My FOOLPROOF roast chicken technique 💯Crispy outside AND juicy inside! | Marion's Kitchen
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- Опубліковано 2 жов 2024
- Get the recipe: www.marionskit...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
I know this sounds crazy, but I first thought she was talking to a chicken, saying "It's time for dinner" I was like, wow talk about fresh!
Omg same
I was thinking the same thing. 🤔
Omg
Wha! I was thinking the same! How odd is that huh :D
I thought the very same thing lol.
Every single recipe of yours is on my To Do list! Thank you.
You are so welcome! Thank you for watching!
Exactly 🌹!
Marion: I saw this roast chicken recipe early this morning and went straight out to the grocery when it opened. I am working from home and thought I would surprise my wife. The chicken is awesome BUT the dipping sauce is unbelievably awesome. What a great combination. And my skin was crispy and the meat incredibly moist and tasty. Thank you for this incredible recipe.
The sauce is heavenly! Totally agree ✨️
I made this last night and it really is fool proof! Crispy chicken and juicy tender perfectly cooked insides! My family cant believe I didnt burned it. It also looked picture perfect 😭 Thank you, Marion!!!
My chicken came out awesome! I’m always going to use this recipe!! Love the dipping sauce too!!
First time we were eating Roasted Chicken without Mayo and Ketchup.. Was surprised that my husband likes the fish sauce😄... Thank you for the receipt.. The roasted chicken skin was really crunchy!
I could listen to your voice all day 💖
This gorgeous lady is ON POINT. I have been watching her videos all weekend. She’s inspiring me to get back in the kitchen again.
I tried this today and it was so good! I did my chicken upside down so we didn’t have as much crispy skin so I know now for next time! Thank you Marion, everything I’ve tried from you has been great!
Marian always has the most delicious recipes. Her excellent presentation is an inspiration to me.
Marion is great on camera. She is relaxed, warm and gives great cooking tips. As a professional videographer/producer, below is some feedback for your camera person/s:
1. People assume that lighting is easy when it comes to filming, it's not! Especially when your cast wear glasses.Your lighting is on point! Keep it up!
2. Your lapel mic is well placed, cable hidden and the audio is nice and clear, well done! (Perhaps consider a boom mic for the next equipment purchase? You know, avoid all possibility of Marion rubbing the mic as she does need to move around a bit....Amazon sell these for like $100 Aussie dollars.... food for thought).
3. You have gone through all the trouble of making the video look professional. You even compliment Marion's personality/character with your opening scenes (ending scenes of the family sitting at the dinner table enjoying the meal would be an option to consider for the outro...?). However, once the actual preparation and cooking begins, 90% of your footage are all extreme close ups, like ridiculously close. Perhaps alternate between this and some slightly wider angled shots so that the audience can feel included in Marion's kitchen/surroundings, rather than feeling pressed up against the chicken for most of the video. Wider shots will also help with all of that fast, focus pulling you're showing the audience...You do not need to work this hard, really.
4. It looks like you are using two cameras here, unless you are doing double takes with one? If you have the advantage of using a two camera set-up, perhaps consider using one for Marion (as you currently do) and the other connected to an overhead camera mount which faces down, directly onto the kitchen benchtop. Then simply alternate between the two cameras in post and if you still wish to film such close-ups, you can do so at the final presentation stage when the food is being plated/served up. It will make your filming life so much easier than trying to get these extreme "Netflix like," intense close-ups throughout the entire preparatrion and cooking process. You are filming amazing, family orientated foods here, not an action packed car chase. Also, Marion will not have to be disrupted, pausing and waiting for you to pull focus each time before she can move onto the next step/section. Everything will flow more smoothly this way.
5. Don't shy away from adding some helpful text on screen with ingredients or recipe information during the process. We decided to cook this in our home (it was delicious by the way) although we had to keep scrolling back and forth to find what ingredients or steps followed.
You are on the right track, and with a few tweaks here and there from the above suggestions, you could not only increase audience engagement, but make the whole filming process of cooking food so much easier for both your crew and Marion.
Happy shooting! :)
The color of the chicken was mouthwatering 😂
Hello from Southern California! We made this chicken, came out great! We ended up starting at the high temp but then lowered the temp to 350 degrees Fahrenheit
For about 1/2 the cooking time. We did use a thermometer to test for doneness This is our “go to” recipe now. Much tastier than Costco rotisserie chicken. I haven’t tried the sauce yet, hoping to do that soon!
Hi Marion: Another great video - roast chicken is probably my favorite food of all...in all the videos I have seen (thousands) no one ever told me that to truss the legs helps to keep the inside moist as well!!! I felt a bit of a fool because it is very obvious but I could never be bothered to do it!!! Thank you for that tip - the sauce and the chicken look amazing. I am starving!!!
