Delicious meal. Always a winner with the fam! Just wanted to mention that I did not line my pan, but scraped all the drippings into a pan, added chicken broth, thickened with a little corn starch and added a slash of half and half for some wonderful chicken gravy! 👍🏻
I love this recipe. I make it at least once a week, my roommates love it. They also never had asparagus before and now it's their favorite. Keep up the great work. Love this channel.
First time I cooked the thighs this way, my hubby was hooked. Didn’t like them before. I’ve used the air fryer several times and they are always delicious. Thank you!! Like the update. Now I’m hungry. 😊❤
Nice update, bro! I lived off that og recipe, lol. One simple thing I like to do is brine the chicken (just salt + water) and THEN I do the prep. Keep up the great work!
@@catw5294 Not gonna lie, I never measure it out, lol. I've read you're supposed to use like 2 tablespoons per liter, but I can't be bothered. 😂 I usually do it overnight, but at least a few hours.
Oh yeah, I love your base seasoning. I make it in large batches and keep it in a container like yours. So its ready for my daily use ❤ Great update, loved your original recipe 😀 👌
That looks like a magical dinner for my wife. Ive been makong chiken thighs as an amateur for years. The tips I want to try are leaving the skin to wrap around and not trimp it off, the flipping, and extra time, aswell as the honey mustard sauce. I can taste it already. Thx... subscribed
This video recently showed up in me feed. Being a lover of chicken thighs, I gave a watch. I ended up making the chicken and your honey mustard sauce (both were delicious, btw). Will try your potatoes and asparagus. Definitely will checkout your other videos. Liked and subscribed.
This is a beautiful plate ❤ I'm making it exactly 💯 like this for my niece on our Thanksgiving Day dinner. She doesn't like turkey 🦃 or stuffing. I usually make some grilled chicken breast for her and the little kids who do not eat turkey. I'll be making this instead. This is absolutely perfect 👌 😍 Thanks Chef Ange 💕
Came here bc I JUST cooked this and was looking for calorie info for 1 thigh. I discovered the original recipe a few months ago and my hubby loved it! It has always had consistent results no matter the variations in thigh sizes, always crispy on the outside and juicy inside. (20 min flip, 20 min flip, 15 min. always works for me.) We eat it weekly. I had already mixed your spices in a spice jar and will now add the baking powder although it’s been quite crispy thus far. Both vids are great, this is definitely more succinct but the 1st one is still valuable for people like me who don’t have an air fryer and want to cook the 2 sides simultaneously all in the oven and is the one in my cookbook. On a side note, Wow! marker 6:11 💪🏽 The use of a rack, flipping, reseasoning, increasing temp is all unique to many other vids I’ve watched which leave it on 1 temp and leave the chicken sitting in its juices no rack. 1 thing I do differently is I also sprinkle the seasoning under the skin as well so sometimes when the skin comes off all at once the chicken itself still has flavor. Why would it come off all at once? Late night foraging grabbing one and eating it, no knife/fork. ☺️ Great recipe!
Hey Chef, what about adding white rice flour to the mixture like you did in your chicken wings video for even more crispness? I bet it would be even better!
Wow! Bone-in chicken thighs are always the CHEAPEST chicken cuts... and I used to be pissed off about the flabby, excess skin. You'd buy a packet of thighs and they'd look meaty on top, but when you got them home and flipped them over -- nothing but FLABBY SKIN. Hey, I paid for meat -- not skin!!! So I always cut it off with scissors. But now I see the beauty of that skin. How good is this recipe? Well, I made it last night for guests and served it with an expensive French wine. They LOVED it. I did change the side dishes, roasted some green beans and made a French gratin with potatoes, cream and gruyere cheese. I will make Chef Ange's veggies next time. I think it is adorable how Chef calls his potatoes "the starch" and the chicken "the protein." It reminds me of how people used to talk about food in the 1970s. But hey, give it up for Chef Ange.
