Roasted Chicken with Root Vegetables

Learn how to make juicy, flavorful, golden roasted chicken every time! Roasted with root vegetables, this recipe is a one-pan meal that's perfect for chilly weather. An essential for any home cook!

Roast Chicken

Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy perfection. Juicy on the inside, and served with liquid gold pan juices loaded with flavour, this is THE Roast Chicken recipe you'll make over and over again!

One tray roast chicken

As much as I love a vacation, I always miss home-cooked meals. In this video I will show you how you can prepare an epic one-tray roast chicken for your family and friends with minimal ingredients or equipment.

Lemon-Rosemary Roasted Chicken with Crispy Potatoes

Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes.

Smitten Kitchen's Harvest Roast Chicken With Grapes, Olives, and Rosemary

Oven-roasted chicken pieces make for a speedy and soul-satisfying cool-weather dinner. Deb Perelman's method in The Smitten Kitchen Cookbook is easy enough to throw together for a weeknight meal. The chicken tastes even better alongside the chicken-fat slicked olives and roasted grapes.

Sunday Supper: Lemon Roast Chicken with Herb Potatoes

Roast chickens are a simple and satisfying meal anytime, and the smell of it roasting on a Sunday evening can set a positive tone for the whole week ahead. Squeezing lemon juice over the body of the bird helps to not only season the final product, but can also help crisp the skin. And roasting the potatoes in the pan with the bird gives the potatoes a nice dose of chicken fat to roast in.

Baked Whole Chicken w/ Vegetables: One-Pan Meal - The Woks of Life

A baked whole chicken over vegetables is an entire meal in one pan, made with just 9 ingredients! We use my grandpa's secret, shockingly simple marinade.

How to Roast a Perfect Chicken

The techniques and gear you need to know for perfect roast chicken, including a recipe for a picture-perfect bird with juicy meat and golden, crispy skin.

Thomas Keller's Chicken Breasts with Tarragon

As tough as chicken breasts can be to cook—there's no fat or bone to help mitigate dryness—a pounded chicken "paillard" is as easy. It's a technique that becomes a no-brainer once you learn it, whenever sauteeing the old boneless, skinless standby. By pounding the breast into uniform thickness and watching carefully, you can turn out a surprisingly moist cutlet with plenty of caramelized surface area. Add a delicious pan sauce—this time, by one Thomas Keller—and it's a solid dinner, indeed.

Pan-Roasted Chicken With Vegetables and Dijon Jus

Pan-roasted chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables, with a pitcher full of bright, rich gravy to boot.