Easy Spring Chicken Dinner | America's Test Kitchen Full Episode (S23 E18)

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and remain juicy during cooking.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is higher in protein while rice is a more economical option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: substitute with Italian seasoning

Dried herbs are more shelf-stable and cost-effective.

Mix 2 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper together.

Trim excess fat from the chicken, including the cavity and neck area.

Make 1/2-inch slits in the chicken skin to allow juices to escape during cooking.

Season the cavity of the chicken with 1/3 of the salt and pepper mixture.

Brush the top and sides of the chicken with 1 tablespoon melted unsalted butter.

Heat 1/2 teaspoon vegetable oil in a 12-inch skillet over medium-high heat until shimmering.

Place the chicken in the hot skillet, skin side down, to jump-start cooking.

Transfer the skillet to a 400°F oven and roast until the breast reaches 150-155°F, about 1 hour to 1 hour and 10 minutes, rotating the skillet halfway through.

Remove the chicken from the oven and let it rest for 15 minutes before carving.

Pour drippings from the skillet into a fat separator and measure out 1/4 cup of the juices.

Add 2 teaspoons of the fat back into the skillet and set to medium-low heat.

Add 4 cloves of thinly sliced garlic to the skillet and toast for about 3 minutes without browning.

Stir in 3/4 cup couscous to coat in the fat.

Add 3/4 cup water and season with 5 teaspoons red wine vinegar and 1/2 teaspoon table salt, stirring to combine.

Add 3/4 cup chopped jarred roasted red peppers on top and cover the skillet.

Let the couscous steam for about 10 minutes until liquid is absorbed.

Fluff the couscous with a fork and stir in 2 tablespoons chopped basil before serving.

Cooking Techniques

Equipment Needed

Spice Level: