While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot.
'roast' on Serious Eats
Easy enough for a weeknight dinner but impressive enough to serve guests, this fennel, chili, and cinnamon-rubbed chicken—inspired by a Michael Chiarello spice rub—is roasted with lemon and potatoes for a delicious one-dish dinner.
Red wine and herb-marinated beef tenderloin pairs with pan sauce and mint, parsley and dill-stippled horseradish cream.
This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey.
Roberta's chef Carlo Mirarchi cooks this chicken in two steps: he starts it whole in a hot oven before separating the legs from the breast and sticking it all on the grill. This (admittedly laborious) process results in perfectly cooked leg and breast meat, infused with smoke from the grill. Around the chicken are pieces of roasted Japanese turnips, buttery Savoy cabbage drizzled with maple syrup, and thin rounds of spicy black radish.
Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest.
Ham is not for everyone, but if you're a ham lover, lucky you, because ham is one meat that's darn difficult to mess up. Want to make it even juicier and more foolproof? Cook the sucker sous-vide. Because hams are pre-cooked, it's really just a matter of reheating them. Typically, I'd suggest removing meat from its retail packaging, seasoning it, then re-sealing it in a sous-vide bag before cooking it. But since ham's pre-seasoned, it can be cooked directly in the package it comes in, making the whole process even more appealing.
The perfect answer to early fall: Pork loin rubbed with fennel makes an ideal companion for sticky, glazed balsamic vegetables.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail. The perfect holiday centerpiece.