Ina Garten’s Top-Rated Engagement Roast Chicken 💍 | Barefoot Contessa

Ina Garten’s iconic Engagement Roast Chicken is juicy and golden, stuffed with garlic and lemons, roasted with caramelized onions and finished with a simple pan sauce that makes it perfect for any occasion. #BarefootContessa #RoastedChicken Get Ina Garten's Engagement Roast Chicken recipe ▶ https://foodtv.com/2RHxhir Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Engagement Roast Chicken Recipe courtesy of Ina Garten Total: 1 hr 40 min Prep: 5 min Cook: 1 hr 35 min Yield: 3 servings Level: Intermediate Ingredients 1 (4 to 5 pound) roasting chicken Kosher salt and freshly ground black pepper 2 lemons 1 whole head garlic, cut in 1/2 crosswise Good olive oil 2 Spanish onions, peeled and thickly sliced 1/2 cup dry white wine 1/2 cup chicken stock, preferably homemade 1 tablespoon all-purpose flour Directions Preheat the oven to 425 degrees F. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan. Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan. Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce. ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ X: https://x.com/FoodNetwork ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ WEBSITE: https://www.foodnetwork.com Ina Garten’s Top-Rated Engagement Roast Chicken | Barefoot Contessa | Food Network https://youtu.be/3SnTpmAA6ng