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Mark Bittman’s twist on classic roast chicken

Mark Bittman, New York Times columnist and author of "How to Cook Everything," puts a new twist on classic roast chicken and accounts for the difference in cooking time between different parts of the bird.
/ Source: TODAY recipes

Roasted chicken is one of the easiest and most delicious dishes you can make at home. Mark Bittman, New York Times columnist and author of “How to Cook Everything,” puts a new twist on classic roast chicken and accounts for the difference in cooking time between different parts of the bird. Serve with roast potatoes and vegetables to complete your dinner.