Roast chicken can come in many permutations. When executed properly, smiles abound. The meat’s moist without any overcooked dry portions. Aromatics bring nostalgia and perfectly crispy skin that intermingles with whatever seasoning the chef selects. These birds taste different from grilled chickens. The oven or spit brings a distinctive set of characteristics. At a sit-down restaurant, good roast chicken is the type of item that makes diners believe that they can’t cook this at home. Here are a few of Eater’s favorites.Read More
Where to Eat Succulent Roast Chicken in Chicago
The bird is the word
This mom-and-pop Colombian restaurant gets the charcoal fire going in the early morning and doesn’t stop until everyone’s satisfied. Diners can watch the action up front, where the chickens are seasoned in a secret recipe and roasted for two hours over an open flame. It’s also quite affordable — a whole chicken will only set you back $14.95.
On the border of Irving Park and Albany Park, D’Candela serves up spicy, garlicky Peruvian pollo a la brasa, or rotisserie chicken, available by the quarter, half, or whole bird, for dining in or to-go, with a choice of sides.
Basant Modern Indian Restaurant
Basant takes a more modern approach to Indian food. That may alienate folks used to North Indian buffets, but if they pause a little and breathe (and inhale the wonderful aromas), they’ll feel right at home. For instance, diners won’t find a traditional tandoori chicken. They opt for Cornish hen for a richer flavor.
GG's Chicken Shop
Boka executive chef Lee Wolen has worked hard to perfect his chicken recipes. He’s served it at the Michelin-starred flagship, and now in Lakeview, he’s bringing it to the masses at family-friendly GG’s Chicken Shop. It’s a fast-casual spot devoted to chicken, and the rotisserie bird is what children of the ‘90s wish their Boston Market or KFC Rotisserie Gold dinners tasted like.
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Lincoln Park’s Greek eatery has been a neighborhood staple for more than four decades, thanks in large part to its popular roast chicken. In fact, Tiny Fey loves the dish so much she called the restaurant one of her favorite places to eat in town. And when it comes to food, we won’t argue with Liz Lemon.
Hermosa chef Ethan Lim was looking for a reason to drop his magical roasted chicken from his rotating dinner menu. Don’t let him. This chicken, a family recipe marinated with an ambrosia aroma, might be the city’s best. Tender, juicy, and just a lovely dish, Lim serves this part of his Family Meal reservation-only dinner series. Make time for this special dish or live in a world of regret.
A whole rotisserie chicken at this Southern-style Humboldt Park spot is $13.29, quite a bargain. First, it’s delicious, and second, leftovers can be turned into one or two extra meals. Half and quarter chickens are available as well, with a choice of light or dark meat, and so are wings.
Peruvians take their chicken seriously and the pollo a la brasa at Tanta does the national dish proud. The signature entrée is brined for 24 hours in a mix of Coke, garlic, cumin, soy sauce, and other ingredients before being roasted in the oven. The crispy final product arrives at the table alongside cannellini beans, potatoes, arroz con choclo, criolla salad, and a trio of aji sauces.
Come for the picturesque views, stay for the roasts. There are several types offered, from beef and pork to fish, but it would be foolish to pass up the whole chicken. It’s wood-smoked, comes accompanied by crispy potatoes, and is carved tableside. Best of all, there will be enough leftovers for days.
It’s not just pork and seafood at one of Chicago’s most essential spots. The celebrated farm-to-table restaurant from One Off Hospitality Group serves a succulent plate of chicken using birds from Slagel Family Farm. It’s served with summer sausage and fries for a simple down-home meal.
Whether it’s for a business lunch or a pre-show dinner, Roanoke is a solid option for rotisserie chicken in the Loop. The restaurant, located inside the Residence Inn, roasts juicy birds on a spit and presents them over a bed of roasted vegetables and kale mushroom gravy.
The owners of a trio of Chicago bars have extended their wings with their first restaurant. Inside the historic Monadnock building, this bistro presents French cuisine in a simple manner. Instead of chicken, confit Cornish hen stars with a black garlic jus.
Chicken vesuvio, bone-in chicken sautéed in garlic, oregano, olive oil, and wine then oven-roasted and served with potato wedges and sometimes peas, is a Chicago classic. Many places claim to have invented it (though the now-defunct Vesuvio Restaurant took the credit, hence its name), and now it’s a standard at Italian restaurants around the city. Bruna’s, open since 1933 in Heart of Chicago, serves a particularly fine specimen
At Virtue in Hyde Park, chef Erick Williams serves lemon chicken, which arrives at the table dripping with its own pan jus with green beans and roasted fennel.
Nicky's the Real McCoy
The sauce is boss at this Gage Park restaurant with locations in suburban Alsip and Cicero. The birds comes seasoned the Greek way with hints of lemon, oregano, and garlic. A great choice if you're not in the mood for a Big Baby burger.