I Tried Emily Blunt’s Favorite Ina Garten Chicken Recipe
When Emily Blunt revealed that Ina Garten’s famous engagement roast chicken recipe helped her woo John Krasinski, I couldn’t resist putting it to the test with my own partner. After all, if it helped land Jim from The Office, who was I to question its romantic powers? Blunt made it when they were dating, and said she knew Krasinski would love it because “who doesn’t love roast chicken?” Sure enough, the combination of lemony, garlicky goodness and perfectly crispy skin had Krasinski in love. The couple now have been married for more than a decade.
When I learned that the recipe involves simple ingredients that transform into a sauce that Blunt describes as “divine” and “really sticky,” I knew it was time to fire up the oven.
Get the recipe: Ina Garten’s Engagement Roast Chicken
How to Make Ina Garten’s Engagement Roast Chicken
Start with a whole 4- to 5-pound chicken, pat it dry, and generously season it inside with kosher salt and pepper. Next, stuff the cavity with quartered lemons and halved heads of garlic, which will already start filling your kitchen with wonderful aromas. Brush the skin liberally with olive oil and season the outside of the whole bird generously with salt and pepper. Truss the legs (number 3 in this story), tuck the wing tips under the body, and place the chicken into a small roasting pan. Surround the chicken with more lemon quarters and thick slices of Spanish onion that have also been tossed in olive oil and seasoned well.
Cook it in a hot oven (425°F), where the chicken roasts for about an hour and 15 minutes. The real game-changing step comes at the end. While the chicken rests, you make a sauce right in the roasting pan with white wine, chicken stock, and a sprinkle of flour. Those golden onions and all the chicken drippings transform into something so delicious. (I definitely snuck a few spoonfuls before dinner.) Finally, carve the chicken and serve it with the roasted lemons, golden onions, and that warm, luxurious sauce.
My Honest Review
This chicken is everything it promises to be and more. The lemon and garlic perfumed the meat perfectly without overwhelming it. The skin turned out golden and crispy, while the meat stayed incredibly juicy. What blew me away was the sauce. The roasted onions softened and caramelized in the chicken drippings and combined with the wine and stock to create something my family almost fought over. Even my pickiest eater, who usually treats dinner as a necessary inconvenience, asked when we could have it again.
I can confirm it’s proposal-worthy. But more importantly, it’s the kind of dinner that requires minimal effort for the return. And my partner? Let’s say he was extra sweet that night, took care of the kids while I chilled out, and told me to “put my feet up” while he did the dishes. So, there may be something magical about this chicken after all.
Tips for Making Ina Garten’s Engagement Roast Chicken
Dry thoroughly. It might seem unnecessary, but don’t skip patting the chicken dry before seasoning it. It helps achieve that crispy skin.
Let it really dry out. I’m even going to take this a step further. This is not in the recipe, but this is a method I use 100 percent of the time when roasting a chicken. As someone who attended both culinary and naturopathic school where I studied food safety and microbiology, I am cautious. I store everything at the right temperature for the right time, always use a meat thermometer, and I’m borderline fanatical about cross-contamination — there’s no leeway. For the last eight years, Julia Turshen’s roast chicken method has been the only one I’ve used to get my chicken skin crispy, and I will never go back. Turshen’s secret is to season, then let your chicken hang out uncovered for two hours at room temperature (or in the fridge overnight) before roasting. As long as you’re careful about the temperature and time, from the store to the oven (so that it doesn’t get into the danger zone), this method dries the skin out beautifully, producing the crispiest, most flavorful skin!
Go small. Use a smaller roasting pan than you think you need. Ina’s right; if the pan is too large, the onions will burn instead of caramelizing. Per Ina’s suggestion I used an 11×14-inch pan, and it was perfect.
Rest it. Let your chicken rest for about 15 to 20 minutes before carving. This gives it a little breather after all that cooking, which helps the juices settle back into the meat, making every bite tender and flavorful. If you cut into it too soon, all those tasty juices will end up on the cutting board instead of your plate. You can loosely tent it with foil to keep your chicken warm while it rests. Just be careful not to wrap it too tightly, or you’ll trap steam and risk affecting the skin’s crispiness.
Get the recipe: Ina Garten’s Engagement Roast Chicken
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
