Fundamentals of Roasting: Big Meats

We believe everybody should learn to roast a chicken. Not just because it’s easy and impressive but, once you learn a few simple techniques, you can apply those roasting lessons to any big hunk of meat (and even some large, sturdy vegetables).

Featured Recipes

Ultimate Roast Chicken with Fennel and Potatoes

Maple-Brown Sugar Glazed Pork Loin

Meet Your Host

Dawn Perry is Breville+'s Editorial Director. She is the author of Ready, Set, Cook; How to Make Good Food With What’s on Hand. Previously, she served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn’s recipes and writing have been featured in the LA Times, New York Times Cooking, and the Washington Post, among other publications.

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