I mixed butter and oil together with seasonings and got it up and underneath the skin and put the oil mix on top. Perfection. (I did more seasons then they used and it was awesome.)
I've been doing this for a while, I use thyme, rosemary, garlic, and a little lemon, with a little seasoning salt. Comes out perfect everytime. I love this method!!!
I like to mix my herbs and spices into a stick of room temperature butter then put it under the skin and whatever is left goes on top of the skin. Afterwards I take a fork or knife and perforate the skin, meat and then into oven it goes. The last one I had a chance to do I cooked the back bone and thought I had hidden it for myself. Well, my wife found it. She also ate most of the bird...🤷🏼♂️
After watching this episode several years ago, this is the only way we cook chicken in our house. We have some personal approaches that I would like to share. First of all, when preparing the chicken, I clip the wing tips and the bone that's attached to the thigh. I put those in the same bag as the backbone and freeze for stock. As for the cooking method, I put the cast iron skillet in my gas barbecue on an oversized pizza stone and turn it up full to blast until the environment hits about 450°+. I turn the heat down a little bit underneath the skillet and put the chicken in skin side down for about 35 minutes and then flip it over for another 10 or 15 while temping. Turns out perfect every single time with lots of rave reviews. I always give America's test kitchen full credit! Thanks!
I did this recipe pretty much as demonstrated, and the chicken turned out great. Crispy skin, moist meat, very flavorful, and the recipe was easy to follow. Highly recommend.
I’ve made this twice now in the past 2 weeks. Even with just oil and lemon pepper seasoning it tastes soooo good. Last night I made mushroom risotto to go with it, and the timing was easy to pull off as I started it right after flipping the bird (he he). My family can easily get 2 meals out of one chicken, plus extra fortifications for stock later in the week. This will be in my weekly rotation for sure, as I can usually get whole chickens for 99¢/lb.
I have about 10 wrought iron skillets different sizes but now I for one item only like one is for cornbread one is this patch patch cake the kitchn chicken or roasted chicken one would be for country fried steak oh yeah and that way it's so much easier to clean and keep them Saison but that is just me and of course you have to have a judge wrought iron skillet for deep fried chicken that's just the way that is or if it's chill in stuff like that I have one that I do strictly just for fried potatoes and onions and I have one stripper that I fry my Trinity all my Peppers everything and my ride aren't you I'm 75 and a lot of these pants I've got was my grandmother's but I did drop one once and I broke it how do you break a rod iron skillet well I did that handle totally come off it broke it hit it hit the cement tile yeah that really happened I wish that then would had videos on my cameras we can even take pictures I can prove it and people tell me no way that that would never happen well it did all this is making me so hungry I'm doing some fresh Black Eyed Peas in my cornbread is done I'm just waiting on my Black Eyed Peas I don't want no meat that's all I want to do is this my peas and cornbread it's a cool Sunday here in Texas Houston and that's what I'm doing for din-din I think I'm have some jalapeno pepper with it maybe chow-chow I don't know I thought about fried potatoes and onions but no I don't want to do that I got to go eat by
My microphone probably has messed up on him having a problem with it just read between the lines I watch you guys all the time driver gets a need ideas I watched both of you programs I I am 75 years of age I have been cooking since I was 11 I was raised in an orphanage won't go into that but I beg for kitchen details so I didn't have to work in the field and I was sad that's how I got out of the fields that's how I learned how to cook and I'll lose it 200 kids not counting the help I have this other girl that would work with me sometimes it's a slowed me down I'd go to the superintendent and not have to retrain somebody cuz that they'd keep me in the hole but I handled it kitchen have a God blessed day I got to go eat before I have a sugar drop
It's good for making pizza and biscuits too. For a deep dish pizza I use the skillet and for regular I use the griddle. Sometimes I'll use the griddle for biscuits also.
I have many vintage cast iron pans, love them all. Just make sure when using, you never pop a cold pan into an extremely hot oven as the extreme temperature could crack it. Same on stovetop, always heat cast iron slowly. Love this recipe!!!!
i put the cast iron pan into the cold oven as you suggest but the high heat caused the seasoning to peel off the surface of the pan. I had it on the bottom rack of the 500 degree oven as instructed. I took the pan out and left it on the stove top to cool slowly. No water or anything. I will have to re-season the pan and the chicken was wasted because had pieces of peeled off seasoning on it. i've been using this pan for years without any previous problems.
