This recipe, from my first book “The Barefoot Contessa Cookbook” (Clarkson Potter, 1999), is my husband’s favorite Friday night dinner . It’s a tradition with us. Sunday through Thursday, he has to drive three and a half hours to get home. The smell of a fresh roast chicken makes him feel like the trip was worth it. Of course, I would never tell him that it is also the world’s easiest dinner. I love to get the chickens at the Iaconos’ farm in East Hampton.
Ina Garten, the celebrated host of Food Network’s Barefoot Contessa, is known for her simple, elegant recipes focusing on quality ingredients and classic techniques Her roast chicken recipes produce juicy, flavorful results every time While her famous whole roast chicken is ideal for serving a crowd, Ina’s method can easily be adapted when roasting boneless, skinless chicken breasts for a quick weeknight dinner.
Overview of Ina Garten’s Roast Chicken Technique
The keys to Ina’s foolproof roast chicken are:
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Dry the chicken well – Pat the chicken dry before seasoning to help achieve crispy, golden skin.
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Liberally season – Generously salt and pepper the chicken inside and out. Herbs and aromatics add extra flavor.
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High heat—Roast at 425°F to keep the moisture in and get a nice browned outside surface.
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Use a rack – Elevate the chicken off the pan using a rack to allow airflow and prevent sogginess.
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Let it rest – Letting the chicken rest before slicing allows juices to redistribute so meat stays juicy.
These same principles apply when roasting boneless chicken breasts to perfection in the oven.
How to Roast Boneless Skinless Chicken Breasts
Follow these simple steps for tender, juicy oven-roasted chicken breasts just like Ina would make:
1. Pat the Chicken Breasts Dry
- Remove chicken from packaging and pat dry with paper towels. Dry chicken promotes even browning.
2. Generously Season Both Sides
- Coat all over with olive oil and rub with salt, pepper, and any additional herbs or spices. Herbes de Provence and paprika add wonderful flavor.
3. Preheat the Oven to 400°F
- High heat helps chicken breasts cook up crispy outside and tender inside.
4. Place Chicken on a Wire Rack on a Sheet Pan
- Elevating on a rack prevents steaming and helps airflow circulate around the meat.
5. Roast for 15-20 Minutes
- Check for doneness at 15 minutes. Juices should run clear when pierced with a fork.
6. Let Rest for 5 Minutes
- Allowing chicken breasts to rest keeps them from drying out. Tent loosely with foil while resting.
And that’s it! With Ina’s simple roasting method, you’ll have juicy, flavorful oven-roasted chicken breasts ready in under 30 minutes.
Tips for the Best Roast Chicken Breasts
Here are some extra pointers to ensure perfect chicken breasts every time:
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Pound them evenly – Use a meat mallet or rolling pin to gently pound the breasts to an even thickness, which promotes even cooking.
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For food safety, use a meat thermometer and roast the chicken until the thickest part of it reads 165°F on the inside.
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Prevent overcooking – Brush with butter near the end of roasting for added flavor and moisture.
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When pierced, the meat should have clear juices that don’t show any pink. Overcooked chicken dries out.
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Let rest properly – Waiting 5+ minutes before slicing allows juices to be reabsorbed so meat stays succulent.
Cooking Times and Temperatures
Here are general roasting guidelines depending on thickness:
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Chicken breasts pounded to 1⁄2 inch thickness – Roast at 400°F for approximately 15-18 minutes
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Chicken breasts pounded to 3⁄4 inch thickness – Roast at 400°F for approximately 18-22 minutes
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Chicken breasts pounded to 1 inch thickness – Roast at 400°F for 20-25 minutes
The internal temperature should reach 165°F for food safety. Always use a meat thermometer for best results.
Serving Suggestions
Ina Garten likes to serve her famous roast chicken with roasted vegetables, pan gravy, and side dishes like buttermilk mashed potatoes or stuffing. Some tasty ways to serve oven-roasted chicken breasts include:
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Over a fresh salad with lettuce, tomatoes, bacon, avocado, and blue cheese.
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In wraps or sandwiches with veggies and cheese.
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Diced and added to pasta, rice, or grain bowls.
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Sliced for topping pizzas, nachos, tacos, or fajitas.
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Paired with roasted potatoes and a green vegetable.
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Served with couscous, quinoa, or farro salad.
Roast chicken breasts are so versatile. You can keep them simple or dress them up with all kinds of delicious sauces, glazes, or toppings. The possibilities are endless!
Sample Roast Chicken Breast Recipe
Here is a simple roast chicken breast recipe inspired by Ina Garten’s techniques:
Ingredients:
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4 boneless, skinless chicken breasts (6-8 oz each), pounded 1⁄2 inch thick
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2 Tbsp olive oil
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1 1⁄2 tsp salt
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1 tsp black pepper
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1⁄2 tsp paprika
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1⁄4 tsp garlic powder
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2 sprigs fresh thyme
Instructions:
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Preheat oven to 400°F.
