How to Make Simple Roasted Bone-in Chicken Breasts with Jalapeño Cilantro Sauce
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- เผยแพร่เมื่อ 23 ก.พ. 2019
- Host Bridget Lancaster shows host Julia Collin Davison how to make the ultimate Roasted Bone-In Chicken Breasts.
Get the Recipe for Roasted Bone-in Chicken Breasts: cooks.io/2oDxh7j
Get the Recipe for Jalapeño and Cilantro Sauce: cooks.io/2Ixs9xX
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@ 7:33 Use that chicken fat infused oil to do a quick stir fried steamed veggies. Adds extra flavor to the vegetables and goes well as a side dish with the chicken. If you love carbs, do a fried rice with that oil.
What a delicious recipe, my husband and I just love you two. We work from home, and always search you guys up and follow one of your recipes for lunch. You both are so knowledgeable and so much fun! Thank you, Rose and Gio
This was soo good. My chicken breasts were enormous so took a little longer, but the techniques were spot on. I really liked the idea of the reverse sear on the chicken breasts -- they came out incredibly juicy. I left the seeds and ribs in the jalapeno sauce, so it was super spicy and delicious. Served this with rice and roasted broccoli and the sauce worked well on those as well. Thank you!
Made this last night....PERFECT-Easy, no mess, taste great, awesome sauce.
Puts a smile on my face that every time they check the temperature on this show that it's to the exact degree . Still love the show .
Strangely enough, I always felt the same. But I baked two breasts today at their 325 temp and 40 minutes, stuck them with the thermometer and... 160F.
Hands down, the best cooking show I have ever seen. ATK can't be topped.
Oh, my goodness! I didn't know that about blending olive oil! That would explain why sometimes my homemade hummus seems bitter. From now on I will add it after the chickpeas are all smooth! Thank you, thank you!
Also I never thought to pierce the skin of chicken before the "low and slow" bake. A new fave video.
Love this chicken recipe! It’s the 2nd time I’ve made it and it was just as moist as the 1st time I made it!!!👍 Thank you for sharing 😊
Bridget, been a fan for a long time. I'm always glad to see how excited you are to eat what you cooked. I'm a big fan, including reviews of utensils and such. I noticed you don't have hardly any episodes about pan frying fish. I grew up in northern MN and would like to see an episode of how to simply pan fry Walleye, Norther Pike, Large or Small mouth bass. Really any type of general pan frying fish video will do. I can't believe you haven't done one already- I've searched. Keep it up, do something different. T.
I have made these many times and they are outstanding! Who knew chicken breasts could be so thoroughly delicious? The sauce is "awesome sauce" reminiscent of Peruvian chicken green sauce and it's a MUST. Don't leave out the 5 minute rest time. Thank you both so much for this deceptively simple yet wonderful recipe!
I love the way you all baked the chicken and I have to make it that way myself at home. That sauce is looking so nice as well.
Really great tips built into this recipe thank u! I made this today it was perfect!!
Thanks guys, perfect recipe! You two are awesome!
1,000th thumbs up! Woot, woot!
Looks wonderful. Thanks
is there another pepper one can use that's not quite so hot? recently i tried a pablano pepper in another recipe... still too hot. should have just put them in a cloth bag to cook with. so enjoy the 2 of you... so much fun.... and informative. thank you for being the both of you.
Roasted 40 mins and pan seared for 3-5 minutes on each side, medium heat. Chicken was juicy, but very under-seasoned. The salt definitely did not penetrate the meat that quickly, so I'll modify this for marinated or dry brined chicken next time.
Who doesn't love jalapeno facials? :)
Awesome recipe. The only thing I'd add is that it takes 5 min to let the chicken rest at the end. That's enough time to make your sauce. 1/3 cup chicken stock across your fond-pan, and into the blender. Make the sauce as usual.
Always a good trick to pre-cook chicken in some fashion before it hits the high heat...keeps it from ending up dry. Looks very good, delicious with any sauce or a simple side dish YUM
As always you are the best team! 5 stars....
Awesome! "Reverse Sear" Chicken Breasts. Glad you added the "heat" of the jalapeños.
Love your show. Learned lots of stuff. Baking pretty chicken now at 64 yrs of age! 🌼
I love the skin on bone in concept! It seals the whole package as it should be and let's the lean white meat stay juicy. Browning in the Skillet doesn't overcook the meat and dry it out. It's a great recipe and the sauce has me intrigued as well. Great job Ladies!
Looked yummy!!!
Great chicken gals. Thanks
Wow, looks delicious.
Just love these gals and I will be making this chicken for tonight!
I wish you would do a video. About those microwave / conventional ovens. Like the ones they use at Costco. To give us the rundown on which is the best one please I wish you would I wish you would please. You guys are awesome keep up the great work
surgeons of chicken!! love the channel !!!!!!!!! :)
Rather than dirty up a skillet, I would just put them under the broiler for a few minutes. I would also brush the skin with OO or butter before roasting, but it really isn't necessary, I suppose.
I'm no expert...but I think the skillet method will give you the browning without overcooking the chicken as may happen if they stay in the oven under the broiler.
