• Recipes
• Second course
• Roast
• One-pan roasted chicken with sherry vinegar sauce

Roasting

<em>This recipe is featured in the story, <a href="https://food52.com/blog/22585-this-tender-not-so-braised-chicken-also-has-the-crispiest-skin?preview=true">The One-Pot Chicken I’ve Been Making on Repeat for a Decade</a>, sponsored by <a href="https://f52.co/2ye8qOI">Bosch</a>.</em> <br /> <br />Adapted from a favorite recipe in Sally Schneider's <em>A New Way to Cook.</em> Having learned from <a href="https://food52.com/recipes/68790-moroccan-spiced-chicken-and-rice-with-dates-and-pistachios">Diana Henry's Moroccan Chicken and Rice recipe</a> that the chicken need not be browned before throwing everything in the oven, I tried the method with Sally's chicken. It worked beautifully. The only trick is to skim the fat off the sauce at the end while the chicken rests, which leaves you with a tasty, rich, concentrated sauce, perfect for mopping up with bread. I like serving this with a green salad on the side.

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