Dang best chicken I've ever had. I can't believe how easy it is. I was licking the plate. My dog kept circling me and the counter -- sitting on my feet -- it was AWESOME. Making another this week.

This method worked really well. Half way through roasting I had to switch to "low broil" on my stove to prevent burning the top. This increased cook time by about 15 minutes, but the bird was perfectly do9ne and quite moist. Made a quick gravy using the backbone, trimmings, some aromatics. and chicken stock while the chicken was in the oven.

At Christmas I used your tip to put a little baking soda on the turkey skin to help with browning. I was worried about the taste but it wasn't a problem & the browning was amazing. Thanks.

Excellent recipe/method!! I made it last night and followed everything to the letter except for the fresh thyme (didn’t have it, so I just put a small pinch of dry thyme in the pan juices). The little squirt of lemon juice was so nice! The only thing I would do differently next time is how I handle the raw chicken. When I took the raw chicken out of the plastic it was very juicy/wet/ack! It was hard to butcher it while raw chicken juice was seemingly going everywhere. Next time I’ll let it drain in a colander for a few minutes (it’s Covid time so using a whole bunch of paper towels to really dry it isn’t an option for me right now with low supplies). FYI at the 1/2 point when I turned the pan for even browning I set my timer for 20 minutes (minimum time recommended). After those 20 minutes the chicken looked beautifully brown and I decided to temp it. 175 degrees!! Much to my surprise, the breast meat and the whole chicken was moist and delicious!! Made this recipe again and drained the chicken in a colander in the sink. Also cut out the back bone while it was in the colander to cut down on mess and paper towel usage. It worked out well to do this in a colander in the sink and was easy to sanitize (before and after). Chicken was bigger this time so it took longer, but I have the ATK recommended thermometer so it was easy to tell when it was done. I forgot to thank ATK for an excellent recipe!! Way to go ATK!! Thank you!! So much better than rotisserie chicken because it’s not pumped full of sugar and salt. It actually tastes like chicken, just like they say. It’s something you can get during your weekly shopping a make very quickly instead of making a special trip to get a rotisserie chicken plus you know exactly what’s in it. Thanks again ATK!

This has become a family favorite! Perfect every time😊 I do use the low broil setting on my oven.

Great video for Roast Chicken. Thanks

Wonderful and easy thanks ladies

I have noticed that oven always looks immaculate! I bet there is a team of interns who have to keep on scrubbing and steam-blasting it for dear life.

I loved the way you cooked the chicken, and carved it up before eating it.

I really love the show i learn something new all the time ..

Thank. You. New way for chicken for me.

Always great ! My favorite TV shows

Thank you for being there for us with your wonderful, professional ideas and recipes. We like you. Yum!

Thanks for a great chicken recipe! The chicken looks so juicy and the crispy skin, delicious. 🧡👌🍗

Bravo! Yet another good and easy recipe for roast chicken.

Just made this. Outstanding! So simple. I used a pre marinated spatchcocked chicken from Trader Joe’s and it was delicious.

Will definitely make this.

outstanding recipe - works overtime, crisp juicy -- thanks

Yeah, Becky & chicken!!!🤟💖🐔

Looks delicious

Thx, it’s gonna be fantastic!

Way cool, thanks! Now I know how to prepare a chicken for my vintage half hood charcoal grill!

When we were running short of time at Thanksgiving, we spatchcock a turkey and that turkey cooked so quick. It was crazy.

This recipe is fantastic... good roast chicken is so underrated.

