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- เผยแพร่เมื่อ 10 มี.ค. 2017
- Chef Ange walks you through how to make a super simple and delicious dish. Oven roasted crispy chicken thighs with roasted asparagus, fingerling potatoes and a honey mustard sauce.
**PATREON: tinyurl.com/3vb438wy
SPICE RUB RECIPE
1 TSP Himalayan Pink Salt
1 TSP Italian Seasoning
1 TSP Smoked Paprika
2 TSP Onion Powder
3 TSP Garlic Powder
1/4 - 1/2 TSP Fresh Ground Black Pepper
PREHEAT OVEN TO 400-415F
Cook Chicken for:
- about 20 min skin side up
- about 20 min skin side down
RAISE OVEN TEMP TO 425-450F
- Finish until golden brown skin side up for 10-20 min.
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and making amazing dinners for my family and friends. I became a home chef after a long and successful career in health, sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to lose weight, be healthy while eating delicious and tasty food by learning to cook with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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I lost my brother Easter 2020, he was staying with me while he was ill (he had cancer). I wish I knew about this during the months before he passed away as he would have loved it. I will, however, take note and do the chicken using the same ingredients as directed.
Sorry to hear about the loss of your brother, Bridget. Sounds like he had excellent taste in food! Hope you enjoy making and eating this wonderful dish.
Hi Chef! Just followed your recipe here minus the smoked paprika. Did the rub, arranged them carefully on a baking pan, and pushed the seasoning into the skinless chicken, quartered potatoes and seasoned them up, all into a 400 oven. My husband is staring at me quietly and in shock. He's impressed🙋🏼
Pat Martone: A little shock can be a good thing for a husband to show! In my case, it's being amazed at how well (and how naturally) The Spouse cooks. I don't mind cooking, but I'm only average at it, get frazzled with new recipes, and have back pain that keeps me from standing more than a few minutes at a time. Keep your husband amazed;' it's good for him, and for you.
Congratulations Gina, I enjoy watching you not only because you make some good food but also because you present yourself well and you explain what you are doing in a very clear and understanding way. you come across as a good person and very likeable.
You are a good example of taking advantage of the gifts God has bestowed on you , things are possible in the U.S. A. if one applies themselves. Good for you God bless you.
Could not wait to give some feedback on this recipe.Let me say that this was one of the best dinners I have made in a vey long time.The spices I put together in a bowl and then added them.Followed the chicken recipe exactly(including the pink Himalayan salt) and it came out perfectly!For the potatoes,I used red potatoes (quartered)followed the directions,and they came out very good as well.Lastly for the homemade honey mustard,I followed the directions,tasted it, and found it to be a little spicier than I would of liked.I added another tablespoon of Grey po upon Dijon mustard and one more of honey.After refrigerating it,it tasted much better.I used sautéed string beans with garlic and onions instead or the asparagus.The honey mustard on the chicken and potatoes,was unreal!Chef Ange,thank you for making me look good,for at least one night,anyway!
Thank you so much!!
fawfaw123
I followed this recipe, and I gotta say that this is by far the best recipe I have seen. The chicken turned out more crispy and juicer than I could ever had imagined. Thank you very much!
Minimeister317 thank you so much! This is my mission!
I buy small bag of potatoes that have black, purple, red and golden fingerling potatoes at my local grocery store...Vons. they are so delicious! Just sprinkle with olive oil and seasonings and microwave for few minutes for a quick delicious side
This is how I always “fry” chicken. My mom taught me. You can cook all chicken pieces at once, the same way. It’s delish.
What temperature do you cook your chicken. Do you start at 400 for 20 minutes, then flip for another 20 minutes and then raise the temp?
I like the way chef gives little useful tips for people who maybe haven't been cooking for long. And the recipe looks great, planning this for this weekend!
enjoy!
Chef ? NO .. NOT even close .. perhaps an advanced home cook who's made this recipie a few times but "chef" .. NO WAY
I made this last night, made the thighs and the potatoes. easy poesy, made tripled the herb mixed put it in a bowl, have left over. it was really delish. loved not searing or frying them.
My hubby loved it all, served with a tomato, onion, and mozzarella salad. Had all the ingredients in our quarantine house! thanks!!!!
I love how good this recipe looks so I’m running to market and making it exactly like yours .and thanks for sharing
Thanks Patty!
I've come and checked out this particular video more than a couple of times just to refer and refresh on a couple of your techniques, mainly the chicken thighs and potatoes portion of the festivities, I thank you for a concise, easy to follow, educational video!