Going to try it right now, I was going to try a different recipe of yours but this one looks easier. Thank you I watch Americas Test Kitchen every week.
@@BrooklynBred-es3wgthere’s still flavor. Roux based gravy is equal fat and flour, add cream and some additional seasonings and it’d still be delicious.
I thank You for this recipe anytime I make roasted Chicken now it's this way. My son is big on chicken and he loves this and there's no greater approval for a mom.
We did that, with 1 exception, it was brined 24 hours and dried for 24 hours (which wasn't planned but we received an invitation we could not refuse.) Anyway, what a fantastic way to roast a chicken. We will be doing that again, soon. Thanks and Cheers
OK - I approached this recipe with fear and trepidation. I had visions of smoke, fires underdone chicken, and all I can say is WOW! I followed the recipe exactly and the chicken was the most flavorful and juicy roasted chicken with the most amazingly crisp skin. I can't thank you enough. I made it for just us, now I will repeat for company, it was that good.
We recently committed to having this about once a week, just to get the repetition in. The bird itself will run around $6 for your basic bird, then we spend about $4 in rosemary and thyme, about $5 in red potatoes, $1 for garlic, $1 for an onion, and maybe $3 for baby carrots. So about a $20 meal for a family of 3, plus enough for lunch the following day for 2 people. We load the oven with a sheet pan, and cast iron skillet at 500 degrees for about 25 minutes until they're screaming hot. Then, we load the pan with sliced onions, quartered potatoes, and carrots, all tossed in OO, salt, pepper, onion and garlic powder. We make a compound butter with the herbs and garlic and then work it under the skin of the bird, and on the top, and then place it breast side up on the vegetables. Then we put a small sheet of aluminum foil on the bird, place the cast iron pan on top of that, and put it all back in the oven at 500 degrees until the breast reads 165 degrees. the fat renders into the vegetables, and the cast iron pan gives off so much direct and radiant heat, that it crisps up that skin perfectly.
Just Sara - right directly on top of the foil, essentially direct contact with the foil acting as a barrier. It’s kind of like Chicken Under a Brick, except the cast iron keeps its heat a lot better than a foil wrapped brick.
Woah this sounds really interesting. Seems like it’d make 10x less the mess all covered that way too. No issues with crispness though? Sounds like it’d be so humid under there with all the roasting vegetables, olive oil, butter and covered up?
@@konnyknees crispness is really about lack of moisture + fat, drying it thoroughly helps, plus we've modified this since then to finish the bird off in the broiler for extra crisp, and to make sure that as many surfaces as possible are exposed and not touching each other.
I've made chicken this way before but never in my cast iron skillet. I have a chicken in the fridge and will definitely make it this way tonight Can't wait!!
I've been making this recipe now for a couple years, since I first saw this episode. It is delish and turns out perfectly every time. Super easy. Love this show!
Just did 2 chickens. One on Lodge cast iron using Big Green Egg (charcoal Kamado grill), the other using Le Creueset enabled cast iron on Weber gas grill. I used indirect method for both. The Lodge/BGE produced much crispier skin. On the Le Creuset the skin stuck and essentially came off. The hint of charcoal on the BGE was wonderful. Simply awesome chicken. I chose to use the BBQs instead of the oven as oven cleanup would be a disaster as someone has pointed out. Thanks for the video showing the technique.
I always cook roasts using my cast iron skillet, it is the only way to go. I will definately give the method out lined in the video a go, looks like a winner 🤤
I just acquired a nice cast iron skillet and first fried some bacon in it, cleaned and reseasoned it and now I'm off to get that chicken. It looks terrific! Thanks for the lesson!
I made this today for Christmas lunch. When I tried to turn the chicken from the front to the back, the legs came off. ;) I ended up with three pieces of chicken to turn. It was delicious.
I'm going to make this tonight. While the chicken is resting though I'm going to add some minced shallots and either broth or white wine to use those great pan juices into a simple sauce. Thanks for a great video.
