by Justin Hartung - 216 Reviews - 29 List
Jessica Simpson infamously confused tuna for chicken, bringing to light the undervalued status of the once-ubiquitous bird. Recently, however, roast chicken has been making a juicy comeback at New York restaurants. If you're looking for the simple pleasures of the moist, meaty king of poultry, here's where to roost.
Updated: March 02, 2008
At his Soho spot, chef Josh Eden pan-roasts chicken, resulting in perfectly crisp skin and juicy meat, and pairs it with snap-tastic green beans and creamy mashed potatoes.
Chef Peter Hoffman opts for a rotisserie preparation at his East Village boite, which serves full and half orders of chicken slathered with a secret spice rub.
The roast chicken here brings to mind comforting Sunday dinners, plated up with maple orange-glazed carrots, potatoes and roasted roots. Not included: Dad napping on the floor afterward.
This pan-roasted chicken with hazelnut brown butter is the very definition of comfort food, especially when alternated with mouthfuls of the accompanying sweet potato salad.
Though the preparation of the roasted Amish chicken changes seasonally at Laurent Tourondel's midtown eatery, it's currently being served with Meyer lemon-Provencal stuffing, porcini and pomme fondant.
