Among the simplest of dishes, few satisfy in both the making and the eating like a perfectly roasted chicken. The rewards for a nominal effort are many: a home filled with the mingled scents of whatever flavorings have been massaged into the skin and flesh of the bird; the tender pull-apart meat and crisp, golden, salty-sweet skin of the finished dish.
Affordable and easy for beginner cooks, this classic dish is just as fresh and satisfying as it’s always been. In A Bird in the Oven and Then Some, Mindy Fox provides classic and modern takes on roasting a chicken, plus inspirational side dishes and healthy yet delicious recipes for leftovers.
Whether you’re looking for pastas, salads, sandwiches, small plates, brunches, or lunches, it’s all here. You can enjoy a Chicken Noodle Soup with Leeks, Peas, and Dill, pass around Vietnamese Summer Rolls at a dinner party, or indulge in a Baked Macaroni, Chicken, and Cheese.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite