![](\"https:\/\/www.simplyrecipes.com\/thmb\/UVnMhlCnu4VWUPJobvG6TwAe_yM=\/4000x2667\/Simply-Recipes-Ina-Garten-Chicken-LEAD-01-a3aa89dd550649c0a33afd878076acce.jpg\")
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The great thing about cooking is that there are plenty of ways to accomplish the same task. For example, I can make a salad dressing by using a whisk and large bowl to combine the ingredients, or I can add everything to my food processor and get similar results.\u00a0\n<\/p>\n
The same could be said for roasting a chicken. Some cooks lean towards a \u201clow and slow\u201d method, but others, like Ina Garten, prefer a higher temperature\u2014425\u00b0F to be exact\u2014to get the job done. Here\u2019s why I think it\u2019s her temperature of choice and why it\u2019s the right temperature for roasting chicken.\n<\/p>\n
<\/p>\n I have made Ina Garten\u2019s roast chicken recipe many times. In fact, it was one of the first recipes I made for my husband when we were dating. I like it for its simplicity and delicious results, namely the flavorful meat and beautifully crispy, golden skin.\u00a0\n<\/p>\n While I skip rinsing the chicken (due to the potential risks of cross-contamination), I otherwise stay true to the recipe as written. I choose a small bird, around four to five pounds, and roast it at her recommended 425\u00b0F, covering the breast with foil during the last bit of cooking if I notice it’s going from golden to dark brown.\u00a0\n<\/p>\n Around the one-hour mark, I check the temperature of the thigh. If it\u2019s 165\u00b0F, I pull it; if it\u2019s less than that, I put it back in the oven for more roasting. It\u2019s a near-perfect method with a few caveats.\n<\/p>\n Simply Recipes \/ Getty Images\u00a0<\/p>\n <\/span> <\/p>\n Roasting your bird at a higher temperature means it will cook more quickly than if it was roasted at a lower temperature. This provides some time savings that, combined with the cosmetic and textural benefit of golden, crispy skin, are likely enough to convince you.\u00a0\n<\/p>\n However, roasting at a high temperature comes with some risks. The white meat, which contains less fat, can dry out or cook unevenly as it reaches a safe internal temperature. This largely applies to big birds like very large chickens and turkeys, which can cook unevenly, with the outside cooking faster than the center.\u00a0\n<\/p>\n My advice? Use Garten\u2019s 425\u00b0F for roasting your chicken, but save it for smaller birds (five pounds or less) for super tender meat and crispy skin.\n<\/p>\n<\/div>\n #Temperature #Roast #Chicken #Ina #Garten<\/p>\n","protected":false},"excerpt":{"rendered":" The great thing about cooking is that there are plenty of ways to accomplish the same task. For example, I can make a salad dressing by using a whisk and large bowl to combine the ingredients, or I can add everything to my food processor and get similar results.\u00a0 The same could be said for […]<\/p>\n","protected":false},"author":1,"featured_media":773,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[13,260,259,257,41],"class_list":["post-772","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-chicken","tag-garten","tag-ina","tag-roast","tag-temperature"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=772"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/772\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/773"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} The Ina Garten Method <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n Why You Should Roast Chicken at 425\u00b0F <\/span> <\/h2>\n