The secret to this juicy roast chicken is umami mayo, a two-ingredient power-house combination of brewer's yeast and mayonnaise. Slathering the bird with a mayonnaise–brewer's yeast mixture before it goes into the oven yields maximal umami flavor. It also helps lock in its juiciness. Letting the chicken stand uncovered in the refrigerator overnight helps to dry out the skin for a crispier bird. The umami mayo is also awesome on a side of salmon. Seek out inactive brewer's yeast for this recipe, such as this version from Twinlab, which has a delicious, funky, umami flavor.
This light stew showcases sweet peppers and bright herbs. The classic cooking method builds flavor while gently cooking the chicken for a light and satisfying summer supper. Serve with polenta and crusty bread for soaking up the garlicky sauce.
Chicken and aromatic rosemary have long been a perfect pair. Added in stages, hardy rosemary sprigs infuse this spatchcocked chicken with herbal, piney flavor from start to finish. Add baby potatoes, shallots, and tangy marinated artichokes to the sheet pan to turn this roast chicken into a one-pan meal that’s elegant enough for a dinner party but quick enough for a weeknight.
This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favorite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you. It’s not in the spirit of things to be utterly speciﬁc with this kind of cooking: if you’re feeding small children, for example, you may not want to add the red pepper ﬂakes. Similarly, you may want to use just one lemon, rather than the two I like. Your chicken may weigh more or less: the ones I get tend to be around 3½ pounds. And although I have speciﬁed the Dutch oven I always use, you obviously will use the one you have, which will make a difference to how quickly everything cooks, how much evaporation there will be, and so on. Don’t let these things trouble you unduly; this is a very forgiving dish. It doesn’t rely on precision timing: the chicken, leeks, and carrots are meant to be soft, and I even like it when the orzo is cooked far beyond the timing speciﬁed on the package. It’s also open to variation, owing to what’s in your kitchen. I could go on, but there is no need to add complications: this is a simple recipe that brings deep contentment.
Crushed juniper berries combine with garlic and herbs to perfume this smoky chicken that makes for a stunning centerpiece for a leisurely lunch with good company. For a shortcut, substitute quality rotisserie or smoked chickens; simply cover with foil and reheat in a 200°F oven before carving and serving. Either way, smothering the chicken and crushed potatoes with a classic shallot vinaigrette means every plate will be wiped clean.
At Nari in San Francisco, chef Pim Techamuanvivit's gaeng rawaeng, a whole Cornish game hen submerged in a deeply savory golden curry redolent with spices is served with impossibly flaky roti for sopping. In this recipe, a small chicken—standing in here for the Cornish game hen in the original dish—gently cooks in a velvety sauce of coconut milk spiced with chiles and galangal, a piney, citrus-flavored cousin of ginger. Don't shake the cans of coconut milk—the solidified cream and liquid are added separately. Refrigerate the cans for about 1 hour prior to cooking to encourage separation. Use a mix of green chile varieties to suit your preference for piquancy.