Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken.
'roast chicken' on Serious Eats
Tangy, spicy and sweet, eat this soy-glazed chicken straight up, tucked into roti or as the basis for Chinese chicken salad.
Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes.
Bathed in lemony oregano vinaigrette, Greek chicken and potatoes keeps comfort at hand.
Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile.
[Photograph: Sydney Oland] Note: Store-bought cornbread can be used in place of the homemade. If using store-bought, skip step 2. About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)...
There is no better end to a weekend than a simple roast chicken. And the addition of apples and shallots beneath the bird makes for a modest twist on the classic potato and onion.
Over the past few months it's become pretty clear that finding out how chefs roast their chickens is high on our lists. So when we came across Jean-Georges Vongerichten's Crisp Savory Roast Chicken in his latest cookbook, Home Cooking with Jean-Georges, of course we had to share it with all of you.
Ferran Adrià's roasted chicken is a take on Catalan dish, pollo a l'ast, an herb and lemon rubbed bird, traditionally spit roasted. In this recipe he's made a poultry seasoning blend of dried thyme, rosemary, bay leaves and peppercorns, all ground together and rubbed into a chicken that's also seasoned with salt, lemon zest, and olive oil. This recipe uses a high heat method of cooking, flipping the chicken midway through.
Is this really the perfect roast chicken? I'm going with an overwhelming yes for a couple of reasons. It's the simplest roast chicken that's ever come out of my kitchen and as far as fantastic chicken flavor goes—juicy interior and cracklingly crisp skin—it's really spot on, and dare I say perfect. Not overly fancy, but with a chicken that tastes this good, extra add-ins like herbs and aromatics aren't really necessary.
One of the great things about spring is that it provides you with a plethora of vegetables that need only brief cooking stints to become delicious. This makes them the perfect companion for a roast chicken dinner. Simply roast your chicken, have your vegetable prepped, then cook them while the chicken rests. All of your food comes out piping hot at the exact same time.
Beer can chicken is an iconic summer dish. This version, however, is roasted instead of thrown on the grill. The theory is that the beer steams inside the bird, making the final product extremely moist. Whether or not that's true, the beer definitely adds flavor, and the addition of a few aromatics takes that even farther. Light beers are the best choice for this dish; I recommend PBR.
Roast chickens are a simple and satisfying meal anytime, and the smell of it roasting on a Sunday evening can set a positive tone for the whole week ahead. Squeezing lemon juice over the body of the bird helps to not only season the final product, but can also help crisp the skin. And roasting the potatoes in the pan with the bird gives the potatoes a nice dose of chicken fat to roast in.
[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at...
Roasting a chicken is one of the most indispensable skills that a cook can hone, and no one has been championing the simple joys of a roast chicken more than Thomas Keller. So it's not surprising Keller chose to contribute a recipe for One-Pot Roast Chicken to In The Green Kitchen by Alice Waters, a collection of essential skills for home cooks.
A twist on roast chicken, this technique from a recipe in Food & Wine tackles the problem of the breast meat drying out by the time the thighs are ready due to the thighs taking longer to cook. Cutting out the backbone and flattening the chicken changes the playing field. Make a slash through the leg to speed up cooking, and the chicken can now be cooked all at once to the same degree of doneness.
I set out to make Lex's Roast Chicken with Bacon and Spicy Coffee Rub from Ari Weinzweig's Zingerman's Guide to Better Bacon a few days after Labor Day weekend. The weather had cooled down to the point where I was...
Honestly, there isn't much in this Saveur recipe to differentiate it from a fairly standard roast chicken. Lemon and rosemary are customary, as is the straight 400°F cooking method. You know, and that's fine. As long as there is a...