'roast chicken' on Serious Eats

Roast Chicken With Asparagus Panzanella

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. More

Dinner Tonight: Roast Chicken with Red Grapes, Caramelized Pearl Onions, and Port Pan Gravy

Sometimes it's wonderful to be reminded how satisfying a roast chicken can be. This recipe from Jennifer Olvera's Food Lovers' Guide to Chicago doesn't try to approach the bird in some new and unique way. The chicken is simply cooked in a moderate oven with a stash of good ingredients. The result is a properly roasted bird with an outstanding pan sauce. More

Ferran Adrià's Roasted Chicken

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. More

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