How to Make Restaurant-Worthy Skillet-Roasted Chicken in Lemon Sauce
Erin teaches Bridget how to make Skillet-Roasted Chicken in Lemon Sauce, inspired by Rao’s in New York City.
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Great job ladies. Can you note what kind of oil you use? Oils have different smoke point so I assume you use avocado or grapeseed?
Hello great chefs ❤love it, thank you for the recipe 🌹
Which gluten free flour could I use?
The best chicken I ever put in my mouth was the pan roasted chicken with vermouth sauce! Well, except I made the white wine version. But it smoked up my kitchen so bad it set off my smoke alarm! Have a well ventilated kitchen with the windows open & the exhaust fan going full blast! Worth it!
It’s delicious! Just made it for my mother in law and nephew, she even asked for seconds ! (Mind you she eats like a bird and never asks for more!). Thank you!
I did this with orange instead of lemon. Was amazing. My kids loved it.
👌🏾👌🏾👌🏾👌🏾👌🏾
YUMMMMM!
This looks and sounds delicious but it seems a bit labored. Just getting the lemon zest alone will take time
Hey,
My name is Gonzales, I'm a fan of everything done in the Test kitchen. This recipe I like. No exception.
I've question about cooking chicken:"How to cook chicken (thighs, drumsticks) white to the bone. This is a gross cooking outing everytime. Help me please.
Regards,
Gonzales B.
Tiny chicken can always be found at pollo loco
This is an excellent recipe. Easy peasy and delicious.
I try this recipe today and is delicious!! Thank you so much! Kisses from Uruguay.
Respectful mam. Please mention the ingredients name also. In that way it's easy for poor language person's mam .and they can also get knowledge .
Literally love watching you all …. your personalities and joy you have for food …. thank you for the years of learning and JOY . hugs
I'm make' it right now. First I made some saffron-zaatar rice. Nice. Now I'm going to make the chicken which brined in a round version of the vessel Erin and Bridget used by CAMBRO. Remember that name. It is right up there with Chicago Metallic and Viking as restaurant-level cookware not appreciated in the domestic kitchen. Just like in real estate: 'location is everything'; in YouTube videos, 'product placement' is everything. I like it. I'm really looking forward to this chicken.
By the way, one reason I love this channel is because Bridget and Julia are obviously not shy about actually eating sufficient portions of the foodstuffs they are touting. That's another way of saying that on top of all their professional expertise and experience, they are Real Women who look like the former cheerleader who is now, thirty years later, in charge of the church basement ladies who prepare all the festival meals. Everything's better with Bridget and Julliet. PJT
One question . When you put your chicken into the oven to cook, you said at 475 (mine is usually 375) and you only cook yours for 8 to 10 minutes until. Mine is usually 40 minutes . My chicken would not be done by 8 to 10 min. This is because your ovens are the resturant (fast)… Mine is a slow home oven. Right?
I have been cooking my lemon chicken all wrong for 65 years. My goodness. Certain steps I have never done will help with my flavor. Thank you for sharing your knowledge.
Love it! Thank you! You guys truly know your stuff! Can I drop by for dinner?!!!!!
I LOVED this video 📹! Wonderful communication 💜 between the ladies and there was no rush at all in explaining things. I'm Italian and Egyptian on my Father's side of the family, with some Greek, and Italian-Irish on my Mother's side. Don't get me started on the Potluck Rehearsals where everyone brought a dish and a story from the "Old Country"……..!
saw this video, i'm not much on lemon dishes, my wife is a fussy eater but likes lemon, local supermarket had chicken thighs on sale, made this and we both loved it, lemon was not over powering but you could taste it, thanks this recipe i'll keep and make again
I made this last week and I'm still thinking about how good it was.
Awesome
That chicken does look great and I would want to have Erin in my kitchen any time to prepare me meals like that and I bet she can make so many too like that dish.
How could I make this for 150 people?