A relatively uncomplicated way to prepare chicken is to roast it with bones. There are three ways to approach this, each with its advantages. Leaving the bird whole makes an impressive presentation at the table and once carved, the meat can be served boneless. Spatchcocked (aka butterfly) the bird cooks more evenly and in less time, which comes in handy when you’re in a hurry. Starting with pre-cut pieces makes serving easier, and for some eliminates the need to figure out how to carve a whole or butterfly bird without (pardon the pun) butchering it.
If you go the whole bird route, Zuni Cafe Fried Chicken with Bread Salad may change the way you cook chicken forever. One tablespoon of medium-grain sea salt per 4 1/2 pounds of meat may sound like an overstatement, but salting the chicken 1 to 3 days in advance (and storing lightly covered in the refrigerator) elicits full, deep flavor and moist, tender meat with pronounced chicken flavor . Drenched in pan fat, the bread also has an intense chicken flavor.
A roasted whole chicken with cauliflower makes a vibrant presentation at the table, especially when you include a variety of colorful vegetables that are now so readily available. The earthiness of the chicken and the sweetness of the caramelized carrots bring out the subtle flavor of the cauliflower.
A Peruvian classic, Pollo A La Brasa is marinated overnight to absorb the intense flavors of the soy sauce and gochujang-based marinade with ginger, garlic, herbs and spices. Just over an hour in the oven and you have an umami-rich centerpiece for your table.
In case you didn’t notice a theme here, one way to have a successful roast chicken is to season or marinate it well before cooking. Fried chicken and potatoes with salsa verde also use this technique. Let the seasoned chicken sit in the refrigerator for up to 2 days. When you’re ready to pop it in the oven, toss some potatoes in the pan so they cook inside and absorb any goodies that drip from the chicken. Served with a zesty salsa verde, it’s a tasty, relatively quick weeknight dinner.
Squirting a chicken is easier than you think and the recipe comes with full instructions dry spice butterfly chicken, but Feel free to have your butcher do it for you to save a little time. The dry spices create lots of flavor without adding moisture, making the skin extra crispy.
If you prefer to work with chicken pieces, Roast Chicken on Bread with Fennel Arugula Salad will reward your minimal effort with amazingly spectacular results. The bread soaks up the juices from the chicken and the exposed parts of the bread become crunchy while the parts directly under the chicken become rich, moist and chewy. The dish is a total texture bomb. The lemon in the salad dressing balances the peppery notes of the arugula with the earthiness of the chicken.
Thyme Honey Roast Chicken is made by smothering chicken pieces in a bed of aromatic fresh herbs and root vegetables, which soak up the juices and caramelize in the honey glaze. Flavorful and easy to make, this dish is perfect for a holiday celebration or a casual weeknight dinner.
A pre-salted bird makes this relaxed fried chicken dinner with potatoes and herb salsa verde quick.
The flavor of this chicken is full and deep. It’s not salty at all but has a strong chicken flavor. The flesh is juicy and tender; the texture is buttery.
time1 hour 10 minutes
incomeFor 2 to 4 people
An umami-rich marinade of soy sauce and spices brings intense flavor to a whole roast chicken in this Peruvian classic.
time1 hour 30 minutes
incomeFor 2 to 3 people as a main course
Breads are fried under chicken thighs to get crunchy and saturated in chicken juices in this stew.
Jewish cookbook author Leah Koenig uses a blend of fresh herbs and aromatic vegetables to soak up the drips as the chicken is roasted and the honey is caramelized. It’s divine!
The earthy notes of the chicken, caramelized carrots and crunchy hazelnuts underscore the subtle flavor of the cauliflower.
time2 hours 15 minutes
A chicken with butterflies will cook more evenly and have a crispier skin, which is the best part.
time1 hour 15 minutes