Roast Chicken with Quinoa, Swiss Chard, and Lime
Appears in Cook's Illustrated January/February 2022
WHY THIS RECIPE WORKS
For a golden-brown, juicy, and tender roast chicken, we trimmed off excess skin and fat from the cavity and cut small slits in the skin above and below the thigh. Then we brushed the skin with melted butter instead of oil to facilitate brow...