Place a 3-4 lb. chicken on a cutting board, breast-side up and legs pointing toward you. Take the sharpest knife you own and carefully cut about a 3"-long incision into the loose skin between the ...

The roasting technique itself could hardly be simpler: Salt the bird, let the skin dry out a bit, then coat it with softened butter and tarragon, and roast at 400 degrees.

Roast the chicken, without basting it, for 60-90 minutes or until an instant-read thermometer inserted into the thigh meat (being careful not to touch the bone) reads 165.

Roast for 50 minutes, until the chicken and vegetables are cooked through, then allow to rest for 10 minutes and finish with the chopped parsley. To serve, take the roasting dish to the table and ...

This gorgeous, easy roast chicken recipe comes from Lidia’s most recent cookbook, Lidia’s From Our Family Table to Yours, which is packed with more than 100 family-friendly dishes including ...

Step 9. Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from oven (the handle is hot!), poke a knife into leg ...

Like Marcella Hazan’s legendary tomato sauce, her recipe for roast chicken — which I had to make, given how many people call it their gold standard — is startlingly simple.It calls for no ...

Like little black dresses, you can never have too many roast chicken recipes. Especially the French kind. So, when Florence Chapgier, a Paris-born reader living in Los Angeles, emailed me this reci… ...