It’s the first day of Cooktober and we have 10 recipes we believe every home chef should know that we’ll be sharing with you throughout the month of October.

Whether you are serving a party of eight or meal prepping for the week, roasting a chicken should be on your repertoire of staple recipes. Not only is it easy, involves minimal prep, and it’s oh-so delicious, it is also the first step for a variety of other recipes that call for cooked chicken. And because there are many ways to roast a chicken, we have included two tried and true recipes that we know you will love!

ROAST CHICKENS PREPARED TWO WAYS

SERVES 12

  • 2 chickens (2¾ lb. each)
  • Salt, as needed
  • Ground black pepper, as needed
  • 1 lemon, halved
  • 1 bunch assorted herbs (e.g., thyme, parsley, tarragon)
  • 1 garlic head, split on the equator
  • Canola oil, for rubbing
  • Spice Rub (Chef’s choice), as needed
  • 4 garlic cloves, minced
  1. Preheat the oven to 350°F.
  2. For the first chicken, tuck the wings behind the chickens back and dislocate the thighs. Season the cavity of the chicken with salt and pepper and stuff it with the halved lemon, assorted herbs, and head of garlic (split on the equator). Truss the chicken. Rub outside of the chicken with the canola oil, and season with salt and pepper and the spice rub.
  3. For the second chicken, spatchcock the chicken by resting it on its shoulders and cutting out the backbone. Remove the keel bone by gently pulling it out from the inside. Open the bird up and press it flat. Rub skin side with canola oil, and season with salt and pepper and the spice rub.
  4. Put the first stuffed chicken on a roasting rack, breast side up, and roast (about an hour) until crispy and browned and the internal temperature of the thickest part of the thigh, not touching the bone, reaches 155°. Pull the chicken out of the oven, lightly tent, and allow to rest for at least 20 minutes. Carve and plate on a warmed platter.
  5. For the spatchcocked chicken, heat a large sauté pan over medium-high heat. Add enough canola oil to coat the bottom of the pan. When the oil is shimmering, lower the chicken into the pan, holding the legs and putting the skin-side down. Top with a foil wrapped brick. Carefully put the pan into the oven and cook for 30 to 40 minutes. Remove the brick and continue to cook until the skin is browned and crispy and the internal temperature of the thickest part of the thigh, not touching the bone, reaches 155°. Pull out of the oven, lightly tent, and allow to rest for at least 20 minutes. Carve and plate on a warmed platter.

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