Roasted Chicken

Roasted chicken
Photo by Susie Cushner

Courtesy Liz Pearson

It may be the ultimate comfort food, but that doesn’t mean it has to be boring. Fill your home with that familiar warm, welcoming smell, while offering something unexpected with this rub, marinade or comound butter. Make it a one-pan meal by adding root vegetables to the roasting pan: Try beets with the buttermilk marinade, turnips with the mushroom rub and sweet potatoes with the Tabasco-honey butter.

How to Roast a Chicken Three Ways
  • 1 (4-pound) whole chicken, giblets removed, rinsed and patted dry

Heat oven to 400°F.

Truss chicken legs with butcher’s twine and tuck wings. Place chicken, breast-side up, on roasting rack set inside roasting pan or cast-iron skillet. Roast, basting occasionally and tenting with foil if skin darkens too quickly, until legs feel loose and juices run clear. Cook until meat thermometer inserted in thickest part of thigh (away from bone) registers 165°F, about 1½ hours. Let rest 15 minutes. Carve and serve, topping with any pan juices. Serves 4.

Published on February 3, 2017
About the Author
Layla Schlack
Senior Editor

Schlack has written and edited stories about cooking, dining, spirits, entertaining and travel, as well as developed recipes, in various editorial roles at Fine Cooking and Hemispheres. Her writing has won a NATJA award. When she’s not editing Wine Enthusiast’s food, spirits and entertaining stories, she can usually be found clanging around her Connecticut kitchen, beverage in hand, trying to re-create some tasty meal she’s had over the course of her travels. Email:

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