Mix-and-Match Roast Chicken

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.