The balance of fixed camera vs headcam shots was really good in this video. I feel like you've dialed it in well! I still get that "I'm in the kitchen with you" feel, but the steady shots allow the eyes to relax from time to time. Great video and I am now hungry.
Warm caramelized lemons easily squeezed over the whole sheet. Genius. That's what I'm here for. The simple techniques and science. Having watched and made so many meals from Kenji's channel I'm getting to the point were I'm like, that lemon is going to take the bite off that garlic because he taught that in the How to Make Falafel video for the pureeing whole garlic and lemon for the tahini sauce. Outstanding!
One of the things I like most about these videos is the fact that the kitchen kinda looks like mine, a normal kitchen, as opposed to a fancy studio kitchen. Makes me feel like I can also cook like that
Yes, same with me, my kitchen is the similar and not instagram picture perfect but I enjoy cooking in my kitchen.Im a fan of Kenji as his recipes are family style. Nothing fancy
This is the default dinner in my eyes. Simple, cost-efficient, delicious. 20+ years of eating roasted chicken and potatoes and its never steered me wrong.
Saw the recipe yesterday and made it today for the family: we all loved it! And amazing how fast it was prepared (prep in 20 minutes) and delicious it ended up. Keep these types of recipes coming. For working parents these are GOLD! Thank Kenji for this amazing channel.
I made this at home a few days ago and it was a hit in my household! Highly recommend making this at home for your loved ones. My brother actually told me that the potatoes were "restaurant quality" making me look way better of a home cook than I actually am. I scaled up the potatoes and chicken and the only issue was not having a big enough bowl to toss everything in. I cut the potatoes into chunky rounds and it made for a lot of crispy edges (they broke open during the final toss, but was still delicious). It wasn't clear how much olive oil to add, but I used the visual cues in the video to eyeball it. You might have to do that a few times in this video as there are not exact measurements, but if it looks even somewhat what Kenji has in the video it'll still be delicious!
Love you Kenji! I bought two of your books and they truly are game changers. It's people like you who make cooking a pleasure when you truly know what's happening in the chemical process. Thank you for your hard work!!!! ❤❤❤
I've recently discovered this channel and I can't speak highly enough of it. The explanations and reasoning behind why to do everything is incredibly helpful! I can't thank you enough, Kenji 🖤
Watched this video first thing and had to try it. Made it for dinner added carrot and cauliflower and it was met by the fam with very positive reviews!
Simple recipe, no fancy studio, just in his home kitchen. No music, no slowmo shots, no making the camera man the comedic relief and second character. Informative and easy to watch! Thanks Kenji!
I came home to make chicken and potatoes and now this is in the oven. Serving your oven tomato sauce and some SE meatballs to friends on Friday. Thank you Kenji, you truly are an inspiration and a great teacher.
Adding a whole bulb of garlic to roast along side the chicken and potato and having a bunch of soft, sweet roasted garlic cloves to mash right on your plate is the only thing missing from this.
Just for curiosity since I think this is a great idea. Would you just squeeze out the garlic on you plate an eat it unmixed? Or maybe should I squeeze it into the bowl with the uncooked vinaigrette and mix it in?
@@fernandosousa2865 Depends how you cook it, but a whole bulb, in the skin, roasted, turns the cloves to a soft paste almost. You can squeeze those out and have hot, sweet, pungent garlic to dip the rest of the meal in, or mix into some meat juice on your plate or just eat as is. Also depends how much you like garlic! I'd happily eat a whole cooked clove but for some people that might be too much. You could also add some cooked cloves (sans skin) to the pan gravy to boost that up.
@@SweenyMarc Wow, thanks for the quick answer! Yeah I'm not sure if I like garlic to the point of eating a whole clove lol. But I think mixing it in with some remaining meat juices leftover in the pan would be a great idea. Thanks for the detailed response!
@@fernandosousa2865when it’s roasted like this, it’s a whole lot different then what you think. I’d suggest trying it. One bulb of garlic isn’t gonna break the bank or anything(if you were already making this meal).
Loved the whole maneuver of cutting the potato with the knife and fork, bringing the potato to his mouth with the knife, subsequentially leaving it aside and using the fingers to help the rest of the potato with the fingers at 13:19 hahaha. Definitely can relate to that level of scatterbrain.
Putting your knife down and switching to right-hand fork might be a very American thing. I live in Europe and the only people I've seen do that were Americans. Everyone else just scoops stuff up onto the fork with their knife. We basically eat everything except for soups with a knife and fork.
