Roast chicken

Another popular form is the fried Backhendl (French: poulet frit à la viennoise) version, a specialty of the Viennese cuisine.

The original version consisted of a chicken cooked in charcoal but the preparation has evolved and marinated meat is now roasted in the heat of the coals of a special oven called a rotombo which rotates the bird on its own axis, consistently receiving heat from the coals.

The Levantine Arab shawarma, Turkish döner kebap and Greek gyros can be made from a variety of meats, one of which is 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.