Grammy's Kitchen · Roast Chicken · Ina Garten’s Perfect Roast Chicken
One of 43 roast chicken recipes we measured
from cooking.nytimes.com
It ranks #1 of 43 for tenderness among the roast chicken recipes we compared. 2,385 cooks on cooking.nytimes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 3% |
| salt | 0% | 0% |
| aromatics | 6% | 1% |
| liquid | 10% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2495 g | 1 whole (5- to 6-pound) roasting chicken |
| Kosher salt | |
| Freshly ground black pepper | |
| 1 g | 1 large bunch fresh thyme |
| 1 lemon, halved | |
| 3 g | 1 head garlic, cut in half crosswise |
| 28 g | 2 tablespoons butter, melted |
| 150 g | 1 Spanish onion, thickly sliced |
| 240 g | 1 cup chicken stock |
| 15 g | 2 tablespoons all-purpose flour |
Method: 7 steps, published by cooking.nytimes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am an overseas huge fan of NY Times recipes. This one is a good recipe, but I prefer the simple way french make it, if I may suggest. Instead of a gravy with flour, you just use the juice and fat the chicken has rendered during cooking, and make it lighter b” — a cook
“Simpler, but very juicy and flavorful. Buy an air cooled chicken. Rinse and pat dry. Cut off the tail, wing tips, excess fat and skin around openings. Cut out a one inch wide chunk of the backbones, 1/3 from each end. Put on rack in roasting pan. Salt the top ” — a cook