Thank you so much! That means a lot! This is exactly what I set out to do with this video and the channel!
Every chef has their own personal preferences. People come in here and began suggesting he add all of his ingredients into one single bowl? Lets call them the back seat drivers, for a lack of a better term. He is preparing this meal so if he wants to measure out each ingredient, then add them. That's his choice and he should be able to do so without someone criticizing him as if he is somehow doing something wrong. A little extra paprika is not a game changer. I know people who keep paprika on the dining room table like salt and pepper. Good lookin chicken, as a matter of fact the entire meal looks great! Three thumbs up👍👍👍!
John Williams It always nice to have a room monitor to quell the thoughts of other posters. Some of the best ideas are drawn from comments by others not necessarily following their suggestions. I was going to recommend putting all the ingredients in a washer and run the spin cycle.
TCM 😂🤣😂🤣🥰🤣🤣🤣👍🏻
@@tc96z1 you missed his point.
@@tc96z1 "That's his choice and he should be able to do so without someone criticizing him as if he is somehow doing something wrong." See?
All I can say is this and I'm sure many of you already know this to be a fact. There are some persons who are filled with such personal pride and vanity (some would say narcissism) who go out of their way to tear down, destroy, nit pick others so that they can feel good about their sorry selves. These people should be laying on a psychiatrist's sofa getting help and lots of it IMHO. They have severe problems that otherwise will never go away...
This is our “go to” recipe for chicken thighs. Great teacher! Love how you handle the asparagus to evenly coat it in oil. I make a lemon vinaigrette to go on my asparagus after it is cooked
Thanks so much!
Sounds yummy and I adore asparagus spears!
Wow what’s your lemon vinaigrette recipe, sounds delicious?
@@sweetcheeks2505 glad you asked! I bake my asparagus at 350 on a cookie sheet, sprinkle with kosher salt and cracked pepper, drizzle with extra virgin olive oil. Before serving pour lemon vinaigrette over the asparagus. Lemon vinaigrette: squeeze 1/2 fresh lemon juice through a strainer, into a bowl, 1 Tbsp. White wine vinegar, 2 tsp, Dijon mustard, whisk or shake in a jar. Add a pinch of sugar, 1/4 cup extra virgin olive oil, streamed and whisked into vinaigrette , add salt and pepper, chop fresh, leaves only, tarragon, no stems. I buy fresh tarragon in the produce department if I have used all the tarragon I have grown. Use this to taste. I like tarragon so I use about a Tbsp chopped. Good luck, I get rave reviews with my asparagus served with this vinaigrette. I save left over vinaigrette in a jar in the refrigerator for next time, or to use on salads or other baked vegi’s like potato slices.
@@joannadavis6716 thanks for sharing your recipe
I love how clean and tidy you cook. My ideal way, plus the food looked Delicious!! Going to try it.
thank you so much!
"Mise en place" is the key to happiness in the kitchen.
Great observation! I could really learn from this...It's not a particular strength of mine...and I think I needed to see this right now...Very helpful :)
Laurie Ditchburn кино
Laurie Ditchburn
Кино язык нежности
Absolutely awesome video. I love all the ingredients you used. I do things that you do. I can’t wait to make the mustard sauce. I don’t know how anyone could give this a thumbs down. Thighs are the best part of chicken! Thank you for sharing. I subscribed.
Thanks Mary!!!
This was awesome. I know it was 4 years ago, but just found and subscribed to your channel. My kids have never eaten so much homemade chicken.
A great recipe is forever! Glad your kids enjoyed!
Technique worked really well! Crispiest skin ever! Great video, a little long at times but very informative and easy to follow.
Do all the prep and also bake for a total of 60 minutes.
I cook for my 'tween kids before school, so I limit myself to 30 minute total cook time. This ain't gonna work for me.
But maybe, when I have a free morning on a weekend, I can try this. Cooking good food takes a lot of time, experience and skill. Awesome teaching from Chef Ange.
Thank you so much!!!!
☝🏼👏👏👏
I have watched a lot of videos but I must say this one was so far the best. Very clean, informative, and also I was able to see every ingredient you used to prepare this meal. I am officially a new subscriber. Keep up the good work!
Thank you so much! I'll keep them coming for you!
I like that you explain why you are doing things. I notice chefs tend to miss explaining things, because it is so second nature for them.
Thank you! Check out some of my newer videos and let me know what you think!
