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The Cookstr Weekly: Ten Ways to Roast a Chicken

February 18, 2014

When I cook, I find that seasonality affects my food in more ways than simply reflecting which produce turns up at the market each month. In the springtime I tend to explore new cuisines and ingredients, eager for a fresh start. Fall is about baking: cookies, quickbreads, and sweets. In the summer, I can’t bear to be in the kitchen for longer than it takes to whip up a salad or pasta and a piece of fish. And in the winter, of course, it’s all about the basics. Comforting classics that you start daydreaming about by lunchtime, that provide a respite from the weather outside. The queen of these is roast chicken.

I’m confident you have a roast chicken recipe that you like, one that results in crispy skin and a moist interior to serve alongside a baked potato. Maybe you drizzle a little olive oil on top, or maybe you’re a proponent of sliding pats of butter underneath the skin. Whatever your preferences, I’m sure you’re doing fine.

That said, there may be some room to branch out a little. Here are ten roast chicken recipes that go above and beyond the usual routine, with surprising seasonings and new techniques that brighten up these cold days.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

 

Za’atar-Roasted Chicken
  by Molly and Richard Krause 

Za’atar is the Middle Eastern condiment created by combining fresh thyme leaves, sesame seeds, and ground sumac. The thyme is vibrant and fresh and the sumac is a bit fruity, while the sesame seeds add nutty crunch. You can sprinkle za’atar on hummus, serve it with bread and olive oil, or blend it with yogurt, but here it serves as seasoning for an easy roasted chicken. I’d eat this with a shepherd’s salad, hummus and bread, and a rice or bulgur pilaf.

More Roast Chicken Recipes from Cookstr

Roast Chicken with Saffron, Hazelnuts, and Honey 
by Sami Tamimi and Yotam Ottolenghi 
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Roast Chicken Leg with Gremolata and Sunchokes by Joe Yonan
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Quinoa Salad with Roasted Chicken, Apricots and Goat Cheese
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by Robin Miller 
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Bobbie’s Chicken by Julee Rosso and Sheila Lukins
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Apricot-Glazed Chicken with Dried Plums and Sage by Dave Lieberman

  by Olivia Dupin 

With a little TLC, you can simply and easily coax peppers, onions, and tomatoes into a luscious, sweet marmalade. Layered with salty Virginia ham and topped with tender baked eggs, this beautiful dish is one you will make again and again.  

In a hurry? Although you won’t get the sweet caramelized flavor and texture of the marmalade if you cook the vegetables quickly, they are still delish with just a quick saute to soften them up before layering them with the other ingredients.” 

– Olivia Dupin

 

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