After 45 years in the food business, Ina Garten has picked up several tricks for making delicious meals—especially chicken. Her chicken recipes are nothing short of plenty, which is why we love dishes like herSkillet-Roasted Chicken and Potatoesfans can’t live without, theChicken Potpiethat keeps us cozy, or her Crispy Chicken with Lemon Orzo that compelled evenJennifer Garnerto hit the kitchen.Naturally, with this many chicken recipes and years of experience, theBarefoot Contessahas amassed some fundamental and very helpful tips for making the crispiest, juiciest and tastiest chicken one can eat. Lucky for you, we’ve bundled up her top 5 suggestions that are so good you’ll want to use them again and again.Nathan Congleton/NBC/Getty ImagesTip 1: Reheat your chicken in a pan with herbs before serving.Chicken is one of those proteins we like toavoid eating rawat all costs, so we understand why you might want to prioritize cooking your chicken first. But there’s nothing like a fresh and crispy breast or thigh straight from the oven or stove to bring a meal together. That’s why in herSkillet Roasted Chicken and Potatoesrecipe, Garten advises us to simply return poultry to the pan before serving, so it’s hot every time. Plus, this tip also solves the issue of overheating your herbs in the cooking process. By adding herbs while your chicken reheats, you avoid muting the delicate and fresh flavors of herbs like chives, parsley and basil.Tip 2: Pour sauce around the chicken—not over it.We get it! It’s all going to the same place, so why fret over where you pour your liquids in the dish? For Garten, it’s crucial in recipes like herChicken Marbellathat you protect the dry spices you’ve used to season your chicken, as well as any flavor-packed skin that has gotten golden and crispy in the roaster. To prevent soggy skin or uneven seasoning, pour sauces directly into your cookware—around the chicken.Tip 3: Save the juices.Every part of the chicken can be used to make tasty additions to your meal—including the drippings.Garten’s roast chicken recipeis a prime example of utilizing chicken juice to make a savory and delicious gravy. We do the same in recipes like ourPan-Seared Chicken Breast with Rich Pan Sauce Recipeand ourSkillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce, because those juices are too good to waste!Tip 4: Dredge your chicken in mustard and wine—not egg.When it comes to chicken, we know Garten loves to usewine and mustard in her recipes. Coincidentally, either or both of those ingredients make a tangier and lighter dredging mixture than you might make with ingredients like eggs or buttermilk. Depending on your preferences and needs within your eating pattern, consider giving this tip a try next time you’re cooking chicken.Try a creamy take on Garten’s mustardy chicken dish with our20-Minute Creamy Mustard Chicken Thighs.Tip 5: Squeeze citrus over hot chicken right before serving.Similar to Garten’s tip about when to add herbs to your chicken, while citrus fruits won’t necessarily lose their sour taste when exposed to heat, they can lose their unique orangey, lemony or limey flavors. Knowing this, Garten strategically waits until the dish is just about finished before squeezing fresh citrus over recipes like herSkillet-Roasted Lemon Chicken.Try your hand at using up your citrus fruits in recipes like our20-Minute Creamy Lemon-Feta Skillet ChickenandSkillet Lemon Chicken & Potatoes with Kalefor a light and refreshing meal.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
After 45 years in the food business, Ina Garten has picked up several tricks for making delicious meals—especially chicken. Her chicken recipes are nothing short of plenty, which is why we love dishes like herSkillet-Roasted Chicken and Potatoesfans can’t live without, theChicken Potpiethat keeps us cozy, or her Crispy Chicken with Lemon Orzo that compelled evenJennifer Garnerto hit the kitchen.Naturally, with this many chicken recipes and years of experience, theBarefoot Contessahas amassed some fundamental and very helpful tips for making the crispiest, juiciest and tastiest chicken one can eat. Lucky for you, we’ve bundled up her top 5 suggestions that are so good you’ll want to use them again and again.Nathan Congleton/NBC/Getty ImagesTip 1: Reheat your chicken in a pan with herbs before serving.Chicken is one of those proteins we like toavoid eating rawat all costs, so we understand why you might want to prioritize cooking your chicken first. But there’s nothing like a fresh and crispy breast or thigh straight from the oven or stove to bring a meal together. That’s why in herSkillet Roasted Chicken and Potatoesrecipe, Garten advises us to simply return poultry to the pan before serving, so it’s hot every time. Plus, this tip also solves the issue of overheating your herbs in the cooking process. By adding herbs while your chicken reheats, you avoid muting the delicate and fresh flavors of herbs like chives, parsley and basil.Tip 2: Pour sauce around the chicken—not over it.We get it! It’s all going to the same place, so why fret over where you pour your liquids in the dish? For Garten, it’s crucial in recipes like herChicken Marbellathat you protect the dry spices you’ve used to season your chicken, as well as any flavor-packed