Beautiful chicken recipe. Can't quite get the ingredients for the lovely sauce in my quiet corner of the world but next time I head to a big city with an Asian supermarket, I'm bringing a list full of items from your recipes!! Love!
Oh and made your Cha Siu pork the other day. Omg delish!
I use a cut orange, small onion and baby carrots to put inside my chicken, mix them together with olive oil, salt, pepper and oregano, squash the orange with a potato masher and put that mixture inside. It always come out super juicy and awesome. :D
Wow, I've never thought to use an orange before but of course it makes sense! I'll be trying this next time! Thanks for the tip :)
That sounds lovely!
We Asians, don’t use Orange in cooking 😂😂🤣🤣 It’s a fruit, should be eaten as a fruit!
Miss Rai then explain orange chicken? 🤨
oo, this sounds really good! do you just mix the onion, baby carrots, and orange with salt and pepper and stuff the chicken, or do you also salt and pepper the outside of the chicken. also do you cut up the onion or just leave it whole?
(sorry, this might seem like a really basic question but i'm relatively new to cooking!)
Watches this video while eating Marion's General Tso's Chicken... I literally eat one of your recipes 5 days a week.
Love that!
I'm ACTUALLY drooling.. this looks incredible
Incredible timing. I was making roasted chicken tonight and used this recipe. It came out AMAAAAAZING. that crisp skin 🤤🤤. Thank you!!
So.... when are you opening a restaurant chain?
Nandos couldnt even...
😍😂👌
Jenny O don’t you dare come for Nandos. Who asked for you
@@ShweMyaukMyauk lol! Don't get me wrong, i love a cheeky nandos.
Marion's chicken would wipe the floor with them though lets face it! 😂
The moment you start a chain restaurant is the moment you start sacrificing quality.
In home cooking you don't count the time you spent cooking and washing up dishes.
Worked a treat. My wife made this for us today. It was perfect thank you. 😁👍
Trying your recipe tonight... Hope it turns out well
Marion: as usual, I’m drooling over your recipes. Cannot wait to try this. Thank you for your awesome recipes.
Hope you enjoy it!
Making this for Father’s Day! Can’t wait to enjoy it with the family 🤗😋
I love how she is always at a loss for words after she tastes the food. It is that good. If you can still think straight after a bite of food, it means the food isn't that great.
Marion, your videos have seriously gotten me out of such a quarantine slump! I made your miso butter scrambled eggs this morning and it really has set me on a positive trajectory. Definitely will try this chicken out, thank you 🙌🙌 #MiracleWorkingEggs
Aw I'm so glad I can help out in my own small way Adrian! :-)
I’ve just discovered oven cooking bags and the are amazing for keeping chicken legs juicy while cooking as it steams and cooks at the same time keeping the juices in it’s great for making curry’s aswell. I definitely will be trying this 😍😍😍😍😊😊😊😊
I love eating the crunchy ends of the legs I’m weird I know 🤣😂🤣😂🤣😂🤣
Wouldn't the oven bag keep the skin from getting crispy? It would be much soggier.
I tried your recipe today, and OMG it was so delicious & the sauce to die for! So happy I found your channel; your recipes are incredibly good! Thanks!
Made this for Xmas Lunch 2020 and it received Rock Star compliments & a New Yeats request. Thank you Marion.
‘This just needs to be roughly chopped’ - chops more carefully than I have ever done my entire life
Best video hands down! Thank youuuuu!
I loved seeing your daughter dart across the back outside. It really caught me off guard and it was hilarious!
Marion, you're an awesome Chef. Thank you so much for all the mouth watering recipes. I love spicy food.
TIPS >>> give a light squeeze on the lemon. Use a skewer to insert the tip of the lemon. Squeeze the juice from the lemon. No need to cut the lemon into half.
I love a good roast chicken.
Incredible recipe.
Ok, that's the sexiest roast chicken I have seen. That's Saturday's dish for me so your video has also an amazing timing lol 👨🍳
I love your style of cooking, your flavour combos, presentation and everything in between is spot on. Keep up the great work Marion and stay blessed 🙏😘
A delightful presenter I am looking forward to trying your recipe
Marion, I made this for dinner this evening. I will be roasting chicken at high oven temperatures from now on. My husband raved about it (and I was worried he wouldn't like something that was "just" salt n pepper) and said we should invite company over next time I make it! I am so grateful for you and for sharing recipes like this.
2:36 _We're trying to make sure things don't dry out, so if you got legs flapping around everyhere, then you got more chance of things...drying out._ 😶😏
🤣🤣🤣
Looking so foreword to cooking this! Pulled a chicken out and was debating on how to cook it...now I do! Mahalo Marion!!!
