Roast

Roasting is cooking food, most often meat or vegetables, with dry heat in an oven, typically in an uncovered pan so the surrounding hot air circulates freely. The dry environment browns the exterior and develops rich, savory flavor while the inside cooks through. Leaving the pan uncovered is key, since a lid would trap steam and turn roasting into a moist, braise-like cooking method.

Cooks roast to get a browned, flavorful crust and tender interior on items like whole chickens, beef and pork joints, and hearty vegetables. Use a rack or the pan bottom to let heat reach all sides, and give pieces room so they brown rather than steam. A meat thermometer takes the guesswork out of doneness, and resting the meat for several minutes after it comes out lets the juices redistribute so they stay in the meat when you carve it.