Roast Garlic and Lemon Chicken ~ Barefoot Contessa Style


I LOVE this recipe!  Roast chicken is one of my very favorite things and I’ve made it all different ways but I always come back to this recipe.

It does take some preparation before roasting but nothing difficult.  I usually use a Perdue Oven Stuffer Roaster chicken because I think it’s pretty meaty as far as store-bought chickens go.  The gravy is not like the usual gravy ~ more like a sauce.

Ina Garten’s recipes are always so approachable and I don’t think I’ve had a bad one yet!

Roast Garlic and Lemon Chicken ~ Barefoot Contessa Style

1 (5-6 lb) roasting chickens
kosher salt, as needed
fresh ground black pepper, as needed
1 bunch fresh thyme
4 lemons
3 heads garlic, halved crosswise
2 tablespoons butter, melted
1/2 lb sliced bacon
1 cup white wine
1/2 cup chicken stock

Preheat oven to 425 degrees.

Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic.

Brush the outside of the chicken with the melted butter and then salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Be sure to cook thoroughly. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

Makes 6 servings

Happy Cooking!

Cooked Chicken for Recipes ~ Barefoot Contessa Style


Whenever I needed cooked chicken for a recipe, I always poached it. I was never happy with the resulting dry chicken. I was watching Ina Garten one day and she showed how she cooked chicken for recipes so I tried it and the rest is history. The chicken comes out so moist and delicious ~ I never use any other way. In fact, I have a hard time not standing there and eating it when it comes out the oven.

If the chicken breasts are large, I let it go in the oven a little longer and it still comes out perfect. I have also used boneless chicken and baked for about 35 minutes.

Cooked Chicken for Recipes ~ Barefoot Contessa Style

2 chicken breasts, bone-in and skin on
2 teaspoons olive oil
salt, to taste
pepper, to taste

Place chicken breasts on baking sheet with sides (to catch the grease), skin side up. Rub olive oil on breasts and sprinkle with salt and pepper.

Bake at 350º for 45 minutes. Cool, then chop or slice to use in your recipes.

Makes 2 cups of chopped, cooked chicken.


Happy Cooking!