One-Pan Roast Chicken with Root Vegetables | Julia at Home

Byamazingfoodstv


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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45 Comments

  1. 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.

  7. 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!

  17. 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.

  27. 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.

  32. 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!

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