Description
Barefoot Contessa’s engagement roast chicken whispers romance through classic French culinary techniques. Herbes de Provence, lemon, and butter create a masterpiece that promises to enchant dinner guests and kindle passionate memories.
Ingredients
Scale
Main Ingredients:
- 1 (1.8 to 2.3 kg or 4 to 5 pounds) roasting chicken
- 2 Spanish onions, peeled and thickly sliced
- 1 whole head of garlic, cut in half crosswise
- 2 lemons
Liquid Ingredients:
- 120 milliliters (4 fluid ounces) dry white wine
- 120 milliliters (4 fluid ounces) chicken stock (preferably homemade)
Seasoning and Thickening Ingredients:
- 1 tablespoon (about 8 grams) all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Good olive oil
Instructions
- Warm the cooking chamber to 220°C (200°C fan) or 425°F, ensuring the rack is positioned in the center for even heat distribution.
- Cleanse the whole chicken by removing internal organs. Gently blot the exterior using paper towels to eliminate excess moisture. Liberally season the cavity with kosher salt and freshly ground black pepper. Quarter the lemons and nestle two wedges inside the chicken alongside halved garlic cloves. Massage the exterior with extra virgin olive oil, creating a uniform coating. Generously sprinkle additional salt and black pepper across the skin. Secure the legs using culinary twine and delicately tuck wing extremities underneath the body.
- Position the chicken in a compact roasting vessel approximately 28×35 centimeters. Combine remaining lemon quarters and thinly sliced onions with olive oil, salt, and pepper. Distribute this aromatic mixture surrounding the poultry. Roast for approximately 1 hour and 15 minutes until internal juices emerge clear when piercing between leg and thigh junction.
- Extract the chicken from the oven and transfer to a serving platter. Drape with aluminum foil, allowing the meat to rest and redistribute internal juices for 10 minutes.
- Transform the roasting pan into a sauce preparation surface by placing over medium-high heat. Deglaze with white wine, utilizing a wooden spoon to liberate caramelized bits from the pan’s base. Incorporate chicken stock and sprinkle flour, continuously stirring for approximately 1 minute until the liquid thickens. Integrate any accumulated chicken drippings.
- Elegantly carve the roasted chicken and present alongside caramelized lemon wedges, roasted onions, and the velvety warm sauce.
Notes
- Choose a small roasting pan that fits the chicken snugly to prevent onions from scorching and promote even cooking.
- Dry the chicken thoroughly with paper towels to achieve a perfectly crispy golden skin that crackles when sliced.
- Add extra herbs like rosemary or thyme if you want to customize the seasoning and make the dish uniquely yours.
- Prepare homemade stock for an incredibly rich sauce, though quality store-bought options work beautifully as a convenient alternative.
- Allow the roasted chicken to rest for 10 minutes after cooking, ensuring the internal juices redistribute and create supremely tender meat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 477.8 kcal
- Sugar: 1.8 g
- Sodium: 159.3 mg
- Fat: 20.3 g
- Saturated Fat: 9.2 g
- Carbohydrates: 7.1 g
- Fiber: 0.9 g
- Protein: 53.3 g
- Cholesterol: 147.7 mg