Whether it’s a Sunday dinner or a weeknight meal, roast chicken is pure comfort food and a real crowd pleaser.
Whether it’s a Sunday dinner or a weeknight meal; this recipe for roast chicken and potatoes is pure comfort food and a real crowd pleaser. It’s based primarily on Ina Garten‘s roast chicken which you can find here. She has several amazing recipes for chicken, but follow this recipe, make it your own and you’ll be making the best roast chicken ever in no time!
Scott’s Tips:
This chicken will most likely be the best you have ever made. I have been making this for my girls for over 5 years and it is a crowd pleaser! Here are my tips for how to make the most amazing, moist and juicy chicken ever.
- My core recipe is from Ina Garten
Perfect Roast Chicken from the Barefoot Contessa Cookbook.
- Buy yourself a good meat thermometer
I prefer a digital meat thermometer as it’s exact. There are plenty below $20 on amazon.
- DO NOT over cook
Keeping it juicy is all about temperature. Check, baste and check again. When it reaches 160-162°F take it out. Make sure to check in the thigh and breast meat.
- Use lots of citrus
I use at least 2 lemons. 1 cut and placed inside the chicken and 1 lemon squeezed over the chicken before roasting. I also change it up to create some diversity. I sometimes use an orange.
- Use fresh herbs
Typically, I use what I have on hand. But my preferred herbs are rosemary, sage, and thyme. Take half the herbs and create small bouquet. Stuff inside with the lemons. Take a few more sprigs, chop and combine with butter to make a paste. With clean hands rub all over the skin of the chicken.
- Butter and more butter
I rub the entire chicken with butter and add it under the skin.
- Basting
Baste the chicken in stock and a good white wine. The wine adds a bit of acid to the skin and complements the herbs very well.
- Resting and Cooling
Once done, I let the chicken rest under foil for 10-15 minutes before cutting. This allows the juices to flow back into the bird.
- Shred any leftovers while still warm
Shred any leftover chicken and store in an air tight container. It can be used for soup, chicken salad or enchiladas later in the week.
- Skip the gravy
The original recipe calls for gravy. I think it is too greasy but if you love gravy, go ahead and make your own or follow Ina’s recipe.
My husband is known for his roast chicken. In fact, he is the reigning expert in the family. His girls actually ask him to make it quite often….this chicken is so divine we could eat the entire thing standing over the kitchen counter.
-Melissa Sprague
Roasted Potatoes:
I serve this chicken with roasted potatoes. To make the roasted potatoes: take 6 baking potatoes (Russet, Idaho or Yukon Gold) peel and cut into cubes. Toss the potatoes with more fresh herbs, olive oil, salt and pepper. Add to a half sheet or small roasting pan. Add to the same oven 30-45 mins before chicken is done. Roast at 400°F until crispy.
