Place the lid on, and braise for 2 1/2 hours at 325°F. Reduce the heat to 250°F and continue to braise for one more hour. Remove the roast from the pan, discard the herbs, and …
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Ina Garten's Roast Chicken is a perfect recipe for whole, oven roasted chicken and vegetables with plenty of gravy to go around! Your family will love this dinner! Unwrap the chicken and remove the giblets and/or the neck (if included). Pat the chicken dry with paper towels.
A simple roast chicken recipe, especially a herb roasted chicken, is all you need for a tasty Sunday supper or low carb meal prep for the week. Preheat oven to 350 degrees F and position rack to the middle of the oven. Remove the giblets, neck, gizzards and any other goodies from the cavity of the chicken.
Leave it to the beloved Barefoot Contessa to create one of our favorite chicken recipes of all time: Perfect Roast Chicken. There's something particularly comforting about sitting down to a dinner of classic roasted chicken—and it's made all the more comforting knowing that this no-fail recipe is Ina Garten approved.
How to Make Ina Garten’s Pot Roast You’ll begin by patting the chuck roast dry with paper towels. Next, you’ll season the roast with salt and pepper and dredge it in flour, shaking off any excess. Heat the olive oil in a large Dutch oven and sear the roast on all sides until nicely browned, then transfer the roast to a plate to rest.