Garlic Roast Chicken by Barefoot Contessa

A delightful and aromatic roast chicken recipe by the famous Barefoot Contessa, perfect for a special dinner with family and friends.

Ingredients

1	(5 -6 lb) roasting chickens
	salt and pepper
2	heads garlic, cut in half crosswise
1	lemon, quartered
½	large sweet onion, sliced thick
4	carrots, cut diagonally into 2-inch chunks
12	petite golden delite potatoes, halved
5	tablespoons butter, melted

Instructions

• 1. Upon bringing the chicken home, generously salt the inside and outside of the chicken, wrap it, and refrigerate for up to 2 days.
  2. When ready to cook, preheat the oven to 425 degrees F. Dry the outside of the chicken with paper towels. Season the inside with salt and pepper, then stuff the cavity with all the garlic and lemon quarters.
  3. Secure the legs with kitchen string, tuck the wing tips under the body, and place the chicken in a roasting pan just large enough with the sliced onions, carrots, and potatoes surrounding it.
  4. Brush the exterior of the chicken with melted butter, pour remaining butter over the vegetables, and season everything with salt and pepper.
  5. Roast the chicken for about 1 1/2 hours until the juices run clear when cutting between the leg and thigh. Baste occasionally during cooking. Adjust timing based on chicken weight (e.g., 5 1/2 lb chicken needed 1 hr 20 mins).
  6. Remove the chicken, cover with foil on a cutting board, and return the vegetables to the oven for an additional 15 minutes.
  7. Once vegetables are cooked, carve the chicken, arrange it on a platter with the vegetables, and drizzle with pan juices before serving.

Jul 20, 2024