From just about the beginning of our relationship–30 years this coming October fourth–The One has made Sunday supper, and it has almost always been roast chicken.
We call it Love Food. It’s one of those dishes we made each other early on, when we were still shy and reticent, to show our affection. Nowadays, they’re dishes we turn to when we feel bruised by the other’s hurtful words or a cutting remark. Or when we’re in need of comfort and healing, as in the days after my father passed or the weeks after 9/11. Or when we want to slow down the hypersonic hurtling of three decades, knowing there’s now more time behind us than in front. There’s something about a fine brined chicken with roasted potatoes, carrots, and onions that can make us feel, momentarily, ageless.
I truly hope you have a dish that has such power and meaning for you. One that rises above being merely an item on your shopping list and is instead a symbol of your childhood or your kid’s childhood, a talisman of your marriage (hell, or even your divorce!), a touchstone of all that it means to be you.
If so, please let me know in the comments below. xx
Contents
Classic Roast Chicken
We just finished eating this classic roast chicken about an hour ago, and after I finish this comment, I’ll be tossing all my other roast chicken recipes out. This was, in a word, perfect.
The prep was incredibly easy. But the proof is, of course, in the eating, and the eating was fabulous. The eating actually started during the carving, as the various folks in the kitchen began stealing bits and pieces of the crispy skin.
The chicken itself was tender, juicy, and wonderful. I don’t know where this chicken recipe has been all my life, but now that I have it, it’s my one and only. Simple and perfect.
FramedCooks
Dutch Oven-Roast Chicken and Shallots
This Dutch oven roast chicken is sooooooo good! A beautifully roasted chicken that looked like I spent half the day making it. But I didn’t because it came together quickly and easily, making for a great lazy Sunday dinner.
Lisa B.
Roast Chicken with Lemon
Moroccan-Spiced Roast Chicken
This Moroccan-spiced roast chicken recipe is incredible! The bird comes out moist and delicious every time.
I cooked for a family and prepared more than 200 meals for them. When they requested a final week of favorite dishes, this one was at the top of the list.
Traca
Spicy Roast Chicken
Skillet Roast Chicken
This is one of the most fun ways to roast a chicken and bring something that looks good and tastes even more glorious to the table. Give this recipe a try, and you’ll be a convert!
Karen
Maple Roast Chicken
French Roast Chicken ~ Poulet Rôti
This French roast chicken was amazing. It was so easy to make, and the vegetables in the juices were out of this world. We may never go back to grocery-store roast chicken again.
Karen W.
Roast Chicken FAQs
Chicken is cooked when the internal temperature is 165°F (74°C), and the juices should be clear. To check your chicken, insert an instant-read thermometer into the thickest part of the chicken. We recommend checking in a few spots to be certain.
To carve a chicken, use a sharp knife to remove the legs first and cut between the thigh and drumstick to separate each leg into two pieces. Then carve along the breast to remove the breast and wing in one piece before separating the wing. Repeat with the other breast.
For step-by-step visual instructions, check out this article on how to carve a chicken.
A classic roast chicken meal is often served with creamy mashed potatoes and simple vegetable sides, such as pan-fried green beans or roasted carrots. Drizzle the whole shebang with homemade chicken gravy.
In addition to being a wonderful meal, roast chicken often provides you with some leftovers that are ideal for dining throughout the week. From soup to salad to casseroles, these leftover roast chicken recipes help you do exactly that.
David, you asked if we have a Talisman dinner or dish. I do and it’s chicken stew with dumplings. It’s a delicious change of the seasons dish, a winter dish and oh hell even sometimes in the summer it’s a great dish.
That’s perfect, Leslie. It’s so comforting any time of the year.
I am so glad I came across your article in Yankee New England Magazine last fall. Not only did your story about your childhood resonate with me as I’m in the same situation as you, having grown up in Fall River watching the Brady Bunch and having my parents prepare octopus in the kitchen next to me at the same time..lol
But also, your recipes are amazing. My mom and I have adopted your roast chicken recipe from that article–BEST PORTUGUESE ROAST CHICKEN EVER! And I enjoy getting your emails with different types of recipes and stories behind them! Thank you again…for everything!
Nancy, you are MORE than welcome! I’m delighted you enjoyed the article and the recipe!!