You Can Be a Winner with This Fancy Roast Chicken Dinner

We nailed the roasting time and oven temperature for a golden, juicy bird and discovered the key to a savory, satisfying side. (Hint: All you need is a sharp knife.)

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[markblack]

Holy crap, two chef Lam videos in a week! She's easily the best chef on the channel. She's mad smart and has so many good scientific food tips for cooking.

[CP-peul]

Lan never ceases to amaze me with her special tips and great results!

[steveg]

Always love her recipes... Definitely gonna' try this one.

[markbrookes]

I could definitely see myself making this for guests at Christmas time with that couscous. Love ya Lan!

[barbaraswenson]

Thank you. Company coming, chicken thawing. Can't wait to roast it the way you demonstrated. Love you all.

[dianadambrosio]

Oh man
I'm making this asap
Ty Lan ONCE AGAIN ! ..
And Julia .. you are fantastic as usual

[timsnyder]

Chef Lan is so adorable! She makes my day!! 🥰☮

[dastickyone]

I prefer crispy skin on the entire chicken, especially the thighs. Therefore, when I roast chicken, I raise it at least 1½ inches off the pan surface using a wire rack to avoid wet, mushy skin on the thighs, and ensure crispy skin ALL AROUND...

[carie]

Love this channel. Thank you for sharing the knowledge and beautiful recipes.

[julienrocher]

He y Lan that looks great! I learned to Partially cook chicken and Turkeys upside down then flip and brown. The reason is the breast (which is the dryer part of the chicken) is mor juicy and flavourful. What’s your opinion?

[vividmoo]

Great job on mastering the roasting time and oven temperature for a perfect, juicy bird satisfying ...

[Jackie]

It came out fantastic. Moist chicken with crispy skin cooked just right. I even had some couscus with roasted red peppers in red wine vinegar sitting in my fridge and pantry. This chicken dinner recipe is a winner.

[francinecorry]

That looks great but we will keep spatch cocking our poultry as per ATK, but utilize cutting slits in the skin next time.The couscous is a must try.

[intentionalretiredlife]

I wish whole chicken wasn’t so ridiculously expensive!!

[billmcdonald]

To guarantee crispy chicken [or turkey] skin, let the bird sit in the back of the bottom of the fridge after seasoning for 24 to 48 hours, uncovered. The longer, the better. The skin will turn out crispy and golden brown every time.

[charlesconway]

You guys are great together. I love this pairing with couscous and the chicken looks delicious.

[trevorbeal]

Looks delicious-
Just curious why you still use round wooden spoons? They work well to stir sauce but that’s about it. A flat wood or silicone spatula is much more effective… especially when you deglaze.

[rcmarcelo]

Amazing and very interesting videos by Lan Lam!!

[enesekici]

I’m amazed by the carry over cooking hack in this video

[matthewbbenton]

If you roast a chicken in a bare skillet with nothing to absorb fat/drippings, it will splatter all over your oven. I made that mistake only once.