Search results for
magazine roast chicken with dried fruit and almonds
Filter Results
Sort By:
Recipes
(117)
Recipes
Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
4.7
(4.69)
Easy
Recipes
Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
Easy
Recipes
And we mean lots.
4.5
(4.45)
Recipes
Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.
4.7
(4.74)
Recipes
Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
Recipes
When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.
4.0
(4)
Easy
Recipes
As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.
4.0
(4.1)
Easy
Recipes
How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
4.4
(4.4)
Easy
Recipes
Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.
4.0
(3.94)
Recipes
The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.
4.3
(4.25)
Recipes
In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.
5.0
(5)
Articles
(192)
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
Lifestyle
Fancy Nancy's roast chicken with schmaltzy rice and kale is irresistible—and surprisingly simple to make at home.
Amanda Gabriele
Cooking
And at the end you get soup.
Sarah Jampel
Cooking
A new (easy!) recipe from pitmaster Bryan Furman will give you all kinds of ATL cred.
Hilary Cadigan
techniques
How to avoid the dreaded dry white meat.
Rick Martinez
Videos
(203)
icon
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.
icon
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
icon
Want to make the easiest most delicious dinner? Try this roast chicken recipe. You definitely won't mess this up.
icon
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
--
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
icon
We're taking chicken questions here! Chicken may be one of the most standard foods in America, but that doesn't mean it's always easy to make. Well, Brad, Carla, Gaby, Molly, Andy, Chris, Priya and Amiel are here to answer 13 of your burning chicken questions (and to hopefully help you not burn your chicken).
icon
Join Molly Baz in the Bon Appétit Test Kitchen as she makes roast chicken and potatoes.This isn’t the crisp-skinned, high-heat roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more similar to rotisserie chicken—except (bonus!) it gets slathered in the funky-spicy-sweet gochujang.
Filmed on November 4, 2019.