I enjoy this recipe, although I suspect it would be better yet if I had a convection oven. I change a few things - but that's what improving the meals you prepare at home is all about. Thank you sir for the recipe and the video on the preparation. We're one of those still in the Dark Ages with a conventional oven. I'm still playing with temperatures and times for best results to improve the skin crispiness. Any suggestions on times and temperatures for conventional ovens to minimize conventional oven experimentation? (we don't mind eating the results of each experiment...) Chef Ange, a minor whispered suggestion to you: do little to acknowledge the Karen Class of online bitchers, whiners, and complainers who contribute nothing to the conversation other than their complaints and criticism. Apologizing to them won't make them go away; they don't respond to apologies or acknowledgement; if anything, they'll just come back to take another bite out of your ass. I doubt anybody visits cooking channels for essential information on food hygiene, safe preparation, etc. If somebody disagrees with something, a normal person would do it the way they feel is better. Or at the most, politely ask the author of the cooking video they're watching why they do it that way instead of their preferred way. After 30 years of government paid vacations to the two way rifle ranges all over the world and watching what is safe food preparation in Somalia, Afghanistan, etc... common sense in food prep is obviously important. But if it was as critical as the shrieking Karen Class make it out to be on your channel and others, the major cause of death in those countries would be from food poisoning as a result of poor food handling practices. Not the violence of war, genocide, starvation, inadequate medical care, etc. Ne permittas Karen carborundum, Chef Ange.
@BC chef is right, they do not recommend washing anymore. They say that when the poultry is rinsed, microscopic spraying of the water sends the ecoli all over the area around the sink. The heat from the oven or frying is hot enough to kill the bacteria. Not picking a fight cause I remember when those recommendations were changed caused it kind of grossed me out too, but if they are right, it beats having those nasty germs all over the kitchen.
@@ChefAnge I don't want to get invited to your dinner. First time I'm hearing my that you not supposed to wash the chicken. My friends say they never heard that before either. When I wash my chicken, no bacteria going all over my kitchen to cause olkoline because I give a good thorough cleaning when I'm finished and nothing is there when I wash my chicken. Anyway to each his own. If that's what you think is right ,.so be it.
How DARE you go full Karen Mode without including a link to YOUR channel where we can watch you preach your invaluable gospel. You do have a channel where you contribute, rather than just showing up to bitch, whine, and complain, right? Right?
Delicious meal. Always a winner with the fam! Just wanted to mention that I did not line my pan, but scraped all the drippings into a pan, added chicken broth, thickened with a little corn starch and added a slash of half and half for some wonderful chicken gravy! 👍🏻
Thank you! Sounds wonderful!
I love this recipe. I make it at least once a week, my roommates love it. They also never had asparagus before and now it's their favorite. Keep up the great work. Love this channel.
Thank you! I love when people eat foods, especially vegetables they didn’t like previously because of a better way to make them. 🥰🥰🥰
First time I cooked the thighs this way, my hubby was hooked. Didn’t like them before. I’ve used the air fryer several times and they are always delicious. Thank you!! Like the update. Now I’m hungry. 😊❤
Such a solid recipe! We probably eat this for dinner for like ever!
The original has been my guide to many great oven chicken dinners. Appreciate the new version 🤙🏼
Thanks so much! Hopefully the updated video will help you just as much as the OG!
I have told alot of people about your channel. And I love this recipe!
Thanks so much eve! We love this one too. So simple. Easy cleanup and DEEElicious!
Love, love, LOVE crispy well seasoned fried chicken and this recipe/video is da bomb! 🥰
Such a good alternative to regular fried chicken!
Nice update, bro! I lived off that og recipe, lol. One simple thing I like to do is brine the chicken (just salt + water) and THEN I do the prep. Keep up the great work!
That video saved lives! LOL!
That’s a great idea! I got to add that into part 3!
@Anthony Yeung How much salt to water pls and how long?
@@catw5294 Not gonna lie, I never measure it out, lol. I've read you're supposed to use like 2 tablespoons per liter, but I can't be bothered. 😂 I usually do it overnight, but at least a few hours.
@@PushTheStart Thx
Oh yeah, I love your base seasoning. I make it in large batches and keep it in a container like yours. So its ready for my daily use ❤
Great update, loved your original recipe 😀 👌
Thanks so much Sue! It’s a part of my kitchen the same way the stove is!
