Roast chicken is prepared with tomato-mint panzanella salad.
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There's nothing new about chicken and waffles. But this version of the Southern classic adds additional savory elements to the waffle with fresh herbs, and lightens up the chicken by simply roasting it with salt, pepper and lemon juice. Although the traditional fried version of this dish is always a hit, this spin on the classic is a way to end your weekend feeling a little happier with your waistline, but still satisfied. Serve with a green salad and cold white wine.
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.
I return again and again to Barbara Kafka because her recipes are both straightforward and always flavorful. This recipe for chicken salad with crunch comes from Roasting: A Simple Art, and it's dynamic and also really easy to prepare. As you've probably guessed from the name of the cookbook, this recipe calls for chicken that has been roasted instead of simmered.