Roasting a whole chicken doesn’t have to be complicated or time consuming. Spatchcocking, which simply means removing the backbone and flattening the bird, is one of the best techniques for achieving ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and ...

Marinate roaster by wrapping in foil, seasoning with salt and allowing it to sit in the refrigerator overnight. The next morning, bake at 350 degrees until fully cooked. Bake times will depend on size ...

People tend to be intimidated by roast chicken. They think it's easy to overcook, or to have inconsistencies between dry white meat and under-done dark meat. They're afraid the skin will turn out ...

Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash to brown evenly, be sure to spoon off the fat from the roasting pan after removing the ...

Julia Child's chicken recipe is a lesson in simplicity and technique, yielding a flavorful, perfectly cooked bird you'll want to make again and again. Julia Child was a longtime Food & Wine ...

As a chef and cooking instructor with more than 15 years of experience, I'm always recommending this juicy-roast-chicken recipe. When the days get shorter, dinner should get cozier. Nothing gets those ...

Entertaining guests is an art form. And it can be intimidating. But United Kingdom-based chef and restauranteur Angela Hartnett can help. Hartnett, a protegee of Gordon Ramsay, has released her first ...