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Garlic Bread | What's Eating Dan? [VIDEO]
Watch and learn the science behind making the best homemade garlic bread.
By Published Nov. 15, 2018
Feed your garlic bread inspiration with our editors' picks.
Equipment Review
The Best Rimmed Baking Sheets
What's the secret to our fantastically crisp garlic bread? Using rimmed baking sheets wisely. We first bake the bread cut side up on a baking sheet and then flip it and compress it with a second baking sheet. The panini-like setup presses the cut side onto the hot sheet so that it evenly crisps and browns while also compressing the bread for a better balance of crust to crumb.Read Our Review
Recipe
Really Good Garlic Bread
How do you make the ultimate version of this classic? It’s a pressing issue.Get the Recipe
Equipment Review
Best Garlic Presses
Sure, you can mince garlic with a knife, but a good garlic press makes the job faster and easier.Read Our Review
Taste Test
Does It Matter Which Garlic Powder You Buy?
We tasted nine brands of garlic powder. Here’s what you need to know about this versatile seasoning.Read Our Review
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.