We cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.
Bon AppétitRoast ChickenBy Melissa Hamilton and Christopher HirsheimerFebruary 14, 20124.6(15)Roast ChickenHirsheimer & HamiltonArrowJump To RecipeSave StorySave this storyPrintWe cook our chicken in two phases to keep the skin taut and the flesh moist and juicy.Recipe notesBack to topTriangleSee Related Recipes and Cooking TipsWhy Your Fridge Needs More TubesNeed instant flavor? All you need to do is squeeze.iconGallery65 Ways to Roast a ChickenMix up your roast chicken game with recipes that will have you slathering butter, rubbing on spices, and more.What to Cook This Weekend: Simple SuppersNo twists, no surprises: This weekend is all about the simple, perfect recipes of spring.