Juicy Roasted Chicken
A couple of simple ingredients with no-fuss prep make a roast chicken that many swear is the juiciest they've ever eaten.
Orange Herb Roasted Chicken
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Roast Chicken Pan Gravy
This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.
Chimichurri Baked Chicken
Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.
Chef John's Chicken Under a Brick
You should use a big cast iron pan for this, but it will also work in a high-quality, heavy-duty stainless steel pan, or other oven-proof skillet. The key is to heat it very well before the chicken goes in. Other than that, there's really no way to screw it up, unless you under or overcook it, which won't happen, since you're going to check it with the thermometer.
Roasted Spatchcocked Chicken with Potatoes
There is absolutely nothing better than a perfectly roasted chicken. Wouldn't you agree? Perfect juicy meat and crunchy skin... Thanks to my father and his visit this past weekend, I have learned a new method for roasting a hen -- spatchcocking!
Dry Brined Roasted Chicken
After years of dealing with the mess of a wet brine, I came across the technique of dry brining. So easy and so tasty. My family raves about it and I hope yours does too. Use the drippings as a great base for gravy. This method is great on turkey as well!
Whole roast chicken stuffed with lime, rosemary, and more seasonings, basted with a homemade pomegranate syrup.
Crispy Roasted Chicken
This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!
Butterflied Roast Chicken with Lemon and Rosemary
Want to cook whole chicken quicker and more evenly? Remove the backbone with a knife or kitchen scissors to flatten the chicken. The breast meat doesn't dry out, the dark meat is tender and juicy, and there's lots of crispy golden skin to enjoy. Here, it's simply roasted with lemon and rosemary, but butterflied chicken is especially good on the grill.
Best of Both Worlds Roast Chicken
Want a crispy skin on a chicken that's tender and moist inside? Try this...it takes a little tending in the beginning, then you're home free!