@@kralevic3297 I Brazilian but learnt never switch hands between fork and knife too. But usually i'm too scatter brained from adhd and do the same as him, i forget to get a knife and cut with the fork, end up tilting the plate to scoop the very end of the meal. Not to mention i can't sit down on a table to eat.
@@zkrvdc If it is not a burger, hotdog or burrito wrapped in something like wrapper or napkin I really dislike eating with my hands and get all utensil greasy like comunal serving implements and specially my own cup.
Wow this looks great! Reminds me of one of my favourite Chef John recipes, his Greek lemon chicken and potatoes has been a staple in my home for years, he adds some chicken stock to the mix which gets absorbed into the potatoes, and reduced to a sauce at the end. Can’t wait to try this one!
@@kevinbroberg3504 ua-cam.com/video/h6OSMbfhIao/v-deo.html I'd say you can meld the two recipes, but seems like a tough tradeoff. Kenji's version gets much better browning, but the potatoes in John's might have better flavor with that chicken stock (tho they will absorb the chicken juices and lemon in Kenji's). Best of both probably to do the blanch and slurry and then add some chicken stock once everything is nice and brown or if you think anything will burn and then make the pan sauce at the end.
Watched it a few times and felt like I could taste it through the screen. Made this tonight and I feel like I nailed it. The most delicious thing I ever cooked. Thanks chef. Great instruction.
I've made this a couple times a week since seeing this video. The quality of texture and taste for the time and money spent making this is so far unmatched. Whole vegetables, no deboning, low salt, natural animal fats.. Feels a bit absurd how well this works!
i love that you are doing recipes that are so cheap and time sensitive. it just feels like you are feeling the worlds need for something comforting. im sure that you as well as everyone feels the worlds over and you are still just working in the kitchen makes me want to get up and start trying to live again.
@@pnouranidont forget his hands since he washed those as well. Super disappointed in Kenji for being an ableist and not stating this was a 2 hand recipe. Me and my prosthetic pan hand and will find a new channel.
I make a similar one pan dish. Chicken thighs, quartered potatoes, carrots, onions and garlic gloves tossed in olive oil and your favorite seasoning. Last half hour of baking I add whatever fresh veggies I have on hand. ❤️ mushroom, zucchini, bell peppers or butternut squash. Simple but oh so good and healthy!
@@sauravbasu8805 350 between 1-1 1/2 hours depending on how large the chicken pieces are. You can use chicken breast but they tend to dry out if cooked too long. That’s why I prefer the dark meat. No need to watch it like a hawk.
I literally was thinking about trying roasting chicken an hour ago. when I saw this I figured the algorithm some how heard me say or write something about roast chicken and showed me this video as a result. I was so surprised that it only showed it to me because it was a new upload from you from 1 hour ago. Awesome, thanks!
I would love to see more videos on your favorite "bang-for-buck" recipes. I do a lot of meal prep on weekends, and I usually throw together 2-3 of these large, simple, tasty recipes together and slowly work on them for the rest of the week. I hate recipes that require 13 sauces, 10 spices, 6 pans, and half a wok to make - but stuff like this is absolutely gold.
I made this last night using chicken thighs, and it was quite good. The recipe and method are simple enough that it can be tweaked with some additions. (I'm adding carrots next time.) Definitely a weeknight go-to. I have one note: I have a standard electric oven which is non convection. Kenji suggested turning that up to 500° in his description. I did so and everything was ready after 40 minutes (as a matter of fact the 4 chicken thighs were slightly overcooked at 200°). Chicken & potatoes were more spaced on my pan than on Kenji's.
I rarely, really rarely comment (can’t even recall the last time I did). Just made this for dinner. This was beyond amazing. Thank you Kenji for sharing your knowledge. PS: got gifted The Food Lab and been learning a ton from it.
This is my first time Ive watched a clip of yours. I like it. No swearing. No drama. Lots of useful advice that makes people want to cook for themselves more . Ty 😂🎉😅😊
New Kenji video, I make it. I used to only write out recipes I'd found if I like it after its cooked - with Kenji's I write it out when watching the vid to sace time later. Love this channel, the explanations, and above all the simple recipes. Thanks Kenji!
This is one of those recipes where if a random influencer posted it Id be extremely skeptical, but I know I'm actually about to learn some useful shit.
@@bw2082lmao I was thinking the same thing skeptical over some chicken and potatoes 😂 I mean I'm sure Kenji makes it better than most but why would you ever be skeptical
I made this for dinner tonight. I used chicken leg quarters instead of drumsticks and thighs. 55 minutes in a 475F convection oven. I painted the reserved marinade on the chicken and potatoes while they rested, rather than tossing in a bowl and risking breaking up the potatoes. It received rave reviews from my wife. Agree with not dressing the arugala, the lemon in the chicken and potatoes is enough and the bite of the greens is a nice balance.
