Easy Weeknight Roast Chicken and Potatoes | Today's Special

[@picard1233]

Made this recipe last night and it was a hit! Loved how easy and flavorful this is. I tossed in whole garlic heads (roasted garlic, yum) and carrots 🥕 too for variety

[@werthmelissa]

I made this recipe so many times from the Cook's Country cookbook that I bought for myself last Christmas! It was a huge hit and it was a very convenient one pan dish I've ever made especially for young adult cooks like myself.

[@ashleymoore8599]

I am so glad, Melissa! One-pans are such a winner. Thanks for letting us know!

[@chantellebaker-ortiz4737]

Just made this--sorta--and my kids loved it. I didn't have time to bake it, so I browned the (boneless skinless) thigh pieces first, while microwaving the potato slices. I removed the chicken and tossed the potatoes in the shmaltz, then put the chicken back on top. My 12yo sous chef cut the slices thin, (my bad) so we pan fried them, stirring every few minutes until tender and brown.

[@brianklaus2468]

I’ll always find the thyme to cook what Ashley presents!

[@ashleymoore8599]

🥰

[@TheFreddo12]

It looks good and i want to try it, but for some of us, this would not be an easy weeknite meal. I work til 6pm and not home til almost 7pm This will make a good thing to make on the weekend with my daughter. Thank you, it looks delicious!

[@tracilorenz1082]

This looks amazing and so easy to prep. All cooked in one pan. Perfect weeknight meal with a steamed vegetable.

[@Stellaperez658]

Looks delicious. A must make!!!

[@germ6749]

Ashley I absolutely love your recipes and have tried almost all of them. This chicken recipe I will do this weekend. You introduced me to Yukon potatoes with the one pan breakfast & I have been using them ever since! TY!

[@nickcpv]

What potato were you using before?

[@germ6749]

@@nickcpv I used red or russet potatoes.

[@apartmentcookery]

My favorite is making a Chicken Salad Sandwich the next day.😉

[@ackack612]

Ashley's always servin' up something good!

[@alicepotter8165]

Lemon, tarragon and salt and pepper and maybe oil makes a good marinade, too.

[@OkieJammer2736]

Ha! Very smiley video, funny and TALENTED chef ... oh, and love the recipe! You're a Natural Teacher.

[@JohnPMiller]

My favorite recipe: In a clear Pyrex Dutch oven, place a 3-3 1/2 lb whole chicken in the center and surround with peeled 1" chunks of potatoes. Optional: Peel and quarter a medium-sized onion, and place the four chunks with the potatoes. Drip olive oil over the chicken & potatoes (& onions). Rub oil to evenly coat chicken. Sprinkle chicken with big sea salt (sel de Guérande). Sprinkle everything with rosemary and/or thyme (but no paprika). Cook in non-preheated oven at 410°F for 75-90 minutes until golden brown. Let chicken rest 15 minutes before carving. Note: The Dutch oven keeps it moist, and the clear Pyrex lets you see when it's browned to perfection.

[@michellejoy6752]

Do you leave uncovered?

[@JohnPMiller]

@@michellejoy6752 I keep it covered. My Dutch oven is glass underneath and on top, so I can see how it's cooking.

[@michellejoy6752]

@@JohnPMiller oh yes, the Pyrex is very nice for that. If it was good enough for our grandmothers, it’s definitely good.

[@ashleymoore8599]

YUM! Thanks for sharing, John!

[@michaelrau7003]

Spatchcocked my chicken, and it came out even Better!!!

[@apartmentcookery]

This looks amazing! This can become so many different meals as well.

[@jamshidbastani]

I would place (not stuff) a couple of onion and lemon wedges and a few garlic cloves in the bird's cavity. I would also cook it a bit longer. I don't care what the thermometer says, it looks undercooked!

[@TitoTimTravels]

Yeah, the temp said done... but that chicken said Salmonella... 😎

[@Broughton1128]

*I’m going to try my hand at making this for dinner tonight.*

[@marybretired]

Generally cooking for 2 one of which is elderly with very small appetite so: always just half a chicken. Generally make a compound butter with herbs & salt & put that all under the skin. Just a very little EVOO & then S&P on the top of the skin and on the exposed ‘inside.’ Roast, often with tiny potatoes, @450*F for 30+ minutes until thermometer says thigh area is done. Always eat the leg, thigh & wing and then we have wonderful leftover flavorful moist breast meat for sandwiches or chicken salad or…….

[@ashleymoore8599]

That sounds amazing. Thank you for sharing!

