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Soubise (French Onion Sauce)
Made from only three ingredients—butter, onions, and cream—this classic French onion sauce is elegant, luxurious, and incredibly simple to make. Our recipe also gives the option to add French Vadouvan curry powder.
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!
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As Kelsey Nixon writes in her new cookbook, Kitchen Confidence, roast chicken was one of the first meals she learned how to make.
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Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile.
Chicken Yassa (Senegalese Braised Chicken With Caramelized Onions)
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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.
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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!
Slow Cooker Roast Chicken
5 minutes to put the chicken in the slow cooker in the morning then with 15 minutes effort you'll have an insanely juicy golden roast chicken for dinner.
Soubise, an old-school French sauce classically made by pureeing softened onions with bechamel, is a great pairing for all sorts of roasted meats, like the roast chicken here. In this more modern version, it's simplified and lightened by using cream in place of the bechamel, then flavored with curry powder or Vadouvan.
Serve With
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Cheesy Grits With Spring Vegetables
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
Baby Potatoes with Butter & Herbs
Baby Potatoes with Butter & Herbs is an elegant, classic way to serve new potatoes. Light on the butter, heavy on the herbs!
Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!
Garlic rice
Garlic Rice is the easiest, best tasting rice side that goes with any main, any cuisine! Buttery rice cooked with golden sautéed garlic. Easy!
Crispy Potatoes With Garlic-Parmesan Butter
Crispy fingerling potatoes tossed in garlic-parmesan butter. A perfect side dish for a roast dinner.
Creamy Mashed Cauliflower
The most amazing creamy Mashed Cauliflower that's as delicious as mashed potato! You'll be eating this Cauliflower Mashed Potato straight out of the pot!