How to Make the Best Oven-Roasted Chicken Thighs with Bridget Lancaster
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- Опубліковано 14 лис 2021
- Host Bridget Lancaster prepares perfect Oven-Roasted Chicken Thighs.
Get the recipe for Oven-Roasted Chicken Thighs: cooks.io/30526Y9
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I enjoy bridget's way of teaching and her personality.
She comes off as royally…. Stern to me. I don’t know… call it a read on her…. She knows her cooking, but I have a feeling spending time with her is horrid. I could be wrong…. I don’t think she has much of a sense of humor or laughs much.
Tom, me too. Wouldn't you love her as a neighbor?
They are the best. Before all these cooking shows there was America Test Kitchen.👍
I like Bridget, but i like Julia a little more
I've been going to my dentist a LOT lately after a pretty big dental surgery I had done a few weeks ago...and the only channel they play in the waiting room is ATK episodes on shuffle and repeat 😂😂 they're my kind of people 😂😂
Oh, no! I hope your teeth are okay and you have a speedy recovery!
@@MzShonuff123 thanks so much! ❤️❤️ I'm getting there, just a painfully slow process! ❤️
Your dentist only plays a cooking channel in the waiting room? A room filled many people who can't enjoy food because of the condition of their teeth or temporary restrictions due to dental procedures? I guess all dentists are sadist.
@@jtking76 😂 I was one of them. I had a bad calcium deficiency while pregnant, and with* each pregnancy, I was steadily losing teeth or breaking them. I had all of mine pulled and now have dentures as of 3 weeks ago. So yes, it's kinda sadistic 😂😂 I can hardly chew super overcooked noodles currently, much less 99.9% of the things cooked on this channel 😂😂
@@jtking76 Good motivation to get your teeth fixed. ☺️
Mrs Lancaster you handle your knife and fork with class.
Bridget - You are amazing! We are making this tonight. Sending you some flowers 🌸🌻🌷🪻🪷⚘️😂😂
Use the leftover trimmed chicken skins and fat. Cook them in a skillet to render the fat and enjoy some crispy chicken skins and use the fat to cook with. I put the cooled liquid fat into ice cube trays, freeze, and store in a freezer bag to use in future dishes. I also store all my roasted chicken bones in a freezer bag for future bone broth as well. 👌👍💯
What kind of foods do you cook with the rendered oil? Can you use it like pork grease?
@@show_me_your_kitties I use it in making soups and stews a lot of times. I will also saute vegetables in that and another fat or oil as well. I've used it to finish soup that I made that I felt just needed a little bit more fat in it. It really feels good to save a little and waste less.
@@show_me_your_kitties it does really add flavor to soups like Sarah said. I make gravy with the fats. Some times I also use em for fried rice.
Damn that sounds tasty. Can rendered chicken fat be combined with rendered pork fat (from cooking bacon)? I keep mine in a glass pint jar in the fridge. Back in the day it was a coffee can on the wood stove...
I think you just changed my life. I can't believe that never occurred to me, but it didn't, so thank you for awakening me from my dogmatic slumber.
One of the first times that a recipe made me add flowers to my shopping list instead of flour
"It reminds me that my husband never sends me flowers" - SCORCH! Great line.
When she said that, it hurt me so much for her. I brought home flowers every week to my wife of 22 years and it was something that truly made her love me more and she enjoyed sharing that with her close friends. She passed away of cancer this past July. I still buy the flowers, every week, in her memory. Miss you, Sweetie!
I made sheet pan chicken thighs and roasted new potatoes last night. I use a sheet of parchment paper for nonstick and easy cleaning. Mix your choice of enough herbs, spices, and oil to coat all the chicken and halved new potatoes. Distribute chicken, skin side up, and potatoes, cut side down, in the sheet pan. Cook at 450°F for 20-30 minutes. I shoot for about 170°F internal temperature, then assess where I am on the skin. I’ll crank up the heat to 500°F to crisp the skin if needed. Otherwise, I’ll give it a few more minutes to finish it at 175-180°F internal. Those potatoes should be well-browned when you take them out.
Your unique way in the kitchen is lovely. You don't just show us but you tell us why. Such an humble and calm demeanor. Thank you so much for all you do. I have learned alot.
