Roast Chicken with Garlic-Herb Butter
by Anita Lo
Chef's Notes: When making roast chicken, the key to getting crispy, golden skin is to season your bird in advance and leave it in the fridge overnight. The chicken roasts directly on top of a baguette, which absorb the pan drippings for a side as tasty as the main event.
Panna will inspire you, teach you, and help you make incredible food!
Get unlimited access to 500+ video recipes and 20+ cooking classes, from more than 65 award-winning chefs. Plus, we’re adding new premium recipes every week!
To learn more start a null-day free trial.
as low as N.aN/mo after that