The Easiest Cast-Iron Roast Chicken & Potatoes Ever | From The Test Kitchen | Bon Appétit
Vložit
- čas přidán 4. 10. 2022
- Join Chris Morocco in the Bon Appétit Test Kitchen as he makes cast-iron roast chicken with crispy potatoes. Setting out to make the simplest roast chicken recipe possible, see how Chris achieves expert results with just a few ingredients, the right vessel, and some know-how.
Get the full recipe here: www.bonappetit.com/recipe/cas...
Director: Mel Ibarra
Director of Photography: Lauren Pruitt
Editor: Morgan Dopp
Talent: Chris Morocco
Sr. Culinary Director: Carrie Parente
Producer: Halie Aaron
Culinary Producer: Young Sun Huh
Culinary Associate Producer: Jessica Do
Line Producer: Jen McGinity
Associate Producer: Yoshivel Chirinos, Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Colton Huynh
Audio: Rachel Suffian
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Want Bon Appétit shirts, hats and more? shop.bonappetit.com/?...
Still haven’t subscribed to Bon Appétit on CZcams? ►► bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home. - Jak na to + styl
This is one of the only BA videos I've cared to watch in like, 2 years. It feels like the old BA and I appreciate that.
I know what you mean, I remember I was binging the videos with the old staff during the pandemic.
They had something there. But I really don't mind the new people. It will take time to adjust lol
What's crazy is they originally published this recipe in 2017. (Chris Morroco's recipe for this exact technique)
Chris Morocco is a major reason why I watch this channel. So clear at explaining things, and a pure geek of cookery. Wonderful!
Man the guy is a good vibes powerhouse. Used to have a friend like him back in uni. Was a depressed fellow but talking to him always lifted me up. A real bro
They’re not the most revolutionary thing ever, but I swear that there is nothing better then crispy potatoes in chicken schmaltz.
this right here. on point.
Agree. I also think that a well done chicken is harder to do than people think but when well done is amazing. I make a lot of steak, really well. Better than most restraunts so it doesn't do it for me when I go out but .... Fish or a well cooked chicken ... Yum!
Try potatoes in duck shmaltz/fat. Mmm!
Let’s make this a series .. a cast iron series!!! Dinners that can be made in one pan :)
More old-school recipe videos! I miss them. This was so nice.
Love how you called Ines over to get involved. It's the banter and interaction with the other test kitchen staff that made Bon Appetit so successful in the first place!
I think I speak for a lot of subscribers when I say that this is the sort of thing the audience really gets a kick out of!
This elderly French lady taught me a roast chicken recipe where she used stale baguette slices, rub them with a garlic clove, then stuff in the chicken and lay slices under the chicken and roast. The bread becomes like a savory bread pudding, garlicky, carmelized and delicious! A good way to use up stale crusty bread.
Oh I'm trying that!
sounds yummy.
I like him.... hes very approachable...doesnt outcook the room
This is perfect. Minimal effort, maximum results.
Gino be like
Who doesn't love Chris Morocco? This was brilliant; I can't believe i've watched the entire thing
Chris being so happy with himself that he made a pun (and then explaining it) is the stuff I'm here for.
I've done this recipe twice in the last few weeks and it's fantastic.
I did it last night. Amazing.
butterfly the chicken, don't tie or tuck...preheat to highest the oven will go with cast iron, drop to 425 when you put chicken in
Good content.
Very good & informative Chris.
Good job!.
I like how natural the cooking videos feel
Love this simple, week night, super accessible recipe!! I wonder if you guys could make a video about how to pick some common meats/veggies (maybe one episode each) at the grocery store. What do you look for, what would you avoid?
i loved watching the old videos so much! this video gives me the good vibes that the old channel did. i miss it so much but chris still brings the joy i need haha.
Wow, looks amazing! Thanks for sharing this recipe.
I'm a firm believer in spatchcocking. Makes carving easy peasy.