That $3500 oven is NOT "humble."
This is what I love about demos like this: She's not only providing a recipe (the sauce) but a *method* of cooking the thighs that I can adapt to the toaster oven (air fryer) and make nice crispy chicken thighs with *any* sauce. First stop: BBQ Town. This is going to get *heavy* rotation this winter...
0:22 Wow I'd forgotten what a new sheet pan looks like...
Mine are 40 years old and still look like these. The trick is to clean thoroughly every single time they are used. After washing with dishwashing liquid and very hot water, I use Brillo pads to remove every single bit of food.
@@vbachman6742 or line it with aluminum foil
Hello!
My son and I watch your show all the time and we love to try making new things. I particularly enjoy the fact that you guys try different ways to cook things so you can present us with the best way to do it.
Love you all!
😊🥗🥩🍜
Mayonaise, salt, pepper, minced garlic. That is it. If roasting a chicken, add mixture to inside of chic
ken with onion, carrot and celery.
Mayonnaise- yes ! Are you from the South ? 😀
To mayo, add any herbs (basil and oregano - dried, are my favs plus salt and pepper. ) Spread a 1/2" layer all over the top skin side (or no skin) of the thighs or breasts. Roast. Covered at first then uncovered. Use a baking pan as a sheet pan could be too shallow getting this out of the oven. The mayo coating turns a nice brown and the fat plus fat in the mayo is delish. Yep, some might call this Southern humble fare but just don't get to the table late. It is so simple but Yum!
Skinless, boneless chicken thighs are what I SHOULD have been using all these years when a recipe called for a boring chicken breast. So easy and versatile and hard to overcook a thigh.
Chicken thighs are my favorite.
Chicken breasts became the only popular part of the chicken after the low-fat craze of the 80s, which is a huge shame because you get so much more flavor from thighs with not very much extra fat.
Couldn't agree with you more. I hate breasts. They're dry and tasteless. America and Canada have been so propagandized to only eat low fat, you can't even get a thigh in a restaurant. I only eat thighs. In fact, every place, except the US and Canada, thighs are more expensive because they're more in demand, unlike here where breasts are more in demand. Good for me though.
I remember when I made the exact same discovery. Chicken Thighs ROCK!
Taste better with the bone-in. Try both and see.
I will Rey this recipe tomorrow…it’s looks delicious. I love, love love all your shows. Everyone is so personable and helpful. Thank you.
Bridgett you crack me up. Love your video’s and I learn something new everytime. Thank you
Thank you Bridget. Our meal was spectacular! I did not have any anchovies so left that out of the sauce. I was afraid that would greatly alter the taste but we LOVED the sauce. It was so tasty with the chicken. I baked potatoes (sprayed with olive oil and sprinkled with kosher salt) in the oven along with the chicken. Served along with fresh green beans & sliced tomatoes. So so good. Again, thank you for your expertise and easy to follow directions. : )
You may have not made this sauce in awhile but of you do not have anchovies or anchovy paste, fish sauce works well in this. 1/2 tsp per anchovy.
I often use a bit of worcestershire sauce when I don't have anchovies or fish sauce.
I'm an elderly widower, so when comes to learning about food and cooking for myself, ATK is the GO-TO location. Love ATK.
I am so glad I stumbled upon this channel, every recipe is so practical and yet tasty! Thank you, all the way from Perth, Western Australia.
Definitely my favorite part of the chicken to cook! LOTS of flavor, stays moist even if I accidentally cook it a little long 🙄, and very economical. I’m constantly amazed at how cheap these are compared to chicken breasts, especially since they taste better. 😁. Maybe we shouldn’t advertise that too much? 🤣. Even though I live alone I usually buy the value pack size of thighs because its just as easy to cook a bunch and then I have cooked meat to eat or freeze. 👍
I learned years ago that I much preferred thighs, and they were cheaper. I also freeze some if I get a big pack. But Bridget said she likes them as much as wings. I liked wings when I was a kid, but now I don't waste my time with them.
Yeah, I'll never get why anyone prefers breast meat, but fine, keep it up, more cheap thighs for me (and you).
