Search results for
recipes pimenton roast chickens with crispy potatoes
Filter Results
Sort By:
Recipes
(52)
Recipes
Generously seasoned birds sit overnight, then get a high-heat roasting on a baking sheet, spaced apart so air can circulate around them, crisping the skins.
4.3
(4.3)
Recipes
Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
Quick
Recipes
Dust potato wedges with a robust trio of spices before roasting for a punch of flavor.
4.0
(4.12)
Easy
Recipes
This easy-to-make potato salad gets its zing from sweet relish and plenty of mustard and a dressing reminiscent of deviled eggs.
5.0
(4.75)
Easy
Recipes
This one-pan chicken dinner gets two times the flavor from using both the peppers and the pickling liquid in a jar of peperoncini.
5.0
(4.83)
Easy
Recipes
Crispy, creamy, craggy, and delightfully simple to make.
5.0
(5)
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)
Easy
Recipes
Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
Easy
Recipes
This easy recipe for twice-baked potatoes delivers the best of two worlds—perfectly pillowy mashed potato filling and crispy potato shells—in one side dish.
4.0
(3.79)
Recipes
An easy technique that results in juicy, tender roast chicken. Cooking two chickens at once is the secret to easy meals throughout the week.
Easy
Recipes
With garlic, feta, and any herbs you’ve got, this dinner is like a ray of sunshine.
4.4
(4.36)
Recipes
A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices.
4.4
(4.38)
Articles
(226)
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Cooking
We call them golden potato nuggets, and they are our favorite Thanksgiving recipe this year.
Alex Beggs
Cooking
Give! the! people! what! they! want!
Sarah Jampel
Cooking
This holiday side is worth doubling.
Matt Horn
Cooking
They’re lightly charred on the outside, creamy on the inside.
Ali Francis
Cooking
Two keys to perfectly boiled potatoes: time and salt. (Like, a lot of salt.)
Molly Baz
Videos
(195)
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
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
Produced by Bon Appétit with The Home Depot | Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
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
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.
icon
Potatoes are good. Skillet-fried potatoes with garlic and herbs are out of this world. Here's how to make 'em.