3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt ...

Ina Garten has been making perfect roast chicken for years—so much so that it’s become one of her most famous recipes. But ...

If you love roasted chicken with crispy skin and juicy, tender meat, then spatchcock chicken is the perfect recipe for you. By removing the backbone and flattening the chicken, you'll enjoy even ...

I've used two roast chicken recipes for most of my adult life, and Samin Nosrat's Buttermilk-Brined Chicken is my favorite.

For the holiday meal, use a large bird (5½ to 6 pounds) so the dish serves six or yields ample leftovers. If you prefer a ...

Melissa Clark’s five-star recipe pairs the salty, acidic, herb-laden dressing with a perfectly burnished bird.

As the saying goes, "If you love someone, roast them a chicken ... The best part about making a whole chicken, says the chef and owner of the Marcus Samuelsson Group, is "knowing how good the ...

Jamie starts the recipe by getting the oven rip-roaring and hot at 475°F (don’t worry, we won’t be cooking the chicken at this temperature the whole time). The high initial temperature helps jumpstart ...

The humble roast bird gets a bad rap, but done right, it’s juicy, deeply flavourful and infinitely versatile. Whole Chicken: Roast for 20 minutes per 500g, plus 20 minutes. Pro tip: Roast breast ...