Roasting is a dry-heat cooking technique that’s pretty simple and straightforward. It involves oven cooking, usually meat or vegetables, in a shallow, uncovered pan at a slightly higher temp than standard baking, and involves some fat (added or from the food). And while the French chicken matches this description, the Italian bird is more of a cross between a roast and a braise (since it’s cooked, uncovered, in a bit of liquid).
We debated about what method (chicken) we liked better. Our reco is to put both to the test, so to speak, but it
