HOME > Chowhound > Home Cooking >


I'm bored of my roast chicken.

  • a

Any interesting new ways to roast a chicken?

  1. Click to Upload a photo (10 MB limit)
  1. It would help if you told us how you currently roast it!

    How about a new spice blend? I've recently been trying zaatar seasoning on mine, which is nice. Also, don't forget to roast some vegetables in the pan around your chicken. The chicken juices give wonderful flavor to carrots, parsnips, potatoes, etc. Throw some onion in there too.

    2 Replies
    1. re: Kagey

      I use the recipe from Ina Garten, Perfect Roast Chicken.

      It is fabulous. I have all of her cookbooks, but if you don't.

      Go to foodtv.com and search under perfect roast chicken, and you should find it.

      1. re: Kagey

        That's a good point. I've done some different things over the years but was just looking for a recipe that others have really loved.

      2. I stick some fresh tarragon between the breast meat and the skin...great flavor, can't burn

        1. Have you tried the Zuni chicken or beer can chicken? Both have been posted about extensively here. I prefer the Zuni chicken but you need to plan at least a day or more in advanced. I love the crispy skin.

          2 Replies
          1. re: chowser

            Also a Zuni fan - have a chicken salted, waiting in the fridge right now!

            Have you ever tried stuffing a Zuni chicken, or stuffing things under the skin? Am considering trying it, just to spice things up -so many lovely ideas on this thread! - but not sure if the hot temps would work against it.

            1. re: Gooseberry

              I have tossed a handful of garlic cloves with the last flip. They turn out great--carmelized garlic. I've also saved some oil and the garlic and tossed it w/ some rice. It's so simple but delicious.

          2. lime chicken. with garlic, and lime juice/olive oil, salt and pepper limes in the cavity, and sometimes cilantro.

            1. wash chicken in and out

              cut a large onion into chunks, put some inside and some around and over the chicken.
              squeeze an orange over the top and sides, shove one orange half inside

              shake curry powder and ginger powder over the top, s and p. leave it to sit for half an hour.
              roast for 2 hours. yummy.

              1. oh and my other favourite - Bang Bang chicken. tip up all kinds of leftover jars and bottles of dressings, sauces, marinades etc over the chicken, bang the bottoms to get all the stuff out. Marinade for a bit, roast for 2 hours. Never the same, always good, clears out the fridge and pantry too.

                2 Replies
                1. re: smartie

                  Great idea! I'll do this sometime!

                  1. re: smartie

                    Is 2 hours too long? What temp do you use? I love this idea!!

                  2. You could make a mix of 1/4 cup pomegranite syrup (get from Mid East grocery) with 1 cup water and baste the chicken with that a few times during the cooking. it helps it to carmelize and makes a crispy roasted outside. Even though the syrup is sweet the end result isn't a sugary chicken, although the skin does have a nice sweet and sour tang.

                    1. You could cut the backbone out and butterfly it. Then loosen the skin with out tearing it and rub under the skin a compound butter made up with garlic, S&P, fresh thyme sprigs, maybe some tarragon, parsley...whatever you prefer. Lightly oil a skillet that will accomodate the bird and begin to heat it. Add the bird skin side down. What I do next is to take a flat lid that will fit inside the skillet and lay that on the chicken and put a brick on it to help keep the chicken flat. Cook until the skin side is golden and crispy but don't be poking at it, then carefully flip it and finish the cooking skin side up.

                      You can make a little pan sauce with a bit more better and some white wine.

                      1. I made a roast chicken from JC's MtAoFC this week - the most beautiful chicken I've ever made. Usually I just stuff the chicken with some onion, carrot and herbs - maybe some garlic - stick in the oven at 550 for 20 minutes, then turn down to 425 for another 40 or so. Her recipe calls for frequent basting with butter, turning it on its side,turning again etc. The pan sauce was fantastic.

                        2 Replies
                        1. re: MMRuth

                          Oh, that sounds good. I like the idea of roasting at a high temperature to get the juices started.

