How to Make the Most Tender Roast Chicken - Kitchen Conundrums with Thomas Joseph

Roasting a chicken isn't as difficult as you might think. With Thomas Joseph's direction and tips, you'll create a tender and moist chicken with very little effort.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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[@sylviov8560]

Im not a fan of Mrths Steward but this guy is amazing. simple quality is what he showed me. bless you.x

[@JonathanCurtis]

I love doing a roast chicken when I have guests over! They’re always so impressed but it’s really so simple. I use the spatchcock method for the most crispy skin and quickest cook time and I save all the backbones for my stocks.

[@micahweiss]

dang .. you fancy !!

[@mrsgaines2231]

I LOVE Kitchen Conundrums🙌🏽

[@josedolcehoney]

You saved my sunday lunch Thomas Joseph!!! ❤

[@erickfrago7224]

Im learning so much from you Sir Thomas. Im no cook, but this playlist makes me want to explore cooking. Love from the Philippines

[@matsumitokodai9120]

I always love his pencil on his ear even he doesn’t use it for cooking.

[@debbiec4126]

My mouth was watering watching this demonstration. Thank you for giving alternatives to some of the things you did.

[@jeah8259]

I have roasted at least 100 chickens over the years, chicken quality does make a huge difference. Air chilled chicken never fails in delivering the most tender juicy roast, the texture of the white meat's pleasantly different, air chilled chicken does cost more but worth it.

[@peterk6072]

Well done Thomas J. Another great recipe to add to my "gotta make it" list.

[@jmonsegue]

Excellent!!

[@cookwithaffy]

Yum yum. This really is something new to me. Love all ur techniques

[@paramountprinting9544]

This recipe is perfect for Thanksgiving

[@Dom04030]

Love this! Thank you:)

[@mapleheath]

Love a good roast chicken, so thanks for the pointers Thomas.

[@rebeccasewing]

Thanks Thomas Joseph.

[@davidhocking561]

You are truly the best. Don't pay any attention to those who give you a thumbs down. Keep these awesome videos coming 🤟💖🍔🥩🍕🍰🥪🥞🍨

[@calvinsweet3400]

Ill give a fist up to anyone giving TJ a thumbs down!

[@kavssing]

Trying this now !

[@elizabethwhite2151]

Thomas, you are an excellent teacher and I so appreciate that your videos are always focused on the food and the techniques used to prepare it - not on you. I’m tired of the cult of personality that has taken over cooking videos and rendered the food secondary to the people preparing it.

[@tscherl]

7:01 - he’s very happy with that 😊

[@Jameson77777]

I roast a chicken every Sunday for my weekly meal prep. I’m able to buy a whole organic chicken for less than a pack of regular chicken breasts. It lasts me most of the week. I save the bones, giblets & back if I spatchcock for broth in the instant pot.

[@GloriaGarcia-xh6vy]

Super video no entendi la explicación pero puedo ver la receta perfectamente, gracias

[@djheartdoctor3564]

Thanks like the way you cooked.

[@cesmith48]

Great job, as always👏👏👏🤗

[@oldmannewman]

Simple, great tips!

[@Poonamsmartkitchen]

Very nice... Thanks for sharing.

[@garethstockton1234]

He’s so camp - I love him!

[@erikm8372]

Oh yeah… the glitter, the dance moves, the wigs, the high heels… soooo camp, girl! 💅 👄 Jk, lol… really? CAMP? He sounds and looks like the physical embodiment of vanilla or Wonder Bread. And that’s fine. He’s hot as hell. I have a crush on this guy. 🤣 But I don’t get “camp”, like, at all, from him.

[@antoniajagodic]

Amazing recipe ❤️

[@hongtham8009]

good job!

[@Elkycreates]

Great video! I want to roast a chicken today while I have the process of cutting it fresh in my mind. Thank you again Thomas!

[@BiggMo]

Nice job Joseph. I would suggest preheating that cast iron before adding the bird. It’ll help the thighs, which are under the bird, to get to temp

[@patfiorillo680]

B

[@rienzitrento8397]

Fantastic cooking the chicken now, can’t wait. Only thing is , have you got any good recipe for roast potatoes and carrots to with stuffing.

[@MsMst12]

Looks good👍

[@chandratyler9567]

Thomas Joseph you are adorable ! Love you.

[@Custerd1]

Or get one from Costco.

[@mariawil888]

Thank you so much ..

[@ChrisStargazer]

That looks so juicy! Yummo!

[@foodwardrobe7281]

Lovely, amazing and tasty

[@Eduman1979]

Yummy

[@jmariwright]

Great job on the chicken. I substitute chicken wings for cauliflower. My #KitchenConundrum is how to make cauliflower crispy when baking? Thanks in advance!

[@peadar-o]

Anyone thinking about the Cell Block Tango, from Chicago, watching this? It’d be fun to have this with the song playing.

[@youngeshmoney]

I never knew there were chickens specifically meant for roasting baking frying etc

[@whisnuidabagus5670]

The older the chicken the better its ability to hold on juices, and the meat have more flavor I usually make chicken soup using a really mature chiken, it usually come from a hen who couldn't produce egg daily anymore, it really gives the broth so much flavor, and you can't really overcook it Usually the breasts of a regular chicken that have been cook that long will have dry and grainy texture, but that wouldn't happen with a really mature chicken

[@erickim3891]

Frigaliment Importing Co. v. B.N.S. International Sales Corp., 190 F. Supp. 116 (S.D.N.Y. 1960) look this up 😂😂😂 theres an entire law school concept based on the differ3nces

[@youngeshmoney]

@@whisnuidabagus5670 I cook and I never knew this, look at that, you learn something new everyday

[@Passionforfoodrecipes]

Man I had this salty chicken pun juiced up, but I do not want to get roasted!