skin that has gotten golden and crispy in the roaster. To prevent soggy skin or uneven seasoning, pour sauces directly into your cookware—around the chicken.Tip 3: Save the juices.Every part of the chicken can be used to make tasty additions to your meal—including the drippings.Garten’s roast chicken recipeis a prime example of utilizing chicken juice to make a savory and delicious gravy. We do the same in recipes like ourPan-Seared Chicken Breast with Rich Pan Sauce Recipeand ourSkillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce, because those juices are too good to waste!Tip 4: Dredge your chicken in mustard and wine—not egg.When it comes to chicken, we know Garten loves to usewine and mustard in her recipes. Coincidentally, either or both of those ingredients make a tangier and lighter dredging mixture than you might make with ingredients like eggs or buttermilk. Depending on your preferences and needs within your eating pattern, consider giving this tip a try next time you’re cooking chicken.Try a creamy take on Garten’s mustardy chicken dish with our20-Minute Creamy Mustard Chicken Thighs.Tip 5: Squeeze citrus over hot chicken right before serving.Similar to Garten’s tip about when to add herbs to your chicken, while citrus fruits won’t necessarily lose their sour taste when exposed to heat, they can lose their unique orangey, lemony or limey flavors. Knowing this, Garten strategically waits until the dish is just about finished before squeezing fresh citrus over recipes like herSkillet-Roasted Lemon Chicken.Try your hand at using up your citrus fruits in recipes like our20-Minute Creamy Lemon-Feta Skillet ChickenandSkillet Lemon Chicken & Potatoes with Kalefor a light and refreshing meal.
After 45 years in the food business, Ina Garten has picked up several tricks for making delicious meals—especially chicken. Her chicken recipes are nothing short of plenty, which is why we love dishes like herSkillet-Roasted Chicken and Potatoesfans can’t live without, theChicken Potpiethat keeps us cozy, or her Crispy Chicken with Lemon Orzo that compelled evenJennifer Garnerto hit the kitchen.
Naturally, with this many chicken recipes and years of experience, theBarefoot Contessahas amassed some fundamental and very helpful tips for making the crispiest, juiciest and tastiest chicken one can eat. Lucky for you, we’ve bundled up her top 5 suggestions that are so good you’ll want to use them again and again.
Nathan Congleton/NBC/Getty Images
Tip 1: Reheat your chicken in a pan with herbs before serving.
Chicken is one of those proteins we like toavoid eating rawat all costs, so we understand why you might want to prioritize cooking your chicken first. But there’s nothing like a fresh and crispy breast or thigh straight from the oven or stove to bring a meal together. That’s why in herSkillet Roasted Chicken and Potatoesrecipe, Garten advises us to simply return poultry to the pan before serving, so it’s hot every time. Plus, this tip also solves the issue of overheating your herbs in the cooking process. By adding herbs while your chicken reheats, you avoid muting the delicate and fresh flavors of herbs like chives, parsley and basil.
Tip 2: Pour sauce around the chicken—not over it.
We get it! It’s all going to the same place, so why fret over where you pour your liquids in the dish? For Garten, it’s crucial in recipes like herChicken Marbellathat you protect the dry spices you’ve used to season your chicken, as well as any flavor-packed skin that has gotten golden and crispy in the roaster. To prevent soggy skin or uneven seasoning, pour sauces directly into your cookware—around the chicken.
Tip 3: Save the juices.
Every part of the chicken can be used to make tasty additions to your meal—including the drippings.Garten’s roast chicken recipeis a prime example of utilizing chicken juice to make a savory and delicious gravy. We do the same in recipes like ourPan-Seared Chicken Breast with Rich Pan Sauce Recipeand ourSkillet Chicken Breast & Broccoli with Mustard-Rosemary Pan Sauce, because those juices are too good to waste!
Tip 4: Dredge your chicken in mustard and wine—not egg.
When it comes to chicken, we know Garten loves to usewine and mustard in her recipes. Coincidentally, either or both of those ingredients make a tangier and lighter dredging mixture than you might make with ingredients like eggs or buttermilk. Depending on your preferences and needs within your eating pattern, consider giving this tip a try next time you’re cooking chicken.
Try a creamy take on Garten’s mustardy chicken dish with our20-Minute Creamy Mustard Chicken Thighs.
Tip 5: Squeeze citrus over hot chicken right before serving.
Similar to Garten’s tip about when to add herbs to your chicken, while citrus fruits won’t necessarily lose their sour taste when exposed to heat, they can lose their unique orangey, lemony or limey flavors. Knowing this, Garten strategically waits until the dish is just about finished before squeezing fresh citrus over recipes like herSkillet-Roasted Lemon Chicken.
Try your hand at using up your citrus fruits in recipes like our20-Minute Creamy Lemon-Feta Skillet ChickenandSkillet Lemon Chicken & Potatoes with Kalefor a light and refreshing meal.
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