Photo by Marcus Nilsson, Food Styling by Rebecca Jurkevich, Prop Styling by Angharad Bailey
For this roasted chicken recipe, keep an eye on the vegetables as they glaze at the end—the honey can burn if given the chance. Cooking the chicken in a lidded pot over low heat lets the bird gently steam, resulting in meat that’s juicier than if you roasted it uncovered. When you’re ready to eat, crank up the oven to crisp up the skin.