[@sandrakeen4000]

All that smaltz? in the pan is such a treat to the cook. It is so good.

[@ashleymoore8599]

It's the best part. As far as I'm concerned, it's the smaltz and the browned bits for me!

[@corrinejohnston4185]

That looks so DELICIOUS 😋 I am going to have to try that this weekend.

[@ReadTheShrill]

I made this tonight, and wow. It's phenomenal. Just stopped by to upvote and comment to pay you back for it.

[@twostepcub]

made this tonight and it worked like a charm. Thank you!

[@mariateresazapiain9604]

Looks great!! It is exactly what I was looking for!! Thank you !!!🙏🏻🙏🏻🙏🏻

[@ashleymoore8599]

🤩

[@mariateresazapiain9604]

@James Thomas Fine!!! I followed your recipe yesterday and my family loved it !! I added a few baby onions and they caramelized and everything tasted soooo good! Thanks again! Will be making it again !!

[@kdkulhanek]

Ashley is the bestttttt

[@lasandralucas7314]

Love the recipe. Question, can I make this using cut up chicken instead of whole chicken .

[@4hubby971]

That looks fabulous. We usually make roast chicken on Sundays: spatchcocked with oil, salt, and pepper; or mayo, salt, and pepper.; or oregano or rosemary... Sheet tray, with a rack, 450F. Now we must figure out how to put potatoes underneath the spatchcocked bird! No rack, I imagine. Any hints folks?

[@teddyboonealloneword]

FINALLY we see outtakes. We all make mistakes when cooking. More!

[@janzebuski3559]

Looks absolutely delicious! I'll have to size it down but I'm definitely going to give this a try!

[@marciamcgrath4953]

I made this tonight, delicious! I used tarrago instead of thyme though.

[@timivers8823]

This is a staple at our house!

[@teresamiller4757]

You compost those yummy potato skins and their paper towel! The meal looks soooooo goooood! Thanks!

[@cstephen98]

Personally, I toss in the potato ends after adding the cut potatoes to create 'chips' to go with the bigger slices.

[@ashleymoore8599]

Yum!

[@pamelanivala3572]

@@ashleymoore8599 ++!!!a!!!a!a!+

[@mollymollie6048]

I like your recipe…although I’m not a fan of Paprika, beyond that it makes things look good, I don’t like how it tastes. I guess I’m just an old fashioned Midwest girl, and make it like my Momma did…with a few additions. Butter Mr. Chicken, put some salt and a little pepper on him, rub it in. My additions to her recipe is to rough chop an onion, a lemon, and some garlic cloves and stuff that in his inner section. Put it in the cast iron skillet, in the oven, a little oil in the skillet, a little tin foil “tent” when needed…and then gravy from the drippings and mashed potatoes. The potatoes look fantastic, but I can’t imagine having a baked chicken without mashed potatoes and homemade gravy! I will have to try those potatoes…who doesn’t want more potatoes?! Also, I have very few friends whose mothers’ cooked with them and taught them. Most just do the boneless skinless chicken breasts, and have no idea what to do with a whole chicken. It’s really simple and easy…and way, way cheaper! It also tastes so much better, and left overs can be made into all sorts of stuff. I love buying a 4-5 lb whole frying chicken for maybe $6? And seeing boring, tasteless boneless skinless chicken breasts being 3-4$ a pound. Also, leftover bones can be boiled easily into bone broth. That’s easy to freeze and pull out to use for flavor in other dishes. The paprika does make your chicken look prettier than mine, lol…I just hate how it tastes! Oh, the lemon idea I will definitely try..fresh lemon juice on baked or boiled red potatoes is fantastic.

[@ashleymoore8599]

Love this, thanks Molly!

[@mollymollie6048]

@@ashleymoore8599 thank you! I pushed send, and then I thought..oh no, she’ll think I’m criticizing! I’m not at all. (Probably if no one told me there was paprika on it, I wouldn’t know…I’m that picky eater, lol!) My mother was a Depression/WWII kid in the Midwest, learned to cook in the late 50s/early 60s, and swore by her Joy of Cooking cookbook (still have it, with all of her notes 😊) At least she didn’t make Jello mold salads, lol. She loved PBS cooking shows, and I think that’s how I stumbled onto this show/channel in it’s varieties. The recipes always look good, and you (and the other cooks) always break them down so that it doesn’t feel overwhelmingly difficult. I put Mr. Chicken’s recipe (if you can call it that, my Mom taught me to cook with the method of “some of this, a little of that, don’t forget this, see how it tastes” so when friends ask for some of the recipes…I tell them, come over to my house and I’ll cook it with you…it doesn’t have a “recipe”, i.e., 1 cup this, 2 tsp that. Anyway, cooking is good for the soul, and I love your joy in how you show your recipes, thank you so much!!

