It’s what I call roast season, when colder weather and the holidays make the aroma and sizzle of a centerpiece roast feel almost primeval. As a chef, cooking a roast at home is extra appealing because restaurants keep me on single portions; chefs like to do at home what they don’t do at work.
There’s a lot to like about roasts any time of year: the deep flavor from caramelization that creates an umami-packed crust and locks in juices; the melt-in-your-mouth tenderness as connective tissue breaks down; the visual drama that turns dinner into a celebration; and leftovers that become sandwiches, tacos, salads or stews.
Bottom line: A roast is comfort food at its most luxurious.
Keys to a great roast
-
Bring the meat to room temperature.
-
Pat it dry.
-
Season generously with salt, pepper and herbs.
-
Roast low and slow — 275 to 325 degrees — for tough cuts like chuck or brisket. For tender cuts, start hot at 425 degrees to sear, then lower to finish.
-
Elevate the meat on a rack.
-
Start checking the internal temperature 30 minutes before the recipe’s stated time — and keep checking.
-
Let the meat rest before carving.
-
Slice against the grain.
There’s an old saying that a great roast chicken marks a masterful chef. The easy recipe below helps you claim that status.
Garlic–Onion Crusted Roast Chicken
Ingredients
-
1 3- to 4-pound chicken
-
1 large yellow onion, peeled and very thinly sliced
-
6 heads garlic, cloves separated, loose skin removed, skins left on
-
1/2 cup olive oil
-
Kosher salt and freshly ground black pepper
Directions
-
Heat oven to 220 degrees. Lightly oil a sheet pan, spread onion slices in an even layer and roast until golden, crisp and dry. Cool, then chop into fine crumbs by hand (not in a processor).
-
While onions roast, toss garlic cloves with olive oil. Spread on a pan in a single layer and roast at 375 degrees until very tender, about 30 minutes. Cool, then squeeze the pulp from skins into a food processor and purée.
-
Pat chicken dry; season well with salt and pepper. Spread a thick layer of garlic purée over the chicken, then coat with onion crumbs.
-
Place chicken in the center of a roasting pan. Roast at 325 degrees until the internal temperature reaches 165 degrees, about 1 hour (start checking early).
-
Let rest, uncovered, at least 15 minutes before carving.
Serving note: A quick sautéed mushroom medley pairs beautifully with the rich chicken. Wipe mushrooms with a damp cloth rather than washing — they absorb water and won’t brown. Browning equals flavor.
About Chef David Burke
New Jersey–born chef and restaurateur David Burke has spent decades championing playful, precision-driven American cooking. Known for elevating comfort classics with technique and showmanship, he brings the same rigor to a Sunday roast as to a tasting menu. Burke’s restaurants span New Jersey and beyond, and he remains a visible mentor in local kitchens and culinary classrooms.