Best 2 Garlic Roast Chicken Barefoot Contessa Recipes

Are you looking for the perfect roasted chicken recipe? Look no further than Garlic Roast Chicken Barefoot Contessa! This classic dish is packed with flavor and incredibly easy to make. With just a few simple ingredients, you can create a juicy and tender chicken that will impress your family and friends. This recipe is perfect for a weeknight dinner or a special occasion. So gather your ingredients and let's get started!

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THE BAREFOOT CONTESSA'S LEMON AND GARLIC ROAST CHICKEN

The Barefoot Contessa's Lemon and Garlic Roast Chicken image

Make and share this The Barefoot Contessa's Lemon and Garlic Roast Chicken recipe from Food.com.

Provided by Lvs2Cook

Categories Whole Chicken

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (5 -6 lb) roasting chickens
kosher salt, as needed
fresh ground black pepper, as needed
1 bunch fresh thyme
4 lemons
3 heads garlic, halved crosswise
2 tablespoons butter, melted
1/2 lb sliced bacon
1 cup white wine
1/2 cup chicken stock

Steps:

Preheat oven to 425 degrees.
Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic.
Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Be sure to cook thoroughly. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

GARLIC ROAST CHICKEN (BAREFOOT CONTESSA)

Garlic Roast Chicken (Barefoot Contessa) image

After seeing this on Food Network and trying it that very night, I'll never make a roasted chicken any other way. The vegetables alone are worth it, but the chicken is so unbelievably tender and juicy that you can't help but go back for seconds. I've made only very subtle changes to suit my taste, and I would recommend nearly doubling the veggies if feeding four grown people. Reheated leftovers are phenomenal (use medium power on microwave).

Provided by KissKiss

Categories One Dish Meal

Time 2h

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 (5 -6 lb) roasting chickens
salt and pepper
2 heads garlic, cut in half crosswise
1 lemon, quartered
1/2 large sweet onion, sliced thick
4 carrots, cut diagonally into 2-inch chunks
12 petite golden delite potatoes, halved
5 tablespoons butter, melted

Steps:

As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
When you are ready to cook the chicken, preheat the oven to 425 degrees F. Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon.
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables.
Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter, pour all remaining butter over vegetables and sprinkle everything with salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Baste chicken and vegetables with juices a couple times during cooking. (Our 5 1/2 lb chicken needed 1 hr 20 mins.).
Remove the chicken, place on cutting board, and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
When the vegetables are cooked, carve the chicken and place the slices on a platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

Nutrition Facts : Calories 2568.7, Fat 140.4, SaturatedFat 46.7, Cholesterol 603.2, Sodium 798.9, Carbohydrate 174, Fiber 22.8, Sugar 12.5, Protein 150.9

Tips:

Use a whole chicken: This will give you the most flavorful and juicy roast chicken.
Pat the chicken dry before roasting: This will help the skin to crisp up.
Season the chicken generously with salt and pepper: This will help to enhance the flavor of the chicken.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
Baste the chicken with the pan juices every 20 minutes: This will help to keep the chicken moist and flavorful.
Let the chicken rest before carving: This will help the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird.

Conclusion:

This Barefoot Contessa Garlic Roast Chicken recipe is a delicious and easy-to-follow recipe that will produce a perfectly roasted chicken every time. The combination of garlic, herbs, and butter creates a flavorful and aromatic crust, while the chicken remains moist and juicy on the inside. Whether you're a beginner or an experienced cook, this recipe is sure to impress your family and friends.