@@ChefAnge yes, absolutely 💯 ❤
That looks like a magical dinner for my wife. Ive been makong chiken thighs as an amateur for years. The tips I want to try are leaving the skin to wrap around and not trimp it off, the flipping, and extra time, aswell as the honey mustard sauce. I can taste it already. Thx... subscribed
Hope you enjoy! It soo good!
All I gotta say is Yummm!! I didn't see the original vid but this one was spot on and I cannot wait to try this chicken recipe. Thx for the post!!
Thanks so much! Let me know how it comes out.
Thank you Chef Ange....this is such a delicious meal....I love making it and never tire of it❤❤❤
Thank you so much! Messages like this are the best!
Love this recipe. I was having trouble making good crispy chicken. I gave it a try and it was delicious!
Glad you liked it!!
I love your cooking style. You are amazing.....
Thanks Joan!
This video recently showed up in me feed. Being a lover of chicken thighs, I gave a watch. I ended up making the chicken and your honey mustard sauce (both were delicious, btw). Will try your potatoes and asparagus. Definitely will checkout your other videos. Liked and subscribed.
Thanks so much bro! Welcome and glad you enjoyed!
Thanks! Nice update to the original! Thanks Again.
My pleasure! Thank you!
Looks amazing. Doesn't matter how many times you had it. If it's good, it's good
Great food never gets old!
Yummm!
So good!
This is a beautiful plate ❤
I'm making it exactly 💯 like this for my niece on our Thanksgiving Day dinner. She doesn't like turkey 🦃 or stuffing. I usually make some grilled chicken breast for her and the little kids who do not eat turkey. I'll be making this instead. This is absolutely perfect 👌 😍
Thanks Chef Ange 💕
A great substitute for turkey on thanksgiving! And easy too so you can deal with making all the other food!
My mouth is watering!!!
One of my favorite meals!
@@ChefAnge I’m sure it will be mine too! 😊💕
Came here bc I JUST cooked this and was looking for calorie info for 1 thigh. I discovered the original recipe a few months ago and my hubby loved it! It has always had consistent results no matter the variations in thigh sizes, always crispy on the outside and juicy inside. (20 min flip, 20 min flip, 15 min. always works for me.) We eat it weekly. I had already mixed your spices in a spice jar and will now add the baking powder although it’s been quite crispy thus far.
Both vids are great, this is definitely more succinct but the 1st one is still valuable for people like me who don’t have an air fryer and want to cook the 2 sides simultaneously all in the oven and is the one in my cookbook. On a side note, Wow! marker 6:11 💪🏽
The use of a rack, flipping, reseasoning, increasing temp is all unique to many other vids I’ve watched which leave it on 1 temp and leave the chicken sitting in its juices no rack.
1 thing I do differently is I also sprinkle the seasoning under the skin as well so sometimes when the skin comes off all at once the chicken itself still has flavor.
Why would it come off all at once? Late night foraging grabbing one and eating it, no knife/fork. ☺️
Great recipe!
Thank you! 🙏
Hey Chef, what about adding white rice flour to the mixture like you did in your chicken wings video for even more crispness? I bet it would be even better!
It will make the skin very crispy but not as much as on the wings. Wings have the most skin to meat ratio of all chicken cuts.
Wow! Bone-in chicken thighs are always the CHEAPEST chicken cuts... and I used to be pissed off about the flabby, excess skin. You'd buy a packet of thighs and they'd look meaty on top, but when you got them home and flipped them over -- nothing but FLABBY SKIN. Hey, I paid for meat -- not skin!!! So I always cut it off with scissors. But now I see the beauty of that skin. How good is this recipe? Well, I made it last night for guests and served it with an expensive French wine. They LOVED it. I did change the side dishes, roasted some green beans and made a French gratin with potatoes, cream and gruyere cheese. I will make Chef Ange's veggies next time. I think it is adorable how Chef calls his potatoes "the starch" and the chicken "the protein." It reminds me of how people used to talk about food in the 1970s. But hey, give it up for Chef Ange.
Thanks so much! 👍🙏
Looking good! Would love to taste that .. keep sharing my friend! I’m subscribed! 🙏
Thank you! I’ll keep ‘em coming!
Yummy. I'm a new subscriber. I was watching America Test Kitchens video and came across this one. This one looks so much better. Yummy
Thank you! Love getting comments like this! 😄
yum, must try this
Definitely!
