- Chicken Thighs
- Some Chicken Stock
- Fresh Lemon Juice
- Fresh Chopped Parsley
- Seasoned Salt
- Black Pepper
- Vegetables Oil
- White Wine
We can get started you’re gonna need some chicken thighs and these are boning and skin on that. I trimmed you’ll need some chicken stock, white wine. I’ve got some fresh lemon juice, rosemary, garlic, butter, fresh chopped parsley here. I’ve got some seasoned salt and freshly ground black pepper and you’re also going to need some vegetable oil and then. I’ll show you in a little bit. what we’re going to do for the potatoes first thing. you want to do is if, you oven preheated to 400 and take your two oven racks place one at the very bottom and the other one in the center that’s already and you also want to make this chicken dish in a pan that can go straight from the stove top to the oven. you want an ovenproof pan ideally. you use a cast iron. I don’t have a cast iron pan that’s big enough to hold all the chicken in one single layer otherwise.
I would have used a cast iron but this works really well for me so,that’s one going to use.I’ve got my big scaler here with high sides with some
vegetable oil coming to temperature over about medium-high heat and now. I’m getting ready to season this you can use of course just salt and pepper.I’m using seasoned salts because it’s just a little extra added flavor and who doesn’t want a little extra added flavor and make sure that. you season your chicken really well on both sides because that makes a big difference and if, you are using chicken like in might in this case chicken thighs with skin on make sure. you also trim the skin sometimes there’s so much of it it’s unnecessary.I always just cut the sides off because. I want one thin layer of skin on the very top because that’s what’s going to get all crispy and crunchy and delicious everything else. I mean it wouldn’t make a difference. I just want the very top to be to tear you know for the skin to be crispy that’s about all my season so it looks like a lot but it’s really not I have a lot of chicken here.
I have seven pieces of chicken the recipe calls for about eight depending on the size. you want about two pounds of chicken and these were quite big
so, seven will do for me now. what you want to do is skin side down these need to cook for about three minutes on each side starting with the skin side down or until develop really good deep down golden colour and the skin gets really nice and crispy that’s. what you are looking for you want that sound. when you want to crisp something up that’s the sound that. you need move that around. you can use tongs of course and it’s important that. you use a pan that’s big enough to hold everything without overcrowding it otherwise the chicken isn’t going to cook properly it’s just gonna steam. I don’t want same.
I want crisp penis three minutes on each side remove it to a clean place and then. we’ll proceed look how gorgeous this chicken.I mean beautiful
smells fantastic it’s perfectly seared on both sides just. I’m so, excited for didn’t give no idea getting this out. I’m going to set this aside now this of course is not cooked yet and can. I get this one out yes this is not cooked yet. we are going to make a quick sauce then. you can turn this down because this was really on high he because. I want to get a beautiful color. you don’t need all this fat in here so, what I’m going to do is. I’m just going to completely get rid of it because.I want to saute my garlic in the butter because that’s going to become a part of the dish. we’re only using two tablespoons of butter. we’re not going to use a whole stick but that butter will like infuse throughout the sauce and make it really lovely and delicious and just almost like a piccata scaloppine almost like a buttery sauce like that but just a lot easier because once.
you combine everything you just throw it in the oven and it cooks by itself with absolutely no help from you no attention so that to me is like music to my ears my butter is pretty much melted.I’m going to add my garlic.I’m adding about four cloves because this is going to add amazing flavor give that a good stir cook that for about a minute add the wine. I’m going to use.I always use like a Pinot Grigio. when I cook.when I want to recipe calls for white wine because it’s not sweet if,I want to use Moscato or even a Riesling.I’d be adding a little too much sweetness. which I don’t particularly love unless.I’m going for something sweet.which most of the time.I’m not.I’m going for something a little more dry.I want that to reduce for about 30 seconds in the meantime all.I’m going to do is mix together my chicken stock, lemon juice, fresh rosemary, fresh rosemary. I’m not going to add any additional salts because the chicken is really well seasoned and if, you’re using store-bought chicken stock it’s a little salty.
6You should always buy at a low sodium stock but it does have a little bit of salt in there and I don’t find that. I need any additional salt but if,you do then. you know you can add some more okay Taiwan is looking good. I’m going to add my stock mixture right in this is so easy. you don’t need to bring anything up to a boil nothing. I’m going to actually turn the heat off put my chicken back in make sure you put it skin side up because that’s going to crisp up in the oven and get it all in there nestled out in those beautiful juices now I’m going to pop this into the oven on the center rack leave the bottom rack empty because we’re going to put our potatoes in there.I’m going to pop this in there.I’m going to work on the potatoes throw those in there as well so, that they can cook at the same time so, dinner can be done at the same time for the potatoes that this could not be any easier.
7I’m going to use 1/2 a bag because that. I find it’s a great is a great amount for for people put them on a baking sheet this is good maybe a few more because. I like potatoes and leftovers make for a great hash now these are going to go alongside. your chicken in the oven on the bottom rack the chicken needs about 30 minutes to cook the potatoes will cook perfectly alongside for 30 minutes.I just put my chicken in a second ago so, I’m going to put these in there and then in 10 minutes.I’m going to take them out and add some rosemary but. I’ll show you when we get there so put these at the bottom of the rack on the bottom rack of the oven leave them in there for 10 minutes and then. we’ll take them out will judge them up a little bit and then. we’ll pop them back in my potatoes have been in the oven for 10 minutes and look look at the color on these already it’s amazing this is why,I like to put a little bit of fresh rosemary on them because.
8I feel like they kind of it adheres to the potatoes a little bit better that’s. why I like to keep them in there for 10 minutes and then hit them with that rosemary and they just smell fantastic they are look at this color they’re develop a great colored or developing great color already and now all. I’m going to do is pop this back into the oven the potatoes need another 20 minutes the chicken needs another 20 minutes because all in total. you want the chicken and the potatoes goes to be in the oven for 30 minutes 25 to 30 minutes usually 30 minutes is that the right mark and then all. you want to do is just give this a toss every 10 minutes so, do it in another 10 minutes and then another 10 minutes and they’ll be done because. you want to make sure that they’re all kind of getting that beautiful like deep golden-brown color all over pop this back in leave them in there for 20 minutes along with the chicken and then wear it that much closer to dinnertime.
9Which as we know is the best time of the day my chicken was in the oven for 30 minutes my potatoes were in the oven for about 30 minutes giving them a toss every 10 minutes they look fantastic. I’ve been snacking on them if, you haven’t noticed. I’ve been snacking on them. I want to add a little bit of freshness to my chicken with some fresh parsley and it just kind of finishes the whole thing off and look how beautiful that is just look at that beautiful skin on the chicken it’s got great color the sauce is really deep and luxurious looking.I am just so excited. I don’t know who wouldn’t be thrilled to have dinner in my house tonight because this is just dynamite get some of that in there on my plate and then. I just want to have be careful because your pan will be hot at this point the handle will be hot so just spoon some of that deliciousness oh look at that look how beautiful that garlic has gotten really sweet the sauce is so like luxurious looking.
10I love it I take a bath in there.I’d be happy how about we feel that good or smell that good but hmm okay. let’s get some potatoes on the plate look keep the color of these.we didn’t do a thing to them. I just put a little bit of rosemary because. I particularly like rosemary and potatoes and I think they go really really well with the chicken since the chicken has some rosemary in it look at that dinner is served.