Description
Ina Garten’s Jeffreys Roast Chicken embodies comfort and elegance from her Hamptons kitchen. Crispy golden skin and tender meat promise a memorable meal that welcomes friends and family around a delicious centerpiece.
Ingredients
Scale
Protein:
- 1 (4- to 5-pounds/1.8- to 2.3-kilograms) roasting chicken
Vegetables and Aromatics:
- 2 Spanish onions, peeled and thickly sliced
- 1 whole head of garlic, cut in half crosswise
- 2 lemons
Liquids and Seasoning:
- 0.5 cups/120 milliliters dry white wine
- 0.5 cups/120 milliliters chicken stock, preferably homemade
- 1 tablespoon all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Good olive oil
Instructions
- Prepare the oven by heating it to 425°F (220°C), ensuring the rack is positioned in the center for even cooking.
- Clean the whole chicken thoroughly, removing internal organs and patting the exterior completely dry with paper towels.
- Season the chicken cavity generously with kosher salt and freshly ground black pepper, then stuff with two lemon quarters and garlic halves to infuse aromatic flavors.
- Coat the entire chicken surface with olive oil, creating a glistening layer that will help achieve a crispy, golden-brown skin.
- Sprinkle additional salt and pepper over the exterior, ensuring even distribution for balanced seasoning.
- Truss the chicken by tying legs together with kitchen twine and tucking wing tips underneath to promote uniform cooking.
- Arrange lemon quarters and onion slices around the chicken in a roasting pan, tossing them with olive oil, salt, and pepper to create complementary roasted accompaniments.
- Roast the chicken for approximately 75 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear when pierced between leg and thigh.
- Transfer chicken to a serving platter, tent loosely with aluminum foil, and allow to rest for 10 minutes to redistribute internal juices.
- Create a pan sauce by placing the roasting pan on stovetop over medium-high heat, deglazing with white wine and scraping browned bits from the bottom.
- Incorporate chicken stock and a tablespoon of flour, stirring constantly to develop a rich, thickened sauce.
- Add any accumulated chicken resting juices to the sauce, adjusting seasoning to taste.
- Carve the chicken and plate, garnishing with roasted onions, pan sauce, and tender lemon quarters for a complete, flavorful presentation.
Notes
- Capture maximum flavor by ensuring chicken skin is bone-dry before seasoning for extra crispiness.
- Protect even cooking by carefully binding chicken legs together using kitchen twine.
- Guarantee perfectly roasted meat by selecting a compact 11 × 14-inch roasting pan that prevents burning.
- Validate complete cooking by checking leg joint area for clear, transparent meat juices.
- Extract rich sauce depth by meticulously scraping every caramelized brown bit from roasting pan’s surface.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg