Editing Roast chicken (section)

===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.