[@ashleymoore8599]

@@mollymollie6048 Thank you! That really is what it's all about. And so you know, I never thought that you were criticizing! I so appreciate you sharing - there is nothing better than a cookbook full of notes and stuffed pieces of paper full of changes for the future, etc... You really can't put a price on that! PS There's nothing wrong with a "Jell-ed Salad" (well maybe there is, but don't tell my sister who insisted my Nana make one every year for Easter! She was the only one who ate it. LOL. Can't help but love it for the nostalgia alone.)! ❤

[@DearHenryA]

Thanks for the recipe. I would love to see a "How to" video on peeling potatoes with that peeler. For some reason I keep losing fingertips. I finally gave up and purchased the knife safe gloves to use for peeling potatoes with that peeler.

[@eaker8892]

looks amazing

[@lindac7146]

Looks divine.

[@angelatarzia3133]

She so funny talking to the chicken ha ha

[@ashleymoore8599]

😘

[@denisenilsson1366]

Now, if the chicken answered. . . .

[@flybyairplane3528]

ATK,,,,HI,,,ASHLEY, this looks really great, I’ll try sometime, THANKS,,,,,🇺🇸🇺🇸🇺🇸🇺🇸

[@kklock9057]

Funny - awesome - great. Super fan here!

[@vasanthasubramaniam4479]

Look delicious must try 👍

[@norenedetorres9057]

Yummy

[@cm9439]

This is a great recipe. The chicken looked underdone to me, though.

[@Berkana]

Ashley, there's a trick you should know about for trussing the chicken without any string: the stringless truss. Poke one hole in each of the skin flaps on either side of the body cavity, and tuck the tip of the opposite drumstick through each hole. See it demonstrated by these Korean food stall rotisserie guys: kzbin.info/www/bejne/sHy4YmiXZryFgLs

[@Lamppostout]

Thanks for the tip! I just used that natural trussing method in the linked video and it worked great!

[@pamelavance648]

Basics ohhh but soooooo good

[@homayounazarnoush5699]

Delicious 😋

[@hostilemgtow603]

This was a good, good, good video/tutorial 😏👍👌 🍽🍗.

[@Kiss__Kiss]

This young lady, gives the show a fresh new look, and feeling..

[@annedwyer797]

Lots of comments abt the chicken being undercooked. Don't thighs usually need more cooking time than the breast (which was thoroughly cooked, per temp and appearance?) Personally, I don't get too worked up abt a little bit of pink at the joints, as long as the rest of the meat is cooked.

[@David-en6jg]

I always spatchcock these days. On my smoker, 350 until cooked though.

[@ashleymoore8599]

YUM!

[@TitoTimTravels]

Spatchcocking seems to make it cook a lot faster, and looks cool, too. 😎

[@thomasbernecky2078]

That was easy!

[@passiveaggressive6175]

Well seasoned chicken

[@alexanderivory-brown118]

Looks great as always! :)

[@rhkean]

I love your videos!!! "I made up the rules, so I can break them" 🤣

[@ashleymoore8599]

I mean, sometimes I can get away with that! 🥰

[@rhkean]

@@ashleymoore8599 I love it! I also loved your convo with the chicken

[@ashleymoore8599]

@@rhkean Thanks, Rob. It was NOT behaving!

[@rhkean]

@@ashleymoore8599 sounded like one of my convos at a bar at closing time. 🤣🤣🤣

[@anemicgoalhop495]

Why would the light and dark meat come to different temperatures at the same time?

[@threevoyagershomestead7692]

Your chicken is raw!!!!!

[@barbaracholak5204]

Greetings ATK Salutations from California 😋

[@seycas118]

When the legs were cut off from the chicken, there was still a raw look at the joint ... not cooked long enough I think!! ... other than that, the recipe and method is nice and simple. Can be done with just chicken legs, seasoned an placed on the bed of potatoes for smaller portioning.

[@tarjei99]

Always 30 minutes per kilo and the veg in the pan the last half hour. I have a spreadsheet which computes when the veg go in.

[@tarjei99]

@@sandrah7512 Why would I do that when I get a perfect result every time?

[@tarjei99]

@@sandrah7512 This is a robust recipe which have been standard advice where I live for years, if not decades. And it gives spectacular results. There is no need for anything fancy apart from determining how long the chicken will stay in the oven. Which is where the spreadsheet comes in. You are just trying to complicate something that is simple, reliable and works every time.