YEAH! Perfect! Thanks

Yuuumy! I should not be watching this on an empty stomach, now I feel like I'm starving 😞 I'm not trying to make anyone feel bad, but I would like to raise awareness about the reality of food insecurity that many people face every day. I'm a single mom of a young teenage son and I work a full-time job but our cost of living is very high and we do not qualify for food assistance, so really we live paycheck to paycheck. It's the last five days or so before my next check that is really hard. Like right now we are down to one meal a day and just trying to get by till my next payday this Friday. Many people suffer in silence because they are too embarrassed and pride full and won't ask for help. I just want people to be mindful of what others might be going through around you or even those closest to you. Be kind to each other because this situation happens to even the best of us. God bless 💝

I must have a Magic Oven. It only took 30 minutes. When I temped it, it read 175 F. and I thought it may have dried it out. I left it on the oven in a platter on the oven while I made rice mixed in the chicken juices. I also added rosemary & thyme to the rice with 1 bay leaf. It was juicy and CHICKEN-KNEE- Thanks!

Bridget should teach.

Great recipe! I tried it and it came delicious.

Super easy, barely an inconvenience.

Wonderful! Looks great! 1 thing...I have a GAS oven that boasts a BOTTOM broiler. No 12" clearance here. But...I didn't realize that until 25 minutes in. Lol Quick move down to broiler drawer & about 14 minutes, turning halfway. We'll see how it tastes. 🙃

Love to watch your shows. Triple chocolate mouse cake is favorite recipe ❤

Works for me. I buy chicken on sale cut the in half , we don’t eat a whole one at dinner. Then I cook it like this.

Great presentation!!

What a great and very speedy practical recipe for lunch/dinner/chickenloversRus !! Thank you!

I love Bridgett!

I like to roast the back bone along with the chicken and it adds a lot of wonderful taste to the broth or soup I'm using it in.

Measure spices + butterfly chicken + broil 25 min + broil 20-30 min more + rest 15 min + carve = on the table in under an hour? Hours must be longer in Boston. It does look delicious, but it sounds closer to 90 minutes.

This makes a great impromptu thanksgiving main when the kids get sick and you have to stay home but still want to do a big meal (not that I’m speaking from experience now the day after thanksgiving 😉). Add a few spices to change the flavor if you want, make a gravy instead of a pan sauce and you have a very solid start to a full meal.

Now I want chicken!

Bridget, I have a pair of tips for preping the chicken that makes it easier to carve: • remove the wishbone ahead of roasting • after cutting out the backbone, use a knife to cut the membrane behind the keel bone, and as you open the chicken up and flatten it, the bone should become exposed and is easy to simply pull out. With the wishbone and the keel bone out of the way, you won't lose any of that meat that's along the keel bone and under the wishbone during carving.

Wow & hi from Michigan 🚂

Interesting method, unfortunately my oven isn't anywhere near that size.

My grandmother called this broasted chicken.

The broiler is a drawer under the oven that is inches from the heat source, not 12 inches. Oven bake setting only goes to 500. Any advice? Or am I SOL?

leave it salted in the fridge overnight, it will dry out the skin and it will come out crispy with no need to sear in the skillet.

Looks so good.. now to find me a woman that is single and can cook.. I only know how to cook tacos

Can you use a cast iron skillet instead of a stainless steel pan? I only have a cast iron that's oven safe, I don't have a stainless steel pan that's used in the Test Kitchen.

What temp did you use for the oven? And how long?

My broiler has 2 temps. Hi and Lo. Which temp?

Becky is the Marcia Wallace of America's Test Kitchen.

Looks good, but I’d add onion powder to the initial seasonings and maybe some other oil like sesame instead of vegetable oil.

Can any stainless steel pans go in oven under broiler? I've had my set of stainless steel pans for decades and never once put any of them in the oven on any heat, I thought they were just for stove top, but I saw Chef John put a pan like this in the oven and now America's Test Kitchen is doing it (and on broil!), but maybe they have special extra high quality stainless steel pans or something? I do have a cast iron skillet I use stovetop or in oven, but I never tried to broil in it, and I'm not sure if that's too hot (550f?)?

What temperature does the broiler temperature need to be?

