When it came to developing recipes for her new cookbook,Ina Gartenobviously hadher husband, Jeffrey, in mind — it is calledCooking for Jeffrey, after all.
“I tried to think ofthings that he would particularly like,” says Garten,who is featuredin this week’s issue of PEOPLE, on newsstands now. Since his favorite food is “all kinds of roast chicken,” she gave her tried and true recipe an update, surrounding it with simple roasted radishes. (If you’re more of a traditionalist, get theoriginal recipe here.)
For Garten, this meal is a prime example of her philosophy that when cooking, simple is always better. “Food is not about impressing people,” she says. “It’s about making people feel comfortable, and nothing makes people feel more comfortable than like a family dinner like roast chicken.”
Christopher Testani
“When people come over for dinner, they expect it to be fabulous and the pressure is on me to make sure it is,” she adds. Just when people are expecting “something fancy like veal-stuffed prunes and Armagnac,” she serves them something casual. “It’s a good roast chicken, but it’s still just a roast chicken,” she laughs.
Ina Garten’s Roast Chicken with Radishes Recipe
Serves 3
1 (4- to 4 ½-lb.) roasting chickenKosher salt and freshly ground black pepper1 lemon, quartered6 sprigs fresh thyme1½ lb. radishes (preferably mixed heirloom), trimmed and scrubbed3 tbsp. unsalted butter, melted
1.Preheat the oven to 425°. Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken and radishes, and sprinkle the cavity liberally with salt and pepper. Put the lemon and the thyme sprigs in the cavity. Tie the legs together with kitchen string, and tuck the wings under the body. Cut any larger radishes in half so that they are all about the same size, and place around the chicken.
2.Pat the chicken dry with paper towels. Brush the chicken and radishes all over with the melted butter, and sprinkle them both liberally with salt and pepper.
3.Roast for 1 hour, 15 minutes, until the juices run clear when you cut between the leg and thigh. Cover the pan with aluminum foil, and allow to sit at room temperature for 15 minutes. Carve the chicken, and serve with the radishes and pan juices.
MAKE AHEAD:Assemble the entire dish, cover and refrigerate for up to a day. Brush with butter and roast before serving.
For more on Ina Garten and exclusive recipes from her new cookbookCooking for Jeffrey, pick up this week’s issue ofPEOPLE, on newsstands now.
source: people.com
