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Roasting

Explore 567 recipes, 2 articles, 2 galleries, 26 videos, and more

Roast Chicken with Cauliflower and White Beans

Ingredients
  • 1 1/2 cups cauliflower florets
  • 1 teaspoon extra-virgin olive oil
  • 1 bone-in, skin-on chicken breast (about 10 ounces)
  • Coarse salt and ground pepper
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 tablespoon finely grated Pecorino Romano or Parmesan
  • 1 1/4 teaspoons chopped fresh rosemary leaves
  • 1/2 cup cannellini beans, rinsed and drained (from a 15-ounce can)
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon red-pepper flakes
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Bud's Sunday Roast Chicken

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Roast Chicken

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Roast Chicken with Wild Mushroom Sauce

Time:35 mins
Ingredients
  • 4 boneless chicken breast halves with skin (about 11 ounces each)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, thinly sliced
  • 1 pound assorted mushrooms (such as shiitake, cremini, and white), stemmed and quartered
  • 2 tablespoons sherry vinegar
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 2 tablespoons chopped fresh flat-leaf parsley, plus sprigs
  • 1 tablespoon heavy cream
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Roast Chicken and Scallions

Time:55 mins
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Green Salad with Roast Chicken and Sweet Potato

Ingredients
  • 1 whole skinless, bone-in chicken breast (about 14 ounces)
  • 1/4 teaspoon ground ginger
  • Black pepper
  • 1/4 teaspoon coarse salt
  • 3 tablespoons extra-virgin olive oil
  • 2 sweet potatoes (10 ounces total), peeled and cut into 1/2-inch cubes
  • 6 shallots, peeled and halved lengthwise (quarter if large)
  • 1/2 head red-leaf lettuce, torn into pieces (2 1/2 ounces)
  • 1/2 head frisee (2 ounces), torn into pieces
  • 2 1/2 cups baby arugula (2 ounces)
  • 2 tablespoons cider vinegar
  • Pinch of freshly ground pepper
  • 1 tablespoon fresh thyme leaves
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Roast Chicken with Herbs

Time:1 hour 30 mins
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Roast Chicken with Preserved Lemons and Root Vegetables

Ingredients
  • 3/4 cup granulated sugar
  • 12 medium turnips, peeled and halved lengthwise
  • 3 Preserved Lemons
  • 8 fresh thyme sprigs
  • 12 medium carrots, peeled and cut into 1 1/2-inch pieces
  • 1 1/2 cups coarse salt
  • 8 cipollini onions, about 1 1/2 inches in diameter, peeled and root ends trimmed
  • Coarse salt
  • 2 lemons, quartered
  • 4 small parsnips, peeled and cut into 1 1/2-inch pieces
  • 1 cup cracked green olives in brine
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 12 flat-leaf parsley sprigs
  • 3 small rutabagas, peeled and quartered lengthwise
  • 3 tablespoons sliced garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons coarsely chopped fresh thyme
  • 1 tablespoon Tellicherry peppercorns
  • 8 sprigs fresh thyme
  • 18 cloves garlic
  • Coarse salt
  • 10 bay leaves
  • 16 cups ice cubes
  • 1 tablespoon preserved lemon liquid
  • 2 (3 1/2-pound) chickens, trimmed of excess fat
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 teaspoons chopped flat-leaf parsley
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Perfect Roast Chicken Recipe

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Roast Chicken with Potatoes, Lemon, and Asparagus

Time:1 hour 10 mins
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