Made this very good. I also sprinkled some Greek seasoning Unsalted. On top before I put it in the oven. Remember the taters soak up salt so be careful adding too muchhhh. My daughter loved it thanks for the recipe kenji!
This was really good. Just cooked this tonight and it was delicious. The heat might have been a bit too high as mine was a bit more burnt than I would have liked but it still came out good. That may have just been something with my oven, though. Skin was super crispy. I will definitely do again. Very simple dish but amazing and delicious results. I good one to do for company.
Thanks Kenji! I just made this in my non convection oven at 500 degrees and it was awesome. I broke down a whole bird so had wings and breasts in there too. I pulled the breasts out early so as not to overcook them. It took 37 mins total cook time to get the legs/thighs/wings up to 190-200. I'll definitely be trying this again with a whole bulb of garlic like another comment mentioned.
I made this for dinner tonight and it was a huge hit. My ten year old loves arugula so serving the chicken and potatoes over it put this dish over the top for him. I’m excited to add this to the weeknight dinner rotation when I have a ton of arugula growing in the garden.
Just tied this dish as Kenji demo’ed it. I have to say the sauce/ marinade is outstanding. The cooking time and temperature however is waaay off. It should have roasted at 350 for about 35-40. Will try it again.
+1, I have no idea how he cooked that that long at 425. I am currently cooking this at the Celcius equivalent(240) with convection and the chicken already had charring spots and the potatoes looked basically done on the outside after only 10 minutes so now I'm worried about it all burning.
Looks utterly fantastic but I'm left with one huge question... 475F (@8:01) .. for even 30 (@8:47 says 40) minutes .. how is your kitchen not filled with smoke from the chicken fat?! .. and then for another 10 minutes after that? And your parchment paper isn't blackened on the edges? What brand parchment paper are you using that can handle 475+ temps for 40+ minutes without blackening on the edges?! I'm really, REALLY confused, Kenji!
Personally, I get great results without the parchment - make it directly on the pan. I find this produces a better fond (just add chicken stock to make a delicious sauce). Disadvantage: harder to clean up. I'm guessing you could use aluminum foil instead of parchment if you want to maximize safety and minimize mess.
You mentioned adding garlic to the potato water, how much and in what form factor would you add it? Is it a significant change in flavor? 1:05 In addition, at the end when you add the olive oil, what's the purpose there? Is that just for flavor of the oil? Or does the fat do something more for the composition? 12:55
Probably a few smashed, peeled cloves would do it. Maybe remove the woody part too. Probably won't impact the texture much, but will taste like garlic.
Unspeakably delicious looking. I have made your potato’s this way many times as they are so satisfying. This is next level all in one. Jamon came running into the kitchen like, is this the part I get some? to only discover the potato’s were finished and mixing with chicken. He was about an hour too early. 😅
Thanks for this, sir. I made it for my family for Friday night dinner and it was a slam dunk. The chicken was so crispy I think I'm going to experiment with the same technique for bbq chicken.
My go to dinner is bone-in skin-on chicken thigh roasted with taters and whatever vegetable I can find. I roast all kinds of vegetables from broccoli to radish to beets to carrots to brussel sprouts. Fennel seeds sprinkled on top make it awesome!
Stellar recipe. Some of the best roasted potatoes I've ever had! And a nice change of flavor profile from my typical baked chicken with McCormick Rotisserie seasoning on it. Well absolutely be making this again. Thank you!
This was absolutely amazing. One thing though: regularly check the food once it's in the oven (as you always should). I let mine go at 475 and after 30 mins it was almost charred - had I let it go another 10, the potatoes probably wouldn't be edible anymore.'
Tried this tonight and really enjoyed it. The Garlic was a little much, so would tone that down a little. I like a lemony taste and that was quite a powerful flavour too. added to our monthly rotation.
Greek chicken with lemon potatoes is made similarly, but potatoes not par boiled. Mix all ingredients, place in pan (potatoes cut into quarters lengthwise) and a bit of extra water a cup or so). Add about half a cup of lemon juice, olive oil, greek oregano, salt pepper. Cover pan with foil and cook chicken and potatoes together until potatoes can be pierced with a knife. Then remove foil and allow food to brown and any excess water to evaporate until a sauce forms at the bottom of the pan.