You just made me a fan !!! Great job, great presentation. Keep up the great work, I’m going to make this tonight. THANKS
Thanks Hector!
Chef, just prepared this meal for my wife on Memorial Day 2020 and it was awesome. I added a bit of squash from our vegetable garden as another side and it was all delicious. Love the honey mustard and the seasonings. I even put the smear on a white plate to be kind of fancy. Thanks for sharing and keep up the great work.
That is awesome!
Love your clean way of cooking especially washing hands after working with the chicken.Presentation was beautiful and looks delicious.from Louisiana and love trying new ways to fix everything you prepared in this Video Thank You for Sharing 👍👍👍👍
Thank you!!!
I would combine all those dry flavours together first then put over chicken to rub, that way every piece gets an even amount of each flavours
Good for you, thanks for that observation.
Nobody asked you
I do that as well in any seasoning. Mix everything first
Cathy Denehy - Thats such a great idea. Thanks for sharing the tip!
qq
I love that you consider about the clean up and convenience
Thats like 85% of cooking at home!
Mi piace molto, grazie
Thank you for taking the time to teach us how to make these amazing items. Now that we are cooking every meal at home, it’s so good to not only have the recipe, but actually see how you made it.
Thank you Gloria!
Just got thru making this entire recipe and have to say it was a HUGE success! Folks went back for thirds!! Like Chef Ange says, even though you use the same spice/herb mix on all dishes, each lends their own flavor. The chicken was moist yet crispy, potatoes were creamy and also crispy, and asparagus was perfection. Only changes I made were: Dry-brining the chicken 24 hours beforehand and making two batches of the spice rub ... one without salt for the chicken (because it was brined) and one with salt for the veggies. Recipe is easy and a delicious meal on the table in about an hour. I will definitely add this one to my favorites! Thanks Chef Ange!
❤
Made the chicken/sides and this was absolutely the best chicken thigh I've ever had! Spices were spot on and using them on the veggies really brought the meal together without making it all taste exactly the same. Thanks very much!
Forgot to add: One question... the one downside (for me anyway) is that my oven got splattered like crazy w/the grease. Is there any way to cover the chicken at some point to prevent some of the splatter? Maybe loose foil during the skin-side-down parts?
Glad you enjoyed it!
reduce the temp a little and pour a little water under the raised grate in the baking sheet
Good demo. I really appreciate the emphasis on hand washing and prevention of cross contamination.
Right, except how much air time did that red bowl deserve? 😂
i'm better at making vids now. Check out the newer ones
@@ChefAnge Will do. Just subscribed.
Looks easy AND delucious.
Wow, as I watch this we are in the midst of COVID 19 and the only meat in my grocery was a 10 lb. bag of Chicken Thighs. THANK YOU for this wonderful recipe and your inspiration. Simple foods, well cooked and beautifully presented. Heaven on a plate! 💖👍.
Glad that worked out! Thanks for watching!
Thighs are my favorite and my Ladies like the Breast. I'm sure going to attempt to make this recipe while the shutdown is still ongoing. Yours Looks GREAT!! Mine will be Okay but not as good as yours (because of ingredient shortage). All is well. God Bless America.
Oh, man...where do you live? We have never been that low in meat supply!
@@donaldwoodford824 How good is it being locked down???!!!!! One word - awesome! Really enjoying just having time again to do simple things like cook!
@@meri1953 The shelves have been stripped bare for months. Things finally getting vack to normal though!
Love how you prepared this meal, you made it easy to follow. Love how you made a mustard sauce and presented this meal. I'm ready to get started and will be cooking this up right away.
Thank You.
Thank you so much 🤗
How can I share this
New subscriber here! Thank you Chef, going to try this soon. Love the way you talk us through it and explain the xtra tips. I'm going to love it. Keep sending out those good, easy recipes. Thank you from Indiana.
Thanks and welcome
I also am new here and agree that I would mix the spices together rather than to add them one at a time. I can't wait to try this recipe, as thighs are my favorite. Thanks for explaining things so thoroughly.
Clean and organized cook, great recipe and presentation too. Looks delicious and will try soon. Thanks so much for reminding people to WASH their hands when working with chicken.
Yup! Thanks!
I cooked this the other night after watching the video. The chicken came out beautifully crispy on the outside, hot and moist on the inside. My wife and I absolutely loved it and it is now on our list of favourite meals. Thanks for the posting the video. I am going to subscribe.
Des Razor thanks Des!!!
Most excited my wife has ever been about any chicken I've cooked...
Glad everyone liked it!
