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magazine cookingclub 2008 04 roast chicken with rosemary garlic paste
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Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
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This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.
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(3.98)
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As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.
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Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.
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(3.94)
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Only 6 ingredients, and you'll always know when it's done.
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Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
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Achieve an immaculate golden bird in under an hour using chef Jacques Pépin’s foolproof technique.
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This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.
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(4.28)
Easy
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A stuffed chicken breasts recipe used to be dinner party-only fare, but this grilled recipe is easy enough for a weeknight.
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Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.
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Both the marinade and the cooking method (low and sort of slow) have a huge payoff: Charred, spicy, juicy chicken.
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Free up your oven and make the case for crispy, crunchy, sage and thyme-y fried chicken this Thanksgiving.
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Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.
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When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.
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(4)
Easy
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Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.
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Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.
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(4.74)
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