Home run dish right here. I used thyme instead of oregano, and I put the zest from one lemon in the marinade. Bang on and dead easy. Easier than top ramen.
Just want to shout out Chef John who basically had this recipe years ago and I've made it lots of times. He adds stock to the baking tray to the food braises a little as it roasts. His recipe is in UA-cam, called Greek Chicken
Tried it. The sauce, marination the taste, amazing. One small thing ı dont know if its my oven but roasting at 475 conv. Oven for approximately 1 hour seemed a little too much. The parsley and garlic cooked way over even burnt. The lemon was dry at the end 😂 in my case 35-40 minutes was enough ı guess
I first found a recipe like this through Woks of Life, and eventually adapted it incorporate the recipe for roast potatoes found on Serious Eats and your first book. Boiling and roughing up the potatoes is a lil more effort, but so worth it.
I am happy to see this video. I bought a bag of Yukon Gold and threw them out because they looked greenish like ones in this vid, I asked Alexa if it was safe to eat green potatoes and she said they were poison and I could not fin one that didn’t have a hint of green, so that’s show they’re supposed to look! Now we’re cookin 😂
The balance of fixed camera vs headcam shots was really good in this video. I feel like you've dialed it in well! I still get that "I'm in the kitchen with you" feel, but the steady shots allow the eyes to relax from time to time. Great video and I am now hungry.
Absolutely agree! Very comfortable to watch. I just wish there was no cuts at all, but maybe I'm weird
The "live" commentary now being added in post sounds weird imo.
But what did you think about the food? Lol.
@@peggiescraftcafe7117 you are wrong on this channel tbh. this is the core kenji experience, and it's what makes his videography special
I still prefer the good old overhead cam without constant switching
Mans either making a tray of delicious oven roasted chicken at 9:45 AM, or 9:45 PM, either way, mad respect.
As a fellow dad, definitely 9:45 pm 😂
at 5m51s when he grabs the strainer for the potatoes, you can see apparent daylight out the window next to the fridge...
It’s clearly daytime.
Probably AM cause this is his job
Might have mirrors outside
Warm caramelized lemons easily squeezed over the whole sheet. Genius. That's what I'm here for. The simple techniques and science. Having watched and made so many meals from Kenji's channel I'm getting to the point were I'm like, that lemon is going to take the bite off that garlic because he taught that in the How to Make Falafel video for the pureeing whole garlic and lemon for the tahini sauce. Outstanding!
You an me both. I can only imagine the bit of sweetness from that to compliment the sour.
I'm going to imagine it tonight. Just got the potatoes and chicken. Stop by, it'll be ready by 7! @@stanuprightglobalindustrie7812
It was exactly that. Made it tonight. I'm already looking forward to leftovers tomorrow. Simply that good.
Yaaaassss!
1000%. Literally thinking about how my Italian father in law will love this and I’m gonna make him watch me squeeze them lemons baby. Have a good one
One of the things I like most about these videos is the fact that the kitchen kinda looks like mine, a normal kitchen, as opposed to a fancy studio kitchen. Makes me feel like I can also cook like that
Yes, same with me, my kitchen is the similar and not instagram picture perfect but I enjoy cooking in my kitchen.Im a fan of Kenji as his recipes are family style. Nothing fancy
this with the pov really makes me think its me cooking
This is the default dinner in my eyes. Simple, cost-efficient, delicious. 20+ years of eating roasted chicken and potatoes and its never steered me wrong.
Saw the recipe yesterday and made it today for the family: we all loved it! And amazing how fast it was prepared (prep in 20 minutes) and delicious it ended up. Keep these types of recipes coming. For working parents these are GOLD! Thank Kenji for this amazing channel.
I made this at home a few days ago and it was a hit in my household! Highly recommend making this at home for your loved ones. My brother actually told me that the potatoes were "restaurant quality" making me look way better of a home cook than I actually am. I scaled up the potatoes and chicken and the only issue was not having a big enough bowl to toss everything in. I cut the potatoes into chunky rounds and it made for a lot of crispy edges (they broke open during the final toss, but was still delicious).
It wasn't clear how much olive oil to add, but I used the visual cues in the video to eyeball it. You might have to do that a few times in this video as there are not exact measurements, but if it looks even somewhat what Kenji has in the video it'll still be delicious!
Love you Kenji! I bought two of your books and they truly are game changers. It's people like you who make cooking a pleasure when you truly know what's happening in the chemical process. Thank you for your hard work!!!! ❤❤❤
Jacques Pepin often sings the praises of persillade, a simple garlic and parsley sauce, this looks the same thing and looks great.