8
Super!!! Thank you so much for the tips, I wish I took a pic of mine dish, my kids LOVE IT!!! and they are teens 16, 18, so wonderful explained, I am peruvian and I add some of my own seasonings but everything else was amazing! cook to the perfection! yeahhh....
Cooking is about adding your own flair! Great stuff and thank you!!!
Beautiful Dish, making it for dinner tonight. Thank you!!!
Looks delicious!! I want to try this ASA!! Can’t wait!! Yum!!
Nothing like a good way to “pimp up” my chicken 🍗.
I’m making this..... this weekend for my family.
Thank you for sharing, and thank you for making me look 👀 good.
😎
Total PIMPIN!!!
Thank you for being so thorough. For new cooks it very helpful. Others can speed through this if they want.
Thanks Gloria!
Thank you so much for this cooking lesson and the recipe. Cannot wait to try it. Great Job.
Love seeing that more and more Westerners are learning to love cooking with bone in meats!
lil Lamb Spanish and onion casserole
This is the only recipe I use for chicken thighs. I’ve done this recipe a bunch of times now. My family loves it. Thank you!
It always hits BIG!!! Thank you!!
It is your show and I really like the comments that support what you are doing. You obviously have a lot of pride in your work.
I sure do! I do it for the people who need help. Not the trolls who live under the bridge and never cooked a thing.
Damn, this looks absolutely killer delicious!! Thanks for sharing Dude. Can't wait to make this for my wife. She is going to love it!!
Breezy aspens ladies love a man who knows what they’re doing in the kitchen!
I made that chicken last week it was so good my husband loved it going to fix it again this weekend thank you for sharing God bless
thank you so much!! God bless you too!
How long is all of the food in the oven? I didn't catch that.
Comfort food...just in time. Thank you. I soooo needed this.
We all do!!! Thanks Vanessa!
Looks delicious, am going to try the chicken part tonight as I have bone in chicken thighs in the fridge and was looking for a recipe, but I think I will use this entire recipe for Easter lunch, it all looks very elegant. Glad I found this channel.
Enjoy and thanks for watching. Let me know how it comes out!
Wow! Best cooking video I’ve ever seen! I’m subscribing! I can only imagine this is how cooking schools start their students off with meticulous instruction!
Kathleen Wills yup! Cooking is so much more than just following recipes. Principles and skills!
Good DAY, I HAVE COOKED A LOT OF CHICKEN AND POTATOES IN THE OVEN IN MY 71 YEARS. BUT THIS IS THE BEST I HAVE IDEA I HAVE EVER SAW. THIS IS GOING TO BE MY NEW WAY OF PREPARING MY CHICKEN AND POTATOES. ALSO A NEW HEALTHY WAY. BEAUTIFUL OUTCOME IN THIS VIDEO. THANK YOU AND GOD BLESS. FORM KCMO
Rose Jackson How to cook oatmeal
71 years?? What age did you start cooking potatoes?
Rose Jackson what is hemalayan salt
Marissa Ramirez it's pink salt, any salt will do
Marissa Ramirez
It’s similar to kosher salt but with a slightly lower sodium content.
It also gives a nice colour to foods when using it to cook.
I make oven-roasted chicken with flour, garlic powder & s&p. It's fantastic, and this looks amazing, too. I'll definitely try it. I never thought to use a rack to keep the chicken out of the grease. Great tips. Thank you!
Thank you so much!
So precise and thorough, thank you! Can't wait to try the recipe!
You are so welcome!
I made this a few nights ago, totally delicious! My son has been asking for it again. I didn't have asparagus so I baked broccoli, carrots and bell peppers. It was really good!
Thanks so much.
Thank you! That's awesome that he liked it!
I definitely have got to try this! Looks great! Thanks! 👍
I am not a chef. I made this tonight and it was great. I appreciated the walk through video and how everything baked in the same oven at the same temperature. Do some more like this!
Will do! Thanks Kathy!
I love cooking clean. This recipe and technique are exactly what I needed to learn. You are an excellent teacher. Thank you.
Thank so Much LB!
Chef Ange nice recipe chef! 👍🏽 do u think if I use marinated chkn leg quarters and bake em for 375d for 25 min then turn over another 25min @375 then take em out and finish em on charcoal grill basting em w some home made bbq or teriyaki sauce for that crispy outside sweet savory finish do u think it’ll be juicy tender inside if I do the baked first then grill technique?
Can’t wait to try this delicious meal! Thank you!
Nancy Flores enjoy it!
