WebMar 21, 2024 · 1 (5- to 6-pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons butter, melted 1 large yellow onion, thickly sliced 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed and cut into wedges Olive oil Initial Thoughts WebDec 12, 2024 · Roast the chicken for 1 ½ hours, or until a digital thermometer inserted into the thickest part the bird registers 165 F. Move the chicken to a platter and loosely tent with aluminum foil for about 15-20 minutes. From here, you can either enjoy the chicken right away, or you can make a gravy to serve alongside the chicken (I opted for the gravy).

Ina Garten

WebStir in the minced garlic and dried currants. Add a pinch of salt and pepper to taste. Pour the dressing over the arugula and toss together in a large bowl. To assemble, place the salad … WebPreheat the oven to 350 degrees. Heat 3 tablespoons of olive oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium to medium-high heat. Dry the chicken all over, place it in the pot breast side down, and sear it for 5 to 7 minutes without moving, until the skin is nicely browned. fishing with a chatterbait

Ina Garten

WebDec 15, 2024 · Directions Preheat the oven to 450 F. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until … WebNora Ephron once joked that whenever you went to a dinner party in New York in the 80s, Chicken Marbella was on the menu. Originally published in the Silver Palate Cookbook, it … Webdirections Preheat the oven to 425 degrees F. Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with … can charging blocks go bad