How to Make the Most Tender Roast Chicken – Kitchen Conundrums with Thomas Joseph – Martha Stewart

Roasting a chicken isn’t as difficult as you might think. With Thomas Joseph’s direction and tips, you’ll create a tender and moist chicken with very little effort.

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  • Every time someone uses lemon saying it "BRIGHTENS" the dish I want to scream.

    Shepherd boy 19/10/2022 am10:40
  • I had the pleasure to work with Thomas (a few years ago)..he's a really nice and creative guy …nice to see him on youtube

    CRM 19/10/2022 am10:40
  • Super this is so nice look delicious 🥰

    Itohan Egiede 19/10/2022 am10:40
  • Hello Thomas I don't speak english well but I want to tell you that you recipes are amazing.
    Thank you for all these recipes.
    Saludos desde la ciudad de Panamá 🇵🇦🇵🇦🇵🇦
    Un BIG HUGE 🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗🤗

    Manuel Guevara 19/10/2022 am10:40
  • A chicken does Not continue to cook when you remove it from the oven. It stops cooking as soon as you take it out. So your breast meat should always be 165°F. Also I can’t believe you touched that chicken with your bare hands you should always wear disposable gloves.

    btpuppy2 19/10/2022 am10:40
  • Thanks. Very practical and full of interesting tricks and details. Great job.

    wellmax 19/10/2022 am10:40
  • This dude is no joke. He TOTALLY taught me how to properly roast a chicken.

    Darlene Battle 19/10/2022 am10:40
  • Oven 475deg , 4lb/ 1.80k bird roast for 45/ 60 mins check temp at 45 mins
    if your oven cooks unevenly place bird in the oven legs first so that they cook at a higher temperature and the breast doesn’t dry out. Thigh temperature should read 165 deg ,
    Breast Temperature should read 150/155 deg
    After removing from oven loosely tent with foil for 20mins whilst resting the Chicken.

    LB 19/10/2022 am10:40
  • love this! thank you so much! wonderful hints and very nice presentation. So… have any helpful hints on eating all that delicious meat from the carcass after deboning? hahaha. just kidding! it is my favorite part but I don't do it at the table, I save it for the next day as a lunch treat for myself. steam carcass for one minute in a little steam basket and munch away! thank you Sir!

    River Life 19/10/2022 am10:40
  • I just made this! The best roast chicken I have ever tasted or made! It was my first proper chicken and thanks to you and Martha it was easier! Mmm the butter made all the difference!

    underated17 19/10/2022 am10:40
  • Thank you, great demo from a very pleasant expert!

    Diane Murphy 19/10/2022 am10:40
  • what a star

    christian martin 19/10/2022 am10:40
  • I love how informative this video is… I love how he tells you why things are important and the reasoning behind it… I love Thomas Joseph and Martha Stewart and Sarah Carey and anyone else I’ve missed from the channel… 😊 You guys are awesome 😎

    Emily Alcorn 19/10/2022 am10:40
  • Is there a way to do "non-fried" spring rolls. I love spring rolls, but not the unhealthy part of frying in oil.

    Decipher Code 19/10/2022 am10:40
  • The chicken in the beginning looked fine to me

    mo s 19/10/2022 am10:40
  • Gotta love Thomas; detailed, great tips, and the best roast chicken I've seen yet! Thanks Thomas!!!

    Lainey 19/10/2022 am10:40
  • Please talk less shoot the going to the oven n make the video 5min max or 7. Constructive inputs. All the best

    Ardi Wilson 19/10/2022 am10:40
  • Your talking toooo much. When will you get to the point

    Eva Njeru 19/10/2022 am10:40
  • best video

    Sarah Usman 19/10/2022 am10:40
  • Looks nocely browned on the outside but when he cut that thigh bone the chicken looked raw. No thanks.

    B D 19/10/2022 am10:40
  • You are so great at teaching! Thank you for thinking of all the little details…"what does the thickest part of the thigh mean?"….things chefs forget our laymen folks do not know.

    René Natasha 19/10/2022 am10:40
  • There's a simple trick for crisp skin that you should know about: scalding the skin with boiling water.
    Separate the skin from the meat and put all the seasoning under the skin so the scalding operation won't rinse any of it off. Then, truss the bird and put it on a cookie cooling rack over the sink. Use a pour-over kettle (or just a regular kettle) to pour boiling water all over the chicken. Flip the bird over and scald the other side. If you can, do this twice. Then tilt the bird upright to drain out any water that got inside, then pat it dry and leave it in the fridge for a few hours. You don't even need to dry it overnight.

    The scalding process causes the skin to shrink and tighten, and it also causes the subcutaneous fat to begin to cook and pre-render and the protein in the skin to pre-cook, making it easy for the fat to render more thoroughly. When you finally roast it, the result is that the skin will become crispy and all the fat will render out. Try it. You may be surprised at how well this works. I get great color and crisp skin when roasting at 450˚, even without any added butter on the skin. Try this with and without butter; you'll see what I mean.

    This technique is apparently how Chinese restaurants get duck skin crispy, but instead of pouring boiling water over the duck, they dunk the whole bird into a large stock pot full of boiling water for 30 seconds, quench it in ice water, and repeat this process again.

    Berkana 19/10/2022 am10:40