page_title: Roast chicken
section_title: Other varieties
hierarchical_section_title: Roast chicken / Varieties / Other varieties
caption_attribution_description: English: Tandoori chicken from the Indian subcontinent: Roasted chicken with lemon juice sprinkled on top, this yummy delicacy is loved by almost all non-vegetarians in this part of the world.
context_page_description: Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie. Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. Roast chicken is a dish that appears in a wide variety of cuisines worldwide.
context_section_description: Rotisserie chicken has become a growing trend in the United States since the mid 1990s.  American supermarkets commonly roast rotisserie chickens using either horizontal or vertical rotisseries.  These chickens are a means of using unsold fresh chickens and are often sold at lower prices than fresh chickens.  Wholesale club Costco does not recycle fresh chickens but is noted for selling 60 million of its US$4.99 whole roasted chickens each year.  The Boston Market fast casual restaurant chain originally specialized in roast chicken.
  Tandoori chicken is a dish popular on the Indian subcontinent consisting of chicken roasted in a cylindrical clay oven, a tandoor, and prepared with yogurt and spices. 
  The Levantine Arab shawarma, Turkish döner kebap and Greek gyros can be made from a variety of meats, one of which is chicken.  The Taiwanese version of shawarma, shāwēimǎ (Chinese: 沙威瑪), is nearly always chicken.
  Oven roasted chicken is often served in the United States for special family meals including holidays such as Rosh Hashanah, Christmas and sometimes Easter or Thanksgiving. Considered a “comfort food” by many, oven roasted chicken had a resurgence of popularity in the mid to late 1990s as more restaurants and recipe publishers started to refocus on classic American fare.  The basic roasting process  involves removing the neck and giblets from the cavity, trussing the bird and folding the wings underneath, seasoning the skin and/or cavity, and then placing the bird in a pre-heated oven. The bird should be basted regularly, and is considered done when a meat thermometer registers 170℉ for white meat or 185℉ for dark meat. 
  Chicken under a brick is a manner of preparation in which the chicken is weighed down by a brick or other heavy object.
caption: Tandoori chicken
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