I'm a non-WeightWatcher who puts the taters in the same pan as the chicken and lets the fat get soaked into them.I like your straight forward approach to a recipe w/o the excess yackety-yak about Uncle Ed or Aunt Martha. T'sU!
I made this yet again for our Sunday roast dinner. Have made it a bunch of times. So flavorful.
Thanks so much! Glad you enjoyed!
Best way to bake chicken EVER. The secret is in your flipping - makes it turn out PERFECT. Thanks so much for the tips. Hats off to Chef Ange. :)
You are so welcome! The flip flip is powerful
Omg!! Not too many recipes get me excited, but when you started plating the dish, my mouth started watering.😆. Definitely going to try this. I have asparagus growing in my yard- this is going to be amazing! Thanks!!
Kuvasz 93 thanks so much!!!
Damn bro. Love the straight forward video no BS. Looks mad bomb. Can't cgo wrong with that trio lol
Thanks so much brother! Check out some of my newer videos. All straight up. No BS!
I made the chicken, the potatoes and the honey mustard. Everything was wonderfully tasty. Loved the honey mustard. I didn’t have 3 type of mustards so I used mayo 1 tbs. It came out great. The key for the chicken is to season lightly initially, which I did and the added seasoning on the skin didn’t make the chicken salty. Thank you chef!
Thanks Clara!
I always cook with the skin on. It's my collagen supplement. Don't make you fat at all.
Yup! I'm doing ok!
Jacques Pepin saves his chicken skin and bakes them for "cracklin." I did this (pat the skins dry, season -- including paprika...) Roast at 400 degrees. They are delicious, but I found the set back to be that there is a LOT of chicken grease that you have to get rid of after the fact. That keeps me from doing it more often.
I really liked how you did everything in the oven. So smart. I like to cook, but I don't wanna make it my full time job. Thanks!
Thanks! Look out for more videos where I'll do this subscribe and hit the notifications button so you can see them when they post.
Love the way Chef cooks so clean and neat! Plus his recipes are so down to earth for novices like myself.
Thanks for watching!
There is nothing like a man that knows his way around the kitchen but is really good at it! kudos to u Chef Ange!
I also love how clean your kitchen is and very neat!
Simple cooking is the best, imho!!
I cooked the chicken and it was fabulous!! I added two other seasonings as well and drizzled honey on the very crispy skin, and my family was licking their fingers!!👍👍👍
YUM!!!
Being mega clean is so very very very important so thank you for that, thanks for being clean and washing your hands.
You are so welcome!
This is a wonderful recipe. I can’t wait to try it. Thank you for sharing. God Bless.
Thanks Kim!
Excellent recipe, we get chicken thighs already boned in Japan so the spice mixture gets rubbed inside the thigh. Works really well & playing around with other spices is an interesting possibility.
The Japanese like to eat all kinds of weird stuff that most Americans would never eat unless they were starving!
@@davidregan9872 speak for yourself. I love Japanese food (suchi 😋). Chinese eat stuff I'd never eat... fish eyeballs ewww
@@rodleyeriffe9149 I've never had SUCHI, and never had SUSHI! What's the difference? Speak for myself you said? You said FISH EYEBALLS ewww! That's one of the things I'm writing about! I love Salmon, but won't eat the sperm sack, or their eggs which some people love!
Great meal idea! Well produced video with very clear instruction. Thanks for posting.
I needed every minute of this video!
I don't eat chicken, but my husband A+++. Asparagus and fingering potatoes were so good the leftovers became a luncheon salad next day. Thank You!
You're welcome! Thank you!
Nice presentation and nice recipe ! Thanks ! In appreciation I will share my best suggestion. First mix your spices in a bowl, then peel back the skin and sprinkle a teaspoon of the spices directly onto the flesh and neatly put the skin back in place. Do the same process to the other side of the thigh and to all of the thighs. Place them all onto your cooking surface (rack or baking sheet or pan) and bake or grill as you desire. The seasoning is absorbed into flesh much better when placed under the skin. Happy fooding everyone!
Absolutely 👍 correct method. Thanks for bringing it to people's attention 😉
@@ryanwelsch9384
Thanks for saying that.
I am such a hypocrite.
I know killing is wrong and yet I cook and eat it. Been wrestling off and on with the vegetarian lifestyle for over 50 years. Thanks for your reminder. I'm going to get better I promice!
I usually measure all the dry ingredients into one container and mix it up, then add it to the chicken etc. I think it spreads the flavor easier.
