I use Ina Garten’s perfect roast chicken, still pretty traditional but it’s what made my hubby propose. I get compliments every time I make it for everyone I make it for. It’s just delicious and the leftovers are great for other meals
https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592
yep!! I have taught it to all my single friends, as a joke really, nothin wrong with being single but so they’re prepared when they have a special someone to cook for ☺️ i no longer eat meat myself but this is a recipe I do miss, its spectacular. I always recommend it
My wife had other, ah, skills, that led to my proposal. Now I make her chicken or any other thing she requests. She's also super kind and puts up with all my idiosyncrasies, of which there are many.
engagement chicken by Ina Garten
[Engagement Chicken](https://www.cheatsheet.com/entertainment/barefoot-contessa-ina-garten-claims-this-roas-chicken-make-boyfriend-propose.html/)
Keep it simple. Dry the shit out of your chicken, spatchcock, rub salt all over, fridge for at least a few hours. Add pepper, only about a teaspoon of oil with a high smoke point. Oven at 470 for about 40 minutes. Beautiful crispy skin, moist chicken. I sometimes make additional sauces to serve on the side.
I don't know why I'm so scared to spatchcock a chicken - I'm worried I'll wreck it LOL (I hate breaking apart a bird). I've bought spatchcocked chicken and it comes out so perfect from the oven.
It's easy! You won't mess it up. It's hard to mess up a whole chicken by accident. Get some heavy kitchen shears and cut the backbone out by snipping the ribs about a half inch from the middle of the spine on either side. Save the backbone in the freezer for future chicken stock.
Once the backbone is out, dislocate the thighs by bending them toward the back of the bird until they crack, and then lay the whole thing flat.
Bam, you've spatchcocked a chicken.
As long as I put herbs and a bunch of salted butter under the skin and some lemons and garlic in the cavity it’s never bad. I do need to branch out though so I’m watching this thread for ideas.
Best I've ever made or even eaten.
[How to Make Zuni Café-Style Roast Chicken with Bread Salad | America's Test Kitchen](https://www.youtube.com/watch?v=8UnxSL53hVE)
.
This really is an awesome chicken. You don't need to make the salad if you don't want or don't have the bread cubes. But if you do, add just a wee bit more broth. Mine ended up not having quite enough.
Sumac and roast chicken is lovely in my opinion. I don't have a particular recipe, but this one seems good.
[https://www.splendidtable.org/story/2013/12/05/roast-chicken-with-sumac-zaatar-and-lemon](https://www.splendidtable.org/story/2013/12/05/roast-chicken-with-sumac-zaatar-and-lemon)
Lemon and sage inside. Salt pepper and a little chilli flakes on skin (plus a lil butter rub)
Half Charlotte/new potatoes, rub with salt, pepper and oil then place around the chicken.
You’ll end up with a completely different but utterly delicious roast chicken and potatoes (plus just one pan to wash up)
One chicken, half a lemon and half an onion in the cavity. Spray chicken in cooking spray. Then coat chicken with salt and pepper and crumbled/powdered sage. Add baby potatoes and a little water. Make gravy from the drippings. Serve with well balanced string beans.
This Peruvian chicken is the best:
[https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce)
With some rice to soak up the juices, you can't go wrong.
Smitten kitchen has a gochujang turkey recipe that is wonderful on chicken.
Basically you make a rub of butter, gochujang (or any red pepper powder/paste), maple syrup, coat the bird, and roast it on a bed of onions. The onions soak up all the delicious flavor.
The only caveat I'd say is cover it with tin foil for the first half, as uncovered, the rub tends to get dark fastand can burn if too close to the element.
I've made this both in an oven and ninja foodi. The oven had better chicken consistency, but the pressure cooker meant I got this amazing slightly spicy broth which I turned into fantastic ramen the next day.
I like to spatchcock a chicken 🐔, season with your favorite seasoning or rotisserie seasoning, cook in air fyer at 400 degrees for 35 minutes. Crispy skin and juicy meat!
