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Roast Chicken with Vegetables
David Thomas  /  Corbis
Done right, a roast chicken can be a terrific dinner.  You might try serving it with roast vegetables.
msnbc.com contributor
updated 9/27/2006 11:00:39 AM ET 2006-09-27T15:00:39

One of the best testaments to a good roast chicken is if, no matter how much you ate from your dinner plate, you’re compelled to slip into the kitchen to snag the perfect piece of crispy skin still attached near the thigh, or to pluck some last bits of meat from along the breast bone.

You do know, hopefully, about the two little nuggets of dark meat that sit in indentations where the thighs meet the back of the bird. Sometimes called the “oysters,” these are two of the best bites on the bird, perfect for a kitchen nibble and most often left behind after carving.

Roast chicken is one of those dishes that couldn’t be simpler — ultimately it’s just a seasoned bird that sits in the oven for a spell. There doesn’t seem to be much to it, but this humble fare provides profound, comforting satisfaction when done well. The key to a prefect roast chicken isn’t complex; it's a matter of bringing out great chicken flavor. But with so few steps, each element of the recipe becomes ever more important.

San Francisco’s Zuni Café in is known for a benchmark Caesar salad and crisp wood-fired pizzas, but the hands-down hallmark dish is the Zuni roast chicken with bread salad. With it, chef/co-owner Judy Rodgers raises the basic roast chicken to high art. Though her recipe in “The Zuni Café Cookbook” looks involved, none of the steps is complicated. Her signature technique — which includes salting the bird a day or two in advance — simply requires planning ahead.

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Splurge on a high quality bird for roasting. It may mean a trip to a specialty shop or special-order request, but you’ll be rewarded with a boost in flavor. Rocky the Range chicken (averaging 5 pounds) was the first chicken to be USDA certified free-range; Rocky Jr. chickens weigh in at the 3 to 3 1/2 pound range. Both are outstanding candidates for roasting, available in stores such as Whole Foods and Trader Joe’s.

Judy Rodgers is a big fan of small birds, noting in her book that “small chickens, 2 3/4 to 3 1/2 pounds, flourish at high heat, roasting quickly and evenly … they are virtually designed to stay succulent.” But in the long run, size doesn’t matter that much relative to other factors.

Up for debate
There are many other details up for debate. Cooks argue whether to baste or not to baste, whether or not to turn the chicken during cooking, whether high temperature (the Zuni method calls for a robust 475 degrees) is better than a more moderate oven. Certainly there are nuances to each option. But for roasting that assures tender evenly-cooked flesh and browned, crispy skin, it’s hard to do better than roasting the bird at 375 degrees and just leaving it alone until time to check for doneness — about an hour and a quarter later for a 4-pound chicken.

A quick note on trussing, the classic practice of tying up the bird in a compact, tight little football of a bundle before cooking. It’s not as necessary as some of us have been lead to believe. A less-constrained bird will cook more efficiently since oven heat has better access to the interior of the longer-cooking thigh joint when the thigh isn’t snug against the breast.

Salt and pepper are de rigueur when it comes to seasoning. And when you’ve got a great bird to start with, those alone can suffice. For a little panache, replace the standard salt with simple herbed salt or a sprinkle of truffle salt.

Other natural candidates include garlic, herb sprigs, quartered lemon and onion. Most of these should go in the cavity where the flavors can directly permeate the chicken meat. You can scatter whole unpeeled garlic cloves around the chicken, which will be delectably soft to eat alongside.

For the purest, best roast chicken, don’t go overboard with seasonings. Sure, you could embellish with harissa or cumin powder, but subtler flavorings will go far to make the bird shine. And it helps prove that chicken can be dazzling without needing to be dressed up. Matter of fact, the most perfect roast chicken is often the simplest.

Cynthia Nims is a food and travel writer based in Seattle, where her plat du jour is frequently simple roast chicken. She is the co-author, most recently, of “Rover's Cookbook.”

Recipe: Roast Chicken with Herbs (on this page)

Recipe: Roast Chicken with Herbs

  • 1 whole chicken (about 4 pounds)
  • 4 to 5 tablespoons olive oil
  • 1 large onion, cut into 1-inch slices
  • Salt and coarsely ground black pepper
  • 1 large handful parsley sprigs
  • 1 large handful other herb sprigs (thyme, rosemary, bay leaves, lovage and/or sage)
  • 1 cup dry vermouth, more if needed

1) Preheat the oven to 375°F.

2) Discard the giblets from the chicken cavity or save for another use. Rinse the chicken well inside and out, and dry well with paper towels. Drizzle a couple tablespoons of olive oil in the bottom of a roasting pan that’s just a bit larger than the chicken. Scatter the onion slices in the pan, separating each slice into a few pieces.

3) Season the chicken cavity with salt and pepper, then stuff the whole herb sprigs into the cavity. Set the chicken on the onions. Drizzle the remaining olive oil over the bird and season generously with salt and pepper.

4) Roast the chicken until the skin is wonderfully amber-brown and juices from the cavity run clear when tipped (insert a long-handled fork, such as a carving fork, into the chicken and carefully lift to tip slightly, so the juices run into the roasting pan), about 1 1/2 to 1 3/4 hours. When the onions begin to brown after about 45 minutes, pour 1/2 cup of the vermouth into the pan, adding 1/4 cup more later if needed.

5) Take the pan from the oven, scoop the herbs from the cavity into the pan and set the chicken aside on a carving board, covered loosely with foil to keep warm. Meanwhile set the roasting pan on the stove over medium heat, add the remaining 1/2 cup vermouth and simmer to reduce slightly, 3 to 5 minutes, stirring gently to scrape up cooked bits from the bottom and sides of the pan.

6) To serve, carve the legs and breast meat from the chicken and arrange on individual plates. Drizzle the cooking juices over, and spoon some of the cooked onions alongside.

Serving Size

Makes 2 to 4 servings


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