I tried this recipe and loved it. However, I couldn't find a chicken less than 5lbs (roaster or fryer) so I used a large Cornish game hen. Turns out this was perfect for two people - it was enough for 2 nights of good eats!
On the contrary, I'm fortunate to have worked for and with some of the finest Culinary teams in the country, including Chillingsworth, Frenchmans Creek, Oceanreef Club and The Ritz Carlton. I defy you to come up with a single video where a Chef, Saute, even a Line Cook uses this implimen. To suggest that a kitchen professional needs to be reminded that a handle might be hot demonstrates a complete lack of any real practical knowledge. Basically, stupid.
This is a classic my friend swears by & we make regularly. If your cast iron pan isn't too small, there's room to stuff fingerling potatoes around the chicken. They're not enough to throw off the chicken temp, and you end up with fat-broiled taters.
Thank you so much for this recipe, I made this for New Year’s eve and it was just amazing. I use the backbone before I did the chicken in the oven to make a fantastic sauce with it. Thank you so much!!
Once again perfection, you guys make it look so easy, 1 2 3 and it,s time to eat, thanks again, I am really learning loads from you.........................................BB
Just bought a couple of pounds of drumsticks. I’ll give it a try. I get rosemary from the community garden and garlic from the natural market. Looks great!:)
Ooooooo, that looks delicious and so easy. I have been a long time fan of your TV shows and a collector of your books, but I was especially happy when RUclips directed me to your videos.
Check out how they fucked over Chris Kimball and you'll stop loving what happened to American Test Kitchen, Cook's Illustrated, and Cook's Country. The company royally screwed him over.
Hi, Can I go low and slow say 300-350 F with this method? or the oven temperature must be 450 F which I think is far too hot and leaving the meat dry! Thanks
Definitely put the cast iron on a baking sheet. This technique is messy, and my normally non smoking oven, now needs a good cleaning. Plus I'm now aware that all my smoke alarms work.
Judging from some comments here I was afraid to try this in fear of burning the house down. So i used foil to cover the skillet. No splatters, no smoke. I used a half chicken in a 12" cast iron skillet. Unless you are super strong, you will probably need both hands to take the pan in and out of oven. The skin was beautiful! I did use melted butter to baste so the skin was very brown and crispy. Breast meat was cooked to perfection. Despite my temp reading of 175, dark meat was still under cooked. Could have left in an extra 10 minutes and risked a dry breast. i had to finish the dark meet in microwave. Next time, i think i will separate the breast from the dark meat, take the breast out first and leave the dark in the oven longer. Overall good recipe but just realize white meat cooks faster than dark. I do have electric oven and realize gas and electric cook differently so I dont know if that contributed to the uneven cooking or not. As a baker, I know cakes tend to turn out crappy in electric ovens.
I don't have a proper cast iron skillet, yet, but will a cast iron dutch oven (either enamel coated or seasoned cast iron without the lid) work just as well?
Think I'm going to do the bake in my grill in the cast iron so not to smoke up the house then flip it over and finish. Love cast iron and my grill! Much Love and Blessings
That chicken is looking great and so delicious too. I have cooked it, but it didn't come out like that and I have to remember to try cooking it the way you all did it.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
I m STILL in love with Test Kitchen. So glad its on youtube too. Thanks.
I mixed butter and oil together with seasonings and got it up and underneath the skin and put the oil mix on top. Perfection. (I did more seasons then they used and it was awesome.)
I've been doing this for a while, I use thyme, rosemary, garlic, and a little lemon, with a little seasoning salt. Comes out perfect everytime. I love this method!!!
You know we need more seasoning 👀😉
I'm going to add season salt when i make this. Salt and pepper never seems to do for me.
Sounds good, I will add your note to the receipt. Thank you.
I like to mix my herbs and spices into a stick of room temperature butter then put it under the skin and whatever is left goes on top of the skin. Afterwards I take a fork or knife and perforate the skin, meat and then into oven it goes. The last one I had a chance to do I cooked the back bone and thought I had hidden it for myself. Well, my wife found it. She also ate most of the bird...🤷🏼♂️
@@donotneed2250 😋
All hail America's Test Kitchen!!! This recipe is tried and true - practically fail-proof. Thank you for posting!!!
