My husband and I know this recipe by heart,
as it’s our go-to method for roasting a whole
chicken. It’s just so easy and foolproof. I will
warn you that the skin doesn’t get super
crisp on this roast chicken (which I don’t
really care much about), but the drippings
left behind in the pan are the best.—Julia
1 ( 3½- to 4-pound) whole chicken, giblets discarded
1 tablespoon vegetable oil
Salt and pepper
Adjust oven rack to middle position, place 12-inch
oven-safe skillet on rack and heat oven to 450 F. Pat
chicken dry with paper towels. Rub entire surface
with oil, season with salt and pepper, and rub in with
your hands to coat evenly. Tie legs together with
twine and tuck wingtips behind back.
Transfer chicken, breast side up, to hot skillet in oven.
Roast chicken until breast registers 120 degrees and
thighs register 135 degrees, 25 to 35 minutes. Turn
oven o; and leave chicken in oven until breast registers 160 degrees and thighs register 175 degrees,
25 to 35 minutes.
Transfer chicken to carving board and let rest for
20 minutes. Carve and serve. Makes 3 to 4 servings.
Recipes reprinted from Cooking at Home with Bridget and Julia
(America’s Test Kitchen, 2017).
EGG, HAM AND HASH BROWN PIE
;⁄; cup olive oil
1 onion, chopped ;ne
½ teaspoon salt
½ teaspoon ground coriander
2 garlic cloves, minced
16 ounces ( 5 cups) frozen shredded
hash browns, thawed
4 large eggs, lightly beaten
4 ounces Monterey Jack cheese, shredded ( 1 cup)
2 tablespoons minced fresh parsley
¼ teaspoon pepper
4 ounces ham steak, cut into ½-inch cubes
Cook oil, onion, salt and coriander in a 10-inch
nonstick skillet over medium-high heat until onion
is softened, about 5 minutes. Stir in garlic and cook
until fragrant, about 30 seconds. Stir in hash browns
and cook, stirring often, until potatoes are crisp and
brown, about 10 minutes.
Whisk eggs, Monterey Jack, parsley and pepper
together in a large bowl, then stir in ham and cooked
potato mixture. Pour mixture into now-empty skillet
and cook over medium-high heat, gently shaking pan
occasionally, until bottom is golden and top is lightly
set, about 5 minutes.
Turn o; the heat, run a heatproof rubber spatula
around the edge of the pan and shake the pan gently
to loosen the pie; it should slide around freely in the
pan. Slide the pie onto a large plate, then invert onto
a second large plate and slide back into the skillet
browned side up. Continue to cook over medium
heat until the second side is golden and the eggs are
cooked through, about 2 minutes. Slide the pie onto
a cutting board and let cool slightly before serving.
Makes 4 servings.
RE
CIP
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OUR DIGITAL EDITIONS
Click here to watch Julia Collin Davison
tell the story behind Weeknight Roast
Chicken. (See page 11 for details.)
ingredient, or not to stop and pick up a
rotisserie chicken because you’re halfway
home. Do it.
JCD: Put food on the table. What’s more
important is the food lands and you’re
talking to other people at the table. C
HOLIDAY SCALLOPED POTATOES
I love that these are called ‘Holiday Scalloped
Potatoes,’ as if I only make and serve them
for the holidays—ha! These tender, saucy
potatoes are as perfect served next to weeknight pork chops as they are alongside a
big ham or leg of lamb. Since the potatoes
are parboiled in milk and cream, the total
cooking time is just over ;; minutes. For
our family of four, I often cut the recipe
in half and bake the potatoes in a ;-inch
square baking dish.—Bridget
2 tablespoons unsalted butter
1 small onion, chopped ;ne
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon pepper
4 pounds russet potatoes, peeled and cut into
;⁄;-inch-thick slices
4 ounces cheddar cheese, shredded ( 1 cup)
Adjust oven rack to middle position and heat oven
to 350 F. Melt butter in Dutch oven over medium-high heat. Add onion and cook until softened and
beginning to brown, about 4 minutes. Add garlic
and cook until fragrant, about 30 seconds. Add cream,
milk, thyme sprigs, bay leaves, salt, pepper and potatoes, and bring to a simmer. Cover, adjusting heat as
necessary to maintain light simmer, and
cook until potatoes are almost tender (paring knife
can be slipped in and out of potato slice with some
resistance), about 15 minutes.
Discard thyme sprigs and bay leaves. Transfer potato
mixture to 3-quart gratin dish and sprinkle with
cheddar. Bake until bubbling around edges
and top is golden brown, about 20 minutes.
Let cool for 5 minutes before serving.
Makes 8 to 10 servings.
