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Engagement Roast Chicken Recipe

Engagement Roast Chicken

Ina Garten

2009, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: CHICKEN 101

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (210)

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Average Rating:

Total Reviews: 210

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  • on May 22, 2012

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    I too used a 5lb roaster had it in oven at 5:30pm was done by 7:10. The chicken came out perfect. My main complaint, as other viewers had mentioned, is that it was too lemony. My husband thought it was great. I think the reserved lemons shouldn't quartered but just use the peels. The white part of the lemon cooking with onions may have made it too bitter.Or maybe the wine wasn't cooked down enough. I had to use a little beef broth to tone it down.I was worried about the onions being too thick but if you love onions, cut'em thick like the recipe says. Overall, the tone down gravy was perfect. I know by the 2nd day the leftover chicken and gravy will be wolfed down between me and my husband. Next time I'll make mash potatoes with it. That was his complaint. Enjoy!

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  • on May 06, 2012

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    I love all of Ina's recipes and this was the first one that left me disappointed. This was my first time roasting a chicken so perhaps I made a mistake (although I watched the video numerous times and followed the video exactly. I love lemon and though it was lemony, it was an odd taste. I think I'll stick with Ina's other chicken recipes (40 clove garlic is divine.

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  • on April 28, 2012

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    Just had left overs of this chicken from two nights ago...it's twice as good as it was on the first night. OMG OMG...that food was like crack...I feel so good right now...it hit the spot. lol

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  • on April 26, 2012

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    This was by far the best roast chicken I have ever made. I was putting this together for two people and a friend and her mother came over, and we turned this easy dinner into an elegant impromptu dinner party....my friends mother who is an excellent cook, said it was the best chicken she ever had, I served this with rice pilaf and steamed green beans sprinkled with parmesan cheese. I roasted the chicken in my grandmothers speckled blue chicken roaster..the skin came out perfect so crispy. the only change i made was to grate lemon zest into a bowl and mix the olive oil before I rubbed it on the chicken,, we love lots of lemon..this recipe is a real keeper......

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  • on March 31, 2012

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    The chicken was crisp on the outside and very flavorful! The sauce was a perfect compliment.
    I used a 5-6 lb. chicken and roasted it at 425 degrees for 1.5 hours. PERFECT... Served peas, carrots and French style rice on the side. Everyone loved it. This will be my recipe for roast whole chicken forever. Ina rocks!

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  • on March 28, 2012

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    this was delicious. cant wait to make it again.very easy to put together.

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  • on March 26, 2012

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    This was fabulous and so easy! A keeper for sure. We enjoyed it with the sauce over rice.

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  • on March 22, 2012

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    So easy you can prep it get your husband to finish.

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  • on March 20, 2012

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    I watched this recipe on t.v. earlier today, went immediately to the store and purchased the ingredients, and made it for dinner - WOW, and DOUBLE WOW - it was simply delicious and as easy to make as Ina said it would be. Thank You for such a wonderful recipe.

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  • on March 20, 2012

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    ...Mixed review...I saw Ina make this on TV and it looked delicious.
    The recipe was easy to make, great ingredients wine, garlic, onions...when I made it, the chicken by itself after roasting was really good. When I used the gravy...it was bitter...not sure if it was the non-sweet onions, the wine or what...next time I'll roast just the chicken...

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