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Pat chicken dry with paper towels. Brush evenly with olive oil.
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In a small bowl, combine salt, pepper, paprika and garlic powder. Sprinkle seasoning all over chicken breasts.
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Place chicken on a wire rack set on a baking sheet. Top with thyme sprigs.
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Roast 15-18 minutes until chicken is fully cooked (165°F internal temperature).
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Let rest 5 minutes before slicing to serve.
Now you’re ready to roast juicy, flavorful chicken breasts just like Ina! With her simple, reliable techniques, you’ll have delicious oven-roasted chicken on the table any night of the week.
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Ive found that salting and peppering the chicken a day ahead and letting it dry brine in the fridge overnight immensely improves flavor.
I am an overseas huge fan of NY Times recipes. This one is a good recipe, but I prefer the simple way french make it, if I may suggest. Instead of a gravy made with flour, you just use the chicken’s juices and fat that have rendered during cooking. To make it lighter, add a little hot boiled water to the dish you used for cooking and mix it well with a spoon. Make sure to scrape off all the brown bits from the edges. You also add a few unpeeled garlic cloves at middle stage of cooking, or at the beginning, depending on how high the oven temperature is. With the thyme, it makes just the perfect, nicely scented roast chicken sauce you fill find in French restaurants. Serve with mash potatoes, or french fries. A classic over here. And of course no one washes their chicken here. Not sure anyone would ever have heard of it. Since only the heat kills the bacterias, I would avoid wasting time and spreading them all over your sink. But, cultural differences ….
Instead of making gravy, I serve the chicken with the jus from the pan. Easier and still delicious. And I always add carrots with the onion.
Skip steps 5 and 6. Instead, while no one is looking, use a straw to suck up the juices. A smoothie straw allows the onions to be easily slurpped up. Proceed with recipe.
Its a great recipe. If you do decide to put in the potatoes and carrots, give thought to a rack to lift the chicken off vegetables. It keeps them from getting mushy.
I follow Marcella’s Hazan’s recipe for roast chicken. It’s a great recipe with no added fat. Private comments are only visible to you.
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FAQ
What temperature does Ina Garten roast chicken at?
DirectionsPreheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Put the chicken in the oven for 1 1/2 hours, or until a cut between a leg and thigh shows no blood. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
Is it better to roast chicken at 350 or 400?
400°F is the best temperature. The shorter it takes for a chicken to cook, the juicier it will be inside. A meat thermometer ensures the chicken is cooked thoroughly but not overcooked.
What is the best temperature to bake chicken breasts in the oven?
Tips for Juicy Chicken Bake chicken breasts at 400°F for 21 to 26 minutes. Rest time: Let the meat rest after cooking to allow the juices to recirculate back into the meat, keeping it extra juicy.
What is the best way to cook chicken breasts so they don’t dry out?
If you want the chicken to stay moist and juicy, cook it in the oven at 350°F after sear each side. Be careful not to overcook which will make it dry. Bake until the internal temperature just reaches 165°F. Don’t forget to rest your meat for 10-15 minutes before cutting into it.
What is Ina Garten roast chicken?
Ina Garten’s Roast Chicken is a whole-roasted bird seasoned with butter, salt, pepper, garlic, lemon, and fresh herbs. The high-heat roasting method locks in moisture, creating tender meat and beautifully crisp skin. This classic recipe is often served with a rich pan gravy and roasted vegetables. Other Ina Garten Recipes.
How long does Ina Garten roast chicken with croutons take?
For this recipe from Ina Garten, you’ll need chicken, bread, salt, and herbs. It takes about 1 hour and 45 minutes to make, and it serves six. Try More Ina Garten Recipes: Why You’ll Love This Roast Chicken With Croutons Recipe: Succulent chicken: herbs like thyme and rosemary make the meat juicy and tender.
How long do you cook a chicken breast in the oven?
Set the chicken on top of the vegetables, breast side up. Roast the chicken – Bake for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste once or twice during roasting. Rest before slicing – Remove from the oven and let rest for 15 minutes before carving.
How long do you cook chicken in a roasting pan?
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. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
What is Ina Garten roast chicken with croutons?
Ina Garten Roast Chicken With Croutons is a classic dish featuring seasoned chicken roasted with crispy bread cubes it’s known for its juicy meat, flavorful herbs, and crunchy croutons. Ina Garten Roast Chicken With Croutons Ingredients: Chicken: Pan Sauce: Serving: Bistro Salad: How To Make Ina Garten Roast Chicken With Croutons
How do you cook a chicken breast in a crock pot?
Arrange vegetables – Place the onions, carrots, and fennel in the roasting pan. Set the chicken on top of the vegetables, breast side up. Roast the chicken – Bake for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste once or twice during roasting.