This roast chicken is a showstopper on its own, but it’s even better with the right accompaniments. Classic sides like crispy roast potatoes, garlic butter green beans, or a tangy slaw work ...

People tend to be intimidated by roast chicken. They think it's easy to overcook, or to have inconsistencies between dry white meat and under-done dark meat. They're afraid the skin will turn out ...

Pat the chicken dry with paper towels ... adobo seasoning or other poultry blends. 5. If you want to roast any other vegetables with the chicken, cut them into bite-size pieces and toss them ...

Pat chicken dry, and carefully place in skillet, breast side up. Roast at 500°F until juices run clear when a thigh is pierced using a knife and an instant-read thermometer inserted in thickest ...

If I’m roasting a chicken that’s been marinated in something that really promotes browning (like buttermilk or labneh), I’ll roast at 375℉. If I used a simple dry brine of sugar and salt ...

supermarket rotisserie chicken tastes nothing like home-roasted chicken. Supermarket rotisserie chicken is dense and dry. Home-roasted chicken is tender and juicy. Supermarket rotisserie chicken ...

It should have been tough and dry, but when the chicken was pierced with a knife, juices shot across the room. Forget brining; forget hair dryers—the Römertopf is the key to the best roast ...

Which is why, whenever we've got time, we dry brine chicken with plenty of kosher salt before cooking it—and so should you. Whether you're cooking a whole bird or parts, grilling, roasting or ...