You're adorable! I'm a 40 year old woman and I just love watching you! Your such a change to all of the over dramatic cooks out there! Loved this video thanks so much for making it ❤ keep it up you are awesome to watch!
@@HouseofNashEats No problem at all, always happy to support my fellow content creators. I am looking forward to improving on my own current video format I have uploaded and, in the future, trying to create content as good as yours in the long-term.
for a more hands-off version, i preheat oven to 450 with cast iron skillet in it. when it gets up to temp, add oil or butter, place thighs skin side down, and turn over after 15 min. cook for additional 15 or so. done. no grease all over the stovetop and floor.
I'm going to try your technique today, hoping that adding the oven portion gets me better results. Also, you may not realize this, but whether I watch this from your website or from TH-cam, there is a alpha/numeric script that plays at the bottom of the video, blocking view of the chicken prep, and it's annoying. There was no option to close it. Thanks for the tips!
I just made this recipe. The only thing I did different was after I flip the chicken. I let it sit in the cast-iron skillet for about three minutes then I put it in the oven for 18 minutes. Absolutely amazing thank you so much I made Velveeta macaroni and cheese to go with it.
You're adorable! I'm a 40 year old woman and I just love watching you! Your such a change to all of the over dramatic cooks out there! Loved this video thanks so much for making it ❤ keep it up you are awesome to watch!
Aw, thanks Rachel! Just trying to keep it real here! P.S. I'm 40 too! 1980 was a good year to be born!
She is adorable:)
I followed you guidelines and this was a wonderful, crispy, meal. Thank you.
Made this twice recently, thank you so much. Love thighs too, so this is perfect for anyone who has a Cast Iron Skillet and loves thighs.
Love how straightforward this is. You’ve left enough room for interpretation that I feel like I can adapt this in so many ways. Thank you! Subbed!
Yes, it's super adaptable! Thanks for being here!
I just got a cast iron skillet, they were on sale. Im excited to try this recipie.
thank you for being the only chef online to mention splattergaurd !
I hate cleaning up the mess and the splatterguard really helps!
I’m trying it tonight for dinner it looks simple!
cool upload House of Nash Eats. I broke that thumbs up on your video. Keep up the quality work.
Lol, thanks so much!
@@HouseofNashEats No problem at all, always happy to support my fellow content creators. I am looking forward to improving on my own current video format I have uploaded and, in the future, trying to create content as good as yours in the long-term.
very nice. love the preparation and presentation. thanks for sharing.
Thank you so much!
I just found your videos, very good! I appreciate you.
Thank you I was looking for exactly this today.
Made this twice so far. Thanks for posting!
Chicken is my favourite 🍗🍗🍗 great video 👍👏
Yes! It's such a great protein. Thank you!
Looks great! I will make it tomorrow. 😋
Awesome tutorial ma'am. Thank you!
Mmmmm yum I'm gonna make this tonight for my family thank you! 😋😋😋😋
Hope you enjoy
Can't wait to try this! I usually stick to chicken breast so I'm excited to add a new cut to my repertoire!
You are going to love this one!
Turned out great thanks!
Looks like an excellent recipe! I just bought the ingredients and will try this today. Thinking about having this with a pasta salade
for a more hands-off version, i preheat oven to 450 with cast iron skillet in it. when it gets up to temp, add oil or butter, place thighs skin side down, and turn over after 15 min. cook for additional 15 or so. done. no grease all over the stovetop and floor.
What temp was the skillet at for the skin side down cook 7-9 minutes?
That sizzle and no smoke tells me maybe 350f?
Thank You. I just got a cast iron from black Friday.
How long did you cook it when you turned it over? You did a nice video on this!!!
I'm making this today!
Awesome! Let me know how it turns out!
thank you ended up doing longer on the stove top and less in the oven, the pan sauce was excellent
if you mean condiments, they go great with Duck sauce!!
If I don’t have a thermometer what is a safe bet in the oven? 25 minutes?
I'm going to try your technique today, hoping that adding the oven portion gets me better results. Also, you may not realize this, but whether I watch this from your website or from TH-cam, there is a alpha/numeric script that plays at the bottom of the video, blocking view of the chicken prep, and it's annoying. There was no option to close it. Thanks for the tips!
Thank you for letting me know! Looks like my subtitles file had a glitch or something. I think it's fixed now!
@@HouseofNashEats, that's great ! What a hassle, right? Thanks for letting me know!
@@cecilenichols8590 There's always something with technology, lol! I'm not the best at it, but I'm trying!
Doing this with bbq sauce
my chicken burnt. Guess I should have lowered the heat before crisping?? I had it on slight medium high.
I just made this recipe. The only thing I did different was after I flip the chicken. I let it sit in the cast-iron skillet for about three minutes then I put it in the oven for 18 minutes. Absolutely amazing thank you so much I made Velveeta macaroni and cheese to go with it.
She is presh
I don't own an oven lol...... maybe should've put that in the title
You don’t own an oven? Are those in all kitchens and pretty basic lol can’t cook much without an oven
@@suegreene7841 my house is 420sq ft. Space is limited!
Prepping raw meat with a ring on never made sense to me.
Germs wash off of rings just like the wash off of hands. 🤷♀️
So, she touched her hair, touched the chicken, and placed it in the pan....🙄🤨😑
I’m sorry. But she needs to be more aware… “Don’t touch your hair then touch the chicken with that same hand.”
Just FYI
You are nasty!
show the chicken, not you.