Roast chicken

Roast chicken is a beloved dish enjoyed worldwide, prepared in various ways—from home kitchens to open fires and rotisseries. Its deliciousness comes from cooking the chicken in its own fat and juices, often rotating it to ensure even cooking.

Different regions have their unique takes on roast chicken. In Austro-Bavarian cuisine, "Hendl" refers to roasted chicken, including a fried version known as "Backhendl." Peru features "Pollo a la Brasa" a flavorful roasted chicken cooked in a distinctive oven. In the United States, rotisserie chicken has become a supermarket staple, cherished for its convenience and taste. India offers "Tandoori chicken" marinated and roasted in a tandoor oven. Other delectable variations include shawarma, döner kebap, and gyros, all made with chicken.

In American homes, oven-roasted chicken is a go-to dish, especially for special occasions and holidays. The preparation is straightforward: season the bird, roast it in the oven, and baste it regularly until perfectly cooked. A unique method called "chicken under a brick" involves placing a weight on the chicken during cooking to achieve a crispy, evenly cooked result.