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magazine roast chicken with matzo stuffing and cauliflower spinach puree
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This golden chicken broth starts with two parts roasted wings and one part poached legs, resulting in robust flavor with the tenderest meat.
4.5
(4.51)
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This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.
4.0
(3.98)
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Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.
4.0
(4.1)
Easy
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Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
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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.
4.7
(4.69)
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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(4.1)
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A make-ahead French chicken dish that’s dinner-party-worthy but quick enough to make on a weeknight? Yes, chef.
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(3.78)
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Using store-bought pizza dough and pre-made chana masala to make these flavorful stuffed pockets, dinner comes together in a snap.
3.5
(3.5)
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Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
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Shawarma-style roast chicken at home? You deserve it. No rotisserie required.
4.3
(4.31)
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To keep the matzo dumplings light, don't overtax the dough.
4.0
(4)
Articles
(262)
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On this episode of Dinner SOS, Chris and Kate help Janae tackle the art of the matzo ball.
Cooking
The key to success, or so I’m told, is to not get too clever.
Adam Rapoport
Cooking
The cauliflower tastes so much like boneless chicken wings, it's unreal.
Alyse Whitney
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This crisp-skinned chicken wants to hang out on a bed of mushrooms.
Alyse Whitney
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Cooking
Once you try this brilliant breadcrumb swap, you’ll never go back.
Jesse Szewczyk
Videos
(266)
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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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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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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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Try this easy cauliflower dish for a quick dinner at home.
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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.