I hope you love it Rachel!
I did it. It works. It was scary lol. Crispy skin and tender juice breast. I’ve burnt so much chicken…if I can do it…anyone can. Magical recipe. TY dear 💕
Marion, I made this for Christmas today and OH MY GOODNESS it was phenomenal especially the sauce.
You are the baked chicken whisperer, it looks amazing! Btw, you are glowing and your blouse is absolutely everything!
Awww thank you!
I just tried this recipe today and my god it was just amazing. It is incredible that the chicken tasted so good with just three ingredients.
It was my first time trying one of Marion's recipes and I am officially hooked, I cant wait to try some more - perhaps the spicy chicken baos next.
I've just discovered this channel and I'd like to know if anyone here has tried this? It looks really good but I'm nervous of cooking anything at 250 degrees ... I can't help but feel I'm just going to burn a perfectly good chicken to a crisp!
UPDATE: Tried it. Didn't burn to a crisp. Delicious.
Thanks for the update. I'm also nervous about roasting the chicken at 250 degrees... feels like it's a bit too high. Hopefully it works out
Awesome! No oil with the chicken for baking? Just straight in the oven? Wow!!
First recipe i come across which do not use oil or butter to rub the chicken. I will try this soon!
@@cathen6759 my guess is the oil would burn the chicken at such a high heat. I made the mistake of mixing mushrooms and seaweed into my S&P mix (which I always do because it adds a great umami taste to all meat), and it burned immediately in the oven. This recipe only works with S&P.
I’ve made this before and now making it a second time tonight. It is to die for and I’m anxiously awaiting by the oven haha!
Your cooking is therapeutic. Love from India. ❣️
Prove that it cooked in 20 min that red
Stop misleading
I just tried it! it's phenomenal...subscribed!
I'm here for the adventure 💗💗💗🎵🎶
Hi I made this roast chicken and it was awesome thank you so much .
Can you pls share some recipe that we can use the gravy from the roast chicken pls.
Delicious!!👍
Ngl when Marion said hello hunny I low key thought she was saying hello to the chicken she was going to have got dinner
Wow super yummy😋
Marion.....we love you
Looks good! Thank you for sharing this recipe, Love your channel 💕
Cooked this for dinner tonight. I was rewarded with comments that this was the best chicken I’ve cooked. I have to agree - the breast meat was so juicy. I put lots of pepper and salt on it but by the time it was cooked most of it had run off leaving a very pleasant seasoned taste. Thanks Marion. Great recipe.
Mariiiionnnn!!!
Made this chicken....
Thank goodness I ate before my son came from work.
Sliced the breast as you show in video and had a couple pieces....
The rest ..........
You know it.....
G O N E.....
He wanted to know...
What did you do to that chicken.....
I must say ...
Absolutely delish...moist...and tender.....
Thanks AGAIN .....
ANOTHER
WINNER 🏆 🤩
"Schmalz" is 100% not a word I thought I'd hear on your channel but I'm all over it
She say schmaltz and its definitely a word means clarify chicken fat
Nice recipe sis. DAPUR NYOMAN Always support ur channel...
That was easy..💯💜
Would love to see you create a pan sauce/gravy from that scrapped goodness sometimes later. With your twist of course 😋
Can u use this recepie for chicken thighs or Maryland
yum!!
Hi, do we need to brine the chicken? Thanks.
merci! going to try it now.
Try brining it in buttermilk and kosher salt for over night
Looks so delicious! Is there a way to make turkey in a similar way?
This turned out so well!
I used good quality freshly crack peppers and flaky sea salt.
I patted everything dry prior. Placed the bird in a cast iron skillet. I only cooked it on high temp for the first 20 min, the the rest at 400 deg F. Still took appx an hour, but didn't dry anything out. Skin was crackling. I was so surprised that with just two seasonings how well it turned out.
And the sauce was great as well! perfect accompaniment. I used thai chiles instead of red pepper flakes. The added flavor/seasoning is necessary . I served with rice cooker muttar pulao. Crowd pleaser for sure.
It's 4 am here n im up to make me more hungry 😁😁😁😁
Just made it tonight - this was so delish Marion!! Thank you so much for sharing. I found my chicken was a little undercooked so I ended up cooking it for a fair bit more, and also because I was scared of undercooking my chicken - my oven might not be the best :P Take care to you and your beautiful family
Father's day is right around the corner and I can't wait to share this dish with my dad and family members😍
Nandos will be hoping you dont open a restaurant franchise
LOL
Love the combo of white and black pepper too. To me, white pepper starts off warm in a nutty way and it tends to have a "slow burn" that lasts and gets hotter over time. And black pepper is more floral and spiky with an immediate "quick burn" heat and mellows over time. If you combine the two together, the complexity of flavour magnifies, getting a balance of both worlds. So whenever I can, I like to season my food with salt and the both types of peppers. I find it brings out more dimensions in flavour with food than just the standard seasoning of salt and one type of pepper. Great application of that here in another great recipe! 👍
Made this and it was incredible! It was my first time making a roast chicken, not only was it incredibly easy but it also came out perfectly... definitely foolproof!
