Roast Chicken for Two

Chefs Riad Nasr and Lee Hanson, Balthazar, New York City. The bird, seasoned with rosemary, thyme and parsley, is roasted with a whole head of garlic tucked in the cavity. The same herbs are added to butter and the mixture slid under the skin before the bird is trussed, seasoned with salt and pepper, pan-seared to crisp and finished in the oven.

Lemongrass Chicken

Executive Chef Bruce Barnes, American Museum of Natural History (Restaurant Associates), New York City. A paste of star anise, cloves, garlic, sambal olek, sesame oil, sugar, sherry, fish sauce, cilantro, lemongrass and curry leaves is rubbed on the chicken, which then marinates for 48 hours. After roasting, artful plating makes a bold statement.

Roast Chicken Vesuvio

Corporate Chef David DiGregorio, Maggiano’s Little Italy, multiple locations. Herb-marinated chickens are roasted in advance. At pick up, pieces are crisped on a griddle and surrounded with Vesuvio potatoes—roasted wedges marinated in olive oil, garlic and herbs. Sautéed onions, peppers and peas top the chicken. Chicken-stock pan sauce finishes the dish.

Roasted Baby Chicken

Chef de Cuisine George Robinson, The Left Bank, Sanderling Resort and Spa, Duck, N.C. Boneless poussin is layered atop fricasseed porcinis, duck confit, Brussels sprout leaves and yams. Cranberry demi-glace balances the sweet yams and rich confit. A garnish of toasted hazelnuts and micro Brussels sprouts adds a flourish of texture and flavor.