Barbecue-glazed roast chicken from The Food Lab: Better Home Cooking Through Science (page 600) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Potawatomus on January 20, 2026

    I think this recipe is very dependent upon the quality of the bbq sauce you use. Make sure you like the bbq sauce before you make this.

  • dmdmdmmm on January 16, 2026

    Sooo im not sure if i did it the way he wants us to do it but what i did was I air dried the chicken with salt for almost 48 hrs, and then only applied the seasoning paste around an hr before roasting. I'm not sure if that's correct or if i should've dried it with the paste? i'm not new to this method of cooking it so i know how it would turn out but im used to dry brining it with all the flavorings and stuff instead of a separate salt rub + flavoring rub right before it roasts. do i think it made much of a difference? not really. I didnt get much of flavor from the seasoning paste since it was overpowered with the glaze but i still thought it was good.

  • bskj123 on February 10, 2021

    Very tasty! One of my favorite chicken recipes in the book.

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