I’d like to know how the “oysters” in the back came out. My favorite cook’s treat. What do you do with the roasted limes from the cavity?
I love the oysters!!
I wish the whole chicken was breast meat . The only animals that i know of that are all white meat are Rabbits ,and pigs . You would love duck or goose . all dark meat . My wife is like you though . Guess that is OK i get the front half and she gets the back .
Thank you for this! I tried your cooking method with using what I had on hand, and this came out awesome!
I just used salt/pepper on the outside and stuffed with a lemon and garlic bulb (both cut in half). Delicious!
I add 2 large shallots to my lemon wedges...plus a small pat of butter in the cavity. I do rest my chicken for 15 minutes after taking it out of oven.😎😁🎶🥁🎼🇱🇷🇯🇲Cut up and then enjoy
An hour and 20 minutes for a 2kg chook at 250 degrees???? That’s not fast. Are you sure??!
I didn't have the ingredients for the dipping sauce, but the chicken was perfect! I love a faster way to do any cooking! I even reduced the time by 20 minutes to use convection with my oven. A four pound roast chicken in 1 hour was pretty exciting. I admit 480 degrees was pretty scary, but it was beautifully crispy, yum!
You're awsome! Thanks for recipie!
Made this tonight though minus the accompanying sauce as didn’t have all the ingredients. One of the tastiest roast chickens I’ve had in a long time definitely going to be doing it again! So simple but oh so tasty! 😍
Can I use floss to tie the legs or no?
So that wasn't your usual fryer size hen; a roating hen size. How much difference does that make overall?
Hi Marion , you use this time sea salt for this awesome chicken 🐓 recipe so yummy 🤤....here in France 🇫🇷 we use salt from Guerande region !
I love this recipe and use it every couple of weeks. Save the bones for broth. The sauce is good, but still great without.
I love how we’re getting slightly more western when you’re in Australia, just as a change and it shows just how much you can do!
You have an amazing voice!
Thank you!
Can anything be substituted for the fish sauce please?
Try diluting a little bit of anchovy paste in some low-sodium light soy sauce. If you can't get that, a little worcestershire sauce is okay too since it has that fish sauce and tamarind liquid in its ingredient.
Hi, can you please tell me which pan you're using for the chicken?
I always always spatchcock my chicken! The thighs are the best part and they don't get crispy enough tucked under the bird if you leave the backbone in, in my opinion. But I LOVE the simple salt and pepper coating here, I usually play with the flavors on my roast chicken. Last week I did a fennel, turmeric, mustard powder, salt and pepper rub and roasted some potatoes and fennel bulbs along side. Next time I'm going to keep it simple with just the S&P and try this sauce.
Is the oven temp for fan forced or convection? Thanks! Going to make this on Sunday 💜
Fan forced :-)
Marion's Kitchen Thank you!!!
What temp should it be for convection oven? Thank you
wow amazing! this is our dinner tomorrow!
I would stress about the chicken, wondering will it go into flames and grease splatter everywhere having the oven temp, at 475 degrees farenhiet?
you should have your own television series! thanks for the recepies!
She has her youtube channel. Which is better cuz no one watches TV anymore.
would be nice if you showed what else you served the roast chicken with....
250C, 20mins per 500gms... resulted in a pretty darkened bird, that when temp tested was way over the accepted 75C for poultry, so a little dry. Are we sure that it's 250C through the entire cook? Bird seemed to have acquired a good colour after 30mins...
For a 1.5kg chicken I always prefer to put the chicken on a rack or trivet breast side down for the first thirty minutes of cooking. I then flip over for the rest of the cooking period otherwise there is always a bit of pink in the bone and thigh joints. The juices tend to run into breast meat if you start breast side down too.
Wait till you have a hungry teenage boy, talk about the witching hour.
😆😆😆
Marion hi. I have half of a 3kg bird marinating in wine, pineapple mango juice and herbs. Before I baked it in a smoker BBQ coal style I saw your recipe. I have wrestled with the dry breast for a long time and was ready to pop this bird in a smoking/cooking slow BBQ before you enlightened me. I think you have got it. Short sharp high temp. will give that a try today...makes sense...many thanks...I think you have solved the problem...eureka!
I don’t have a thread can i use rubber bands?