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For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.
Place in oven and roast for one hour, or until done, depending on size of chicken, until instant read thermometer inserted into thickest part of thigh reads 165 degrees, or until thigh joint ...
Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves. Using your hands, gently separate the skin from the meat of the breast.
Brush the outside of the chicken with the butter and sprinkle with salt and pepper. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
Ina's Perfect Roast Chicken can be a simple meal or an elegant one.
Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt.
For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.
