What it is.
To roast is to cook food uncovered in a hot oven. The hot, dry air browns the outside while the inside cooks.
Vegetables, potatoes, chickpeas, chicken and big cuts of meat are roasted, often at 200°C (400°F) or more.
Why it works.
The dry air pulls water from the surface. Once it is dry, it can brown. Vegetables also have natural sugars that brown and turn sweet.
Oil helps. It carries heat into every bump and edge so they crisp.
Space matters. Food gives off steam as it cooks. On a crowded tray the steam is trapped and the food goes soft instead of brown.
What to look for.
- Brown, crisp edges.
- A sizzle on the tray when you open the oven.
- A knife slides into vegetables easily.
- Chicken reaches 74°C (165°F) in the thickest part.
Common mistakes.
- The vegetables are soft and pale.
- Spread them in one layer with space. Use two trays if you need to.
- Some pieces burned, some are raw.
- Cut pieces to the same size.
- One side is pale.
- Turn or shake the tray halfway through.
