to cook when you get home from work and the skillet can go from the oven directly to the table! Add the wine and chicken stock and bring it to a boil. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor or mortal and pestal and process until ground. Ina Garten writes in her new book, Modern Comfort Food, out now. Place the chicken in a large roasting pan. Kosher salt and freshly ground black pepper, lemon, halved and sliced 1/4 inch thick (see note), yellow onion, halved and sliced 1/4-inch-thick, chicken, backbone removed and butterflied, Here’s What You Should Be Grilling This Labor Day Weekend, Advanced Project: This Is Not Your Average Chicken Noodle Soup. Remove the chicken giblets. Apple Sage Turkey Burgers with Sweet Potato Fries, Spaghetti Squash with Late Summer Primavera, Kosher salt and freshly ground black pepper, 1 yellow onion, halved and sliced ¼ inch thick, 1 (4-pound) chicken, backbone removed and butterflied, ½ cup dry white wine, such as Pinot Grigio. Tasting Table serves genuine editorial. Remove and discard the backbone, or save for chicken stock. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and ½ teaspoon pepper into the skillet. Preheat the oven to 350 degrees. We sent you a verification email. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.