[Photograph: Alexandra Grablewski]

Roast chicken is one of those dishes that never fails to please—except maybe not in the dead of summer when turning on the oven means raising the temperature of your kitchen to uncomfortable heights. For those days we present Stovetop Summer Chicken from Lorraine Wallace's Mr. Sunday's Saturday Night Chicken. This stovetop roasting method keeps the temperature, well, temperate, and produces a chicken that's wonderfully juicy with loads of crisp skin surface area.

Butterflying your bird cuts down on cooking time and gives you plenty of moist, roasty meat. Give this one a whirl and you might forgo oven roasting until the fall.

What Worked: This no-oven method not only keeps the kitchen cooler but makes for a bird with plenty of wonderfully crispy skin, and isn't that what all of us want from a chicken?

What Didn't: Beware the stove spatter factor.

Suggested Tweaks: Garlic, thyme, and rosemary are classic, but feel free to use your own combo of aromatics.

As always with our Cook the Book feature, we have five (5) copies of Mr. Sunday's Saturday Night Chicken to give away.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: