Preheat oven to 425°F. Pat chicken dry using paper towels. Place chicken, backbone side up, on a cutting board. Using kitchen shears, cut along each side of backbone; remove and discard backbone.

Fresh rosemary or thyme sprigs for serving. How I Make This Roast (Step-by-Step) 1. Preheat and Prep the Chicken. I preheat the oven to 400°F (200°C) and get to work on the chicken.

Chef notes. Chicken is one of the most popular proteins in France, as seen in many favored dishes like poulet frites, poulet et dauphine, coq au vin or le poulet (chicken in a baguette).

1. Set the oven at 425 degrees. Have on hand a 9-by-13-inch baking dish. 2. Spread the potatoes, tomatoes, artichokes, shallots, and garlic in the dish.

Add chicken thighs; toss to coat, rubbing yogurt mixture evenly over chicken. Cover and refrigerate for at least 30 minutes or up to 4 hours. Preheat oven to 425°F with racks in the upper and ...

Roast the chicken and potatoes on the middle rack of the oven for 40 minutes, then remove the foil from the dish. (There may be a lot of liquid at this point; that’s fine.) ...

1. Set the oven at 425 degrees. Have on hand a large roasting pan. 2. Cut four 1/4-inch-thick slices from the lemon and reserve the remaining lemon.