Mix-and-Match Roast Chicken

Use this customizable recipe to design the perfect Sunday supper.

Try Moroccan-spice roast chicken with onions, carrots, oranges and dried apricots.

Photo by: Ryan Liebe

Ryan Liebe

Try Moroccan-spice roast chicken with onions, carrots, oranges and dried apricots.

Prepare the chicken.

Bring one 3 1/2- to 4-pound chicken to room temperature, about 30 minutes. Pat the skin dry with paper towels. (For extra-crisp skin, refrigerate the chicken, uncovered, overnight; bring to room temperature before roasting.) Preheat the oven to 425 degrees F.

Choose your seasoning.

Heat 4 tablespoons butter or olive oil in a large ovenproof skillet over medium heat. Stir in your seasoning mix (choose one below) and cook until fragrant, about 2 minutes. Let cool slightly; set the skillet aside.

Curry

  • 2-inch piece ginger, thinly sliced 

  • 1 tablespoon Madras curry powder 

  • Pinch of Kosher salt 


Maple-Chipotle 


  • 1/4 cup maple syrup 

  • 1/2 chipotle chile in adobo, chopped, plus 2 tablespoons sauce from the can 

  • 1 bay leaf 


Mustard-Pepper

  • 1 tablespoon mustard powder
  • 1 tablespoon coarsely ground pepper
  • 1 tablespoon brandy

Cajun Barbecue

  • 2 teaspoons smoked paprika
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon celery seeds
  • 1 teaspoon garlic powder

Moroccan Spice

  • 2 tablespoons ras el hanout
  • 1/2 teaspoon cayenne pepper
  • Pinch of Kosher salt

Lemon-Rosemary

  • 3 sprigs rosemary plus 1 tablespoon chopped leaves
  • 5 smashed garlic cloves
  • 6 wide strips lemon zest
  • Pinch of Kosher salt

Choose your vegetables and/or fruit.

Prepare up to four of the following (3 cups total).

  • Garlic cloves, unpeeled
  • Carrots, cut into 1-inch chunks
  • Onions, cut into wedges
  • Celery, cut into 1-inch chunks
  • Leeks, cut into 1-inch pieces
  • Fennel, cut into thin wedges
  • Lemon or orange, cut into wedges (up to 1 cup)
  • Apple or pear, cut into chunks (up to 1 cup)
  • Dried fruit (up to 1/4 cup)

Roast the bird.

Brush the seasoned butter or oil all over the chicken on a large plate; season generously with salt and pepper. Tuck the wingtips under the body and tie the drumsticks together with kitchen twine.

Stir your vegetables and/or fruit (except any dried fruit) into the reserved skillet; set the chicken on top. Roast in the oven until the skin is golden and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 1 hour, adding any dried fruit halfway through. (Tent with foil if the chicken is browning too quickly.)

Transfer the chicken to a cutting board, pouring any juices from the cavity back
into the skillet. Let the chicken rest at least 20 minutes, then carve. Transfer the vegetables to a platter using a slotted spoon.

Make the sauce.

Adjust the consistency of the pan juices: Add a splash of water to loosen, or cook over medium heat to thicken. Whisk in 1 to 2 tablespoons cold butter or Dijon mustard over medium-low heat, if desired. Season with salt and pepper. Serve the chicken with the vegetables and sauce. 

Keep Reading

Food Network Apps

In the Kitchen

Get over 70,000 FN recipes on all your mobile devices.

Facebook Messenger

Ask our bot for recipes, meal ideas and daily food trivia.