* 6 Callisons Holiday Herb Seasoned Skewers
* 1 (4 pound) roasting chicken, preferably organic or free-range
* 1 tablespoon melted butter or olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Cooking spray

DIRECTIONS

1. Remove the neck and any giblets from the chicken cavity. Rinse the chicken with cold water inside and out, and pat dry.
2. Insert 2 skewers, lengthwise, through each side of the breast and then 2 through the legs and thighs. With the last 2 skewers, insert them into each side of the breast, crisscrossing the first skewers.
3. Let sit at room temperature for at least 30 minutes or refrigerated overnight.
4. Preheat oven to 425 degrees F.
5. To roast the chicken, spray a roasting rack with cooking spray. Place the chicken on the prepared roasting rack and set on a rimmed baking sheet. Brush the chicken all over with the butter or olive oil and then sprinkle with the salt and pepper.
6. Roast the chicken for about 45 minutes, or until the inner, thickest part of the thigh registers 160 degrees F on an instant-read thermometer inserted in the back side of thigh by the body. Remove from the oven and let rest for 10 minutes to allow the juices to settle before carving.
7. Remove skewers before carving or serving. The chicken is beautiful presented on a platter and carved at the table.

* 1 (4 pound) fresh or thawed whole roasting chicken
* 2 tablespoons Kikkoman Lite Soy Sauce
* 2 teaspoons dry sherry
* 1 teaspoon vegetable oil
* 1 large clove garlic, pressed
* 1/2 teaspoon fennel seed, crushed
* 1/2 teaspoon ground ginger
* 1/4 teaspoon sugar
* 1/8 teaspoon ground cloves

DIRECTIONS

1. Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
2. Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
3. Roast in 325 degrees F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
4. Remove chicken from oven and let stand 10 minutes before carving.

* 3 tablespoons olive oil
* 1 tablespoon minced onion
* 1 clove crushed garlic
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary, crushed
* 1/4 teaspoon ground sage
* 1/4 teaspoon dried marjoram
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/8 teaspoon hot pepper sauce
* 4 bone-in chicken breast halves, with skin
* 1 1/2 tablespoons chopped fresh parsley

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
4. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

* 1 lemon, juiced
* 1/4 cup brown sugar
* 1/4 cup white vinegar
* 1/4 cup water
* 1 1/2 pounds dried figs
* 1 lemon, sliced
* 12 chicken thighs
* salt to taste
* 1 tablespoon chopped fresh parsley
* 1 teaspoon dried parsley

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
3. Place figs and lemon slices in the bottom of an 11×16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
4. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
5. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

* 4 cloves garlic, crushed
* 3 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 2 teaspoons honey
* 1/4 teaspoon ground cardamom
* 6 chicken thighs
* 3/4 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper

DIRECTIONS

1. Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
2. Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
3. Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

* 1 1/2 pounds baking potatoes
* 1 large onion, thinly sliced
* 1/3 cup Kikkoman Soy Sauce
* 3 tablespoons olive oil
* 2 tablespoons red wine vinegar
* 2 cloves garlic, pressed
* 1 teaspoon dried oregano leaves, crumbled
* 1 teaspoon dried rosemary, crushed
* 3/4 teaspoon pepper
* 1 (4 pound) whole roasting chicken

DIRECTIONS

1. Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
2. Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
3. Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

* 4 Rock Cornish hens
* 2 lemons, halved
* 2 sliced leeks, white part only
* 2 tablespoons poultry seasoning

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place hens in a lightly greased 9×13 inch baking dish. Stuff each hen with 1 lemon half and 1/4 of the sliced leeks, then sprinkle with seasoning.
3. Bake at 350 degrees F 9175 degrees C) for 1 hour, or until hens are cooked through and juices run clear. Let stand 10 minutes, then remove lemon and leeks.

* 2 (2 to 3 pound) whole chicken
* 2 bunches fresh parsley, chopped
* 1 bunch fresh thyme
* 6 tablespoons dried rosemary
* 3 tablespoons grated lemon zest
* 12 cloves crushed garlic
* 3 tablespoons ground black pepper
* 1 cup olive oil
* 1 cup white wine

DIRECTIONS

1. To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
2. Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
3. Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9×13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.

* 1 (4 pound) whole chicken
* salt and pepper to taste
* 6 whole onions
* 4 carrots, cut into 2 inch pieces
* 4 stalks celery, chopped
* 6 potatoes, peeled
* 1 cup water

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly.
3. Roast at 325 degrees F (165 degrees C), basting occasionally, for 2 hours or until chicken is golden brown and tender and juices run clear.

* 1 (4 pound) whole chicken
* 1 tablespoon salt, or to taste
* 1 tablespoon ground black pepper, or to taste
* 1 lime, halved
* 1/2 (12 fluid ounce) can beer
* 1 cup water

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
3. Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.