How to Make Spice-Roasted Chicken with Christie Morrison | ATK Cooking School
A mostly hands off recipe is ideal for weeknights, and our Spice-Roasted Chicken fits the bill.
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Looks delicious!
By the time you are cutting up the chicken is it not cold now for serving?
I've never cooked a chicken before. You gave very good instructions with demonstration (which I need). I appreciate all the tips you gave as well. I think I can do this and I'm going to give it a try. Thank you 😊
What about the oysters? She must have saved them for herself.
You’re a great teacher! I have problems cooking, but this recipe looks very easy to make! Thank you😊👏👏
Be careful with tongs. In the video you can see that grease not only dripping off the chicken but running down the centre of the tong and dripping out the end. If the chicken had just come out of the oven that would’ve been very hot grease.
I made this recipe yesterday, picked the chicken meat and made chicken pot pies! The chicken was absolutely delicious and juicy.
I really wanted to like this but the timing wasn't even close to correct. Huge disappointment. At 95 minutes and breasts are 150F and spices have burned.
Made this for Sunday dinner, it was fantastic!
Excellent. I was looking around for a recipe for a roast chicken. I plan on using a Dutch oven with some root veg. Maybe this works in a Dutch oven?
That looked really good hope to try it
Chapel Hill NC
Absolutely amazing!! Love this video Chef..
I LOVE THIS LADY! She's a great addition to an already great variety of chefs.
I typically use about 4X as much spice but put it between the skin and the meat and inside the cavity (about 90 minutes or 8 hrs before I cook it ) and then cook at 500
Your recipe turned out perfectly. With sides of creamed corn and mashed to go with the gravy was a great meal feeding two families. Thank You!
Why do you not tent the chicken with foil during the resting? I see many recipes tent meats when resting.
ATK needs to buy a tripod. I'm sick of watching the screen shake.
This is a great recipe. The close up camera work is making me a bit motion sick, though 🙁
I always check here for a recipe first!
My dream life is to work for America's Test Kitchens!!!! I ❤ U!!!!!!!!!!!!!
Really great recipe! Thank you!
Love Christie!
I love how Christie explained things in this video! I also love that she didn’t put the chicken on a fancy serving plate, cause nobody’s got time for that!
Hopefully this will work in a cast iron skillet. I don't own any steel skillets
I always learn from this channel
I've always wanted a recipe like this one. Thanks.
Great recipe and wonderful presentation.
As far as removing the fat from the cooking pan……if you used a brick or another pan or something to tilt the pan to one side – all of the fat would collect in a small area on one side of the pan.
Lovely 😘❤💜😻💋🥰🌹🌸🌷🍁🐥
Wow Let's go Brandon 🥴🌵 Tequila🌵
Ah yes… the three and a half to four pound chicken. I haven't seen one of these uncooked at my supermarket in 10 years.
Christie why does your food always look SO GOOD!!! This recipe is going into my rotation
I assume this could also be done if spatchcocking the chicken? Just reduce the cook time?
Chickens should have those little dotted lines wherever joints are!
Courtesy of Half Vast Flying