5 Delicious Barefoot Contessa Recipes to Try Tonight

The Barefoot Contessa, otherwise known as Ina Garten, has long been a household name for those who love to cook with a touch of elegance and simplicity. Here are five of her most mouth-watering recipes that you can try tonight to impress your family or friends or simply to enjoy a gourmet experience in the comfort of your home.

Herb-Roasted Chicken

Ina’s Herb-Roasted Chicken recipe is renowned for its simplicity and the depth of flavor it brings to the humble bird. Here’s how you can make it:

• Ingredients:
  • One 3- to 4-pound chicken
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 1 tablespoon of unsalted butter, melted
  • Kosher salt and freshly ground black pepper
• Preparation:
  1. Preheat the oven to 425 degrees F.
  2. Loosen the skin from the chicken breast and stuff with thyme, rosemary, lemon halves, and garlic.
  3. Brush the chicken with melted butter and season generously with salt and pepper.
  4. Roast for 1.5 to 1.34 hours, or until the juices run clear when you cut between a leg and thigh.

🍗 Note: This dish can also be prepared ahead of time, making it perfect for weeknight dinners.

Skillet-Roasted Lemon Chicken

This dish brings the vibrancy of lemon to the forefront, creating a succulent and zesty chicken:

• Ingredients:
  • ³⁄₄ cup good olive oil
  • ¹⁄₂ cup fresh lemon juice (2 large lemons)
  • 1 tablespoon minced garlic (3 cloves)
  • ¹⁄₂ tablespoon Dijon mustard
  • 1 ¹⁄₂ teaspoon Kosher salt
  • ¹⁄₂ teaspoon freshly ground black pepper
  • 2 ¹⁄₂ pounds chicken breasts, skin-on, bone-in
  • 2 lemons
• Preparation:
  1. Whisk together the oil, lemon juice, garlic, mustard, salt, and pepper. Reserve ¹⁄₄ cup for serving.
  2. Marinate the chicken in the mixture for at least 4 hours, or overnight in the refrigerator.
  3. Preheat oven to 450 degrees F. Heat a large cast-iron skillet over high heat.
  4. Add the chicken, skin-side down, and cook for 5 minutes until browned.
  5. Flip, brush with marinade, add lemon halves cut-side down, and roast for 30-40 minutes or until the internal temperature reaches 165 degrees F.

Roasted Shrimp Cocktail

Ina transforms the classic shrimp cocktail with her roasting technique:

• Ingredients:
  • 2 pounds (12-15 count) shrimp
  • 1 tablespoon good olive oil
  • ¹⁄₂ teaspoon kosher salt
  • ¹⁄₂ teaspoon freshly ground black pepper
  • Cocktail Sauce (Ingredients and recipe available online)
• Preparation:
  1. Preheat the oven to 400 degrees F.
  2. Peel and devein the shrimp, leaving the tails on.
  3. Toss shrimp with oil, salt, and pepper, and roast for 6 to 8 minutes.
  4. Serve warm or at room temperature with cocktail sauce.

🦐 Note: Roasting shrimp is a faster and less messy way to cook it, retaining all the flavors.

Roasted Broccoli with Lemon

A simple side dish that complements any main course:

• Ingredients:
  • 4 to 5 pounds broccoli
  • 4 cloves garlic, peeled and thinly sliced
  • 1 ¹⁄₂ teaspoons Kosher salt
  • ¹⁄₂ teaspoon freshly ground black pepper
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons good olive oil
• Preparation:
  1. Preheat the oven to 425 degrees F.
  2. Trim broccoli and cut into large pieces. Toss with oil, salt, pepper, and garlic.
  3. Spread evenly on a baking sheet. Roast for 20 to 25 minutes, until crisp-tender.
  4. Toss with lemon zest and juice just before serving.

Potato-Fennel Gratin

This luxurious dish pairs potatoes with fennel for a uniquely flavored side:

• Ingredients:
  • 2 small fennel bulbs
  • ¹⁄₂ yellow onion, thinly sliced
  • 2 tablespoons good olive oil
  • 1 tablespoon unsalted butter
  • 2 pounds (about 4 large) potatoes
  • 2 cups heavy cream
  • 2 ¹⁄₂ cups grated Gruyère cheese
  • Kosher salt and freshly ground black pepper
• Preparation:
  1. Preheat oven to 350 degrees F.
  2. Slice fennel and onion, sauté in oil and butter until tender.
  3. Peel and slice potatoes.
  4. In a buttered dish, layer potatoes with fennel, onion, cream, and cheese. Season between layers.
  5. Bake for 1.5 hours, or until the potatoes are very tender and the top is browned and bubbly.

In conclusion, these Barefoot Contessa recipes offer a blend of simplicity, taste, and the joy of home cooking. From the aromatic herb-roasted chicken to the rich and creamy potato-fennel gratin, each dish showcases how basic ingredients can be transformed into something extraordinary with just a bit of care and passion. Whether you’re cooking for a special occasion or to elevate a regular weekday meal, these recipes are sure to satisfy and impress.

Can I use dried herbs instead of fresh ones in these recipes?

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Yes, you can use dried herbs, but keep in mind that their flavor is more concentrated. Use one-third the amount of dried herbs as you would fresh ones. Also, add them earlier in the cooking process to allow their flavors to meld well.

What can I use instead of heavy cream in the Potato-Fennel Gratin?

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You can try using whole milk or half-and-half, though it won’t be as rich. For a lighter option, a mix of low-fat milk with some cheese can also work well.

Are these recipes suitable for beginners?

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Absolutely! Ina Garten’s recipes are often straightforward, focusing on quality ingredients and simple techniques. These dishes, while flavorful, are perfect for those looking to improve their cooking skills.