Roast chicken from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (page 110) by Alice Waters

  • whole chicken

  • EYB Comments

    See recipe for flavouring suggestions.

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

Accompaniments: Polenta; Green bean and cherry tomato salad; Glazed carrots; Celery root and potato purée; Roasted eggplant; Sautéed mushrooms; Baked stuffed tomatoes; Steamed turnips and turnip greens

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

  • Eat Your Books

    See recipe for flavouring suggestions.

  • kbrooks on February 09, 2025

    Delicious stuffed with lots of fresh herbs, chopped carrots, celery and onions.

  • rionafaith on March 22, 2017

    p. 110 -- Very basic roast chicken recipe, but the technique involves roasting the bird breast side up for 20 mins, then flipping it to breast side down for 20 minutes, and finishing it breast up again. Doesn't end up looking the prettiest from all that flipping (despite using an oiled and well-seasoned cast iron pan I had a little bit of sticking), and the skin was not as crispy as I like. If I try this technique again, I'll season the chicken a day or two in advance as Waters recommends and see if that makes a difference.

  • bgbmus on December 22, 2015

    This is my favorite roast chicken recipe. There's no trussing, no basting,no covering, and very little added fat. The magic is in the cast iron pan, which is essential. It is the most reliable chicken I've had,turns out crisp and juicy every time, and is in a regular rotation during the week. I mix up the spices, put a lemon in it, throw it in that hot pan, and sizzle.

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