Turkey Pumpkin Chili
Pumpkin purée thickens a savoury pot of ground turkey, white beans and tomatoes. Spinach goes in at the end, with cocoa and warm spices in the sauce.
Dinner · Dairy-free · Make ahead
Roast Chicken
Crisp golden skin, a juicy centre, and three simple ingredients. Sunday dinner, beautifully uncomplicated.
2½ hr + chilling4 servings
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Ingredients at original yield
- 4 lb whole chicken
- Kosher salt, to taste
- Freshly ground pepper, to taste
How to make Roast Chicken
Timing details
About 2½ hours after 8–12 hours of uncovered refrigeration.
- 01
Remove the giblets and pat the chicken dry, including inside the cavity. Season all over with salt and pepper. Prick the skin in at least 20 places with a toothpick.
- 02
Refrigerate uncovered in a rimmed dish for 8–12 hours.
- 03
Heat the oven to 450°F (230°C). Let the chicken stand at room temperature for 1 hour. Tie the legs with kitchen twine and tuck the wings under.
- 04
Place breast-side up on a roasting rack. Roast for about 1 hour, until a thermometer in the thickest part reaches 82°C (180°F), away from bone.
- 05
Rest for 20 minutes. Remove the twine, carve and serve.
Cooking & storage
Check the thickest part of the bird with a food thermometer, away from bone. Whole poultry should reach 82°C (180°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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