@@geezermann7865
@@geezermann7865 plus you get, what, about a tablespoon of meat from a chicken wing?
Love all the comments in your show. They are so loving, so caring with kind words
As is often the case with these videos, I learned a new trick from the recipe that I’ll use on other recipes from now on. That roasted garlic tip? Amazing!
Exactly. The ATK people are trained (unlike many people on Food Network or The Cooking Channel who are chosen for their looks) and can teach us techniques and not just A recipe.
I'm doubtful. The garlic they sell these days was once termed "elephant garlic" (large cloves). It has very mild flavor which is easily eradicated either by frying or any other method hotter or longer than a brief boil.
This dish looks wonderful. I can’t wait to make it.
Oh, Bridget. I love your humor. He never sends you flowers! I suggest buying your own. I was nearing my 20th wedding anniversary and a milestone birthday. I told my husband I wanted a new wedding ring. I shopped and shopped. What did he get me? A puppy!!!!! Yes. I loved the dog (for 17-years) and I also learned a valuable lesson: (You guessed it) I buy my own jewelry. 🤣
When I first started following ATK I was pretty ambivalent about you. Sorry to say I liked you the least (sorry to say this); however, now that I’ve been following for a while I want to tell you that, as much as I like the rest of the staff, you are my absolute favorite. You do a great show every single time. Your interaction with your fellow ATK personalities is so enjoyable and your sense of humor is the best. Thank you for the great job you do.
Thx so much for the tips to get that skip crisp!! Never knew those tips before
Looks delicious. I love the trick to heating the pan prior too! Definitely going to try that! Thank you!
Light, Golden, and Crispy Loved It
A method I will try. I like the broiler end. But leave the fat on it!
I watch her and her friends on tv all the time. Old school and very enjoyable recipes!
So enjoyable to watch and listen to …Bridget just gets to it efficiently with great tips…the beauty of ATK
Can't wait to make this! Thank you for your creative and delicious method. I grow parsley, so it should be super good!
wonderful, simple, many thanks!
Bridget, may I suggest an additional technique? I notice you trimmed a bunch of skin from the thighs. Try doing this: put the thighs on a cooling rack over the sink, and use a coffee pour-over kettle to scald them all with boiling water. This causes the skin to contract dramatically. Then, pat them dry. Something about scalding the skin makes it crisp up in the oven even better. This scalding and pat-dry method is what Chinese restaurants do to get duck skin super crispy. When the skin shrinks, there's hardly anything to trim to go to waste.
Scald and pat dry? What an amazing tip! Thank you Berkana. Of course, I realize they say not to wash (or presumably scald) raw chicken in the sink for fear of spreading salmonella. I get around this by doing it on my driveway or on the back stone patio. (Who cares what snoopy neighbors think?)
@@tuppencepetey contaminating the environment...not a good idea!
@@mrtechie6810 Contaminating the environment? Where do you think the water used to wash the chicken in the sink goes? They tell you not to wash chicken in the sink because the water sprays salmonella on other kitchen surfaces where raw food can become contaminated. No one is licking my asphalt driveway, which is where I rinse the chicken.
A fellow viewer, Berkana, mentions pouring boiling water over the pieces that have been placed on a rack over the sink. This actually works very well.
Thank you @Berkana!
I used your technique to render chicken thigh skin and it worked perfectly. 😘
Heating sheet pan, genius; roasted garlic hack, genius; 450! Way too hot for my over. Chicken was at 180 before it went into the broiler. Good news it’s almost impossible to over cook bone-in thighs. Taste was terrific.
Love you ladies ! We've been enjoying your jovial cooking for what...20+ years ? Always a treat ! Greetings from Detroit...
OMG Bridget, chicken thighs, love them. This is the 1st time I heard that nice short cut by putting holes along the edge.
i have always crisped them up in a fry pan and then on sheet and into the oven. I had planned to make chicken thighs tonight. Thanx to u, i will not have to wash the pan and stove top. 😁😄😃
Bridget have missed your shows, so will be subscribing to this!!
Love your style and incredible recipes. My family will love this recipe-thank you and Merry Christmas!
Have made this 6 times with and without the sauce. Perfect every time
JUST LOVE EVERYTHING YOU GUYS DO!!
