This oven-roasted spatchcock chicken is juicy, evenly cooked, and finished with golden, crispy skin in under an hour.

As a chef, here's how I use brining and two simple ingredients in my recipe to make the best roast chicken. It's easier than it looks.

There are many ways to roast a chicken, and we determined the absolute best. Spatchcocking and roasting a chicken is the best method, yielding the crispiest skin and evenly cooked, juicy meat.

The key to this umami-rich chicken from cookbook author Justin Chapple is flavor-boosting MSG. Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he ...

There's something to be said for kitchen traditions. Roasting a chicken in the oven for hours on a Sunday was always one of ...