Roasting a chicken is one of those classic kitchen feats that feels like a rite of passage for any home cook. And while it’s easy to think it’s a simple process, Ina Garten—the Barefoot Contessa herself—has perfected the art of roasting a chicken in a way that’s both foolproof and absolutely delicious. With just a few key tips, you can elevate your roast chicken from basic to golden and juicy every time. Here’s how to get it right, according to Ina Garten’s expert advice.
1. Start with a High-Quality Bird
First things first: choose the best chicken. Ina recommends opting for free-range, organic chickens when possible. These birds often have better flavor, a more even texture, and a richer, juicier result. While it’s tempting to grab the cheapest option at the store, spending a little extra on a high-quality bird will make a big difference in the final outcome.
Also, don’t skimp on size. Ina suggests a 4- to 5-pound chicken as the ideal size, as it provides a nice balance between cooking evenly and yielding enough meat for leftovers.
2. Dry the Chicken Completely
To get the perfect crispy skin, Ina emphasizes the importance of drying the chicken thoroughly before roasting. Moisture is the enemy of crispiness, so after you’ve patted it dry with paper towels, leave the chicken uncovered in the fridge for 1-2 hours (or even overnight, if you have the time). This allows the skin to dry out even more, ensuring a crackling, golden finish when roasted.
3. Season Generously
While salt and pepper are essential, Ina advises seasoning generously. After all, salt is key to bringing out the natural flavor of the chicken. Ina rubs her chicken with kosher salt (which is less harsh than regular table salt) inside and out, then follows up with a good amount of freshly ground black pepper.
But don’t stop there—Ina loves to go the extra mile with herb butter. For an aromatic, flavorful touch, she makes a compound butter with fresh thyme, rosemary, and garlic, then rubs it all over the chicken. The herb-infused butter adds richness to the skin and infuses the meat with deep flavor.
4. Don’t Forget the Aromatics
One of Ina’s signature moves is to stuff the cavity of the chicken with aromatic ingredients to further infuse it with flavor while it roasts. Think garlic cloves, fresh herbs (rosemary, thyme, and sage), and lemon halves. These ingredients release moisture and flavor as the chicken cooks, creating an irresistible scent and elevating the overall taste of the chicken.
5. Roast at a High Temperature
Ina’s approach to roasting chicken is simple but effective: high heat for a short period of time. She recommends starting with an oven preheated to 425°F (220°C). This helps the chicken cook quickly while allowing the skin to get perfectly crispy without drying out the meat.
Roast the chicken for about 1 hour to 1 hour and 15 minutes, depending on its size. To check for doneness, use a meat thermometer to make sure the thickest part of the thigh registers at 165°F. If you don’t have a thermometer, Ina suggests piercing the thigh with a knife; if the juices run clear, it’s done.
6. Rest the Chicken Before Carving
Once your chicken is perfectly roasted, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful. If you skip this step, the juices will run out when you cut into it, leading to a drier chicken.
7. Carve with Care
When it’s time to carve, Ina recommends using a sharp carving knife to slice along the breastbone and remove the legs and wings. You can carve the chicken into elegant pieces, or simply pull off the succulent meat in large chunks for a more rustic presentation.
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