I've recently discovered this channel and I can't speak highly enough of it. The explanations and reasoning behind why to do everything is incredibly helpful! I can't thank you enough, Kenji 🖤
Watched this video first thing and had to try it. Made it for dinner added carrot and cauliflower and it was met by the fam with very positive reviews!
Simple recipe, no fancy studio, just in his home kitchen. No music, no slowmo shots, no making the camera man the comedic relief and second character. Informative and easy to watch! Thanks Kenji!
Uhh, he built this kitchen to be a studio though... You can see the video he posted about it maybe 8 or 10 months ago
I came home to make chicken and potatoes and now this is in the oven. Serving your oven tomato sauce and some SE meatballs to friends on Friday. Thank you Kenji, you truly are an inspiration and a great teacher.
Adding a whole bulb of garlic to roast along side the chicken and potato and having a bunch of soft, sweet roasted garlic cloves to mash right on your plate is the only thing missing from this.
This is a good idea.
Just for curiosity since I think this is a great idea. Would you just squeeze out the garlic on you plate an eat it unmixed? Or maybe should I squeeze it into the bowl with the uncooked vinaigrette and mix it in?
@@fernandosousa2865 Depends how you cook it, but a whole bulb, in the skin, roasted, turns the cloves to a soft paste almost. You can squeeze those out and have hot, sweet, pungent garlic to dip the rest of the meal in, or mix into some meat juice on your plate or just eat as is. Also depends how much you like garlic! I'd happily eat a whole cooked clove but for some people that might be too much. You could also add some cooked cloves (sans skin) to the pan gravy to boost that up.
@@SweenyMarc Wow, thanks for the quick answer! Yeah I'm not sure if I like garlic to the point of eating a whole clove lol. But I think mixing it in with some remaining meat juices leftover in the pan would be a great idea. Thanks for the detailed response!
@@fernandosousa2865when it’s roasted like this, it’s a whole lot different then what you think. I’d suggest trying it. One bulb of garlic isn’t gonna break the bank or anything(if you were already making this meal).
"Unspeakably Delicious" would make a great title for your next book! 😊
Loved the whole maneuver of cutting the potato with the knife and fork, bringing the potato to his mouth with the knife, subsequentially leaving it aside and using the fingers to help the rest of the potato with the fingers at 13:19 hahaha. Definitely can relate to that level of scatterbrain.
Putting your knife down and switching to right-hand fork might be a very American thing. I live in Europe and the only people I've seen do that were Americans. Everyone else just scoops stuff up onto the fork with their knife. We basically eat everything except for soups with a knife and fork.
@@kralevic3297 I Brazilian but learnt never switch hands between fork and knife too. But usually i'm too scatter brained from adhd and do the same as him, i forget to get a knife and cut with the fork, end up tilting the plate to scoop the very end of the meal. Not to mention i can't sit down on a table to eat.
Spoon and fork is the 2nd best way to eat besides using our own hands
@@zkrvdc If it is not a burger, hotdog or burrito wrapped in something like wrapper or napkin I really dislike eating with my hands and get all utensil greasy like comunal serving implements and specially my own cup.
@@kralevic3297barbaric. It’s the only way.
Wow this looks great! Reminds me of one of my favourite Chef John recipes, his Greek lemon chicken and potatoes has been a staple in my home for years, he adds some chicken stock to the mix which gets absorbed into the potatoes, and reduced to a sauce at the end. Can’t wait to try this one!
Woah, that sounds great. Do you have a link?
That's a staple in my house too, literally made it last night with some yogurt dill sauce. Gonna give kenjis version a try too
@@kevinbroberg3504 ua-cam.com/video/h6OSMbfhIao/v-deo.html
I'd say you can meld the two recipes, but seems like a tough tradeoff. Kenji's version gets much better browning, but the potatoes in John's might have better flavor with that chicken stock (tho they will absorb the chicken juices and lemon in Kenji's). Best of both probably to do the blanch and slurry and then add some chicken stock once everything is nice and brown or if you think anything will burn and then make the pan sauce at the end.
The chicken stock version in a dish is perfection. Unfortunately, this was too dry and lacking in flavor.
Watched it a few times and felt like I could taste it through the screen. Made this tonight and I feel like I nailed it. The most delicious thing I ever cooked. Thanks chef. Great instruction.
We made this for dinner last night... this was amazing!! Thank you so much!
