I usually use this space to provide helpful information, important context or a back story for a recipe. But in this case, for Ina Garten’s perfect roast chicken, I don’t think you need any of that. It’s Ina Garten. It’s a roast chicken. It’s perfect. Preheat the oven to 425 degrees, and off you go.
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Ina Garten’s Perfect Roast Chicken
Today’s specials:
French lentil salad: This bright, mustardy lentil salad from Lisa Donovan would be wonderful on its own, a showcase for whatever you’ve brought home from the market (radicchio, carrots, lots of herbs). But you could also assemble it while the above chicken is roasting, and then you have a fantastically Frenchy meal I think Ina would approve of.
Slow cooker Tajín chicken and peppers: Hear me out: Now is the time to build a collection of slow- and pressure-cooker recipes you love so you can lean on them in the dead of summer, when it’s too hot to use your stove or oven. This new Sarah DiGregorio recipe would be an excellent anchor for taco night.
Tortellini pasta salad: This Ali Slagle recipe is for anyone who’s ever eaten an Italian sub and wished it was a salad. With cheese tortellini.
Lower-alcohol dirty martini: For Mother’s Day dinner, from Rebekah Peppler, because Mom loves dirty martinis, but does not love hangovers.
Giant strawberry turnover: For Mother’s Day brunch, from Yossy Arefi, because Mom loves fruit-filled flaky pastries but does not love how most of the time they’re not in giant, shareable form.
The post Ina Garten’s Perfect Roast Chicken appeared first on New York Times.
