The best oven roasted chicken recipe starts with plenty of fresh rosemary and thyme, lemon, garlic, vegetables and potatoes. With a golden brown exterior and flavorful, juicy meat, this easy dish is totally irresistible! Serve the crispy roast chicken with a side of biscuits, cornbread or pumpkin muffins for a cozy dinner that the whole family will enjoy.

Early cases
Apicius, P re culinaria, an early collection of recipes.

The initial identified written recipes day to 1730 BC and were recorded on cuneiform pills within Mesopotamia.

Different early published recipes day from around 1600 BC and result from an Akkadian pill from southern Babylonia. There’s also performs in ancient Egyptian hieroglyphs depicting the preparation of food.

Many ancient Greek recipes are known. Mithaecus’s cook book was an earlier one, but most of it’s been lost; Athenaeus estimates one short menu in his Deipnosophistae. Athenaeus says a number of other cookbooks, all of them lost.

Roman recipes are known starting in the 2nd century BCE with Cato the Elder’s De Agri Cultura. Several authors of this time explained western Mediterranean cooking in Greek and in Latin. Some Punic recipes are identified in Greek and Latin translation.

The large number of recipes P re coquinaria, conventionally called Apicius, appeared in the 4th or fifth century and is the only real total surviving cook book from the conventional world. It provides the classes offered in a meal as Gustatio (appetizer), Primae Mensae (main course) and Secundae Mensae (dessert). Each recipe begins with the Latin command “Take…,” “Recipe….”

Arabic recipes are noted beginning in the 10th century; see al-Warraq and al-Baghdadi.

The first recipe in Persian appointments from the 14th century. A few recipes have lasted from the time of Safavids, including Karnameh (1521) by Mohammad Ali Bavarchi, which includes the cooking training in excess of 130 different meals and pastries, and Madat-ol-Hayat (1597) by Nurollah Ashpaz. Menu books from the Qajar era are numerous, the most notable being Khorak-ha-ye Irani by prince Nader Mirza.

King Richard II of England commissioned a recipe book called Forme of Cury in 1390, and about the same time frame, yet another book was printed titled Curye on Inglish, “cury” indicating cooking. Equally publications provide the feeling of how food for the noble classes was prepared and served in England at that time. The magnificent taste of the aristocracy in the Early Modern Period brought with it the start of what can be called the modern menu book. By the 15th century, numerous manuscripts were appearing detailing the recipes of the day. Several manuscripts provide great information and report the re-discovery of numerous herbs and spices including coriander, parsley, basil and rosemary, several which have been cut back from the Crusades.