Molly Makes Roast Chicken and Potatoes | From the Test Kitchen | Bon Appétit
Bon Appétit
Cook #withme #stayhome - Join Molly Baz in the Bon Appétit Test Kitchen as she makes roast chicken and potatoes. This isn’t the crisp-skinned, high-heat roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more similar to rotisserie chicken-except (bonus!) it gets slathered in the funky-spicy-sweet gochujang. And while the meat might be the star of the show, don't discount those buttery-soft, nearly-confited potatoes, which cook gently in the chicken fat. Makes you wonder why you haven't always been roasting long-cooking vegetables-carrots, cauliflower, turnips (?!), winter squash, fennel-under the bird for a built-in side, huh?
Check out the recipe here:
Filmed on November 4, 2019.
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Molly Makes Roast Chicken and Potatoes | From the Test Kitchen | Bon Appétit

  • Rod Weiner
    Rod Weiner

    DUDE! Forget the cross-contamination all over the S&P, did you just lick your fingers?

  • Justin Min
    Justin Min

    Why would you burn the gochujjang like that

  • Pete E
    Pete E

    How to get her job

  • Master CC
    Master CC

    Pats chicken then touches hair @<a href="#" class="seekto" data-time="86">1:26</a>. Nice.

  • Linen Gray
    Linen Gray

    Molly, for goodness sake stop touching your hair when you cook. Bad habit.

  • Benn Alp
    Benn Alp

    This is a great recipe.

  • Evan Smith
    Evan Smith

    <a href="#" class="seekto" data-time="83">1:23</a> rubs raw chicken in hair

  • igbatious

    U didn't temp the chicken tho

  • Kentucky Hiker
    Kentucky Hiker

    No hair net in a commercial kitchen? Not even a ponytail? I’m seriously dry heaving.

  • haylbot

    I made this recipe last night and I think you should know the leftovers are even better the next day!

  • Carnage Artistry
    Carnage Artistry

    Ahhh...the cross contamination is killing me. Touching raw meat then touching your face/hair and then the garbage handle ugggggghh. No. Salmonella. Molly be careful 😔

  • Denisse Benitez
    Denisse Benitez

    Lmao that bqq sauce comment was too mean tbh. Molly was definitely a little too proud of that chicken but homegirl still went in too hard.

  • Nicolas Montaudon
    Nicolas Montaudon

    wouldn't it be easier to put the chicken in the pan before the potatoes?

  • Bill from accounting
    Bill from accounting

    Why do they call it a test kitchen

  • Cooking Under The Tree
    Cooking Under The Tree

    Looks very delicious

  • Airis Anderson
    Airis Anderson



    When she said gochujang chicken i thought i heard wrong. So i turned on the caption and i was like ☺️ Yes, I'm Korean hahaha

  • Sam Cheng
    Sam Cheng

    Is there a way to do this with cuts of chicken instead of a whole chicken? Let's say I have a whole bunch of chicken thighs? How would that affect the cooking temperature or time?

  • The Dot Kin
    The Dot Kin

    Perfectly roasted chicken by Molly with a slight burn by Sohla at the end.

  • Ryan FitzAlan
    Ryan FitzAlan

    ok, super serious question: what is the deal with hand washing and touching meat?? but really i watched her touch everything around her with chicken hands......she even pulled her hair back right off patting the chicken dry. so im really confused cause i am crazy sketched about raw meat, and i always wonder how chefs manage it without just contaminating every surface, but in this she dosent even seem to care. whats up with that!!!???

  • Mario Robles
    Mario Robles

    Chicken butt it the best, specially when grilled yum!

  • greenbluemonkey

    OMG so hungry now for that roast chicken....while stuffing myself on chicken soup.

  • Iain Wallington
    Iain Wallington

    Use the kitchen twine to tie back your hair ! Gross. After patting dry your bird hand straight to the hair FFS tie back your locks or wear a hairnet.

  • drogean

    if you close your eyes it sounds like Kristen Schaal is teaching you how to cook 😳

  • molly bazzle
    molly bazzle

    "it tastes like K.C. masterpiece!" "what's that?" "that really bad sauce that you buy..."

  • Xiomara

    I made this today! It was amazing... Thanks Molly!

  • tony singh
    tony singh

    Why were you touching her butt Molly

  • Cal0Pat

    Quarantine cook-along... yum, although my potatoes are quite bitter after the gochujang burned (over-caramelised?) quite early into the three hours cooking.

  • Mathematech

    the oysters are the buttocks, the pope's nose is the tail

  • Manwell Haumu
    Manwell Haumu

    Molly your personality is yummy ...your man is lucky to eat you up all the time ;)

  • Norm Gorm
    Norm Gorm

    This is literally where the Coronavirus was born... wash your hands! LLS

  • Mike Paz
    Mike Paz

    Schmaltz is really a cooking term .....

  • Danin Larksy
    Danin Larksy

    parsons nose.

  • Andrew Reyes
    Andrew Reyes

    I just made these. Soo Good!

  • rsactuary

    My grandmother would call it “ the part that went over the fence last”

  • Jeff Bergstrom
    Jeff Bergstrom

    @<a href="#" class="seekto" data-time="652">10:52</a> KC Masterpiece comment killed the whole thing. She dumpstered Molly's cook.

  • volts- ѧ
    volts- ѧ

    Bet the editor missed 5 steps and decided "fuckit, who cares" here too.

  • Brice Westerhold
    Brice Westerhold

    Just made this and it really is amazing, thanks BA!

  • Nick Smith
    Nick Smith

    Chicken in pan before potatoes? Just a thought


    She’s wasting paper at <a href="#" class="seekto" data-time="76">1:16</a>

  • Theresa Oborn
    Theresa Oborn

    Confirmed! I love cooking a chicken at a lower temperature until the ligaments have died and gone to heaven. I want to try that gochujang.

