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 Chicken and Thyme

The color of happiness, yes? But what’s even more stunning about this soup than its vibrant hue and sweet taste is just how easily and inexpensively it comes together.

  • 15 M
  • 1 H, 15 M
  • 5