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.

Easy Roast Chicken with Asparagus and Leeks

One of the great things about spring is that it provides you with a plethora of vegetables that need only brief cooking. This makes them the perfect for a roast chicken dinner. Roast your chicken, prep the vegetables, then cook them while the chicken rests. All of your food comes out piping hot at the exact same time.

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.

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.

Chicken Stew

Super crispy skin with ultra tender flesh, smothered in a thick savoury sauce with tender vegetables. This Chicken Stew is a one pot dinner that's easy enough for midweek and a firm favourite with all!

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.

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.

Chicken Lady Chicken From 'My Paris Kitchen'

On the page before David Lebovitz begins his recipe for "Chicken Lady Chicken" in his new book, My Paris Kitchen, he tells the story of how he fell for one particular woman's rotisserie chicken.