Editing Roast chicken (section)

==Varieties==
[[File:Madrid - Fiestas de San Isidro - Pollo rostizado - 20070515-59.jpg|thumb|upright|[[Rotisserie chicken]] at the Fiestas de San Isidro in Madrid in 2007]]

===Hendl===
'''Hendl''' is the [[Bavarian language|Austro-Bavarian]] word for chicken, most commonly in its roasted form (''Brathendl''). Another popular form is the fried ''Backhendl'' ({{langx|fr|poulet frit à la viennoise}}) version, a specialty of the [[Viennese cuisine]]. The [[Standard German]] term is ''Hähnchen'' ("cockerel"). In the [[new states of Germany]] it is often called ''[[Broiler]]''.

Hendls are traditionally served in Bavarian [[beer garden]]s or at festivals such as [[Oktoberfest]], and are generally eaten with [[potato salad]] or a ''[[Pretzel|Breze]]'', possibly accompanied by a ''[[Maß]]'' of [[German beer|beer]]. They are also widely available from mobile rotisserie trucks that park near well-frequented locations such as supermarkets or large parking lots.

Paprika Hendl ([[Chicken paprikash|paprika chicken]]) is mentioned in [[Bram Stoker]]'s ''[[Dracula]]'', as a dish enjoyed by J. Harker who wishes to get the recipe for his wife-to-be, Mina.  
<ref>Dracula by Bram Stoker pg 1</ref>

===Pollo asado or a la Brasa===
{{main|Pollo a la Brasa}}
Pollo a la brasa, also known as pollo asado, Peruvian chicken or Blackened chicken in the United States and charcoal chicken in Australia. The original version consisted of a chicken cooked in charcoal but the preparation has evolved and marinated meat is now roasted in the heat of the coals of a special oven called a ''rotombo'' which rotates the bird on its own axis, consistently receiving heat from the coals. The oven can be operated using coal, gas, or wood, with the more traditional wood being from the ''[[Prosopis pallida]]'' tree.

===Other varieties===
[[Rotisserie chicken]] has become a growing trend in the [[United States]] since the mid 1990s.<ref name=Benwick>Bonnie S. Benwick. "[https://www.washingtonpost.com/lifestyle/food/the-bird-that-goes-around-stays-around/2012/10/29/e1509d2c-073c-11e2-a10c-fa5a255a9258_story.html The Bird that Goes Around, Stays Around.]" ''Washington Post.'' 30 October 2012. Retrieved 5 December 2014.</ref>  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.<ref>Cat Vasko. "[http://www.kcet.org/living/food/the-nosh/grocery-store-rotisserie-chickens.html Grocery Store Economics: Why Are Rotisserie Chickens So Cheap?]" KCET. 4 March 2014. Retrieved 5 December 2014.</ref>  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.<ref>Rick Aristotle Munarriz. "[http://www.dailyfinance.com/2013/10/10/costco-earnings-disappointment-analysis-hot-dogs-chicken/ For Costco, $1.50 Hot Dog Combos and $4.99 Chickens Aren't Enough.]" Daily Finance. 10 October 2013. Retrieved 5 December 2014.</ref><ref name=Benwick/>  The [[Boston Market]] fast casual restaurant chain originally specialized in roast chicken.

[[File:Tandoori Chicken in restaurent.jpg|thumb|upright|left|Tandoori 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 [[Taiwan]]ese 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.<ref>{{cite book|last=Smith|first=Andrew|title=The Oxford Encyclopedia of Food and Drink in America, Volume 2|year=2014|publisher=Oxford University Press |isbn=978-0195154375}}</ref> The basic roasting process <ref>{{cite web|url=https://www.perdue.com/how-to/roasting/ |title=How To: Roasting|publisher=Perdue.com|access-date=31 October 2017}}</ref> 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°F for white meat or 185°F for dark meat.<ref>{{cite web|url=https://www.perdue.com/how-to/perfectly-roast-chicken/ |title=How To Perfectly Roast Chicken|publisher=Perdue.com|access-date=31 October 2017}}</ref> It is commonly stuffed with [[oyster stuffing]], [[chestnut stuffing]] or [[potato stuffing]], or other varieties of stuffings.

[[Chicken under a brick]] is a manner of preparation in which the chicken is weighed down by a [[brick]] or other heavy object.