Not Your Grandma's Roast Chicken: 8 Variations to TryBy Sarah Freeman | January 22, 2014 By Sarah Freeman | January 22, 2014
A simple roast chicken is a beautiful thing, but it's not always an easy recipe to perfect. Time, temperature and the proper herbs and spices all play into making the dish exceptional.
The Bristol has had roast chicken on their menu since it opened in 2008. "Two key components of a great roast chicken are crispy skin and a juicy meat," chef Chris Pandel told us. "We are able to achieve both by de-boning the half chicken and cooking it entirely on the skin side, allowing for the skin to render completely as it roasts in the oven. We baste it simply with butter, garlic, shallot, rosemary and thyme to accent the flavors of the natural chicken jus.” See, not so easy.
Although a long-time proponent, the Bucktown restaurant is not the only one elevating this classic dish to tasty new heights. Here are eight exceptional interpretations of the roasted chicken.