We wanted a perfectly cooked butterflied chicken with super-crisp skin that could be on the table—with some roasted potatoes—in less than one hour.

The sweet, salty, umami-packed dish that’s ubiquitous in the United States is not what you’ll find in Tokyo. Japanese cooking authority Elizabeth Andoh helps set things straight.

Pollo a la brasa is an iconic Peruvian dish that features a spit-roasted bird with an evenly bronzed exterior, moist meat, and robust seasoning. We hoped that an oven—and supermarket staples—could create a similarly flavorful and tender roast chicken.