                          1. re: kkak97

                            That is my husband's method - I was sceptical at first, but it really turns out a great and quick roasted chicken every time. Sometimes I stuff some herbs and slices of garlic under the skin. Rubbing it with olive oil or butter never hurts. We never baste using that method.

                        2. If I might be immodest, give mine a try. It is very easy and really is wonderful:


                          2 Replies
                          1. re: Tom P

                            Thanks for the responses everyone. Just the kind of answers I was looking for. Now I have to pick one!

                            1. re: Tom P

                              Thanks for your lack of modesty, happen to have preserved some lemons and am bored with my usual chicken, so will be following your idea!

                            2. Here's another one that I just adore - from "The Breakaway Cook" - orange miso chicken.

                              First you brine the chicken in soy sauce/brown sugar/water.
                              Then you mix freshly squeezed orange juice, miso paste and orange zest together and rub it under the skin of your chicken. Spray the skin with olive oil spray, and sprinkle generously with freshly ground black pepper. Stuff with a orange halves.

                              Roast. Savor the juices. It's very delicious.


                              1. roast with olives & capers. maybe a little lemon zest if you want to gild the lily...

                                1. I usually do French- or Italian-like preps for roasted chicken. I have a few recipes for a fancier chicken (i.e. red curry-apple jus, tandoori, lemon-scented with white wine reduction etc.) but my favorite when I need a change is basically a dash of nearly everything in my pantry: 1 tbsp. paprika, 1 tsp. thyme, 2 tsp. cayenne, 1/2 tsp. cumin, 1/2 tsp. cajun spice, ground mustard, lemon zest, garlic, pepper, olive oil, and a generous sprinkle of seasoned salt. I rub that all in and bake at 425. I make a roux and add the drippings to that, blended with prepared mustard and sour cream and a little more cayenne. It's spicy and delicious!

                                  1. AND once you have the roast chicken and are wondering what to do with the leftovers... shred it into bite-sized pieces, add mayo, pepper and chopped green olives with pimentos. Serve on crackers. It is amazingly good!! Everyone loves it!

                                    1. They showed an interesting technique on ATK this past weekend--butterfly the chicken and make homemade stuffing. The (brined) chicken was placed over a foil "bowl" of stuffing so that most of the fat dripped onto the baking pan, and the juices landed on the stuffing. It looked great!

                                      I'd stick some sage leaves between the skin as well.

                                      1. Patricia Well's Bistro Cooking has a recipe "Poulet roti aux herbes Pile ou Face" where you put fresh herbs (she uses sorrel, tarragon, chervil, parsley, and dill) in a processor until finely chopped, brush the bird with egg yolks and press the herb mixture on it. Roast at 425 for about an hour and deglaze the pan with water to make an herb sauce. It's extraordinary, a nice change from regular roast chicken.

                                        1. This glaze copies the chickens you see hanging in Chinatown store windows: Bake the chicken halfway, with foil over it to keep the steam in. Then remove the foil and glaze with a mixture of 1 tablespoon sesame oil, 1/4 cup honey, 1/4 cup Hoisin sauce, and 1 teaspoon chili puree (comes in bottle in Chinese grocery stores). Alternate glaze I haven't tried but have in my notes: 1/4 cup molasses, 1 tablespoons Hoisin sauce, 1 tablespoon chili puree, 2 teaspoons minced fresh garlic. Then, with the glaze on the chicken, finish baking. Once in a while, baste with the glaze that has dripped down into the pan.

                                          1. There is only so much that can be done with intensively/industrially-raised chicken. Divert your efforts away from the method of preparation to the ingredient itself: try and find the local equivalent of Bresse chicken. It might rock your world.

                                            1. I like a coating of ground cumin and salt on baked or roasted chicken.

                                              Also good - spatchcock the chicken and press flat, marinate overnight in fresh lemon juice and loads of fresh ground pepper, season with a bit of salt, and grill, basting with the marinating liquid.