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Roasted Chicken, Carved and Ready to Eat
A perfectly cooked bird—golden and crisp on the outside, tender and juicy on the inside—is classic French comfort food. You can shave at least 20 minutes off the cooking time (and save yourself the mess of carving the bird) by using already cut-up chicken parts. Another smooth maneuver is to lightly coat the breasts, wings, thighs and drumsticks with bottled Italian salad dressing before roasting; its premixed combo of oil, vinegar and seasonings complements chicken well.