I line my sheet with extra strong aluminum foil, it doesn't change the cooking character, and easy clean up. I find laying foil over the thighs for the 1st 15 - 20 mins at 325 and removing and temp at 350 cooks them more evenly and thoroughly. You can pour out drippings into a saucepan for gravy, as well.
Oh heck yes. Me too. I even put foil down underneath parchment paper.
@@LondonEE16
Yes. I dont cook food on top of aluminum foil. I have enough health issues.
Don't waste aluminum foil...chicken fat/drippings is the easiest clean up.
@@FVWhimsy2010 Zanna, I didn't want to get all "food sciency" but the foil evenly distributes the heat during an important part of the cooking process in this easy dish and necessary for a good end product. Protein reacts different ways to temperature and heat distribution. Pat
Thanks for the tip to turn down the heat to 350 - that made sense to me as well.
You made it look simple and delicious.. thanks.
Wonderful, and so well explained. So many hints and tips, and love how she describes the scents while preparing too:)
A big fan of yours, thank you for showing us how to cook delicious food.
Great lesson, well done!
I cook my chicken using the convection setting and it comes out crispy and so juicy everytime! No muss, no fuss!
I leave them skin up the entire time on 375° convection and it comes out very crispy. Perfect every time.
Thank you all for sharing and teaching. From Chile , hi!!!
Now that he's retired, my hub cooks dinner 2 nights per week. This will be a fun one to tackle together, since he's never actually used the food processor.
Can't wait to cook these tonight! Thank you for the tips!
Bridget, girl, you did that! I LOVE your method of teaching - so clear & thorough. You've just gained a subscriber, and I look forward to watching more of your videos. OH! Yes, I didn't forget to 'like' this one. Thank you for sharing.
Made this today. What a tasty and wonderfully straightforward recipe without exotic ingredients! Thank you!
Because I always have anchovies and capers on hand. Not.
I definitely appreciate the videos on this channel. I'm 55 and try to learn better cooking techniques. Life's to short to not eat great food!!! Thank you!!!
That looks so delicious, thanks for showing us!
Love how easy and delicious this recipe is for crispy chicken thighs!
I have been watching you guys for many years, you never fail to amaze.
I made your recipe today for lunch. It was really delicious. Very easy to make too. My husband doesn't like chicken but he loved this. Thank you very much 🙏🙏❤️
This was super easy to make and very delicious thank you
Can't wait to try this recipe! Thank you. Thigh meat is the way to go, we haven't bought/cooked chicken breasts in over 5 years, our "go to" is usually boneless, skinless thighs that we put on the pellet grill, absolutely perfect and if we make enough we have left over for a second night (usually adding cut up chicken for a salad of some sort).
Bone in taste better
I bake and broil thighs often and didn't know about piercing the skin several times. That makes so much sense. Thanks for that tidbit!
Glad I came upon your channel on yt. Used to watch your show on tv but work schedule changed that. Chicken looked great can’t wait to see more.
So impressed...I will make this as you have shown...thanks!
Looks tasty. Will have to try these! Thank you!
Great recipe, just made it for Christmas brunch with roasted half yellow potatoes. I pre-cooked the garlic in the microwave for 4 minutes, turning it halfway. Happy holidays.
Thank You very much for sharing your recipes 😋💜😎
Delicious thank you ❤ love your program 😋
Hi I am from Minnesota and I love to learn recipes with technic and your channel gives me that I liked your recipe and video Thanks
You folks are the BEST! Love your comments and suggestions. You make everything sound so easy, and you are entertaining as well. Keep up the great work. If I were your husband, you would definitely get flowers.
absolutely love this channel!
Going to try this recipe, looks just delicious!
Sounds and looks delicious 😋
Love all the helpful tips thank you
First time I have ever seen an American hold the knife and fork correctly for eating. Chicken looked good too!
Must say that the technique really works. Very delicious.thank you.
This recipe was PERFECT😍😍😍
I like that she baked this instead of deep frying!
Looks so easy thank you 😊.
Great tips. Thank.
Looks great. Can’t eIt to try it. Thanks
Another great , simple and delicious meal and here just for you 💐 … well deserved
Definitely trying this, tfs!!
