Host Julia Collin Davison makes Green Goddess Roast Chicken.
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I like this recipe but I can’t find fresh tarragon where I live. Can you use dried tarragon instead?
Wings for stock! What is she talking about? It figures…Also this video is longer than it needs to be.
Curious what knife is being used? Thanks.
Can't wait to try it! Looks awesome 👌
Can't wait to make this!!!
What is the knife she's using in this episode? I like the tanto point.
I made this and it was fantastic. I did modify the side dressing. just mayo and buttermilk was too fatty. I added a spoonful of sour cream and a splash of rice vinegar and another tablespoon of buttermilk. turned out perfect.
This looks delicious. I love how Julia enjoys her food.
Julia that was a nice and beautiful Roast Chicken !!!
I enjoyed this recipe, but surprisingly it didn't have as much flavor as I had anticipated. I needed to add a lot of salt and pepper. But what I have begin doing is based on this recipe idea I have been tossing in all different kinds of herbs that are growing in the garden. Same process just different herbage. So now we have a green herb chicken for my catering menu.
What is the big cutting board in this video
I’m allergic to dairy products, what can I substitute buttermilk with. I would love to try this recipe.
I love this ATK and CC. I always learn something new and the show is such a welcome break from the news which these days can be very depressing
There’s a ‘h ‘ in front of erb
Regards from Scotland.
I always loved this gal. She is very clear, an extremely proficient chef, and funny!
Julia has been bringing all the best recipes these past several months. She's certainly one of my favorite cook show hosts.
Hey,that’s how I 'peel' garlic too. It’s the best!
Not sure what I like best. The recipe or you! Your makeup person does a great job! And you're hotter than your oven!
Yoooo I was the 1000th like
Green goddess chicken, ambrosia salad and rumaki… I'm back in the 70s
The temping of the dark meat and the breasts in this video is pretty dodgy. In reality, you'll want to pull the breast pieces from the oven sooner than the remaining cuts. This is particularly true when using such a hot oven. You can always return them to the oven for a finish, or you can throw them under the broiler once everything has rested. (RIP Barbara Kafka, who was a master of roasting.)
Also, be ready for some smoke in the kitchen at this oven temperature. It won't be as bad as roasting a whole chicken, but the skin and dark meat will release fat, and when it hits the pan, it'll smoke; sometimes quite a bit.
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Y'alls channel has just been KILLING it with the content lately, especially the easy weeknight dinners like this one. I've made Julia's meatballs twice over the last few weeks, along with the homemade "Campbell's" chicken soup, and I 100 percent plan on trying this chicken!
I love Green Goddess Salad Dressing. I could not find it at my grocery store, thanks to this video. Am going to make it myself. Thank you, Mrs. Julia Collins Davidson. 😁🐔🐓
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I will definitely try the recipe but your thighs are way overcooked, 192 degrees? Should I cook the dark meat for a shorter period of time?
Why wouldn't you put the salt into the blender ?