[@jackvoss5841]

My nonstick skillet is cast iron.

[@ramonab]

The 165 temp is for sea level only. If you are at a higher elevation, you need to have a higher temp.

[@ramonab]

Wrong at 5000 feet, chicken at 165f is still raw. I know, as I live at 5000 feet.

[@ramonab]

Well all I know chicken taste raw and is not tender at 165F. I'll keepbcooking my chicken to a higher temp, as it makes me and my family happy.

[@sauravbasu8805]

I don't fear to make a mess, I just fear to clean it up afterwards.

[@BretFrohwein]

🤤

[@Jameson77777]

Recipe looks amazing but I would cook mine a little longer. Pink chicken is a no for me.

[@JG-gp7gb]

That whole chicken needs another whole 20min

[@passiveaggressive6175]

3:58 did you have any kids?😂😂😂😂

[@sharonjoseph410]

Won't the chicken breast completely dry out at 165 degrees?

[@mcmarshall12345]

You forgot the most important ingredient. CAST IRON SKILLET!

[@ashleymoore8599]

Love a good cast-iron skillet!

[@ppal64]

Raw

[@TonyDiSarro]

Awesome. But the chicken doesn’t look completely cooked.visually..

[@johnhpalmer6098]

it is once it's been resting for 20 minutes and I bet that skin is fine. You really don't want to go over 165 for the breast or it'll be dry. Trick is to pull it just before that point and let it continue to cook as it rest, it's called carryover cooking and it'll get to around 165 in that 20 minute time frame as the potatoes finish up in the oven, but tent it as shown.

[@TonyDiSarro]

@@johnhpalmer6098 Thanks. Giving it a try for sure. 🌟

[@ashleymoore8599]

@@TonyDiSarro Thanks Tony! You will love it. (And thanks to John for the explanation! That chicken was certainly cooked. I wouldn't have tasted it if it wasn't!!! 😁)

[@nancybarnett2832]

I agree, I like my chicken with no pink.

[@geneyoon6128]

@@nancybarnett2832 ​ the only thing resembling pink was the exposed cartilage after carving. The meat was cooked and white. Regardless, it’s the temp at the deepest point that matters. If an instant read thermometer gives you 165 or more at three different spots, it’s done. Nothing ruins a chicken more than chalky dry breast meat.

[@lorin80]

No Garlic? Can people eat without garlic??? :)

[@rutheglinton1117]

I know you checked the temp but that chicken really doesn't look cooked, I'd never serve poultry so pink. Otherwise the recipe looks delicious an the potatoes- yummy!

[@jackvoss5841]

So, why would skin need the seasoning on BOTH sides? It doesn’t. That seasoning could have been used to better purpose. IMHO Courtesy of Half Vast Flying

[@wiinga]

If you loosen the skin it renders better and gets crispy and yum.

[@genehammond7239]

I'll take a thigh and leg Thanks !!!

[@elaleblebi]

The marinade looks delicious but the "cooked" chicken has still red parts inside 😖

[@SuperFlashDelirium]

Chicken needed a bit longer in the oven...

[@ytube777]

Don't throwaway the "giblets". heart and liver are great. The gizzard can be chewy, but it's an interesting contrast. The neck is very soft meat, but kind of minimal.

[@chriskgl]

ATK requires a subscription to view the full recipe now? Do you not get enough revenue from the ads and sponsored products? Total let down..

[@irian42]

I usually do that by roasting the chicken in the oven just on top of the potatoes... Edit: Oh, I was deceived by how the beginning looked 😂

[@ashleymoore8599]

😆

[@JG-gp7gb]

Her hands so covered in chicken juice😂

[@chrisgordon9829]

“Discard the giblets?” There’s a great soup in the “garbage” that you tossed. Inflation and food insecurity are both REAL things. Thanks for the sensitivity.

[@Prepping-for-Heaven]

I know! She kept the carcass for stock but dumped the giblets?? That makes no sense.

[@kathysoma4990]

Does anyone else think this chicken is not cooked enough? Too much red for my liking.

[@maryschiff9580]

That chicken isn’t completely done. A good recipe but I wouldn’t serve that to my family.

[@johnhpalmer6098]

It is done, yes, she took it out at 162, but there is carryover cooking with the tenting so by the time the potatoes come out of the oven, 20 minutes later, the chicken will have risen to around 165. The dark meat at the thighs should be around 170-175 or higher. One reason the skillet is used and the chicken sitting on the potatoes is to raise it up so the legs get the hot air so they will get to temp along with the breast. It's a proven method and works with turkey too, but use a baking sheet for that due to size.