@@willyb933 good point, you would probably want to slightly undercooked the chicken so that its internal temp is right after the broiling is done
No glove no love ❤
Love this recipe! I use whole chickens minus the breast for stock, soup, chicken and dumplings, act. Now those frozen breasts will get used up
I swear I could smell that when you were browning it 🤤
the searzall would work as well. Good jobs ladies.
😋 YUM
I’m not wild about this Recipe it seems to go good in commercial kitchen were you have to par cook food and finish when the time comes.
This method is really good! The only thing that i thought wasn't great was the amount of splatter that was happening during the searing but other than that you get a beautiful chiclen breast cooked perfectly and btw i didnt use a thermometer and still worked out wonderfully
I envy you ladies! 🤗
I'm watching this one day after making a lentil soup where I added parsley leaves AND stems.
First time I tried that sauce i didn't have cilantro so I used fresh basil. I like as much if not more. Great recipe thanks!
Cilantro sucks.
@@mtrmann i love cilantro. I hate green peppers. Both overwhelm the flavor so in a sence we agree
But truth is the basil sauce was far better to me. Try it play with sage or tarragon ect. The fundimental base is good
"Join the club, chicken." Cheeky.
Got any tips for quick, easy, but most of all, flavorful boneless, skinless chicken breast?
Brine it before cooking! The added moisture adds a layer of protection from overcooking and the salt/spices adds flavour to the chicken.
@@GeonQuuin Hey thanks for the suggestion!
@@GeonQuuin 0p
I think that you are super!1! Love ya!
Booook booook book boookaaaa boook chicken 🐔
Why finely dice sauce ingredients if it's all going in the blender?
by finely dicing it before blending it ensures a more uniform final product
Would have to be both together.
I was skeptical the whole way through until I saw the color...
6:55 mine would have stuck to the pan and all the skin would just come right off the chicken lol...
I get the whole "it's suppose to release, you're pulling/yanking it too early" hmm.. no, it's just going to burn if I leave it on any longer.
4:07 like me, "I like a little pain". ;)
Rock salt? And why trim off the 'minor' bits of fat with a pair of scissors? Waste of time. Other than that, great! Thank you.
Why not marinate the chicken beforehand?
Why chop it up if it's going in the blender?
Because that's what a sexy professional does.
BONE IN??? No way Deborah!!!!
I don't know why this made me laugh so much, but it did. Congrats.
Bones are FLAVOR!
"I like a little pain"....
First time trying an ATK method, and I'm pretty underwhelmed.
sauce
Ingredients:
4 jalapenos, halved
2 cups loosely packed cilantro, stems removed
1/2 cup sour cream
2 cloves garlic
Juice of 1 lime
Pinch of salt
1/2 cup olive oil
1 tablespoon apple cider vinegar
Directions:
Combine jalapenos, cilantro, sour cream, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified.
Great video however, I was displeased that you only used salt. Like ma'am where is the actual seasoning
Parsley stems are bitter but cilantro stems taste like soap.
Gr8 M9ds it’s strange/funny how cilantro tastes good to some and like soap to others. I feel the same about Brussel sprouts, yuck.
Maybe taste a small piece of the cilantro leaf the next time you see it in the grocery store to see if your theory is true. It would be interesting to find out. I actually like cilantro so I can’t do the taste test myself. 🙃
@@BiggMo - it is the entire leaf/stem of cilantro: I don't like cilantro as I taste soap. The issue is genetic- 21% of people have it. We have a variation in a group of olfactory-receptor genes that allows us to strongly perceive the soapy-flavored aldehydes in cilantro leaves.
Juan, based on taste buds, only about 20% (maybe less) of the population experiences that taste when they eat cilantro. The rest of us are lucky.
Here is good information on it www.britannica.com/story/why-does-cilantro-taste-like-soap-to-some-people
It’s weird, I’m pretty positive I don’t have that but one or a few times I’ve gotten a good whiff of soap off of cilantro
I don't get the joke.. Is "book" some kind of chicken term?
Candi Soda The joke is the chicken is answer why it is at the movie (like a human) and not why a chicken (in general) is at the movie. It’s meant to be a bad joke.
@@thomaslum2
Ahhhh ok that makes sense. LOL thanks for bearing with me and explaining it.
I grew up watching Family Guy sooo a chicken in the theatre isn't all that crazy to me lol. Since you know.. the bird is the word.
I told the actual joke but they seem to have hidden my comment. I don't understand why they would do that but I've had it happen before. I look for my comments when I'm not signed in and one appears while the other doesn't. ???
It's the delivery. Say the word "book" 2 or 3 times with a "chickeny" accent.
@@gregoryaz8406
Bookawwwww booikawwwww
ah my life is completel now
Call me a wimp but i dont eat halepenos❤
What would be the Major difference if you seared the chicken in the beginning?
It would make this dish proper and these two turkeys do not want that.
4:06 so ya like a little pain, huh?
I don't understand. The chicken liked the book?
So it went to see the movie (based on the book?)
is it farenheit or Celsius??????? o f. shyte
Why take off the fat??? In one breath you say bone-in tastes better then you cut off the flavour. Bizarre.
Jalapeno is used in green salsas and this certainly is not green salsa verde sauce (salsa verde must have tomatillos and there must be onion. Without tomatillos it is not salsa verde, period).
I hate cilantro. It tastes like soap and Pine Sol. It’s not sweet.