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magazine cookingclub 2008 04 roast chicken with rosemary garlic paste
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Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
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Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
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Easy
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As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.
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Only 6 ingredients, and you'll always know when it's done.
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This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.
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Achieve an immaculate golden bird in under an hour using chef Jacques Pépin’s foolproof technique.
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Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.
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Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.
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Free up your oven and make the case for crispy, crunchy, sage and thyme-y fried chicken this Thanksgiving.
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This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.
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If you’ve ever said the words “too much garlic,” don’t talk to me or this chicken recipe ever again.
Amanda Shapiro
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Cooking
It's lemony, garlicky, and you'll never have to wonder whether or not it's done.
Emily Eisen
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
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This soup has just three other ingredients, but garlic is the one that matters.
Chris Morocco
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Bonus: You can run errands while it cooks.
Adam Rapoport
Videos
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Want to make the easiest most delicious dinner? Try this roast chicken recipe. You definitely won't mess this up.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes cast-iron roast chicken with crispy potatoes.
Get the full recipe here: Cast-Iron Roast Chicken With Crispy Potatoes
Get the full recipe here: Cast-Iron Roast Chicken With Crispy Potatoes
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Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating.
INGREDIENTS
For the chicken:
1 carrot, finely chopped
1 celery stalk, finely chopped
½ large yellow onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, roughly chopped
2 Tbsp. olive oil
4-6 skin-on, bone-in chicken thighs (about 2 lb.)
1 cup chicken stock
1 14.5-oz. can diced tomatoes
3 bay leaves
1 Tbsp. soy sauce
1 Tbsp. fish sauce
Johnny’s seasoning salt
For the roasted vegetables:
4 small carrots, roll cut
8 oz. heirloom potatoes, quartered
2 medium red bell pepper, seeded, cut into bite size pieces
½ cup olive oil
Johnny’s seasoning salt
To finish:
½ cup frozen green peas
¼ cup Castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
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VIDEO BREAKDOWN
0:57 Prep soffritto
2:47 Brown chicken
3:24 Cook soffritto
3:39 Make sauce
4:44 Roast chicken at 425° until done, about 45 minutes
4:56 Prep veg for stew
5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots
7:48 Remove chicken
8:15 Add peas, olives
8:35 Add roasted veg, chicken to stew
8:59 Plating
9:43 Tasting
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Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands.
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The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.
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Bon Appétit’s Brad Leone is back for episode 68 of It’s Alive, aka “It’s Alive: Home Video Edition, Tape 1”. You’re invited to join him in his home kitchen to make fermented garlic ginger paste! Tune in for: garlic, ginger, dogs, kids, mathematics, flying pickles, and a special arts and crafts presentation by the one and only Sohla El-Waylly. At some point they may even cover how to make the paste!
Follow Brad on Instagram: @bradleone