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roast chicken
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(196)
Easy
Recipes
Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
Recipes
Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets.
Recipes
Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.
4.7
(4.74)
Recipes
Everyone should know how to roast a chicken. It's a life skill that should be taught to small children at school. The ability to properly prepare a moist yet thoroughly cooked bird, with nicely crisp skin, should be a hallmark of good citizenry—an obligation to your fellow man. Everyone walking down the street should be reasonably confident that the random person next to them is prepared, if called upon, to roast a chicken.
Recipes
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Recipes
The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.
4.3
(4.25)
Easy
Recipes
And we mean lots.
4.5
(4.45)
Easy
Recipes
As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.
4.0
(4.1)
Easy
Recipes
Fennel and carrots perfume a roasting chicken in this one-dish dinner while soaking in flavor from the bird as it renders its fat into the skillet.
Recipes
Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
Recipes
Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
4.7
(4.69)
Easy
Recipes
In an uncertain world, everybody needs a truly excellent recipe for roast chicken, one that will never, ever fail you. This is it. And although basting the chickens seems like a chore, it will give them a beautiful burnished glow. Killing two birds with one stone—that is, cooking two birds together—provides dinner tonight and enough leftovers for three more meals. Saving both chicken carcasses for the stockpot (they can be frozen if desired) is key.
Recipes
Free up your oven and make the case for crispy, crunchy, sage and thyme-y fried chicken this Thanksgiving.
5.0
(5)
Easy
Recipes
No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.
4.3
(4.33)
Easy
Recipes
Achieve an immaculate golden bird in under an hour using chef Jacques Pépin’s foolproof technique.
5.0
(5)
Recipes
Make fast roast chicken by using a rarely used part of the oven: the floor. The intense heat under your skillet from the oven’s floor quickly cooks the chicken and allows its skin to become remarkably crispy.
Easy
Recipes
Everyone needs a faultless recipe for roast chicken—here’s yours. How to make something this simple feel special? Use high-quality chickens, and season them generously.
4.0
(3.8)
Recipes
We hit upon our favorite recipe a few summers back, when we helped out a buddy with his annual Labor Day pig roast in Connecticut. In addition to the 125-pound porker we were planning to serve, we decided we should have some chicken just in case not everyone at the party wanted to partake of the sacred swine. We got about 100 birds, halved them, and soaked them in a simple marinade of just lemon, sage, and cracked black pepper. It turned out to be one of the first times—maybe the only time—there was a pig roast where chicken was the hit of the day. What really made it special was the marinade. It lent a nice acidity to the meat, which became really tender, and the sage and lemon flavors just exploded. For the most classic presentation, roast a whole bird and carve it tableside. If you want an especially crispy, golden-skinned chicken, have your butcher halve it, and roast the halves skin side up so they can self-baste as they roast.
Recipes
This dish, inspired by a recipe from Gray Kunz's Elements of Taste, is a great alternative to roasting a whole chicken. To ensure that the bird lies flat and cooks evenly in the pan, we've used the spatchcock technique, which entails simply removing the backbone of the chicken and tucking the legs up and out of the way. Don't worry if the instructions seem a bit confusing when you're reading through the recipe — the steps become obvious once you have a chicken in front of you.
Recipes
When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.
4.0
(4)
Easy
Recipes
Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.
4.0
(3.94)
Easy
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From Italian to Mexican to Moroccan, 8 compound butters to use when roasting a chicken
Recipes
Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.