  • D j
    D j

    Kc masterpiece. .. please. Molly s a better cook and host that you. .

  • Eric Kugler
    Eric Kugler

    Pretty good recipe. Guess Why?

  • Madi Valdes
    Madi Valdes

    I wish she would've taken the pan drippings reduced it with the honey,lime, and roasted garlic. Turn it into a nice sauce to drape over the chicken

  • Avetor UAC
    Avetor UAC

    <a href="#" class="seekto" data-time="12">0:12</a> skin) so wot) i love actioly crispy and well salted + pepper crusts <a href="#" class="seekto" data-time="139">2:19</a> chiken in souse wot???(hot chiken) after drink juse) 2 glass mb 3=> <a href="#" class="seekto" data-time="277">4:37</a> smell so good i cant waite to try hangred= like wolf bite bite meat(@_@) <a href="#" class="seekto" data-time="422">7:02</a> real color!!! Mol Yesterday I watched the walking I would eat this chicken ahahaha> lime shlime not need this shet <a href="#" class="seekto" data-time="628">10:28</a> dark need this spices stick together a little longer mix Molly remember how you win)

  • Vali E
    Vali E

    hello is 300 farenheit?

  • Rain they-them
    Rain they-them

    Oh this looks BOMB.

  • Sofa Cat
    Sofa Cat

    "I don't wanna lie to you anymore" LMAO SAME I LOVE U MOLLYZ

  • Eliza Zahm
    Eliza Zahm

    Y'all are missing out if you don't have Gochujang in your house.

  • Spookay T'is Me
    Spookay T'is Me

    Too 👏 Much 👏 Salt 👏

  • Spookay T'is Me
    Spookay T'is Me

    The '"Chicken's Butt"... It's called the "Parson's Nose"

  • Kane Danaher
    Kane Danaher

    The parsons nose is the best treat when it's golden and crisp.

  • ap3b0y

    So I just made this. Added a bit of chili flakes because spice is life. This might be my new lo effort goto. Very nice! Also, now I am wondering about miso, bacon, and garlic?

  • chding zuure
    chding zuure

    Anyone else scared of when the new BA content is going to dry up because of all the craziness?

  • Edwidge Saimbang
    Edwidge Saimbang

    Of all the ba chefs, molly is the worst

  • Trace Kerr
    Trace Kerr

    Wipes raw chicken tucks hair behind ear. I’m screaming

  • beartastic

    What what?

    • chding zuure
      chding zuure

      Touching chicken then dipping the fingers in salt? isn't the whole salt vessel contaminated?

  • Vaughan Hamilton
    Vaughan Hamilton

    how can she not know it's called the pope's nose? She's a cook

  • urizla83

    Say whole words.

  • Mark Correa
    Mark Correa

    Please change title to: "Molly makes really bad KC Barbecue Chicken"...I'm ☠️

  • LWRC

    Nice video. Why do millennials always abbreviate certain words and not use proper English? Say the word pepper rather than pep!!! Just like KGsoftsrs saying merch instead of merchandise!!! You folks so malnourished that you can't squeeze the syllables out?!!! Come on people!!

  • Samathor

    why is the color of this video so off?

  • Celina Matti
    Celina Matti

    The sunset 😍

  • vinasu maaj
    vinasu maaj

    I cant be the only one who thinks Molly looks and sounds like a Bob's Burgers character but irl

  • Halima Talib
    Halima Talib


  • Peter Platt
    Peter Platt

    Did she peel the ginger?

  • f haghi
    f haghi

    Molly, remove your ring before cooking please. You squeezed the lemon and the juice washed all the germs under your ring on to the food. Not clever!

    • vinasu maaj
      vinasu maaj

      The way that Americans pronounce gochujang causes me actual physical pain

  • Jasmine W
    Jasmine W

    Cross-contamination everywhere!

  • Naturally Nerdful a.k.a Krys
    Naturally Nerdful a.k.a Krys

    So essentially, BA just discovered tsofi...

  • Jolene Gov
    Jolene Gov

    Wow, that was an awkward ending to a video. Way to go, Sohla. :/

  • Marie c
    Marie c

    This was D E L I C I O U S ! Going to remake this for sure. I used purely bone-in skin-on chicken thighs. Dark meat for the win.

  • jameyhaz

    Touching chicken then dipping the fingers in salt? isn't the whole salt vessel contaminated?

  • seeriu ciihy
    seeriu ciihy

    Pat's chicken dry immediately runs finger thru hair. Seasoned chicken wipes hands on chicken blotted paper towel.

  • John William
    John William


  • Lexi Zgud
    Lexi Zgud

    I made this a couple of weeks ago. It was *so* good despite that I used a gochujang sauce, rather than paste. Now I am stocked up on the real gochujang paste and can't wait to make it again. Thank you for this easy, comforting and exciting recipe.

  • Ray Larkin
    Ray Larkin


    • seeriu ciihy
      seeriu ciihy

      That's my favorite method of trussing too! Never tried it in the kitchen though. ( ͡° ͜ʖ ͡°)


    Thank you for noting "filmed in 2019"

  • Kim Collects
    Kim Collects

    This popped up in my subscription feed the other day there, as I had a full chicken in the fridge and was interested to see what BA did with theirs. I just happened to have the same gochujang paste in my cupboard (I don't usually have the same ingredients in my house and would go out to get them when I need them, so was pleasantly surprised that I had everything for a change! ), so that made my dinner plans easy! Turned out super nice actually and now using the leftovers for a soup today! :D

  • SuperCookieGaming

    wait is that why people say “guess what? chicken butt!”

  • Ron fowler
    Ron fowler

    The butt is called the Parson's nose in England.

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