Love these recipes
Thanks Bridget. I will try this.
I love this video! My only concern is, cooking the confit garlic in the microwave just isn't worth it for me (just me!). I prefer to do it totally in the oven. That way, I have additional garlic oil afterward, plus creamy garlic! 🤗🥰
Agree and I find it so much more flavorful.
Not just you! I also don't want to use the microwave. How long do you roast it in the oven?
Microwaves tend to destroy nutrition in food
That was so mouthwatering. The salsa, too.
Very anxious to make this. Thanks! My favorite way of squeezing roasted garlic is to use a potato rider. You can cut the top off a whole bunch of garlic, drizzle the oil, add herbs, roast it, then put the cut side down in the ricer and squeeze it out all at once.
Just a word of advice. Your experience might vary by your microwave for the roasted garlic, but for me it was a lot closer to 2 mins total. I did it for 4 the first time stirring halfway through, and after 10 mins in the oven they were pretty burnt. Fortunately I had another head of garlic, reduced the time in the microwave and everything came out delicious. Also, this might depend on the salt content with your anchovies, but I think the extra 1/4 tsp of salt is probably unnecessary.
I had the same problem..in fact its must as easy to roast the garlic in the oven..and easier to control!!
Yes 2 min is plenty. I went 3.5 and the cloves were like rocks after roasting
Thanks for the tips!
Just learned that the hard way. Did it for 4 minutes and took it out after 2 and they smelled a bit burned but still look ok.
Regarding the garlic, I'd probably just skip the microwave all together. Cut the top off the garlic bulb about 1/3 down, place on foil, drizzle with olive oil, perhaps a pinch of salt, seal the foil package up and pop it in the oven above the sheet pan right at the beginning of the recipe. Kind of wonder if the microwave was set to 1/2 power (500 watts or less) given the 4 minute time. Just seems like a wasted technique step if you are going foil wrap the cloves and finish in the oven anyway, at 450 for approximately 1/2 hour you should be good to go.
She did mention rinsing and patting the anchovies dry. No idea if they were packed in oil or brine.
Overall I really like this method and will have to try. I'll probably use one of my corn skewer/handle gadgets to dock the chicken skin.
If you can't use cooking spray, by the way, just brush them with a little oil before you salt and pepper them.
(Places where groceries are brought in by air don't always have aerosol products available for sale, and cooking sprays also contain soy protein which isn’t great if you're allergic.)
These look so delicious 🤤 thank you
Looks good! Will try this!👍👍👍 Easy dish also!
Bridget is such a great instructor.
Thank you . Good video
Looking forward to trying this recipe
This would be a good holiday dish. The turkey is complicated and to me, throws the meal off. The smaller chicken parts are manageable and less cumbersome. I like what she does. She's very clear and explains everything very well.
Ohhh…I just bought a big pack of thighs. Definitely trying your recipe. Thanks for sharing such an easy way to roast them!
Jacques P. has the easiest thighs with spinach video if you have a covered pan. I do it ten times a month.
Amazing recipe so yummy ❤😋👍
Love the salsa verde and her tips on the parsley. She's really good.
I have always loved Bridget from way back when A T K began...going to try this chicken thigh receipe with that great looking parsley sauce.
Looks so good
I've been doing thighs like this for years, after something I saw on ATK. The best thing about thighs is that they don't dry out as fast as other cuts. Plus they're loaded with vitamins and minerals.
Thank you so much ❤️ I think you taught me a few things this evening 🙂
THANKS YOU GALS REALLY KNOW YOUR STUFF I CAN'T WAIT TO TRY TO COOK CHICKEN THIGHS LIKE THAT ITS AWESOME THANKS AGAIN
Looks really good!
My favorite parts!!!! Great recipe as usual! 🐓
I am going to try this recipe. Yummy 😋
Always liked ATK, great reviews and great recipes!
I’m getting ready to try this. For convenience, I will skip making the green salsa sauce but will instead try it with Zhoug sauce from Trader Joe’s. Other quick pairing sauce possibilities are: Pesto sauce, Chimichurri sauce, Peruvian Aji sauce, zaatar paste, etc... etc...