Basic roast chicken from All About Roasting: A New Approach to a Classic Art (page 263) by Molly Stevens

  • whole chicken
  • lemons

  • EYB Comments

    Can substitute onions for lemons.

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

Accompaniments: Green salad with a vinaigrette made from pan drippings; Romesco sauce

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

    Can substitute onions for lemons.

  • redbird on March 23, 2025

    My go-to recipe for a simple roast chicken. I usually try to pre-salt the chicken for at least twenty-four hours but often it's as little as eight hours. Page 263.

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