Roast Chicken Musings

Autumn is now a thing, which makes roast chicken a thing... and if roast chicken is a thing, then Ina Garten is most certainly a thing.

I have realized over the past few months that Ina Garten plays a significant role in my life. By this, I mean that she indirectly soothes my soul; whether it's through TV show - her gentle, light-spirited voice, the ever-present lemons on her kitchen counter, her predictable wardrobe (is it the same denim shirt every episode? or..),  her picture-perfect trips to the oh-so-local cheese shop where she's on a first-name basis with the shop owner (she never pays him either.. poor fella), and the elephant in the room: the fact that she's obviously the second greatest consumer of all things butter, right after Paula Deen - or it's through her never-fail recipes - Beef Bourguignon, Chicken Picatta, Apple Crisp, Italian Wedding Soup, and oh my lanta - Lemon and Garlic Roast Chicken. 

I served this recipe with only a few adjustments listed below, along with roasted potatoes and carrots.

- Lemon and Garlic Roast Chicken -

Serves: 6-8

Time: about 2 hours

Ingredients

1 (5-6 pound) roasting chicken (I used a 9-lb chicken)

Kosher salt

Freshly ground black pepper

2 tsp dried oregano 

1 large bunch fresh thyme

4 lemons

3 heads garlic, cut in 1/2 crosswise (I only had 2)

2 tbsp butter, melted

5 strips bacon

1 cup white wine

1/2 cup chicken stock

Additionally, 

3 carrots, 3-in pieces

2 medium onions, 1/2-in thick slices

2 stalks celery, 3-in pieces

1 tbsp cornstarch

1 tbsp cream

Directions 

Preheat oven to 425 degrees F. 

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Make a layer of onion slices on the bottom of a large roasting pan. Place the chicken on top of the sliced onions. Liberally apply salt, pepper, and oregano to the inside of the chicken. Stuff the cavity with most of the thyme (leaving some for garnishing purposes), 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with the salt, pepper, and oregano. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Quarter the remaining lemons and scatter around the chicken, along with the remaining garlic, carrots, and celery slices. 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 (Basically, eat these. They're absolutely delicious) Continue roasting the chicken for an additional 1/2 hour (or longer, depending on the size of your chicken. My 9-lb chicken took an additional 20 minutes, making the total cooking time 1 hour and 50 minutes. Your chicken will be fully cooked when you stick a meat thermometer in the breast and it reads 180 degrees) Remove to a platter (along with the vegetables) and cover with aluminum foil while you prepare the gravy. 

Remove all but 3 tbsp of the fat from the bottom of the pan. Add the wine and chicken stock and bring to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half. I added 1 tbsp cornstarch about halfway through the cooking and whisked vigorously for the remaining cooking time. Whisk in the cream during the last minute of cooking.

Slice the chicken on a platter and garnish with the (nonexistent because they were eaten) bacon, roasted garlic, lemons, carrots, celery, onions, and thyme. Serve with your wonderful gravy that you wish you had more of.