i think Melissa Clark is one of those people I would be surprisingly star struck by. have been watching your videos/cooking recipes for years now and so consistently good!!
I've done a virtually identical technique roast a chicken this way and a spatchcocked chicken on a skeet pan with a raised rack. Head to head, the spatchcocked chicken had crispier skin and looked more evenly brown coming out of the oven. I used 5 1/2 to 6 pound roasters at 425F for 1 hour. I lift the rack out of the sheet pan and let the chicken rest while I make a gravy with the pan drippings.
General question: On the west coast we get shallots shaped like small torpedo onions. Do your recipes call for French or Dutch shallots? Do you use hardneck garlic? Thanks.
I've used your green goddess chicken marinade/sauce and Samin Nosrat's buttermilk marinated chicken method to make a delicious green goddess roast chicken recipe. I serve it with herby biscuits or fresh bread and salad, delicious :)
Make sure to buy a free-running organic chicken. The price is heavy compared to the cheap ones, but there's a lot more food and a lot more taste. The way to cook as shown in this video is great. Whatever you want to make always start preserving the bird with salt and pepper and rest covered in the fridge for at least 8 hours. It'll be great
Hi Melissa, I have had great success with most of your recipes and like the flavor profiles. This recipe has a good technique. I would be concerned about sautéing the greens in the chicken fat at the end. Perhaps an alternative, pour off the fat and deglaze the pan with wine or broth and then add the greens.
Dry brining takes more time. At least 24 hours in the fridge. 36 hours better. That's why I use ordinary brine. Faster. A few hours in brine is enough.
Obvious expert here. She can cook anything. But... secure your hair, Melissa. It's bad enough that your hair is hanging over the food you are prepping. It's even worse when you handle the raw chicken then run your fingers through your hair. If no one at the NYT had the courage to point this out, I'll do it. It's really bad.
Melissa is one of my favorite people on the internet.
You are my favorite NYT cooking teacher. Thank you. I will try this.
Melissa, I think you are wonderful and I so appreciate your posts!!! You are my role model my dear.
SO amazing. Thank you Melissa - we love you!! xxx
I made this to for dinner. Amazing and so easy! The juiciest chicken I’ve ever had. Thank you!!
i think Melissa Clark is one of those people I would be surprisingly star struck by. have been watching your videos/cooking recipes for years now and so consistently good!!
I've done a virtually identical technique roast a chicken this way and a spatchcocked chicken on a skeet pan with a raised rack. Head to head, the spatchcocked chicken had crispier skin and looked more evenly brown coming out of the oven. I used 5 1/2 to 6 pound roasters at 425F for 1 hour. I lift the rack out of the sheet pan and let the chicken rest while I make a gravy with the pan drippings.
Well done Melissa!
I love this woman!
Great recipe, I will definitely try it!
Really wonderful! I’ll be doing it this weekend! Thanks!
General question: On the west coast we get shallots shaped like small torpedo onions. Do your recipes call for French or Dutch shallots? Do you use hardneck garlic? Thanks.
Yay, Melissa video.
It looks super tasty... love it
I started to butterfly/spatchcock my chicken a few years ago. Chicken is on one level so no bloody spots. 4 pound chicken in 1 hour at 375-400 F
My queen Melissa !!!!!!
This looks easy and not at all intimidating. Think I’ll give it a shot.
Salt and pepper really works!!!
Melissa, how big is that cast iron skillet? 14"?
Can someone ID the ring on her left hand? I love it. The chicken looks amazing.
Go to her insta, she's tagged it in one of her posts. You have to scroll a little though.
@@TinaTr84 OMG Thank you!!!!
@@riojita You're most welcome!
I've used your green goddess chicken marinade/sauce and Samin Nosrat's buttermilk marinated chicken method to make a delicious green goddess roast chicken recipe. I serve it with herby biscuits or fresh bread and salad, delicious :)
I've started dry brining chicken breasts and roasting them at a higher heat. So good! Thanks, Melissa.
i like the little shimmy at the beginning
Always always keep a towel on the hot pan handle
"Melissa Clark" and "Roast Chicken" in the same headline? SAY NO MORE, I'M SOLD!
I would add a little Dijon into those greens.
hello, this is an amazing video.. a must try food recipe
What a lovely chicken! 😊 I can hear my stomach rumble! 😋
New recipe title: Melissa's Finger kickin' 😋🤤 oven roasted chicken 🍗 🐔!
Make sure to buy a free-running organic chicken. The price is heavy compared to the cheap ones, but there's a lot more food and a lot more taste.
The way to cook as shown in this video is great. Whatever you want to make always start preserving the bird with salt and pepper and rest covered in the fridge for at least 8 hours. It'll be great
I think she's got it under control, man.
i love melissa. haha
🙏
This is why God made barbecues!
💯
can we have a Melissa x Kenji video?
What did she put in the cavity at 3:20?
Lemons
Nom nom nom!
👌🏾👌🏾👌🏾👌🏾👌🏾👌🏾
That's really beautiful but the most beautiful chicken I ever made was in my Ninja Foodie toaster oven.
Hi Melissa,
I have had great success with most of your recipes and like the flavor profiles. This recipe has a good technique. I would be concerned about sautéing the greens in the chicken fat at the end. Perhaps an alternative, pour off the fat and deglaze the pan with wine or broth and then add the greens.
Why would you pour off that yummy yummy schmaltz?
what is the concern?
Dry brining takes more time. At least 24 hours in the fridge. 36 hours better. That's why I use ordinary brine. Faster. A few hours in brine is enough.
I'd love to be that chicken
I challenge you , and report back after my test….🔆
Mmmmmm so haaangry lol
I'm amazed that you don't know how to hold a knife properly with a pinch grip.
Obvious expert here. She can cook anything. But... secure your hair, Melissa. It's bad enough that your hair is hanging over the food you are prepping. It's even worse when you handle the raw chicken then run your fingers through your hair. If no one at the NYT had the courage to point this out, I'll do it. It's really bad.
The way this edited pre-empts the entire video at the beginning..why would people watch??
I'll never understand putting lemons in a chicken it just doesn't taste good together