Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!
As Southerners, we like to say we’ve perfected fried chicken. Whether you marinate it in buttermilk, or your vessel of choice is a cast-iron skillet or a deep fryer, fried chicken holds a special place in our hearts. But as much as we idolize perfectly rendered, crisp chicken skin, this week we’re giving the spotlight to the roast chicken, fried chicken’s more sophisticated, but equally delicious cousin.
Chicken has been a staple of the human diet for thousands of years, and was one of the first domesticated animals. In the United States, chicken recently beat out beef as the most popular, reflected by the growing trend of leaner meats and healthier food choices. Globally, chicken is the second most widely consumed meat, with goat as the first. (If you’ve never tried goat, you must!)
Every cook needs a great roast chicken recipe. All you need is kosher salt, pepper, a good-quality olive oil, and a few flavoring such as fresh or dried herbs and lemon. First time roasting a whole chicken? Start with our easy How To Roast a Chicken guide. If you have leftovers, try one of the recipes we’ve listed or read Cynthia Graubert’s Delicious Roasted Chicken for Every Night of the Week.
Roast chicken is a perfect, fuss-free Sunday afternoon meal or weeknight dinner, and pairs well with just about any side dish. Chicken and Bacon-and-Bourbon Collards? Oh yes. Chicken and Honey-Roasted Carrots? We’re already hungry. Chicken and Browned Butter Mashed Potatoes? You had us at butter.
Simple & Delicious: Marian’s Easy Roast Chicken
For a Crowd: Classic Double Roast Chickens
Tasty Leftover Ideas:
Mix ‘n’ Match Spring Pasta Toss (from our April 2014 issue!)