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Classic Roast Chicken
Photo: John Autry

Classic Roast Chicken

Here’s one of our Test Kitchen discoveries: Reversing the usual roasting technique makes for a moister bird. This chicken starts at moderate heat and finishes at high heat, as opposed to the usual high-heat start and low-heat finish. Be sure to turn on your vent: The final blast may generate some smoke.

View Recipe: Classic Roast Chicken

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