Are you looking for a simple roast chicken? Ina Garten Jeffreys Roast Chicken Recipe is perfect! This recipe makes juicy, flavorful chicken every time.
I love making this Ina Garten Jeffreys Roast Chicken Recipe for family dinners. The chicken comes out golden and delicious.
You only need a few ingredients. The cooking method is super easy. Even beginners can make this recipe successfully.
Your kitchen will smell amazing while it cooks. This Ina Garten Jeffreys Roast Chicken Recipe never disappoints. Let me show you how to make it!
When I First Introduced to Ina Garten Jeffreys Roast Chicken
I discovered this recipe five years ago. My friend served it at a dinner party. The chicken was so tender and tasty! I asked for the recipe immediately.
She told me it was Ina Garten’s method. I tried making it the next weekend. My family loved it from the first bite.
Now it’s my go-to chicken recipe. I make it at least twice a month. Everyone always asks for seconds!
Equipment List
You need these kitchen tools:
- One roasting pan (9×13 inches works great)
- Kitchen twine
- Meat thermometer
- Sharp knife
- Cutting board
- Small bowl
Ingredients You Need for Ina Garten Jeffreys Roast Chicken
- 1 whole chicken (5 to 6 pounds)
- 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1.5 teaspoons black pepper (freshly ground)
- 1 large lemon (cut in quarters)
- 6 garlic cloves (peeled, leave them whole)
- Fresh thyme sprigs (about 4 to 5)
- Fresh rosemary sprigs (about 2 to 3)
Step-by-Step Guide
- Preheat your oven to 425°F first.
- Take the chicken out of the package.
- Remove the giblets from inside the cavity.
- Pat the chicken completely dry with paper towels.
- This step makes the skin crispy!
- Place chicken in your roasting pan.
- Drizzle olive oil all over the chicken.
- Rub it everywhere on the skin.
- Sprinkle salt and pepper generously inside and outside.
- Don’t be shy with the seasoning!
- Put lemon quarters inside the chicken cavity.
- Add garlic cloves and fresh herbs too.
- These make the chicken taste incredible.
- Tie the legs together with kitchen twine.
- Put the pan in your hot oven.
- Roast for about 1.5 hours total.
- The skin should turn golden brown.
- Use your meat thermometer to check doneness.
- It should read 165°F in the thigh.
- Take the chicken out of the oven.
- Let it rest for 15 minutes minimum.
- This keeps all the juices inside.
- Then carve and serve to your family!
Tips to Make the Best Ina Garten Jeffreys Roast Chicken
- Dry the chicken skin really well before cooking.
- This makes it extra crispy and delicious.
- Use a good quality chicken for best results.
- Room temperature chicken cooks more evenly than cold.
- Check the temperature in the thickest part.
- Don’t skip the resting time after roasting.
- Save the pan drippings for gravy making.
- Fresh herbs work better than dried ones here.
FAQs About Ina Garten Jeffreys Roast Chicken
Q: Can I use a smaller chicken?
A: Yes, you can use a smaller bird. Just reduce the cooking time by 15-20 minutes.
Q: Do I need to brine the chicken first?
A: No, brining isn’t necessary for this recipe. The simple seasoning makes it delicious enough already.
Q: Can I add vegetables to the pan?
A: Absolutely! Add potatoes, carrots, or onions around chicken. They’ll roast together and taste amazing.
Q: How do I know when it’s done?
A: Use a meat thermometer in the thigh. It should read 165°F when fully cooked.
Q: Can I make this ahead of time?
A: Cook it fresh for best results always. But leftovers taste great for 3-4 days.
Final Thoughts
This Ina Garten Jeffreys Roast Chicken Recipe is amazing! It’s simple enough for weeknight dinners. Yet it’s fancy enough for special occasions.
The ingredients are basic and affordable too. Your family will love this classic recipe. The crispy skin and juicy meat are perfection.
Try making it this weekend for dinner! You won’t regret learning how to make this. It might become your favorite chicken recipe forever!
More Amazing Recipes
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- Martha Stewart Blueberry Muffins Recipe
Ina Garten Jeffreys Roast Chicken Recipe
Equipment
- One roasting pan (9×13 inches works great)
- Kitchen twine
- Meat thermometer
- Sharp knife
- Cutting board
- Small bowl
Ingredients
- 1 whole chicken 5 to 6 pounds
- 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1.5 teaspoons black pepper freshly ground
- 1 large lemon cut in quarters
- 6 garlic cloves peeled, leave them whole
- Fresh thyme sprigs about 4 to 5
- Fresh rosemary sprigs about 2 to 3
Instructions
- Preheat your oven to 425°F first.
- Take the chicken out of the package.
- Remove the giblets from inside the cavity.
- Pat the chicken completely dry with paper towels.
- This step makes the skin crispy!
- Place chicken in your roasting pan.
- Drizzle olive oil all over the chicken.
- Rub it everywhere on the skin.
- Sprinkle salt and pepper generously inside and outside.
- Don’t be shy with the seasoning!
- Put lemon quarters inside the chicken cavity.
- Add garlic cloves and fresh herbs too.
- These make the chicken taste incredible.
- Tie the legs together with kitchen twine.
- Put the pan in your hot oven.
- Roast for about 1.5 hours total.
- The skin should turn golden brown.
- Use your meat thermometer to check doneness.
- It should read 165°F in the thigh.
- Take the chicken out of the oven.
- Let it rest for 15 minutes minimum.
- This keeps all the juices inside.
- Then carve and serve to your family!
Notes
- Dry the chicken skin really well before cooking.
- This makes it extra crispy and delicious.
- Use a good quality chicken for best results.
- Room temperature chicken cooks more evenly than cold.
- Check the temperature in the thickest part.
- Don’t skip the resting time after roasting.
- Save the pan drippings for gravy making.
- Fresh herbs work better than dried ones here.
