ATK Reviews
Which Blender is Right For You?
We’ve reviewed dozens of blenders of varying styles, designs, prices, and purposes. So which one is right for you?
By Published Jan. 15, 2021
High-End Blender
ATK Recommends
Vitamix 5200
Price (approx): $449
Best For: Everything! Heavy-duty blending, smoothies, frozen drinks, milkshakes, raw foods, nuts, grains, and more.
Midpriced Blender
ATK Recommends
Breville Fresh & Furious
Price (approx): $200
Best For: Smoothies, dips, mayonnaise, frozen drinks, milkshakes, nut butters. A serious blender at a moderate price.
Blender Less Than $100
ATK Recommends
NutriBullet Full Size Blender
Price (approx): $80
Best For: Smoothies, frozen drinks, milkshakes, nut butters, dips; low speed is too fast to emulsify mayonnaise.
Hot & Cold Cooking Blender
ATK Recommends
Instant Ace Plus
Price (approx): $150
Best For: Smoothies; dips; frozen drinks; milkshakes; nut butters; hot soups; oat, nut, soy, and rice milks
Personal Blender
ATK Recommends
Ninja Nutri Ninja Pro
Price (approx): $60
Best For: Single servings of smoothies, milkshakes, salad dressings. Small batches right in a travel cup.
Portable Blender
ATK Recommends
PopBabies Personal Portable Blender
Price (approx): $37
Best For: Single servings of smoothies and protein drinks, on the go. Small, battery-powered blender.
Immersion Blender
ATK Recommends
Braun Multiquick 5 Hand Blender
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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.