January 13th, 2019

Roast Chicken 101

One of my goals for 2019 is to learn to roast a chicken that’s as yummy as the ones in the Parisian markets (not an easy feat). We are having a cold snap, which is the ideal time to perfect my roasting skills. The New York Times has fantastic cooking tutorials and this one, How to Roast Chicken, is no exception. Roast chicken with maple butter and rosemary above is on the docket for supper today.

Image © The New York Times


What's New


Belted leather biker jacket

Jil Sander

Gathered Knit Midi Dress


Cropped leather jacket


Triple Francois 18kt gold vermeil earrings


Jimmy Leather Puffer Jacket


Le 57 quilted leather shoulder bag


Belted wool blazer


Blade velvet slingback pumps


Silvia silk-twill scarf


Logo-embellished leather loafers


Crocheted Cotton-Blend Midi Skirt


Braided leather bangle


Delcie tie-detailed ramie midi dress


Gate knotted leather slippers


Postcard fringed crocheted straw bucket hat


Santos de Cartier metal shield sunglasses

  • Please report back if you receive same results as the photo!

    TSFJanuary 13th, 2019  6:27 AM

  • I adore the roast chicken for two at Zuni Cafe in San Francisco. Dinner tonight for us is arroz con pollo using Martha Stewart’s recipe – it’s no fail, bold flavors and so comforting on this snowy day.

    slfJanuary 13th, 2019  9:34 AM

  • Good luck, Preston! I use Mark Bittman’s recipe from How to Cook Everything and it is a hit with my family. And simple.

    MoiraJanuary 13th, 2019  10:10 AM

  • I haven’t tried it, but I have a friend who swears by Ina Garten’s Perfect Roast Chicken recipe. Maybe one more for you to experiment with. These projects are the silver lining of winter, I think.

    AprilJanuary 13th, 2019  10:12 AM

  • My go to recipe is the Zuni cafe method.
    I have tried many recipes, and this one is the stand out. You do need a small bird and about 3 days for the chicken to dry brine, but the result will be a super moist chicken that is roasted with no additional fat.

    LindaJanuary 13th, 2019  10:29 AM

  • I find Thomas Keller’s Roast Chicken foolproof and delicious.

    Also buying a good chicken is key. I swear by the Bell and Evans chickens at whole foods.

    YasminJanuary 13th, 2019  10:40 AM

  • My absolute never fail recipe is found on Saveur’s web site…Saar’s Roast Chicken with Sage and Garlic. You don’t need all the butter for the chicken, so I like to use the extra on mashed potatoes or extra carrots I roast with the chicken. The timing in the recipe is spot on.

    kimJanuary 13th, 2019  10:41 AM

  • This is my go to recipe. Slow roasting is the key. The seasoning is delicious.

    gpcJanuary 13th, 2019  10:51 AM

  • The roast chicken with maple butter and rosemary is on my list for next weekend!

    MP AllegaertJanuary 13th, 2019  11:08 AM

  • From the recipes in a older book called Joie de Vivre by Robert Arbor, is a simple French country style recipe called Really Good Roasted Chicken. It’s been my go-to for many years and is delicious! I could make it blindfolded.

    1 – DO season the outside of the bird (she makes it optional here) and 2 – I use a Gwenyth Paltrow tip from one of her cookbooks which makes a big difference (regardless the recipe). Scrub the outside of the bird with kosher salt before preparation. Rinse off, then season the skin with whatever your recipe calls for. Enjoy!

    MariaJanuary 13th, 2019  11:41 AM

  • So sorry – forgot the link ☺️

    MariaJanuary 13th, 2019  12:39 PM

  • the BEST roast chicken is Samin Nosarts Buttermilk Roast Chicken. You marinate the chicken for up to 24 hours in buttermilk. I don’t roast chickens any other way now.

    Tristin NangeaJanuary 13th, 2019  4:41 PM

  • I’m bookmarking this post and trying them all! I thought my roast chicken couldn’t be improved upon until this Wine Spectator issue – . A great update to my roasted garlic chicken and I loved the salad dressing. I do hope you’ll report back!

    Laura M.January 14th, 2019  8:07 PM

  • Agree about the buttermilk 24 hour marinade, divine. My alternate favorite is the Buvette roast chicken from her cookbook. Foolproof.

    LeslieJanuary 15th, 2019  2:49 PM

  • Hi, Preston. I finally taught myself how to spatchcock a chicken! Makes all the difference. Put in a roasting pan on top of some thinly sliced onion, put some thinly sliced lemons under the skin, salt and pepper, cook for 45 min at 450 degrees. Let rest for at least 15 min. Simple and perfect.

    KerryJanuary 20th, 2019  12:26 AM


Your email address is only used for our verification process to help reduce spam comments and will not be shared, published or stored for any other purpose. Please be courteous. All comments are moderated.

Name :

Email (will not be published) :