|
|
| Roasted Chicken with Orzo Salad |
|
|
| 30–45 minutes; Serves 4 |
|
|
|
|
|
|
| SHOPPING LIST |
|
|
|
|
|
|
| Bone-in chicken thighs, trimmed |
|
|
| Salt and pepper |
|
|
| Extra-virgin olive oil |
|
|
| Orzo |
|
|
| Baby arugula, chopped coarse |
|
| Cherry tomatoes, halved |
|
|
| Feta cheese, crumbled |
|
|
| Capers, plus brine |
|
|
| Grated lemon zest
|
|
|
|
|
|
|
|
|
| Why doesn’t my chicken skin brown in the skillet? |
|
|
|
|
| One of the best pieces of cooking advice I ever had was from a cooking instructor who told me, as I was poking at the chicken parts in my skillet with a pair of tongs, to leave it alone. “Walk away,” she said. “It needs some privacy.” |
|
|
| Privacy? It’s chicken! What does privacy have to do with it?
|
|
|
| What she meant, of course, was that the chicken needed time, uninterrupted time, to achieve crispy, golden-brown skin in the pan. The only way to achieve it is to wait it out. “You can trust it,” she said. She was right. When I resisted the urge to meddle, the chicken skin sizzled its way to a gorgeous golden brown before my very eyes.
|
|
|
| A browned, crispy skin is the best thing about our simple recipe for Roasted Chicken with Orzo Salad. And thanks to the other stuff you need to do while the skin is browning (cook your orzo, prep the other ingredients) you’ll have no choice but to put the tongs down and trust the
chicken to do its thing. Bonus: If you have a household of one or two, the leftovers from this recipe are excellent for lunch the next day.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Editor’s Picks |
|
|
|
|
|
|
|
|
| Roasted Chicken with Orzo Salad |
| We brown the chicken on the stovetop to build a base of flavor and then make the orzo salad while the chicken finishes cooking in the oven. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Kitchen Tongs |
| Which pair offers the best precision and comfort? |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| How to Break Down a Chicken
|
| Some of our recipes call for chicken parts and recommend cutting up a whole chicken. Here's why we recommend this (yes, it's really worth the work!) and how to do it. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Chicken Thighs with Green Beans and Mustard Sauce |
| Chicken thighs are forgiving and flavorful, making them a great weeknight go-to. Try this easy 30-minute recipe for juicy chicken with roasted green beans and a bright mustard pan sauce. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| special offer |
|
|
| Dinner Illustrated |
| 175 complete meals ready in 1 hour or less for easy weeknight cooking. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Our family of brands
|
|
|
|
|
|
|
|
|
| America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines, America’s Test Kitchen and Cook’s Country from America’s Test Kitchen public television shows, dozens of best-selling cookbooks, member websites, and the America’s Test Kitchen Cooking School. We have a single mission: to help you succeed every time you cook.
|
|
|
| FOLLOW US
|
|
|
|
|
|
|
|
|
| DIGITAL MAGAZINES
|
|
|
|
|
|
 |
Find digital editions of Cook’s Illustrated and Cook’s Country for iPad on the App Store.
|
|
|
|
|
|
| Forward to a friend →
|
|
|
|
View this email in a Web browser.
|
|
|
| We sent you this email because our records indicate that you requested to receive email from America's Test Kitchen. We don’t want you to miss out on our emails: Please add our email address to your address book or “safe” sender list today.
|
|
|
|
Unsubscribe or manage your
email preferences.
|
|
|
|
View our privacy policy.
|
|
|
| DO NOT REPLY TO THIS EMAIL. Unfortunately, replies to this email will not be answered. If you have questions, please visit our Customer Service page.
|
|
|
| America's Test Kitchen, 21 Drydock Avenue, Suite 210E, Boston, MA 02210
|
|
|
|
|