I think the way we do it also spreads the flavor over the thighs more evenly too. But of course we cannot say he is wrong and we are right. But we are. So there if you look at the chicken its not even on some of the skin. But some folks made it and its delish so im goin for it. Looks good
I don't think it's just mixing them all together, it's also leaving them on that dish they were on and seasoning them at that time... I've never found it to true that you can dump everything in a bowl and in very short time expect to "evenly" distribute the flavors...
I absolutely agree with you!
Herb Houston If that’s true, then why did he mix those same spices into a bowl before seasoning the potatoes?
I've gotten better since making that video. Thanks for the input!
Epic love how you fry the chicken by flipping it brilliant
So simple and so good!
TY for a great recipe and a great "teaching" presentation. Trying this as soon as I buy the groceries! Appreciated 👍
Much appreciated to you! Thanks!
Great instruction and presentation. Easy to follow and I can’t wait to try this myself. Cat wait to see more. Love cooking that is not competitive. Sick of those shows and just want a the pure cooking approach. Thank you.
thank you so much!!!
I made this tonight -- turned out wonderfully -- my kids wanted more. Such a genius method. Thank you so much. I'm a subscriber now!!!
Thanks for subbing and glad they enjoyed it! Cooking for kids can be challenging!
This rub is amazing!!! I substituted the Italian seasoning because I didn't have any. I used the no salt 21 herb seasoning from Costco. I also cut the skin off to cut down on fat, but there was plenty of flavor and my husband loved it.
Thanks so much!!!
You can make your own Italian seasoning.
@Awenda what is Rosalyn Skin and Bones?
I made the rub via tablespoon full and stored the rest. Didn’t use more than a tablespoon altogether for this dish. Yummy
It will go on anything!!!
Absolutely fantastic. My holidays are coming up... Thank you .
Thank you!!!
Great recipe. I like the way you present, clearly show and explain what you are doing and why. Thanks!
Thanks Donna!
Our 14 year old granddaughter makes this chicken. Absolutely THE BEST.
Thank you so much! Love getting comments like this!
I like how carefully you explain the way to cook and spice the food. Thanks.
My wife thinks I talk to much 🤐
Oh beautiful!! I want to eat what's on that plate right now. Wonderful recipe. Thank you.
Thanks Dorothy!!!
havent even finished the video yet, but i had to stop and say THANK YOU for the garbage bag - I tell my friends and family all the time this is exactly why I always have a small bag on the counter while im prepping my meals! I wish everyone saw the simple logic in this.
People love that tip! My mom taught me that!
OMG totally making this tonight. I don't have the asparagus but I do have broccoli! This looks wonderful and I know my sweet family is going to love this. Thank you for the recipe!
Update! So good 🤩
You're. Welcome!
yum love the seasoning. and crisp.
Looks good and easy to make. I like the way you use ingredients that we all usually have at home. I will have to try this with my family.
Thank you so much!
OMGosh this meal looks beautiful and I will definitely be making it!! There is only the two of us so we definitely don’t need 8 thighs but I’ll figure it out. We love the fingerling potatoes and asparagus so I’m excited to try this!!
fwafwa123
Love love love this demonstration of how to cook baked chicken... and the rest of the meal. Thank you!
Thanks Sheila!
Wow, can't wait to try this! Looks delicious! Many thanks❣
Thanks Lindsay!
Just found your channel and love your refined but easy recipes. Thank you
Glad you like them!
90 secs in and this was already worth clicking on. Top tip regarding the rolled up waste bag.
People love that tip! Learned it from my mom!
Your recipes/ videos are perfect. Tried this one and it came out great. And it was easy. Hope to see a lot more in the future. Thanks.
Glad you like them!
Fantastic recipe. Thank you!!
This recipe looks delicious. I’m definitely going to give it a try. Only thing I’m going to do differently is I’m going to put all the spices in a bowl, mix them so they’re all evenly distributed, then sprinkle them over the chicken so that it’s coated evenly.
Great idea!
So want to try this! Thank you chef for showing how to do it!
My pleasure 😊
I recently tried your crispy chicken thigh recipe. It was astounding!!! Best EVER. I was raised in one of the fundamental church denominations-baked/roasted chicken every Sunday for dinner. I probably know the anatomy of a chicken better than that of a human 😂. You are the ONLY one who’s topped my mom’s Sunday chicken. I won’t tell if you don’t 😉
Our secret!!!
Great clear instructions, delicious and complete nutritional dinner 👍🏻thanks