7 All-Star Recipes for Roasting a Chicken
Roasting bone-in chicken is a very hands-off method of cooking chicken.
There are three approaches to this, each with its own set of benefits.
Leaving the bird intact at the table provides for a magnificent display, and once cut, the flesh may be presented without the bones.
When the chicken is spatchcocked (also known as butterflied), it cooks more evenly and in less time, which is useful when you need it quickly.
Starting with pre-cut parts simplifies serving and avoids the need for some to figure out how to carve a whole or butterflied chicken without slaughtering it (excuse the pun).
Zuni Cafe Roast Chicken with Bread Salad may permanently change the way you prepare chicken if you're taking the entire bird approach.
One tablespoon of medium-grain sea salt per 4 1/2 pounds of meat may seem excessive, but salting the chicken 1 to 3 days ahead of time (and keeping it in the fridge, gently covered) results in a rich, deep flavor and moist, soft flesh with a distinct chicken flavor. The bread, which has been soaked in pan drippings, has a strong chicken taste.
A roasted Whole Chicken with Cauliflower offers a vivid tableside display, especially if you utilize a range of colorful veggies that are now widely accessible.
The earthiness of the chicken, along with the sweetness of the caramelized carrots, brings out the cauliflower's mild taste.
Pollo A La Brasa is a Peruvian favorite that marinates overnight to absorb the strong flavors of the soy sauce and gochujang-based marinade with ginger, garlic, herbs, and spices.
After a little over an hour in the oven, you'll have an umami-rich centerpiece for your table.
If you haven't picked up on it yet, one of the keys to a great roast chicken is to season or marinate it well ahead of time.
This method is also used in Roasted Chicken and Potatoes with Salsa Verde. Refrigerate the seasoned chicken for up to two days.
Toss some potatoes in the pan when it's time to put them in the oven so they can soak up all of the deliciousness that drips out of the chicken. It makes a nice, simple weekday supper when served with a spicy salsa verde.
Spatchcocking a chicken is easier than you may think, and detailed directions are provided in the Dry Spice Butterflied Chicken dish.
However, if you want to save time, have your butcher do it for you. The dry spices impart a lot of flavor without adding moisture, allowing the skin to crisp up even more.
Chicken Roasted on Bread with Fennel-Arugula Salad can repay your small effort with stunningly outstanding results if you want to deal with chicken pieces.
The exposed areas of the bread get crispy as the liquids from the chicken soak in, while the parts directly beneath the chicken become rich, moist, and chewy.
The dish is a smorgasbord of textures. The pepperiness of the arugula and the earthiness of the chicken are balanced by the lemon in the salad dressing.
This easy roast chicken supper with potatoes and herby salsa verde comes together quickly thanks to a pre-salted bird.
1 hour of time
4 SERVINGS YIELDS YIELD YIELD Y
This chicken has a rich and complex taste. It's not at all salty, but it has a strong chicken flavor. The flesh is soft and juicy, with a buttery texture.
1 hour and 10 minutes
Serves 2–4 people
This Peruvian classic infuses a whole roast chicken with tremendous flavor thanks to an umami-rich marinade of soy sauce and spices.
1 hour and 30 minutes
Serves 2 to 3 people as a main course
In this one-pot recipe, bread is roasted under chicken legs until crispy and drenched with chicken juices.
1 hour of time
4 SERVINGS YIELDS YIELD YIELD Y
As the chicken roasts and the honey caramelizes, Leah Koenig uses a mixture of fresh herbs and fragrant vegetables to soak up the drippings. It's fantastic!
Duration: 55 minutes
6 SERVINGS YIELDS YIELDS YIELD Y
The chicken's earthy undertones, caramelized carrots, and crisp hazelnuts bring out the cauliflower's mild taste.
2 hours and 15 minutes
6 SERVINGS YIELDS YIELDS YIELD Y
Butterflied chickens cook more evenly and have crispier skin, which is the greatest part.
1 hour and 15 minutes
4 SERVINGS YIELDS YIELD YIELD Y
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