[@ashleymoore8599]

Mary, I promise it was! Sometimes the camera can play tricks. And I wouldn't have tasted it if it wasn't cooked!! 🥰

[@maryschiff9580]

@@ashleymoore8599 I’m sorry, Ashley, I’m sure you’re right. I wrote your marinade down and will be making it soon. Not gonna lie, I have made several of your recipes and they were delicious. Thanks for the clarification. 👍🙂

[@ashleymoore8599]

@@maryschiff9580 Absolutely! I am so happy to hear that you have been cooking some of these recipes! Happy end-of-summer to you and your family!

[@bajajoaquin]

I’m sorry. Breasts to 165 before carryover is a crime.

[@juleswins3]

You threw the potato peelings in the garbage?!?! Is no ATK employee a gardener or hen owner? I guess ATK dumps a ton of such potential compost and chicken treats in the garbage everyday.😢😢

[@timinwsac]

Ya throwing the potato skins in the trash and not composting them?

[@wiseowl1580]

Chicken is too expensive for just one week night dinner! If I am making a whole chicken like you are, I am making a pot of something that'll last 3 days! 🙄

[@MarianfromNC]

Does that chicken looks a little pink to anybody else?

[@johnhpalmer6098]

A smidge of pink is OK, she pulled the bird at 162, but due to carryover cooking, it'll continue to cook for a few minutes under a tent, so by the time the potatoes are done, it'll be at 165 at the breast. As long as the juices are running clear, you are indeed safe.

[@David-en6jg]

Pretty sure that was just the thigh joint.

[@johnhpalmer6098]

@@sandrah7512 OK, just learned something. The old adage of juices running clear as an indicator USED to be true, but not today due to how the chickens we buy at the store. They are typically put to slaughter at 6.5 weeks, not allowing for a build up of calcium on the bones, therefore, they are thin and allow for the blood to leach out, and then there is the amount of acid in the bird, some higher, some lower and that will determine when the juices will turn. For some chickens, they may turn clear at 150F, others, as high as 175-180, maybe more so you are likely to either under cook, or over cook your meat. I never said clear juices is THE way, but a way, and really agree that one is best to rely on a good meat thermometer to ensure you reach the safe zone (165 and it holds for about 7 seconds) or similar for dark met, but 175 or more instead.

[@AmericasTestKitchen]

Hi Marian! Rest assured, we properly took the temperatures of both the breast and thighs until they registered at 160 degrees and 175 degrees, respectively.

[@alicepotter8165]

Why did you temperature check the breast rather than the thigh?

[@johnhpalmer6098]

The breast should not go over 165 or it is dry and is the more crucial thing to not overcook. Cooking it this way, you are more ensured the thighs are cooked to temp as it now gets the hot air circulating around the oven. Removing the bird just before it hits its target temp is called carryover cooking, by letting the bird rest under a foil tent, it'll continue to cook for several minutes, typically 10-20 minutes or until it reaches the desired temp, in this case, 165, so Ashley pulls it at 162 to ensure it does not over cook during the resting as the potatoes finish up.

[@johnhpalmer6098]

@@sanchmargar Likely, the thighs are properly cooked as she is not cooking it in a high sided vessel, and the bird is sitting on top of the potatoes so the thighs get the hot air to ensure it cooks properly as well. It's a well known method, and it's also recommended for turkeys too, but use a rimmed baking sheet for that due to size.

[@sanchmargar]

@@johnhpalmer6098 then why do I see blood???? Sorry, you eat it then. I for one do not eat undercooked bloody thighs. Have a nice day!!!

[@rinavaliente5766]

Is it just me, or is there blood still showing? 🤔

[@brianjennings7644]

I'll watch the video just to see Ashley.. I detest chicken. (I've worked in a lot of chicken houses)

[@ashleymoore8599]

🥰

[@denisenilsson1366]

I completely understand, Brian! I used to work in a bakery, almost 30 years ago. It took me a couple of years after leaving that job for me to go back to baking cookies for family and friends.

[@brianjennings7644]

@@denisenilsson1366 we had everything chicken in everything, for years. Now? I eat eggs, that's as close as I get to chicken.

[@ackack612]

...and pray tell, just what does one do in a "chicken house?"

[@denisenilsson1366]

@@ackack612 Either A) Prepare chicken in a restaurant in a multitude of ways, a la KFC; or B) What one does in a brothel.

[@saracollins676]

looks so yummy, thanks