Serious Eats / Amanda Suarez

I used to work at a beloved Italian restaurant in San Francisco that had a retail counter stocked full of salads, savory pastries, whole roast chickens, charcuterie, and cheese. When I opened the front door each day, the aroma of rotisserie chicken and pollo al mattone would waft by me—quite possibly one of the nicest ways to be greeted first thing in the morning. I think that’s why people gravitated towards the place, aside from the wonderful pasta.

Let’s face it, the smell of roasted chicken just warms the soul—there’s really nothing like it. And if you have a few great roast chicken recipes in your arsenal, you can conjure up those cozy feelings pretty much any day of the week. We’ve gathered some of our favorites—from perfect roast chicken to foolproof pan-roasted chicken with vegetables. For those who want to infuse their bird with different flavors, we also have a spicy, citrusy Spanish roast chicken and an aromatic lavender-and thyme-infused bird that will transport you to Provence. So grab a bird and get roasting!

Perfect Roast Chicken

Serious Eats / Amanda Suarez

Here, Daniel takes us through the essential steps to producing a whole roast chicken worthy of a magazine cover: skin perfectly brown and crisp all over, deeply seasoned (thanks to a dry brine), juicy, and tender. What more could you ask for?

Pan-Roasted Chicken With Vegetables and Dijon Jus

Serious Eats / Mariel De La Cruz

This one-pan-wonder takes full advantage of cast iron’s excellent heat retention and conductivity to produce a deep brown sear on the skin for a pan-roasted chicken that’s evenly cooked and perfectly moist. Lemon and Dijon mustard round out the umami-rich flavor of chicken drippings and fond in the jus.

Spatchcocked (Butterflied) Roast Chicken

Serious Eats / Amanda Suarez

Removing the backbone or spatchcocking your bird not only allows the breasts and legs to finish cooking at the same time, but it’s done quickly under high heat. No brining or basting necessary. Bonus: you can use the backbone to make a savory jus.

Roast Chicken With Warm Fregola and Butternut Squash Salad

Serious Eats / Vicky Wasik

Start with a golden brown, crispy spatchcocked roast chicken and quick jus, then add roasted butternut squash tossed with a toasted Sardinian pasta called fregola and brightened with lemon zest, and you’ve got the makings of an easy, comforting fall supper.

Pollo al Mattone (Italian Roast Chicken Under a Brick)

Vicky Wasik

For even faster spatchcocked roast chicken with the crispiest burnished skin, do it the Italian way and sandwich your bird between two hot, heavy surfaces. While al mattone means “under a brick,” you can use pretty much anything that’s comparable in weight, such as barbell plate weight or pair of dumbbells on top of a frying pan, or even a cast iron skillet weighed down with a couple of cans of tomato.

Lavender, Lemon, and Honey Spatchcocked Roast Chicken

Serious Eats / Kerry Saretsky

If you took your chicken for a stroll through a lavender field in Provence, this is what you’d expect it to taste like. We start by rubbing a generously salted and peppered spatchcocked chicken with an aromatic compound butter flavored with lavender blossoms, thyme leaves, lemon, honey, and olive oil, before roasting it under high heat.

Easy Roast Chicken with Asparagus and Leeks

Serious Eats / J. Kenji López-Alt

We love a recipe that’s not only easy to make but takes full advantage of the star ingredient. Here, every part of the chicken gets used—from the backbone for the jus to braise the leeks to the chicken fat to roast the asparagus.

Spanish Roast Chicken with Romesco and Grilled Onions

Serious Eats / Jennifer Olvera

Roast chicken is made even more irresistible when it’s slathered with a spicy, citrusy pimentón rub. Grilled scallions take practically no time to grill and the tangy romesco sauce can be made a day ahead.

Soy-Glazed Roast Chicken

Serious Eats / Jennifer Olvera

Inspired by Chicago Chef Stephanie Izard’s “The Marinade,” Jennifer’s roast chicken is basted in a tangy, slightly spicy soy glaze that turns the skin into a mahogany crackle. Turn the pan drippings and nubby bits into flavorful jus with some wine and a pat of butter.

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