What temperature does Ina Garten roast a chicken?

Preheat the oven to 425 degrees F .

Is it better to roast chicken at 350 or 400?

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer .

Should I cover my roast chicken?

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking . Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

What is the difference between baked chicken and roast chicken?

The word bake is usually used when a dish is covered in sauce or cooked in a covered pot. Roasting is often more simple, usually involving a meat or vegetable being coated in oil or another fat, seasoned, and then cooked in an open pan or on a rack.

What's the difference between roast chicken and roasted chicken?

Roast chicken and roasted chicken are the same thing . Either one is correct. There are two terms because people in different geographical areas used different terms for the same thing.

Is it better to roast a chicken or bake a chicken?

If you're cooking food that has a solid structure — like any type of meat or vegetables — no matter the temperature of the oven, you'll roast it . If you're cooking food that doesn't already have a solid structure, but will after it's cooked — like muffins, cake, bread, and casseroles — the proper method is baking.

How do you keep chicken moist when baking?

Temperature and Timing Cooking lean meats at a high temperature means they cook more quickly, and this can help capture the moisture and flavor. Adler recommends cooking bone-in chicken breast at 450 degrees, which can take up to 20 minutes for a bone-in breast.

Should I use aluminum foil when baking chicken?

Many people opt for boneless, skinless chicken breasts for ease, but you can bake any cut of chicken in foil . Chicken breasts work well with the foil treatment, as steaming keeps the meat juicy and it cooks quickly even with the addition of veggies or starches. Chicken tenders would be a great cut to bake in foil, too.

How to roast a chicken Nigella Lawson?

Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.

What is the temperature guide for roast chicken?

Tips On Using a Food Thermometer According to the USDA, chicken must be cooked to the minimum safe temperature of 165 F (73.9 C) (all parts) . You may choose to cook it to reach a higher temperature. Insert the thermometer into the thickest part of a thigh, but not touching bone or gristle.

How long and what temperature do you roast chicken for?

Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound .

What degrees should roast chicken be?

Chicken is done cooking when its internal temperature reaches 165ºF (75ºC) . 165ºF is the safe internal temperature regardless of cooking method, cooking temperature, and cut of meat—including white meat like chicken breasts and wings, and dark meat like drumsticks and thighs.

How long to cook whole chicken per pound chart?

As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 375ºF (190ºC). Therefore, a 5 lb chicken will need to be roasting in the oven for at least 1h 50 mins. A 5 lb bird will serve between 4 - 5 people.

Roast Chicken with Bread and Arugula Salad by Ina Garten Recipe

By Ina Garten, Make it Ahead

Images

Serves

Makes 4 servings

Ingredients

Roast Chicken

1 (4- to 4½-pound) whole chicken, preferably Bell & Evans
4 sprigs fresh thyme
2 large garlic cloves, smashed flat
1 lemon, quartered
2 teaspoons fine sea salt, plus extra for serving
½ teaspoon freshly ground black pepper
3 to 4 (¾-inch-thick) slices country bread
Good olive oil

Arugula Salad

¼ cup Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
½ cup good olive oil
½ cup thinly sliced scallions, white and green parts (3 scallions)
2 tablespoons dried currants
6 cups baby arugula, lightly packed (6 to 8 ounces)

Note: Baby arugula holds up better than traditional arugula under the warm chicken.

Procedure

This incredibly delicious roast chicken is inspired by Zuni Cafe in San Francisco. It’s Ina’s homage to the late Judy Rodgers’ passion for rustic country food.

MAKE IT AHEAD:

Up to a day ahead, season the chicken and clean the arugula. Prepare the vinaigrette and refrigerate separately. Roast the chicken and assemble the salad before serving.

PREP AND BAKE THE CHICKEN:

Place the chicken in a baking dish. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide the sprigs of thyme and the garlic under the skin. Put the lemon in the cavity. Tie the legs together and tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the pepper, cover the dish tightly with plastic wrap, and refrigerate for 24 to 48 hours.

Preheat the oven to 500°F. (Be sure your oven is very clean!) Place the bread in a medium (10-inch) cast-iron skillet in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread. Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh. Wrap the skillet tightly with aluminum foil and allow the chicken to rest at room temperature for a full 30 minutes. (Don’t worry; it will stay hot.) The bread will be almost burnt on the bottom and soft with the pan drippings on top.

MAKE THE VINAIGRETTE:

Whisk the vinegar, mustard, garlic, 1 teaspoon salt and ½ teaspoon pepper together in a small bowl or glass measuring cup. Whisk in the olive oil, stir in the scallions and currants and set aside. Place the arugula in a large bowl, add the vinaigrette and toss well.

TO SERVE:

Roast Chicken with Bread and Arugula Salad by Ina Garten Recipe | Sur La Table (2024)

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