This homemade rotisserie-style chicken begins with a carefully blended seasoning mix and an 8-to-12-hour rest in the refrigerator. The chicken is roasted over carrots, potatoes, shallots, and leeks, ...

Roasted chicken with soggy skin is an unmitigated disaster, no question about it. The struggle of trying to roast that chicken to a perfect golden brown while fighting against moisture (which ...

Use steady, even heat: roast at 325°F until nearly done, then finish at 425–450°F for a few minutes to achieve crispy skin.

LITTLE ROCK — Like most cooks, I’ve had many conversations on the proper way to roast a whole chicken. Some argue that roasting with the breast side down is the very best way to keep the bird moist ...

This recipe from cookbook author Marcella Hazan is almost as legendary as she is. Her famous two-ingredient dish (a whole chicken plus two lemons) makes a delicious case for simplicity. The iconic ...