🔥Bridget and Julia look great! ..that chicken don't look bad either. . 🤷🏽‍♀️☺

I hit upon "butterflying" the chicken when I noticed that the ordinary chicken tends to start charring on top while the bottom is still pale. The heating element of my oven is on the top, like a griller. The flattened chicken cooks more evenly.

Chicken breast rap with bacon oven roast salt pepper and paprika delicious.

Great recipe for roasted chicken. Tip: take off your diamond rings before handling raw chicken.

I bet this would look good if it were a deboned chicken.

What temp?

Do you need to leave the oven door ajar with the broiler on?

How long do you cook the chicken in the pan before putting it in the oven? You didn’t give us that information.

What do you set the oven temp at?

What temperature are you broiling it at.

I wonder if you can cook it in a cast iron skillet

What do you do if the broiler element is below the oven, not above?

Could you do a Portuguese chicken plz

My oven will not go to Broil, it pops the breaker but it can do 500 degrees. Can I achieve the same result at 500 and just watch internal temp?

😊 hello😊

And the oil is smoking and about to set off the smoke alarms, now its time to add the chicken...

This was delicious, BUT I wouldn't make it again because there was so much grease splatter all over the oven walls, floor and racks. How did their oven stay so clean? (Maybe because i used a cast iron pan?)

I would've made a gravy with the drippings, but it looks good nonetheless

Most ovens have a Broil of HI or LOW. Which is it?

i was wondering why you use vegetable oil instead of olive oil or coconut oil in the beginning

My broiler started burning the skin after about 15 minutes. I am on the lowest rack and about 12" from the element. What did I do wrong?

Hi, thanks for the upload enjoy all your videos. we've already tried some of the items recommended, such as the CDN oven pro thermometer. I have a Viking electric oven I believe it's the D3 series and it seems to be off by about 40° how are those wolf ovens that you guys have in studio was thinking of replacing this Viking with a wolf thanks, Walter.

That chicken could use another 10 mins

Mmmm... Tastes chickeney...

Is there a reason why they never use a thermometer that stays in the chicken while it's in the oven?

My oven requires door to be open when broiling. Will this still work to cook in an hour?

Can this method be done with skin, bone on chicken breast, not the entire chicken?

Who knew! I don’t trust my broiler though ☠️

Unfortunately I don't have a skillet I can stick in the oven

You know what would be great if you could demonstrate how much bacteria would contaminate salt in like a salt pig. Put it to the test. i have to say i generally keep to the separation rule but from time to time may have grabbed into some salt with chickeny hands. this would make a is it bad.

Greasy fingers but the clothes are not shabby. Interesting that this same series advocated separating the skin from the meat, but leave in place, in previous episodes. Proving there are multiple ways to [skin a cat | cook a chicken]

Four pound chicken? Have you tried to find a four pound chicken lately? They are five to six pounds in the store and I look at 5 major grocery stores. I'd love to find a four pound chicken.

I dont know about 155 in breast. Is it safe?

@adam ragusea ay bruh they stole your idea

why not measure temp after resting? Or are you just so sure its always carryover cooking the same ? Even the temp of the plater that you are using will affect it.

I like that they got Carol Burnett to cook this episode.

yer oven will be dirty AF after this

Tastes like chicken.

Thighs RULE!!!!!

Can't believe you use seed oils! Use Avocado oil instead. It's so much healthier and won't cause inflammation.

5

Or you can just buy a Rotisserie Chicken 🤷🏻‍♂️ *I ain’t got time for all that*

I roast the backbone with the chicken, and eat the meat off of it... some of the best meat is on the backbone 🤷‍♂️

Hmmm replay? Im sure i have seen this before

So, can we ignore the "160 degrees in the breast" advice that you all have been giving for the last 20 years, and go with 155? Also, what about the dark meat? No longer 175 degrees? 170? 160? Other? I'm confused. And, having gotten food poisoning from undercooked chicken years ago at a pit barbeque in Florida, I'm also paranoid. Thanks.

needs to be cooked longer for me.