Recipes from A Bird in the Oven and Then Some

A Bird in the Oven and Then Some

Fox takes a time-honored classic and reinvigorates it by showing just how much variety and enjoyment you can spin from a simple roast. Classic and modern takes on roasting the bird include Greek Roast Chicken with Caper Butter, Roast Lemons, and Skordalia; and Roast Jerk Chicken with Pineapple Mint Salad. To use the surplus, there are healthful and delicious recipes, such as Winter Roast Chicken Salad with Fennel, Blood Orange, and Pistachio; and Lemon Chicken Soup.

A stock pot filled with mushrooms, leeks, garlic, onion, carrots, and parsley for making roast chicken stock.

Roast Chicken Stock

Sure, made-from-scratch stock like grandma used to make is frugal beyond belief. But wait till you see what it does for your cooking.

  • Quick Glance
  • 10 M
  • 6 H
  • 2
Chicken roasted red with paprika in a casserole dish and plate of lime wedges on a wooden table

Peruvian Roast Chicken

This anything-but-boring bird borrows its Peruvian accent from a technicolor dreamcoat of paprika, lemon, garlic, and cumin.

  • 30 M
  • 1 H, 45 M
  • 36
A blue-rimmed porcelain bowl filled with carrot soup topped with chicken and thyme and a lemon wheel.

Carrot Soup with Leftover Turkey

What’s even more stunning about this soup than its vibrant hue and soulful taste is just how magnificently it serves as a vehicle for leftover roast turkey.

  • 15 M
  • 1 H, 15 M
  • 5