Garlic Roast Chicken Barefoot Contessa

Experience the ultimate comfort food with this Garlic Roast Chicken Barefoot Contessa recipe, a classic inspired by Ina Garten’s signature style. This dish combines tender, juicy chicken with the warm, savory flavors of garlic, lemon, and fresh thyme, creating a show-stopping centerpiece for your dinner table. Nestled on a bed of roasted vegetables and basted to perfection, the chicken’s golden, crispy skin locks in its mouthwatering herb-infused juices. This recipe also includes a quick and easy homemade gravy made from the flavorful pan drippings, elevating every bite with a velvety finish. Perfect for family meals or special occasions, this roast chicken is simple to prepare yet stunningly delicious, requiring only 20 minutes of prep time before the oven does the rest. Serve this elegant, crowd-pleasing dish with the vibrant roasted vegetables for a complete and unforgettable meal. Keywords: garlic roast chicken, Barefoot Contessa, Ina Garten, roasted vegetables, herb-infused, homemade gravy.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 5-6 pounds Whole chicken
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 whole Head of garlic
• 1 whole Lemon
• 1 bunch Fresh thyme
• 3 tablespoons Olive oil
• 2 tablespoons (room temperature) Unsalted butter
• 4 whole Carrots
• 2 whole Celery stalks
• 2 whole (large) Yellow onions
• 1 cup Chicken stock
• 1 tablespoon All-purpose flour

Directions

Step 1

Preheat the oven to 425°F (220°C).

Step 2

Remove the giblets from the chicken and pat the chicken dry with paper towels.

Step 3

Generously season the inside of the chicken’s cavity with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 4

Cut the lemon in half and place it inside the cavity along with the head of garlic (cut crosswise to expose the cloves) and half the bunch of fresh thyme.

Step 5

Rub the outside of the chicken with the room-temperature butter and season generously with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Step 6

Tie the legs of the chicken together with kitchen string and tuck the wings under its body.

Step 7

Roughly chop the carrots, celery, and onions into large chunks, and place them in a large roasting pan to create a vegetable base for the chicken.

Step 8

Spread the remaining thyme over the vegetables and drizzle everything with olive oil. Toss to coat.

Step 9

Place the prepared chicken on top of the vegetables in the roasting pan breast-side up.

Step 10

Roast the chicken in the preheated oven for 1.5 hours, or until the internal temperature reads 165°F (74°C) in the thickest part of the thigh, and the juices run clear when pierced.

Step 11

While the chicken roasts, baste it a few times with the pan juices to keep it moist and flavorful.

Step 12

Once done, transfer the chicken to a cutting board and let it rest for 10-15 minutes before carving.

Step 13

For the gravy, remove the vegetables from the pan and pour the drippings into a small saucepan.

Step 14

Add 1 cup of chicken stock to the pan, bring it to a simmer, and whisk in 1 tablespoon of flour to thicken.

Step 15

Strain the gravy through a sieve and serve alongside the carved chicken for a perfect finishing touch.

Nutrition Facts

Serving size	(3531.8g)

Amount per serving	% Daily Value*
Calories	1476.9

Total Fat 90.2g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 253.4mg	0%
Sodium 5322.4mg	0%
Total Carbohydrate 112.8g	0%
Dietary Fiber 22.8g	0%
Total Sugars 30.3g
Protein 72.4g	0%

Vitamin D 0IU	0%
Calcium 645.1mg	0%
Iron 13.2mg	0%
Potassium 2633.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 18.7%

Carbs: 29.1%