I've made this a couple times a week since seeing this video. The quality of texture and taste for the time and money spent making this is so far unmatched. Whole vegetables, no deboning, low salt, natural animal fats.. Feels a bit absurd how well this works!
i love that you are doing recipes that are so cheap and time sensitive. it just feels like you are feeling the worlds need for something comforting. im sure that you as well as everyone feels the worlds over and you are still just working in the kitchen makes me want to get up and start trying to live again.
One pan?!? Can I just say how much I ❤ Kenji’s recipes? They are just so easy to follow and logical
Except it wasn't one pan. It was one pan, one pot and two bowls.
@@pnourani and 7 utensils lol
one pan as in one tray bros. Since when did one pan/one pot ever mean anything other than the pan/pot you use to cook it in.
@@pnouranidont forget his hands since he washed those as well. Super disappointed in Kenji for being an ableist and not stating this was a 2 hand recipe. Me and my prosthetic pan hand and will find a new channel.
I make a similar one pan dish. Chicken thighs, quartered potatoes, carrots, onions and garlic gloves tossed in olive oil and your favorite seasoning. Last half hour of baking I add whatever fresh veggies I have on hand. ❤️ mushroom, zucchini, bell peppers or butternut squash.
Simple but oh so good and healthy!
What was the temperature you set in the oven and what was the total time you put the chicken in ?
@@sauravbasu8805
350 between 1-1 1/2 hours depending on how large the chicken pieces are. You can use chicken breast but they tend to dry out if cooked too long. That’s why I prefer the dark meat. No need to watch it like a hawk.
Bro, I was tryin to impress a girl I like and made this for her. We ended up hookin up! You my dawg, Kenji!
Lol, best review of recipe ever.😁👍
Beautiful! Love it when you throw in budget friendly simple dishes.
I literally was thinking about trying roasting chicken an hour ago. when I saw this I figured the algorithm some how heard me say or write something about roast chicken and showed me this video as a result. I was so surprised that it only showed it to me because it was a new upload from you from 1 hour ago. Awesome, thanks!
I love the doggy clack clack clack
I popped in to say the same lol 🥳🐕
I would love to see more videos on your favorite "bang-for-buck" recipes. I do a lot of meal prep on weekends, and I usually throw together 2-3 of these large, simple, tasty recipes together and slowly work on them for the rest of the week. I hate recipes that require 13 sauces, 10 spices, 6 pans, and half a wok to make - but stuff like this is absolutely gold.
I made this two weeks ago and it was so good I am making it again tonight. Delicious lemony chicken !
The trick with the lemons - brilliant.
I'm a total rookie chef, but I made this tonight for my family and we all loved it. Thanks, Kenji!
I made this last night using chicken thighs, and it was quite good. The recipe and method are simple enough that it can be tweaked with some additions. (I'm adding carrots next time.) Definitely a weeknight go-to.
I have one note: I have a standard electric oven which is non convection. Kenji suggested turning that up to 500° in his description. I did so and everything was ready after 40 minutes (as a matter of fact the 4 chicken thighs were slightly overcooked at 200°). Chicken & potatoes were more spaced on my pan than on Kenji's.
It's a good day when Kenji uploads.
I rarely, really rarely comment (can’t even recall the last time I did).
Just made this for dinner. This was beyond amazing.
Thank you Kenji for sharing your knowledge.
PS: got gifted The Food Lab and been learning a ton from it.
This is my first time Ive watched a clip of yours. I like it. No swearing. No drama. Lots of useful advice that makes people want to cook for themselves more . Ty 😂🎉😅😊
New Kenji video, I make it. I used to only write out recipes I'd found if I like it after its cooked - with Kenji's I write it out when watching the vid to sace time later.
Love this channel, the explanations, and above all the simple recipes. Thanks Kenji!
This is one of those recipes where if a random influencer posted it Id be extremely skeptical, but I know I'm actually about to learn some useful shit.
facts
100%
yeah you always know it’s quality with Kenji. Not so bothered about roast chicken but I’m here learning about garlic on acid.
Why would you be skeptical? This is basic AF
@@bw2082lmao I was thinking the same thing skeptical over some chicken and potatoes 😂 I mean I'm sure Kenji makes it better than most but why would you ever be skeptical
I made this for dinner tonight. I used chicken leg quarters instead of drumsticks and thighs. 55 minutes in a 475F convection oven. I painted the reserved marinade on the chicken and potatoes while they rested, rather than tossing in a bowl and risking breaking up the potatoes. It received rave reviews from my wife. Agree with not dressing the arugala, the lemon in the chicken and potatoes is enough and the bite of the greens is a nice balance.