I appreciate these everyday recipes! I love a good roasted chicken, which I actually haven’t made in a while. Thanks for sharing made me wanna cook this now for my family :-)
More basics vids Chris. Always good to see
You are the best 👌 Using Cast-Iron was a genius touch 👏
the chicken and potatoes look good too. imma try this one out when the family come over for lunch
I will actually follow this recipe and make it. That’s rare for me. Excited ❤
Love videos with Chris. Absolutely love Ines also! More videos with Ines please 😊 And Chrissy too!
The literal chicken in a pot recipe everyone needs to know. Can't stress enough the importance of owning a cast iron skillet. Chris always does his best when he showcases the fundamentals in a recipe/techniques. Salt, Fat... wishing there was some acid, maybe a little lemon squeeze to finish the chicken. Great content.
lil green sauce is what I was thinking
You could do it in an open Cast Iron Dutch Oven as well.
@@jamesspalten5977 using a lidless Dutch oven, I would include carrot and parsnip slices, too.
@@jamesspalten5977 Yeah I don't really get the point of using a skillet for this. Using a dutch oven you get a much better crust on the chicken and you can add in more veggies.
Just tried this. Excellent and simple recipe!
I have a similar recipe for roast chicken and potatoes. I just brine my chicken for 8-24 hours and bake it on a rack with an oven tray underneath it with all of the potatoes. This way, the potatoes get more space, are more evenly cooked and are able to take in all of the chicken juice.
I looked around the internet quite a while before finding the best way to roast chicken. I butterfly it, season it with Provence herbs, garlic powder, red pepper flakes, salt and pepper. Grill it in a cast iron on both sides and throw it in the oven at 400. I don't understand why everyone and their mom cook their chicken at 165, it's terribly under cooked imo. I put the probe in the breast and cook it to 200 personally. I also throw a piece of garlic in some paper foil to make roasted garlic for the sauce I make after.
When the chicken in ready I strain the fat and chicken juice. I then use the chicken fat to sauté shallots in the same cast iron i cooked the chicken in, crush your roasted garlic in there. Deglaze with white wine, let reduce a bit, add chicken stock, let reduce until the liquid is almost completely gone, add lemon juice, add a bit of butter to emulsify and you got yourself an amazing sauce to go with your chicken.
Looks amazing Chris! 😮
You had me when you perfectly stripped the thyme! Thanks, Chris! Great simple recipe.
Absolutely delicious looking dish, Chris! I've been a rotisserie chicken only person since I got my Sunbeam Rotisserie more years ago than I'd like to say, but this, I'm going to have to try just for the potatoes. That crunch!!!
Johnny West try beer can chicken!!!
Ooooh, that looks positively schmaltzerific!!!
Thank you so much ! I think I can prepare this meal.
You had me at the 4th second potato crunch
Oh, an unexpected benefit to heating up the cast iron skillet with the oven: an opportunity to re-season the ashy-looking surface real quick. Very excited to see how dinner turns out soon! :)
Wonderful recipe
Love Chris
Im gonna do this today, looks amazing
Been doing this for years! Looks so good 😊 I use fresh organic rosemary on my potatoes 🥔 🎊 🎉 yum 😋
The best thing i ever learned about cooking meat. Salt to between 1 and 1.5% the meats weight. Game changer.
Very interesting, will apply this information.
Love this - would love C as well as F on temp 🙏🏻
Nice recipe/technique. ... Will try. 👍
Yummy...thank YOU!!!
Pretty similar to my roast chicken. And I’m not a kitchen wizard of any kind. But this always turns out incredible.
i say put some green vegetables to roast on the second shelf last 20 min of cook, and the final perfect touch...another side dish based in cold pickled veggies and or fruit- possibly made into a relish/chutney. that gives you starch-animal product- warm nutrient veg- cold fermented veg, and if the portion of chicken is smaller and the starch and veg is larger, you got a perfectly balanced and plant based meal.
Definitely making this
Nice! I will try this out on my next Chicken roast cook!
Thank you for sharing your video 😊
Nothing better than Thyme dad jokes.
We made it and it was amazing 👏 Thank you
Mr. Morocco is a genius.
That look he gave when he drank the broth. We have all been there with roast chicken.
Perfect!!!
