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!

Spatchcocked (Butterflied) Roast Chicken

Spatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here's how.

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 With Asparagus Panzanella

Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken.

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.

Lavender, Lemon, and Honey Spatchcocked Roast Chicken

This crisp, juicy spatchcocked chicken gets roasted to sweet-and-sour Provençal perfection with lavender, thyme, olive oil, butter, lemon, and honey.

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.

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.

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.

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.