Julia shows Bridget how to make the absolute Best Roast Chicken with Root Vegetables.
Get the recipe for Best Roast Chicken with Root Vegetables:
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I can't wait to get through the Thanksgiving leftovers and roast that chicken I have waiting in the freezer! Thanks for the work and the recipe.
That looks so good!
My roasted vegetable seem to never turn out!
I did this recipe today. IT IS THE BEST CHICKEN I HAVE EVER HAD!!! I'm not a fan of chicken, but my husband is and so I cook it occasionally for him. I told him this chicken will be a regular on the menu. He isn't arguing LOL. The drippings in the pan looked burnt and stuck a tiny bit to the bottom of my carbon steel pan. I thought about throwing it out, but after heating up some water, I ended up saving it. Yummy, yummy, yummy. Thank you so much.
That chicken leg/thigh was not properly cooked. Please do not @me. Please see for your self
Love chicken
It did not look done
Why not spatchcock the chicken, as you have advised doing in other videos, where you had pointed out that allows it all parts of the chicken to stay moist?
This turned out delicious. Thanks for the recipe! The vegetables taste amazing!
DON'T COVER YOUR VEGATABLES!!!
So the baking sheet is not a non- stick?
Nice procedure. I'd go without the brining because I don't like the way brine changes the flavor and texture of the meat, making it taste processed. ATK should state up front that brining has this effect.
Julia: Would you like light meat or dark meat?
Bridget: Yes!
That just looks so delicious.
when i clicked the video i assumed it was going to be a one pan dish and the chicken was going to be spatchcocked…
Thanks for sharing this! The chicken was really really really awesome. The potatoes were yummy but stick to the foil like it was their job. The carrots burned on the first pass through the oven, let alone the 3 or 4 it's supposed to be in there. Overall it was really good but a pretty major time suck. I would maybe just do the chicken in the future.
Love your videos. Obviously you know your stuff!
All I need is..Chef Pepin & A.T.K.
LMAO! I would spatchcock it. Cooks so much more evenly.
Thomas Keller seems to do it just fine!
I brine and roast a chicken at least once a week. For dissolving the salt and sugar in water, you will save time by using your winning Matfer Bourgeat Pelton Spatula rather than a whisk. It gets more of the water in motion than the whisk will and creates a stronger shear force.
I have never cooked a day in my life Except for scrambled eggs and grilled cheese sandwiches
wayyyy too finnicky
This looks and sounds fantastic! But I will not be able to make it until at least October. I live in the desert Southwest, and the idea of heating my oven to 500 Degrees is not appealing in our blistering, miserable summer months. But I definitely look forward to making this in the fall. Thanks for sharing.
Under done chicken and unnecessarily complicated. No thanks.
I really enjoy these shows; Julia and Bridget are great. I hate to be cynical, but as soon as I see a chicken go into a very hot oven, I can’t help thinking that the oven will need a complete cleaning afterwards. The fat just splatters everywhere.
Looks great but I can't pass up using the drippings for gravy. Gravy is life.
I am a beginner at cooking and i would like to know how to make pastrami, sauerkraut, and corned beef from scratch with detailed explanations. I have seen your corned beef video its very good.
I like the way that chicken was baked and the vegetables are so good on it.
Love all the recipes on this channel. I'd tweak (well, totally change) the potatoes though.
-Par boil. Drain. Ruffle the edges by tossing in sauce pan with lid on.
– Preheat baking tray with oil on.
– Sprinkle polenta over potatoes.
– Pour onto baking tray, make sure oil is completely coating them.
– Cook anywhere between 1-1.5 hours, turning them and re-ensuring oil coverage at least twice.
Crispiest most amazing potatoes ever.
no wonder u need ur own bathroom
Love it, thanks!
Yo, Parsnips smell AMAZING. The first time i smelled it i was in LOVE. I would wear it as a cologne if i couold
Chicken is undercooked
Why do you people have to brine everything? I'm not a fan of brining, it changes the texture of the meat. And no pan sauce!
Bridget at 1:30 holding it together…skills
The best thing about roasting a whole chicken is that you can pick meat off the carcass and then use the carcass to make broth for soup.
I did a search through all of your videos and didn't find any video on cooking chicken on a bundt pan. I think that is how I will go about it. Would love to see y'all do a video on it to see which method is best. I know some use a soda can to hold the chicken up, but I like the bundt pan idea better. The root veggies can get the juices from the chicken as it's cooking.
Ladies, as usual you both delivered!!!! We need no stinking man !!!!!!
I like to brine my chicken in apple cider and add in herbs with the salt and sugar. Tastes so much richer than with plain water as your base.
That looks delicious, but the purple in the thighs skeeves me out. My wife complains that I like to cook chicken thighs to death, and I guess she is right.
I would swear I saw this method on this channel before, and not all that long ago… am I going crazy?
Why did you cook the chicken in a skillet and not in a baking sheet?
What difference does it make?
She flipped the bird……..over.
Great recipe. Love these videos. Thanks
There are never enough recipes for roast chicken. Great job again, Julia!