After watching this episode several years ago, this is the only way we cook chicken in our house. We have some personal approaches that I would like to share. First of all, when preparing the chicken, I clip the wing tips and the bone that's attached to the thigh. I put those in the same bag as the backbone and freeze for stock. As for the cooking method, I put the cast iron skillet in my gas barbecue on an oversized pizza stone and turn it up full to blast until the environment hits about 450°+. I turn the heat down a little bit underneath the skillet and put the chicken in skin side down for about 35 minutes and then flip it over for another 10 or 15 while temping. Turns out perfect every single time with lots of rave reviews. I always give America's test kitchen full credit! Thanks!
Spatchcocking is my new favorite. I’ve always cooked with cast iron so this is a match made in heaven.
I have been drooling over this recipe for months. I’m in the last 10 minutes of cooking, the kitchen smells fantastic!
I did this recipe pretty much as demonstrated, and the chicken turned out great. Crispy skin, moist meat, very flavorful, and the recipe was easy to follow. Highly recommend.
I’ve made this twice now in the past 2 weeks. Even with just oil and lemon pepper seasoning it tastes soooo good. Last night I made mushroom risotto to go with it, and the timing was easy to pull off as I started it right after flipping the bird (he he). My family can easily get 2 meals out of one chicken, plus extra fortifications for stock later in the week. This will be in my weekly rotation for sure, as I can usually get whole chickens for 99¢/lb.
my 12" cast iron is my go to pan for pretty much everything indoors, glad to see more C.I. videos coming out.
I have about 10 wrought iron skillets different sizes but now I for one item only like one is for cornbread one is this patch patch cake the kitchn chicken or roasted chicken one would be for country fried steak oh yeah and that way it's so much easier to clean and keep them Saison but that is just me and of course you have to have a judge wrought iron skillet for deep fried chicken that's just the way that is or if it's chill in stuff like that I have one that I do strictly just for fried potatoes and onions and I have one stripper that I fry my Trinity all my Peppers everything and my ride aren't you I'm 75 and a lot of these pants I've got was my grandmother's but I did drop one once and I broke it how do you break a rod iron skillet well I did that handle totally come off it broke it hit it hit the cement tile yeah that really happened I wish that then would had videos on my cameras we can even take pictures I can prove it and people tell me no way that that would never happen well it did all this is making me so hungry I'm doing some fresh Black Eyed Peas in my cornbread is done I'm just waiting on my Black Eyed Peas I don't want no meat that's all I want to do is this my peas and cornbread it's a cool Sunday here in Texas Houston and that's what I'm doing for din-din I think I'm have some jalapeno pepper with it maybe chow-chow I don't know I thought about fried potatoes and onions but no I don't want to do that I got to go eat by
My microphone probably has messed up on him having a problem with it just read between the lines I watch you guys all the time driver gets a need ideas I watched both of you programs I I am 75 years of age I have been cooking since I was 11 I was raised in an orphanage won't go into that but I beg for kitchen details so I didn't have to work in the field and I was sad that's how I got out of the fields that's how I learned how to cook and I'll lose it 200 kids not counting the help I have this other girl that would work with me sometimes it's a slowed me down I'd go to the superintendent and not have to retrain somebody cuz that they'd keep me in the hole but I handled it kitchen have a God blessed day I got to go eat before I have a sugar drop
It's good for making pizza and biscuits too. For a deep dish pizza I use the skillet and for regular I use the griddle. Sometimes I'll use the griddle for biscuits also.
I have many vintage cast iron pans, love them all. Just make sure when using, you never pop a cold pan into an extremely hot oven as the extreme temperature could crack it. Same on stovetop, always heat cast iron slowly. Love this recipe!!!!
i put the cast iron pan into the cold oven as you suggest but the high heat caused the seasoning to peel off the surface of the pan. I had it on the bottom rack of the 500 degree oven as instructed. I took the pan out and left it on the stove top to cool slowly. No water or anything. I will have to re-season the pan and the chicken was wasted because had pieces of peeled off seasoning on it. i've been using this pan for years without any previous problems.
