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America's Test Kitchen From Cook's Illustrated

Season 16 · Episode 13

Roast Chicken and Potatoes Revisited

0.025mMarch 26, 2016

Test cook Julia Collin Davison demonstrates how to make the ultimate Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce. Then, equipment expert Adam Ried reviews carbon-steel chef’s knives. Finally, test cook Bridget Lancaster uncovers the secrets to the perfect Boiled Potatoes with Black Olive Tapenade.

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Episodes

Episode 1French Bistro Favorites
Episode 2New York Natives
Episode 3A Hearty Start to the Day
Episode 4A Hearty Fall Feast
Episode 5Spanish Chicken and Israeli Couscous
Episode 6Pass the Pasta
Episode 7Chocolate-Caramel Layer Cake
Episode 8Why Not Add Wine?
Episode 9Saucing Up Chicken and Roasting Mushrooms
Episode 10Sweet and Spicy Asian Specialties
Episode 11A Roast for the Holidays
Episode 12Pork and Pears
Episode 13Roast Chicken and Potatoes Revisited
Episode 14Dinner in Italy
Episode 15Serving Up Noodles and Rice
Episode 16Italian with Ease
Episode 17French Pork Chops and Bisque
Episode 18Ultimate Chinese
Episode 19Vegetarian Essentials
Episode 20Braised to Perfection
Episode 21Dinner in Cuba
Episode 22Country Ribs and Corn Muffins
Episode 23Pork Kebabs and Steaks Hit the Grill
Episode 24Mexican Mole and Drunken Beans
Episode 25Grilled Chicken and Salad with a Kick
Episode 26Revolutionizing Classic Fruit Desserts