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America's Test Kitchen Roast Chicken

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Sorry accidentally got this in cooking tools by mistake. I am not intentionally posting to all forums.

This weekend ATK had an easy roast chicken that did not involve brining. Unfortunately I did not get the recipe down at the time. All I remember is no brining and you set the oven high at like 450 and cook it till a certain internal temp, then turn off the oven and wait for it to rise to a second internal temp.

Anyone have the recipe? Thanks


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  1. This sounds like the recipe. It was the first one listed on their site, so I guess it was on recently.


    Hope that helps.

    5 Replies
    1. re: dmjordan

      That is probably it. But its blocked out. I don't have membership.

      1. re: Atochabsh

        You go to americastestkitchentv.com. At the top of the page is the link to register for free. Not the same as paid membership. Once you register and log in to the site, you will get free access to this season's recipes. Not to single you out in particular, but this seems to be a sticking point for others as well. I just finished spoon-feeding a paraphrased recipe to someone else who claimed inability to access it, although I reiterated that I do not have a paid membership.

        1. re: greygarious

          I just wanted to let you know Grey, that they ask for a credit card in order to sign up for the free 14 day trial. It then says you can cancel anytime within the 14 days and you won't be charged. However, I will not give my cc for free anything. Probably that is why the others couldn't access the recipes either...This is from the link you posted on the Roast Beef thread.

          See below:
          You WILL NOT be billed until your free trial ends. Cancel anytime.
          $24.95 ANNUAL Website Membership
          $3.95 MONTHLY Website Membership
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          Credit Card Number:

          Expiration Date:

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          secure by Verisign.
          TERMS AND CONDITIONS: Your free trial membership will begin when you click "Start Free Trial". Simply cancel anytime in your first 14 days and your card will not be billed. If you are enjoying your membership, simply do nothing. At the end of your 14-Day trial period, we will bill the payment method you have provided above according to the membership option you selected.

          Your membership will renew automatically on the anniversary of your enrollment. If you have chosen an annual membership, we will send you an e-mail renewal reminder before your membership's renewal. Either the most current annual renewal fee will be billed to your card or we will send you an invoice.

          You can cancel your membership at any time and receive a refund for the balance of your membership. You can also contact us at any time to upgrade from a monthly membership to an annual membership. Please send refund or upgrade requests to webinquiry@americastestkitchen.com.

          CANCELLATION: You have the right to cancel your paid membership at any time. Cancellation will take effect as soon as CooksCountry.com receives your cancellation request. You will be refunded for the number of full months remaining on your paid membership (no refunds for partial months). When you cancel, access to your membership is immediately terminated. All prior sales are excluded.

          Update: when you click on the link above, posted by dmjordan, you still have to give your address, email, etc, or make up a fake, but you can see the recipes on this site, only this season though, as opposed to Cooks Country, where you have to give the cc. What is the difference between the two anyway?

          1. re: Jerseygirl111

            They do NOT ask for a cc number when you REGISTER FOR FREE, which is NOT the same as a trial membership, where they do require the cc number. You do not have to give a cc number for free registration via www.cookscountrytv.com, either.
            On both, you can see recipes for the current TV season without a paid or trial membership.

            1. re: greygarious

              One says "Free 14 day trial membership" and the other you have to click on "Register for Free" Are you kidding me? Quite confusing if you ask me. It's as if they are trying to trick you into signing up with the cc to get the recipe...

              And if it's too much of a hassle to post the recipe (copy-paste) then don't do it. You don't have to berate people. Yeesh.

    2. Just a quick reminder folks, that posting links to recipes is fine, but reposting copyrighted recipes isn't permitted. http://chowhound.chow.com/topics/406906

      1. I did this from memory:
        - butterfly the bird; salt and pepper well on both sides
        - place chopped onion etc in a half sheet baking pan; top with a rack
        - place the bird on that (skin up)
        - roast 30 minutes at 450 (internal temperature should be about 130F)
        - turn off oven, and let sit 30 minutes (internal temperature should be about 165)

        The result was quite juicy, and came off the thigh bone cleanly. But next time I think I'll leave the oven on a bit longer, or just reduce it to low (200). The bird seemed a bit cool (on the outside) when I took it out, and the joints could have been cooked better. But this was a large 5lb bird. It is also possible that my oven looses heat faster than ATK's.

        The chopped vegetables (was this part of this recipe or another ATK?) where still crunchy, so I didn't try to serve them. Instead they went into the stock pot with the bones.