Finally someone who uses the Cast iron properly
amazing that in the long history of cast iron, until Dan came along, you were the sole person on Earth using it "properly"
Going to try it right now, I was going to try a different recipe of yours but this one looks easier. Thank you I watch Americas Test Kitchen every week.
Only thing missing… Turn the cast iron drippings into a cream gravy. THEN you can call it perfect.
Really nothing but grease in that pan. Not much juice
@@BrooklynBred-es3wgthere’s still flavor. Roux based gravy is equal fat and flour, add cream and some additional seasonings and it’d still be delicious.
@@leayspeerwriter
100%
I thank You for this recipe anytime I make roasted Chicken now it's this way. My son is big on chicken and he loves this and there's no greater approval for a mom.
We did that, with 1 exception, it was brined 24 hours and dried for 24 hours (which wasn't planned but we received an invitation we could not refuse.) Anyway, what a fantastic way to roast a chicken. We will be doing that again, soon. Thanks and Cheers
I tried this nervously, and it’s the best chicken skin I’ve had in ages. Love this method.
try hestons crispy chicken when you want a quick crispy dinner
OK - I approached this recipe with fear and trepidation. I had visions of smoke, fires underdone chicken, and all I can say is WOW! I followed the recipe exactly and the chicken was the most flavorful and juicy roasted chicken with the most amazingly crisp skin. I can't thank you enough. I made it for just us, now I will repeat for company, it was that good.
tried this tonight and it was perfect. of course I took credit for everything. thanks ATK
We recently committed to having this about once a week, just to get the repetition in. The bird itself will run around $6 for your basic bird, then we spend about $4 in rosemary and thyme, about $5 in red potatoes, $1 for garlic, $1 for an onion, and maybe $3 for baby carrots. So about a $20 meal for a family of 3, plus enough for lunch the following day for 2 people. We load the oven with a sheet pan, and cast iron skillet at 500 degrees for about 25 minutes until they're screaming hot. Then, we load the pan with sliced onions, quartered potatoes, and carrots, all tossed in OO, salt, pepper, onion and garlic powder. We make a compound butter with the herbs and garlic and then work it under the skin of the bird, and on the top, and then place it breast side up on the vegetables. Then we put a small sheet of aluminum foil on the bird, place the cast iron pan on top of that, and put it all back in the oven at 500 degrees until the breast reads 165 degrees. the fat renders into the vegetables, and the cast iron pan gives off so much direct and radiant heat, that it crisps up that skin perfectly.
Just to be sure I understand, are you putting the hot cast iron above the bird, or right on top (foil between?)
Just Sara - right directly on top of the foil, essentially direct contact with the foil acting as a barrier. It’s kind of like Chicken Under a Brick, except the cast iron keeps its heat a lot better than a foil wrapped brick.
Woah this sounds really interesting. Seems like it’d make 10x less the mess all covered that way too. No issues with crispness though? Sounds like it’d be so humid under there with all the roasting vegetables, olive oil, butter and covered up?
@@konnyknees crispness is really about lack of moisture + fat, drying it thoroughly helps, plus we've modified this since then to finish the bird off in the broiler for extra crisp, and to make sure that as many surfaces as possible are exposed and not touching each other.
I've made this a few times and it always comes out perfectly. I love Dan and Julia, I could watch them make a cup of tea and be happy.
I have made this recipe twice already and it’s guck simple and delicious. Thank you Dan and Julia 💗💗
I really like these shorter format videos! And I'll try this technique. Looks tasty.
I remember the last time I saw Julia on ATK was literally like 10 years ago when I still in junior high. Good to see her again after so many years 😃
I've made chicken this way before but never in my cast iron skillet. I have a chicken in the fridge and will definitely make it this way tonight
Can't wait!!
This is by far my favorite method to cook chicken.
Tried this with a cornish hen and it turned out great! I shortened the times to 25 and 10. Used an 8 inch cast iron skillet.
What are temps?
I've been making this recipe now for a couple years, since I first saw this episode. It is delish and turns out perfectly every time. Super easy.
Love this show!
