The only thing I would do differently is put a rack that the chicken can sit on so it's off the veggies and the juices from the chicken. Likely get crispier skin that way.
I don’t have a rack that’s oven safe, but that’s a good point.
I usually get crispy skin on roast chicken thighs/quarters by searing the chicken skin side down for 10 mins, rotating them around the pan every 2 minutes, before putting them in the oven skin side up with the convection fan on (works without the fan too). I’ll probably have some rendered fat in the pan I can use on the veggies at that point too.
I think I learned this from Alton brown. Perfectly crispy skin every time.
Wow!!! I will have to try that, thanks for the tip. I normally remove all the skin but left it on for recipes sake yesterday. I thought the broil would give it that crispy skin but I failed to realize the moisture from the veggies likely offset any of the broil benefits
this looks colorful and tasty
Nice, also finally a post about real cooking and not some marketing post about chemical capsaicin extract products. Looks delicious!
https://preview.redd.it/c48yhqkamdag1.jpeg?width=3000&format=pjpg&auto=webp&s=59258a744b3001d7e6af1565e77b8362cda32b4c
Here's the recipe if you're interested ! My family really enjoyed it
That sounds and looks great. I think I have the stuff, gonna try it tonight. Thanks!
The only thing I would do differently is put a rack that the chicken can sit on so it's off the veggies and the juices from the chicken. Likely get crispier skin that way.
I don’t have a rack that’s oven safe, but that’s a good point.
I usually get crispy skin on roast chicken thighs/quarters by searing the chicken skin side down for 10 mins, rotating them around the pan every 2 minutes, before putting them in the oven skin side up with the convection fan on (works without the fan too). I’ll probably have some rendered fat in the pan I can use on the veggies at that point too.
I think I learned this from Alton brown. Perfectly crispy skin every time.
Wow!!! I will have to try that, thanks for the tip. I normally remove all the skin but left it on for recipes sake yesterday. I thought the broil would give it that crispy skin but I failed to realize the moisture from the veggies likely offset any of the broil benefits
whats the book
I subscribe to food and wine magazine and this was the November issue