Definitely going to try this tonight for dinner! I’ll be adding Brussels sprouts to roast them too! Bravo.
Made this for my mother's birthday. She loved it. Thanks Kenji!
Geepers JKLA, you're the GOAT like everyone says 😊 I'm so new at the kitchen but your instructions make me feel I can do it. Thank you!
Man; I just watched your spatchcock chicken recipe and now this! I’m in crispy chicken heaven. Love your recipes!!
Made this very good. I also sprinkled some Greek seasoning Unsalted. On top before I put it in the oven. Remember the taters soak up salt so be careful adding too muchhhh. My daughter loved it thanks for the recipe kenji!
I made this for my step-mother-in-law, who used to be the CFO of Americas Test Kitchen while you were there. She loved it!
the happy eating noises says a lot about the recipe, this one is super simple! definitely giving it a try
Thanks for sharing this dish!!! I'm going try it on a cornish hen and add some veggies.😊
Thank you Kenji love this recipe being British especially, much appreciated
This was really good. Just cooked this tonight and it was delicious. The heat might have been a bit too high as mine was a bit more burnt than I would have liked but it still came out good. That may have just been something with my oven, though. Skin was super crispy.
I will definitely do again. Very simple dish but amazing and delicious results. I good one to do for company.
Thanks Kenji! I just made this in my non convection oven at 500 degrees and it was awesome. I broke down a whole bird so had wings and breasts in there too. I pulled the breasts out early so as not to overcook them. It took 37 mins total cook time to get the legs/thighs/wings up to 190-200. I'll definitely be trying this again with a whole bulb of garlic like another comment mentioned.
I made this for dinner tonight and it was a huge hit. My ten year old loves arugula so serving the chicken and potatoes over it put this dish over the top for him. I’m excited to add this to the weeknight dinner rotation when I have a ton of arugula growing in the garden.
Made this for dinner and it was amazing! Thank you for sharing!
Thank you so much Kenji! I have been wanting a good convection one-sheet recipe, and I think this is it! Great place to start. Can’t wait to try it.
We just made this tonight. It was delicious. Thank you so much for all the great content!
I made this and added an assortment of olives and cherry peppers to the tray before roasting. My daughter in law still raves about it.
I made this for dinner tonight. It. Is. Delicious. And super easy, too.
just made this for my family of 6. Everyone cleared their plates! So FN! good. U da GOAT @J. Kenji López-Alt!
Just tied this dish as Kenji demo’ed it. I have to say the sauce/ marinade is outstanding. The cooking time and temperature however is waaay off. It should have roasted at 350 for about 35-40. Will try it again.
+1, I have no idea how he cooked that that long at 425. I am currently cooking this at the Celcius equivalent(240) with convection and the chicken already had charring spots and the potatoes looked basically done on the outside after only 10 minutes so now I'm worried about it all burning.
Looks utterly fantastic but I'm left with one huge question...
475F (@8:01) .. for even 30 (@8:47 says 40) minutes .. how is your kitchen not filled with smoke from the chicken fat?! .. and then for another 10 minutes after that? And your parchment paper isn't blackened on the edges? What brand parchment paper are you using that can handle 475+ temps for 40+ minutes without blackening on the edges?!
I'm really, REALLY confused, Kenji!
Yep mine turned out really dark following those temps...
Personally, I get great results without the parchment - make it directly on the pan. I find this produces a better fond (just add chicken stock to make a delicious sauce). Disadvantage: harder to clean up. I'm guessing you could use aluminum foil instead of parchment if you want to maximize safety and minimize mess.
You mentioned adding garlic to the potato water, how much and in what form factor would you add it? Is it a significant change in flavor? 1:05
In addition, at the end when you add the olive oil, what's the purpose there? Is that just for flavor of the oil? Or does the fat do something more for the composition? 12:55
Probably a few smashed, peeled cloves would do it. Maybe remove the woody part too. Probably won't impact the texture much, but will taste like garlic.
Just some lightly smashed cloves. A few of them to a half dozen. A couple of bay leaves and some whole peppercorns also help!
This recipe was an instant family hit. Thanks Kenji
Unspeakably delicious looking.
I have made your potato’s this way many times as they are so satisfying. This is next level all in one. Jamon came running into the kitchen like, is this the part I get some? to only discover the potato’s were finished and mixing with chicken. He was about an hour too early. 😅
This is a great one pan meal for weeknight after getting off work with something simple to make. Love it❤
Thanks for this, sir. I made it for my family for Friday night dinner and it was a slam dunk. The chicken was so crispy I think I'm going to experiment with the same technique for bbq chicken.