Chris Bardash Was the skin crispy crispy? And did ur oven smoke? The temp is so high
Chris Bardash Thank u!! 👍🏻
Just did 2 chickens. One on Lodge cast iron using Big Green Egg (charcoal Kamado grill), the other using Le Creueset enabled cast iron on Weber gas grill. I used indirect method for both. The Lodge/BGE produced much crispier skin. On the Le Creuset the skin stuck and essentially came off. The hint of charcoal on the BGE was wonderful. Simply awesome chicken. I chose to use the BBQs instead of the oven as oven cleanup would be a disaster as someone has pointed out. Thanks for the video showing the technique.
I always cook roasts using my cast iron skillet, it is the only way to go.
I will definately give the method out lined in the video a go, looks like a winner 🤤
Great presentation,can learn lots of small tips! Great😊🙃❤
I just acquired a nice cast iron skillet and first fried some bacon in it, cleaned and reseasoned it and now I'm off to get that chicken. It looks terrific! Thanks for the lesson!
You make everything look inviting, and this way to prepare chicken is no exception. Yum!
I made this today for Christmas lunch. When I tried to turn the chicken from the front to the back, the legs came off. ;) I ended up with three pieces of chicken to turn. It was delicious.
I'm going to make this tonight. While the chicken is resting though I'm going to add some minced shallots and either broth or white wine to use those great pan juices into a simple sauce. Thanks for a great video.
I love this way of cooking whole chicken. So convenient and tasty.
I just tried this and it came out perfectly. Temperature and all. Thank you so much!
Done! My kids can do this, with my help. Thank you for the video
love you guys ...thanks so much for all your wonderful recipes.
Unusual flavor combination, but so tasty!
I use this method all the time, even on Cornish Hens. 🐔🍗
Dan rocks!! Love this recipe. WILL MAKE!
Always a hit with my family. Thanks!
Made this for the first time tonight! It turned out PERFECT! Thanks!
I tried this recipe and loved it. However, I couldn't find a chicken less than 5lbs (roaster or fryer) so I used a large Cornish game hen. Turns out this was perfect for two people - it was enough for 2 nights of good eats!
Yes sir he did that.Beautiful!
Making this tonight, looks delicious!!!
Glad to have located this recipe. Thank you guys..
Just made this and it came out great. I was a bit nervous about the heat,. It it came out just right.
Julia: Dan, look at this cool new silicone handle protector I got!
Dan: *Proceeds to use the towel he was using for the rest of the episode*
Do you practice stupid, or does it come naturally........?
OK, it comes naturally. The handle protector is intended for the home cook/kitchen.....not something you would ever find in a commercial kitchen.
@@ackack612 "it let's everyone know the pan is hot" you have never worked in a modern kitchen and your idiocy shows.
On the contrary, I'm fortunate to have worked for and with some of the finest Culinary teams in the country, including Chillingsworth, Frenchmans Creek, Oceanreef Club and The Ritz Carlton. I defy you to come up with a single video where a Chef, Saute, even a Line Cook uses this implimen. To suggest that a kitchen professional needs to be reminded that a handle might be hot demonstrates a complete lack of any real practical knowledge. Basically, stupid.
Respectfully, you call them like you see them. I did so.
This is a classic my friend swears by & we make regularly. If your cast iron pan isn't too small, there's room to stuff fingerling potatoes around the chicken. They're not enough to throw off the chicken temp, and you end up with fat-broiled taters.
Great recipe and great presentation. Chicken is in the oven We'll see how it comes out!! Thank you!!!
Tried this today. So easy and fast! Very tasty.
Excellent 😋
I'm so happy to see you both hosting. You are both are great. Much better now then having chris. I think that was his name.
I would love to hear the real story on that one.
Great simple and effective, love the ease of this recipe, can't wait to try. As a novice I feel confident and that's great.
Thank you so much for this recipe, I made this for New Year’s eve and it was just amazing. I use the backbone before I did the chicken in the oven to make a fantastic sauce with it. Thank you so much!!
My mouth is watering just watching this.
