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

Next Up

How to Roast Peppers: A Step-by-Step Guide

Tasty, versatile roasted peppers are a snap when you follow these easy tips.

50 Colorful Snacks

We dreamed up a rainbow of small bites.

Mix-and-Match Mashed Potatoes

Give the essential side dish a new spin with this step-by-step guide from Food Network Magazine.

Mexican Cooking 101: Terms and Substitutions

Mexican Made Easy's Marcela Valladolid shares her dictionary for making Mexican cooking a breeze.

Wine Tasting Terms to Know

Swirl your wine, breathe deeply, take a taste, and think about what comes to mind. Here is what to look for when tasting wine.

Glossary of Latin Cooking Terms

Navigate Latin American markets and menus with confidence and ease.

How to Frost a Cake: A Step-by-Step Guide

Follow these simple tips from Food Network to perfectly frost a cake and your homemade cakes will look bakery-worthy without all the fuss.

How to Grill Chicken: A Step-by-Step Guide

Use these tips to get juicy chicken cooked all the way through with perfectly crisp skin.

Mix-and-Match Wings

Design your own game-day recipe!

Mix-and-Match Cornbread

Bring something new to your next barbecue: This recipe from Food Network Magazine leads to thousands of combinations!

On TV

The Pioneer Woman

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cake Wars

12pm | 11c

The Pioneer Woman

1:30pm | 12:30c

Beat Bobby Flay

2:30pm | 1:30c

Beat Bobby Flay

3:30pm | 2:30c

Beat Bobby Flay

4:30pm | 3:30c

Chopped

6pm | 5c

Chopped

7pm | 6c

Chopped

8pm | 7c

Chopped

9pm | 8c
On Tonight
On Tonight

Beat Bobby Flay

10pm | 9c

Beat Bobby Flay

10:30pm | 9:30c

Beat Bobby Flay

11:30pm | 10:30c

Chopped

12am | 11c

Beat Bobby Flay

1:30am | 12:30c

Beat Bobby Flay

2:30am | 1:30c

Chopped

3am | 2c

Mystery Diners

4:30am | 3:30c

Get Cooking

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.