Your video saved the day! This was our dinner tonight and it was delicious! Thanks Kenji.
My go to dinner is bone-in skin-on chicken thigh roasted with taters and whatever vegetable I can find. I roast all kinds of vegetables from broccoli to radish to beets to carrots to brussel sprouts. Fennel seeds sprinkled on top make it awesome!
Stellar recipe. Some of the best roasted potatoes I've ever had! And a nice change of flavor profile from my typical baked chicken with McCormick Rotisserie seasoning on it. Well absolutely be making this again. Thank you!
I learn something new every time I watch a video. Thank you!
Thank you, Kenji. Made this last night, it's just delicious!!!!!!!!!
This was absolutely amazing. One thing though: regularly check the food once it's in the oven (as you always should). I let mine go at 475 and after 30 mins it was almost charred - had I let it go another 10, the potatoes probably wouldn't be edible anymore.'
What a simply wonderful recipe. Thanks Kenji!
Made this tonight. So easy and so incredibly delicious. Kenji does it again.
Tried this tonight and really enjoyed it. The Garlic was a little much, so would tone that down a little. I like a lemony taste and that was quite a powerful flavour too. added to our monthly rotation.
I've made this one but with a whole chicken chopped up and it's so so good 🤤
Greek chicken with lemon potatoes is made similarly, but potatoes not par boiled. Mix all ingredients, place in pan (potatoes cut into quarters lengthwise) and a bit of extra water a cup or so). Add about half a cup of lemon juice, olive oil, greek oregano, salt pepper. Cover pan with foil and cook chicken and potatoes together until potatoes can be pierced with a knife. Then remove foil and allow food to brown and any excess water to evaporate until a sauce forms at the bottom of the pan.
Great video! So many tips and so much flavor, but nothing too tricky to execute. Anybody could pull off this recipe.
Made this tonight and it was excellent! Thanks Kenji, appreciate the guidance :)
First time I've ever baked chicken and this had ppl raving at the table
Had to make this recipe asap. It came out as incredibly good as it looked on the video!!!
Made a version of this for dinner tonight then see this recipe. Next time I'm gonna try this recipe. Thanks. ❤
I love chicken so I'm definitely going to try making this this weekend thank you❤
Home run dish right here. I used thyme instead of oregano, and I put the zest from one lemon in the marinade. Bang on and dead easy. Easier than top ramen.
Made this for dinner tonight. It was really easy and really tasty. Thanks Kenji!
I am so excited to make this for dinner this weekend. Thank you Kenji for a sheetpan recipe!
Just made this. WOW is it good! Thanks for another great recipe!
We made this for dinner last night and omfg it was soo tasty, zesty and delicious. Saving this one for sure. ❤❤
This looks super simple and good! Having parsley and lemon at home are so useful.
Just want to shout out Chef John who basically had this recipe years ago and I've made it lots of times. He adds stock to the baking tray to the food braises a little as it roasts. His recipe is in UA-cam, called Greek Chicken
I made this tonight for dinner, it was amazing. Really simple and easy, absolute banger. Added to the list of staple recipes. :)
Kenji, I am so sorry you and your family lost your dog. I have two Boston terriers and I love them both. Namaste, Tom
My fans new fave dish during the week! Seriously so good.
This looks amazing Kenji! I'll be making this this week!
Wow! I cannot wait to try this! Looks delicious and so simple!
More of these bang for your buck meals please!
Great video. Thank you for sharing. I’m always looking for easy meals for my family of seven. Six kids and me.
Tried it. The sauce, marination the taste, amazing. One small thing ı dont know if its my oven but roasting at 475 conv. Oven for approximately 1 hour seemed a little too much. The parsley and garlic cooked way over even burnt. The lemon was dry at the end 😂 in my case 35-40 minutes was enough ı guess
Just made this, so good!
I first found a recipe like this through Woks of Life, and eventually adapted it incorporate the recipe for roast potatoes found on Serious Eats and your first book. Boiling and roughing up the potatoes is a lil more effort, but so worth it.
I am happy to see this video. I bought a bag of Yukon Gold and threw them out because they looked greenish like ones in this vid, I asked Alexa if it was safe to eat green potatoes and she said they were poison and I could not fin one that didn’t have a hint of green, so that’s show they’re supposed to look! Now we’re cookin 😂
A voice drifts in from deep within the forest: "Allicin, it's like a two-part epoxy"
“Crush the garlic, release the allicin!”
I do this with sausage, peppers and onions added, delicious