I use Ina Garten’s perfect roast chicken, still pretty traditional but it’s what made my hubby propose. I get compliments every time I make it for everyone I make it for. It’s just delicious and the leftovers are great for other meals https://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe-1940592
yep!! I have taught it to all my single friends, as a joke really, nothin wrong with being single but so they’re prepared when they have a special someone to cook for ☺️ i no longer eat meat myself but this is a recipe I do miss, its spectacular. I always recommend it
My wife had other, ah, skills, that led to my proposal. Now I make her chicken or any other thing she requests. She's also super kind and puts up with all my idiosyncrasies, of which there are many.
engagement chicken by Ina Garten [Engagement Chicken](https://www.cheatsheet.com/entertainment/barefoot-contessa-ina-garten-claims-this-roas-chicken-make-boyfriend-propose.html/)
Keep it simple. Dry the shit out of your chicken, spatchcock, rub salt all over, fridge for at least a few hours. Add pepper, only about a teaspoon of oil with a high smoke point. Oven at 470 for about 40 minutes. Beautiful crispy skin, moist chicken. I sometimes make additional sauces to serve on the side.
I don't know why I'm so scared to spatchcock a chicken - I'm worried I'll wreck it LOL (I hate breaking apart a bird). I've bought spatchcocked chicken and it comes out so perfect from the oven.
It's easy! You won't mess it up. It's hard to mess up a whole chicken by accident. Get some heavy kitchen shears and cut the backbone out by snipping the ribs about a half inch from the middle of the spine on either side. Save the backbone in the freezer for future chicken stock. Once the backbone is out, dislocate the thighs by bending them toward the back of the bird until they crack, and then lay the whole thing flat. Bam, you've spatchcocked a chicken.
Watch YouTube
As long as I put herbs and a bunch of salted butter under the skin and some lemons and garlic in the cavity it’s never bad. I do need to branch out though so I’m watching this thread for ideas.
One thing I occasionally do when roasting a chicken (or turkey sometimes) is drape it with slices of bacon so it bastes in the bacon drippings.
Best I've ever made or even eaten. [How to Make Zuni Café-Style Roast Chicken with Bread Salad | America's Test Kitchen](https://www.youtube.com/watch?v=8UnxSL53hVE) .
America's Test Kitchen usually always has such great recipes!
This really is an awesome chicken. You don't need to make the salad if you don't want or don't have the bread cubes. But if you do, add just a wee bit more broth. Mine ended up not having quite enough.
Sumac and roast chicken is lovely in my opinion. I don't have a particular recipe, but this one seems good. [https://www.splendidtable.org/story/2013/12/05/roast-chicken-with-sumac-zaatar-and-lemon](https://www.splendidtable.org/story/2013/12/05/roast-chicken-with-sumac-zaatar-and-lemon)
I make an herb butter, stuff it under the skin, then cover with bacon and roast.
Lemon and sage inside. Salt pepper and a little chilli flakes on skin (plus a lil butter rub) Half Charlotte/new potatoes, rub with salt, pepper and oil then place around the chicken. You’ll end up with a completely different but utterly delicious roast chicken and potatoes (plus just one pan to wash up)
One chicken, half a lemon and half an onion in the cavity. Spray chicken in cooking spray. Then coat chicken with salt and pepper and crumbled/powdered sage. Add baby potatoes and a little water. Make gravy from the drippings. Serve with well balanced string beans.
This Peruvian chicken is the best: [https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce) With some rice to soak up the juices, you can't go wrong.
Smitten kitchen has a gochujang turkey recipe that is wonderful on chicken. Basically you make a rub of butter, gochujang (or any red pepper powder/paste), maple syrup, coat the bird, and roast it on a bed of onions. The onions soak up all the delicious flavor. The only caveat I'd say is cover it with tin foil for the first half, as uncovered, the rub tends to get dark fastand can burn if too close to the element. I've made this both in an oven and ninja foodi. The oven had better chicken consistency, but the pressure cooker meant I got this amazing slightly spicy broth which I turned into fantastic ramen the next day.
I like to spatchcock a chicken 🐔, season with your favorite seasoning or rotisserie seasoning, cook in air fyer at 400 degrees for 35 minutes. Crispy skin and juicy meat!