Looks amazing
Once again perfection, you guys make it look so easy, 1 2 3 and it,s time to eat, thanks again, I am really learning loads from you.........................................BB
Just made this for supper. I cooked at 450 for 45 minutes because I had a side cooking at the same time. Tasty!
Love this show
Tried this last night! Turned out great! Super easy! Definitely a keeper recipe! Thanks!
Just bought a couple of pounds of drumsticks. I’ll give it a try. I get rosemary from the community garden and garlic from the natural market. Looks great!:)
03-12-2022 excellent excellent chicken. No need for roasted store chicken. This is the best. From Portage indiana.
I love this video. Can’t wait to try this recipe. It looks so good!!! Love roast chicken.
this is the best pan roast chicken ever and quick!!
So easy and looking so very good. Can't wait to try it!!
Ooooooo, that looks delicious and so easy. I have been a long time fan of your TV shows and a collector of your books, but I was especially happy when RUclips directed me to your videos.
Check out how they fucked over Chris Kimball and you'll stop loving what happened to American Test Kitchen, Cook's Illustrated, and Cook's Country. The company royally screwed him over.
Love it! The place for inspiration and great reciples!
perfect !! bet its nice cold too with salad
Hi, Can I go low and slow say 300-350 F with this method? or the oven temperature must be 450 F which I think is far too hot and leaving the meat dry! Thanks
That looks so delicious, and the chicken too.
another wonderful chicken recipe - great
Love this recipe been doing it since the first time I saw you guys do it! Wonderful recipe!
Another great and easy recipe to try. Thanks ladies and Dan!
I’ve made this recipe numerous times and like to make a quick gravy with the drippings while the chicken is resting
Easy delicious recipe!
Great video.Just used this method and it worked great. I usually do not flip but I like it!!
Julia is my spirit person. This beats Bon Appetit by a million. Also damn good recipe Dan I just made it.
I just recently started watching your videos.. randomly clicked on your picture.. have been bookmarking a lot of your videos! I subscribed! :)
Perfect, thank you
I'm about to do this right now!
Those spoon sounds scraping the glass bowl are certified ASMR
It looks fantastic and definitely worth to try 👍👍💃🏻💃🏻🌹
Question- when you say roasting should you set the oven to bake or broil. Thank you
I don't know why I laughed at "In under 40 minutes! That's well under an hour"
So simple and delicious! I will cook my chicken this way! Thank you so much!
Definitely put the cast iron on a baking sheet. This technique is messy, and my normally non smoking oven, now needs a good cleaning. Plus I'm now aware that all my smoke alarms work.
Although not seasoned enough to my liking, chicken was well-cooked and recipe was easy to make / follow. I'll fix the seasoning next go 'round.
I’m trying this recipe tonight!
Judging from some comments here I was afraid to try this in fear of burning the house down. So i used foil to cover the skillet. No splatters, no smoke. I used a half chicken in a 12" cast iron skillet. Unless you are super strong, you will probably need both hands to take the pan in and out of oven. The skin was beautiful! I did use melted butter to baste so the skin was very brown and crispy. Breast meat was cooked to perfection. Despite my temp reading of 175, dark meat was still under cooked. Could have left in an extra 10 minutes and risked a dry breast. i had to finish the dark meet in microwave. Next time, i think i will separate the breast from the dark meat, take the breast out first and leave the dark in the oven longer. Overall good recipe but just realize white meat cooks faster than dark. I do have electric oven and realize gas and electric cook differently so I dont know if that contributed to the uneven cooking or not. As a baker, I know cakes tend to turn out crappy in electric ovens.
Turn the chicken in the pan so the legs and thighs are in the back of the oven.
Made this today. Loved. Gracias!
Lindo. So simple to do. Thanks for the recipe
I don't have a proper cast iron skillet, yet, but will a cast iron dutch oven (either enamel coated or seasoned cast iron without the lid) work just as well?
I loved it
Think I'm going to do the bake in my grill in the cast iron so not to smoke up the house then flip it over and finish. Love cast iron and my grill! Much Love and Blessings
Great recipe!👍
That chicken is looking great and so delicious too. I have cooked it, but it didn't come out like that and I have to remember to try cooking it the way you all did it.
Made it in my cast iron. So delicious!