06:15 I call that the “Chef’s Prerogative!” If you’re doing the cooking, you have an obligation to snack along the way 😊
I want another episode of "Every Way To Cook" series plzzz
This really is the best recipe and its way too easy. Chris is pretty talented really.
made last night. Insanely delicious !
Love Chris ❤😊
I was just looking for simple recipes 😃
I would squeeze some lemon on that one. Looks very good
Nice roast…. thanks guy.❤
This video is an example of what I want more of… please?
I made this last night and it was spectacular.
did it smoke up your kitchen?
Tried it with legs and thighs. Came out good. Thanks.
Delicious food 😋
Saw this video and immediately left to grab a chicken. This turned out delicious!
Drool - definitely going to be trying this
Those potatoes are a revelation!
Thankyou for this simple recipe. I am doing this with my youngest tiny 115 pd. 35 yr. Old daughter who is legally blind. Cooking is a struggle for her. She's pleased so for. The chicken is in the oven. 😁
Please do more videos like this! 😁 We camp with cast iron and this is going to be awesome to add to cooking on an open fire and eating amazing meals instead of typical " cooler prepackaged foods". Great job 👍
You will not be able to cook this with a cast iron skillet on a camp fire. The chicken would be raw
What lol
You can't do this camping my friend. You need an actual oven to create the roasting environment.
You could spit roast a chicken over a fire but that's a completely different thing and you need to keep the chicken turning pretty consistently.
Also what is a "cooler prepackaged food" ?
That drawing on the Post-it Note would make for a really cool tattoo.
❤❤❤CHRIS YOU NEED YOUR OWN COOKBOOK I WOULD BE FIRST IN LINE TO BUY IT.
Chef John calls those "chef snacks".
I get why people left BA and I am so grateful for the new cast, but I'm so glad Chris stayed. It somehow takes me back to the good old test kitchen. I am fooled in the way that I'm anticipating Andy to come and taste that chicken.
My Mum is going in for surgery tomorrow (knee replacement)... She's going to need me to help her out while she's recovering... Her boyfriend doesn't know how to cook so I'm going to buy a few roast meats at the weekend and bring food over through the next few weeks. She's apparently bought about 20 tv dinners so I think she'll appreciate a good meal. First off will be a roast chicken, going to give this recipe a try.
Really nothing beats a great roasted chicken. Nothing.
The best cast iron chicken is Craig Claiborne's smothered chicken. Hands down. Don't get me wrong, your roast chicken and potatoes looks great. Will try.
we need more chris morocco videos
That trick with the herb saves some….TIME
I’m going to need more spices on that chicken. But it’s still a good intro recipe.
Great Video. Learnt a lot. What temp would you set for this to cook in 60 mins. Thanks
Been doing a similar recipe for very many years, but with Hasselbach potatoes instead of the thinly sliced used here.
Why do I always rewatch this video before roasting chicken?😂😂❤❤
This and Kenji's East Mac n Cheese, dinner is served!
He's good.
thank the lawd that it’s lunchtime
YUMmmmmmmmmmmmm
I like to see Nashville style chicken. This place I knows does French Fries topped with Nashville Chicken and Mac N Cheese with Hot and Tangy Sauces.
did he salt the exterior?
morocco brings his a-game.
Another super important part of having the potato in the same pan (or some other root veg): it lets you roast at a high temperature without all the smoke setting off your smoke detector.
I would add garlic, lemon and herbs 😋
4:56 Rachel 😍
Trying this tonight - will report back
I do a similar thing, but I do a beer can chicken and rub under the skin with bacon grease. Then once I remove the potatoes I'll use the drippings and leftover beer to make a gravy.
This reminds me of Italian rotisserie pork or French rotisserie chicken. Often veg is placed under the cooking meat so no flavour or fat is wasted.
Lacking a cast iron, does anyone have suggestions for an alternative vessel?
Ines ❤
Is that Priya in the b/g? I love Priya.
This makes me smile. It's a combination of Bittman's recipe for the simplest ever roast chicken (by using a preheated cast iron skillet) and Cook's Illustrated's spatchcocked chicken recipe (which put sliced potatoes in the bottom of the roasting pan to cook in the chicken juices). Best of both worlds IMO.