Perfect
Sure is! Thank you!
Looks so tasty!
Thank you 😋
I use it at least once a week
😃
What is temperature and cooking time for regular oven? Looks delicious!
I’d try a little higher like 400-425. Won’t get as crispy and you may want to flip more often.
I enjoy your videos! Don't change a thing due to the naysayers 😀. I look forward to the end when you taste the food.
My favorite part too! Thanks so much Kim!
I enjoy this recipe, although I suspect it would be better yet if I had a convection oven. I change a few things - but that's what improving the meals you prepare at home is all about. Thank you sir for the recipe and the video on the preparation. We're one of those still in the Dark Ages with a conventional oven. I'm still playing with temperatures and times for best results to improve the skin crispiness. Any suggestions on times and temperatures for conventional ovens to minimize conventional oven experimentation? (we don't mind eating the results of each experiment...)
Chef Ange, a minor whispered suggestion to you: do little to acknowledge the Karen Class of online bitchers, whiners, and complainers who contribute nothing to the conversation other than their complaints and criticism.
Apologizing to them won't make them go away; they don't respond to apologies or acknowledgement; if anything, they'll just come back to take another bite out of your ass. I doubt anybody visits cooking channels for essential information on food hygiene, safe preparation, etc. If somebody disagrees with something, a normal person would do it the way they feel is better. Or at the most, politely ask the author of the cooking video they're watching why they do it that way instead of their preferred way.
After 30 years of government paid vacations to the two way rifle ranges all over the world and watching what is safe food preparation in Somalia, Afghanistan, etc... common sense in food prep is obviously important. But if it was as critical as the shrieking Karen Class make it out to be on your channel and others, the major cause of death in those countries would be from food poisoning as a result of poor food handling practices. Not the violence of war, genocide, starvation, inadequate medical care, etc.
Ne permittas Karen carborundum, Chef Ange.
This is the greatest comment of all time! Thank you so much from the bottom of my heart! 🫡🙏💪
C-kin Thigs are my favorite part of the Chicken, yours look wonderful, I don't like using the oven so much though!
Thanks so much!
Hi Chef Ange another great recipe. How about a recipe for pork tenderloin.
Thanks Judy! I’ll definitely get this going! Pork tenderloin coming up!
This looks amazing! Will this work in a conventional oven?
Yes but will be hard to get crispy. I suggest flipping for often. Maybe 5 flips.
You don’t clean the chicken after taking out of the package?
No
Dude, you've got to have some "Italian blood" in you, anyone who can stuff that much food inside of your mouth > AHAHHA> Wow!
Yup! I come from a long line of big bite people!
U didn't wash the chicken,
I didn’t wash the chicken
You didn't wash them? You suppose to wash the chicken before you use them
You don’t have to wash poultry. In fact that’s how a lot of bacteria is spread in the kitchen. It’s perfectly fine to cook without washing.
@@ChefAnge Yes you have to wash poultry. You don't even know where they had them. That's disgusting.
@@blanchecharles9406 no it’s not. That’s just your opinion. And you’re never getting invited to dinner with that attitude.
@BC chef is right, they do not recommend washing anymore. They say that when the poultry is rinsed, microscopic spraying of the water sends the ecoli all over the area around the sink. The heat from the oven or frying is hot enough to kill the bacteria. Not picking a fight cause I remember when those recommendations were changed caused it kind of grossed me out too, but if they are right, it beats having those nasty germs all over the kitchen.
@@ChefAnge I don't want to get invited to your dinner. First time I'm hearing my that you not supposed to wash the chicken. My friends say they never heard that before either. When I wash my chicken, no bacteria going all over my kitchen to cause olkoline because I give a good thorough cleaning when I'm finished and nothing is there when I wash my chicken. Anyway to each his own. If that's what you think is right ,.so be it.
Wash your foods before you cook them. How dare you put potatoes straight.from the bag and don't wash them.
I did wash them. That’s why I put them in the colander. How dare you.
How DARE you go full Karen Mode without including a link to YOUR channel where we can watch you preach your invaluable gospel. You do have a channel where you contribute, rather than just showing up to bitch, whine, and complain, right?
Right?