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Every cook swears by one method or recipe for roasting a chicken, but tricky techniques, fussy brines, and fancy rubs aside, only two things matter: crispy skin and juicy, flavorful meat. This basic method gives you both without any special pans or weird ingredients. Just rub the bird with oil, salt, and pepper, add a few aromatics, roast for a few minutes on high heat, then finish on low. Use any leftover meat in a Chicken Salad Sandwich, or use the carcass and roasted vegetables to make Chicken Stock. This recipe also yields enough chicken for our easy Chicken Wing Dip recipe. We recommend serving with a healthy grain like our quinoa salad recipe.
Game plan: If you have the time and want crispier skin, salt the chicken the night before and refrigerate it uncovered. Let it sit at room temperature for 30 minutes before roasting.
Perfect for roasting everything from prime rib to turkey to smaller chickens, the durable hard-anodized surface of this pan sears, browns, caramelizes and deglazes beautifully, and the nonstick rack is dishwasher-safe.See It ›
A rich Chardonnay full of flavor will pair wonderfully with this flavorful, roasted chicken. We recommend the 2013 Los Clop Chardonnay, which just melts into the juicy chicken, and the hint of caramel in this rich Chardonnay is superb with the crispy skin.Shop on Glassful ›
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