Juicy roast chicken and tender root vegetables complement each other on the plate. But could they work together in the oven?
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I noticed that Julia put the chickens in breast side down, yet they were breast side up when they came out. I like that technique. What temperature was the oven, and how long (approximately) did the chickens cook before she flipped them breast side up to crisp the skin and finish them? I will try this.
If your not cleaning the bacteria off, how are you spreading it over your sink?
What kind of knife is she using?
Sorry, I'm washing my chicken before I cook it! It's not like have the water on full blast where it would spray everywhere. I love roasted chicken with vegetables!
Split pea soup with chicken bone broth and smoked ham hocks
Love Julia. She’s awesome
I watch ATK cooking shows, the ones in the test kitchen, which I like a lot. But watching Julia at home, where she cooks like every home cook, and not a chef, is so inspiring! It’s fun to watch her make messes, rough chop, and cut up a chicken like a home cook would, not a stage set designer would. I love Julia’s REAL home cooking!
Are you supposed to eat the root end of the shallots? Or are you supposed to hunt for them and cut them off as you eat?
What size roasting pan is this one? 18" x 13"?
I personally do not like vinegars. The sauce looks great though. Could I use white wine instead of the vinegar to create that delicious sauce?
What brands of dish and laundry detergents do you use?
I’m doing this tonight! Thanks
Fabulous!
You are the greatest, Julia!
I Love it and I will try the "Recipe".
Chicken 🐔🍗 can be tricky and mundane however I think You've inspired me to try something New.
Sincerely 🤠 Mr Severance,
"The Cake 🍰🎂 🥳🎉 Man".
Not a fan of Tarragon, Herbs de Provence, instead & a pan deglaze with some Pinot Grigio.
Julia – – –
Please STOP stealing
Jacques Pepin's signature closing phrase HAPPY COOKING!!!
"Happy cooking" has been Chef Pepin's closing comment for more years than you've been on TV.
imo, you are A THIEF!
Just try to be original and make up YOUR OWN sign off phrase.
I used to like you but since you've been using Chef Pepin's phrase I am no longer a fan of yours.
I totally agree😊
O MAN !!! DELICIOUS 😋
Perfect sauce. 😊
They look amazing. I’m starving now. Thank you very much.
That’s so good. Love CHICKEN 🐔
Yeah, I agree to was the chicken as well as cutting board and knife
I love Julia’s roast chicken and I will definitely make it and enjoy ❤❤
Looks so yummy; I saved it in my Recipes File … tomorrow I am planning Pork Stew and the next day is Tilapia w/Quinoa & Sautaed Squash.
Awesome simple one pan meal!
475° for almost 1.5 hours? Did I hear her incorrectly?
Nice – but I cried a little inside each time she chopped herbs and scraped her knife along the cutting board perpendicular to the surface and just destroyed any good edge that was on the blade… You would think that someone of her experience would know better.
Julia is an OG
I really like the idea of having "gold in the fridge".
Great Video 😊❤
Those look great. Since I had to stay home this Thanksgiving due to a cold, I celebrated the holiday the following Sunday and did a roast chicken. Gotta try that parsley tarragon vinaigrette.
Looks great! I’ve encountered the problem of done breasts and still undercooked dark meat. Please tell me, at what point did you flip the birds during cooking, and will this technique work with a turkey as well? Logic says that it would, but maybe there’s something to know before trying it? Thanks in advance!
Julia, You go Girl…so much fun to see you having so much fun while teaching those 'out there' in the home kitchens…you rock!
Wouldn't 475 for 1hour 20 min yield a significantly more "crispy" bird, than what was shown 😀
'like having gold in the bank' appreciate and agree with the thought but if I have gold, it ain't gonna be kept in no bank. In Canada they can freeze your bank accounts and safety deposit boxes.😡
The wine cork is hysterical.😂
This is my goto dish and have it at least once a week. It's just me so I use chicken thighs instead of a whole bird. Always awesome to see Julia's skills on display.
… people actually "wash off the bacteria"? Who raised you creatures??
Did I hear right, 20 mins at 475 then flip and cook another
1 hr at 475? Won’t it burn the chicken ?
Yum o👍
I have some old recipes for roast chicken, and they say the chicken is ready when the juice is clear.
I have a roasting pan exactly like yours. It cleans up very well. Easy to get shiny again. Thanks for the recipe, it looks great!
♥️♥️♥️
The only thing missing was Ziggy ❤!
Another recipe to cook.