Roasted Chicken Recipes
Buy a whole chicken and get your roast on with our simple tips and collection of kickin' chicken recipes.
Many of us are strictly boneless buyers. We wouldn’t dream of letting chicken into our shopping carts unless it has been cut, trimmed and vacuum sealed in a uniform package. But buying and roasting a chicken is not only simple, but more affordable too.
Here are some basic roasting tips so you may face your bird with confidence:
- Be sure to search for and remove the giblets before roasting.
- Roast your chicken breast-side down. The breast meat will become moist and tender as a result since the chicken’s juices naturally gather at the bottom of the pan. Flip the chicken over to breast side up midway through the roast.
- When checking your chicken’s temperature, stick the thermometer into the thickest part of the chicken to get the most accurate reading.
- Rubbing herbs, lemon slices, salt, pepper, butters and oils are all simple ways to give your chicken fabulous flavor prior to roasting—you can also place aromatics (onions, garlic, lemon, etc.) and herbs inside the chicken's cavity. For more ways to dress up your roasted chicken see our versatile chicken recipes below.
—By Emily Arno
Savory roast chicken and tender caramelized onions on a crisp crust.
The traditional Italian baked pasta, with chicken, cheese, sherry and nutmeg.
Ready for a roast? Marinate chicken in aromatic ingredients before roasting for deep flavor.
Roasting chicken pieces rather than a whole chicken allows you to spread pastes like the one here with rosemary and mustard on all sides of the meat, meaning the flavors penetrate faster and more evenly.
Roast chicken, the workhorse of the family menu -- crisp-skinned, juicy and golden.