Knowing how to roast a chicken gives you control over the seasonings — especially the amount of salt. Buying a roast chicken from the supermarket is a timesaver, but if you're watching your salt intake, make your own. You can easily roast your own poultry to create a moist and tasty dish.Preheat the oven to 450 degrees F.

Coq au vin, or chicken braised in wine, is a classic French dish. Like other stews and braised dishes, coq au vin tastes even better the next day — after the sauce has had a chance to thicken and the chicken absorbs even more of the savory flavor.Preparation time: About 25 minutesCooking time: About 1 hourYield: 4 servings 1 whole chicken, about 2 1/2 to 3 pounds Salt and pepper 1 cup flour 1 tablespoon olive oil 1 tablespoon butter 4 strips thick-cut bacon 1 medium yellow onion 2 ribs celery 2 cups white mushrooms 1 clove garlic 1 teaspoon dried thyme 1 bay leaf 1 750-ml bottle full-bodied, fruity red wine (such as Pinot Noir or Cabernet Sauvignon) 3 carrots 1/2 teaspoon salt (optional) 1/4 cup chopped fresh parsley leaves Cut the chicken into pieces.

Searing refers to rolling or turning a cut of meat around in a very hot, oiled pan to brown the entire surface. If you don’t sear your meat, you may want to baste the meat while it roasts, which means brushing or pouring pan juices over it during cooking. Here are some of the benefits of both techniques: Searing: Seals in the juices and adds flavor before roasting.

This sautéed chicken cutlet recipe is especially quick to prepare. Because the balsamic vinegar is so central to this chicken cutlet recipe, use balsamic vinegar that’s the best you can buy.Preparation time: 20 minutesCooking time: 20 minutesYield: 4 servings 1/4 cup olive oil 4 cloves garlic 1 1/2 pounds chicken cutlets (4 cutlets) Salt and pepper to taste 1/4 cup flour 2 sprigs fresh sage, or 1 teaspoon dried sage 1/2 cup aged balsamic vinegar 1/4 cup plus 2 tablespoons chicken stock Peel and slice the garlic cloves.

In chicken tikka, a South Asian recipe, you marinate cubes of chicken in yogurt along with spices common to curries — turmeric, cumin, and cayenne pepper. The turmeric gives these kebabs a yellow glow. Preparation time: 25 minutes, plus 6 hours marinating Grilling time: 10 to 12 minutes Yield: 4 servings 2 pounds boneless, skinless chicken breasts 1 medium onion 3 large cloves garlic 1 lemon 1 piece fresh ginger 1/2 cup plain yogurt 2 teaspoons vegetable oil 1 teaspoon salt, or to taste 1/2 teaspoon ground cumin 3/4 teaspoon cinnamon 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper Black pepper to taste 15 to 20 cherry tomatoes Rinse the chicken breasts under cold running water and pat dry with paper towels.

You can make this gluten-free sloppy joe recipe for a quick lunch or a big party. With several heaping spoonfuls of this sloppy joe mix on top of a toasted gluten-free bun, you can just close your eyes and savor the spicy harmony of flavors. Preparation time: 15 minutes Cooking time: 10 minutes Yield: 4 servings 1 medium onion 1/4 green pepper 1 tablespoon olive oil 1 pound lean ground beef 1 teaspoon chili powder 1/4 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon cumin 1 teaspoon yellow mustard 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon brown sugar 2 teaspoons cider vinegar 2 tablespoons Worcestershire sauce 1 8-ounce can tomato sauce Dice the onion and green pepper.

Jewish cuisine features countless ways to stuff peppers — many with meat mixtures, as in this recipe. Stuffed peppers are simple to make, and adding tomatoes and tomato sauce to the stuffing keeps it exceptionally moist and luscious. Preparation time: 20 minutes Cooking time: 55 minutes Yield: 6 servings Keeping kosher: Meat 4 large red or green bell peppers 2 tablespoons olive oil or vegetable oil, plus a little extra for oiling dish 2 medium onions 3 garlic cloves 3/4 pound lean ground beef 1 teaspoon ground cumin 1 teaspoon paprika 2 medium tomatoes 1/2 cup chicken, beef, or vegetable stock 1 1/2 cups tomato sauce Salt and freshly ground pepper to taste Fresh dill, or 1 teaspoon dried 2/3 cup bread crumbs Preheat the oven to 375 degrees F.

You can find a small, boneless leg of lamb that’s already been butterflied in most major supermarkets. After you get your leg of lamb, this recipe explains how to marinate it in a delicious dressing and grill it to perfection. Preparation time: 20 minutes, plus 24 hours marinating Grilling time: 25 to 30 minutes Yield: 4 to 6 servings A half or small butterflied leg of lamb (about 2 1/4 to 2 1/2 pounds without the bone) 1 to 2 cloves garlic 6 tablespoons extra-virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons honey 2 tablespoons Dijon-style mustard Salt and pepper to taste Chopped parsley for garnish Trim all fat from the surface of the lamb.