[@1tinac]

Salty then leave in refrigerator uncovered overnight...let the salt have time to work - dry brine.

[@cesmith48]

High Blood Pressure, cannot use salt. I use No-salt Kirkland Seasoning instead, plus lemons. Mmmm😉

[@erikm8372]

Or use liquid aminos. Makes a great seasoning and is a great alternative to salting.

[@DvLnDsGyZ]

Aint nobody got thyme for that!

[@fydanita771]

damn i didnt know you would be uploading a roasted chix recipe today, should have not make it yesterday but how could i know lol..

[@Karmageddonn]

Looks a little undercooked.

[@Rose-hj6lc]

Yes

[@tspaulding3845]

YEP Good technique but pink on the inside. That high temp will nicely brown the outside - let's all say - salmonella. My grandma taught me, 350-375 1hr- 30min covered 30min uncovered and when poultry is done the legs naturally gap open. That has worked for me

[@vrtgarden1]

A lot accualy.

[@razorgarf]

It looks good, what in the world are you talking about!?

[@trayrite4040]

Undercooked and under seasoned ... 🤷🏽‍♀️

[@phronsiekeys]

The kinds of choices in chicken you describe were ubiquitous when I was young, but when I go to the grocery now all I see is "chicken" I don't have access to a poulterer so I'll just make the best of it.

[@faidasaleh5006]

Should I use the fan for the oven and at which tremprature

[@Hoseep]

Lol at the over cooked roast chicken at the beginning. How do you even do that?? I want a behind the scenes

[@gmart225]

"like this guy here" well why not looks pretty yummy to me

[@Levi.Candelaria]

Sorry I know this is not related to the video but I was just wondering, where is Lindsay Strand? I haven't seen her for almost a year now.

[@MoonV29]

Dry bird is bad? I kinda like them

[@starshinesoldier]

The meat and skin on the underside that Thomas cut off is actually really good eating as well if you like to gnaw on the bones.

[@ptrinch]

Right behind the thigh's on the back are the oysters. An incredibly flavorful and tender piece of meat. They are rarely served and often referred to as the chef's reward.

[@18josiahboi]

Is it safe to leave uncooked chicken open in the fridge of a typical house where all the other food items are in the fridge as well?

[@called-matii]

Just cover it with a plastic foil and you will be good to go. And also don't store it next to cooked meats

[@erikm8372]

What’s “plastic foil”?

[@asadb1990]

that low amount of seasoning and butter will make the chicken bland and fatty. i prefer spicy chicken so i usually marinade my roast chicken in chicken tikka marinade for 12h and then cook on high heat for an hour.

[@TracMcNguyen]

Where can I get that apron? 🙃

[@erikm8372]

Ooh… if you take his, does that mean he’ll be wearing nothing then? 😜

[@rafaelfcf]

every-single-time I temper eggs, it goes wrong. I'm super tired of trying. Is there another way?

[@creativecheersoffashionlau7364]

Love your videos but are you aware that you contaminated everything you touched with your chicken hands? Like the rest of the herbs, rest of lemon and garlic, siccors, twine?? I never touch anything else with my hands when I have touched meat unless I throw it away afterwards or can wash it very well.

[@jenshepherd8151]

I thought that too!! How hard is it to wash hands before touching anything else?

[@creativecheersoffashionlau7364]

Jen Shepherd Exactly. I am very extreme with that when touching meat or eggs.

[@limgeyleng5056]

😋👍

[@vasilybakarashvili8536]

it's raw.

[@zzukiyaki7521]

Steamed Buns. Why they collapse after steaming.....??🥺🥺

[@JohnHausser]

Not Another Cooking Video made a similar video last week ! Coincidence ?

[@1tinac]

Or that whole chickens are on special price this week. 😀

[@erikm8372]

I don’t understand. Did he upload a similar video the week before, or you did? What’s the coincidence? 🤔

[@trayrite4040]

After you separate this chicken , put it back in the oven to finish cooking.

[@mikeyd946]

Stop saying Bird.

[@hadasfrank2909]

I hate it when you say bird instead of chicken

[@seapops]

Wow nice undercook chicken = tummy ache then straight to the bathroom poop and vomit then curl up in bed. Then blame this guy after.

[@neesargon3497]

I was always told not to eat the skin of a chicken because that is where all the fat is.

[@charlie_mario6292]

Nees Argon you have missed out on so much.

[@TRuth.T]

The skin is the best part. Run from artificial chemicals/processed foods and sugar, not healthy fats...

[@stephw6046]

I can't bring myself to eat the skin because of the texture. My second daughter loves it, though. :)

[@MsMst12]

It’s the best part

[@neesargon3497]

Marie .....But not the healthiest part!

[@ClappingForChlamydia]

Go vegan!!!!!!

[@RandallJT84]

No!

[@ClappingForChlamydia]

@@RandallJT84 yes!

[@philipwebb960]

GO VEGAN! (more meat for me). I love to eat dead animals.