How to Make Simple Roasted Bone-in Chicken Breasts with Jalapeño Cilantro Sauce
Host Bridget Lancaster shows host Julia Collin Davison how to make the ultimate Roasted Bone-In Chicken Breasts.
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Great chicken gals. Thanks
Hands down, the best cooking show I have ever seen. ATK can't be topped.
As always you are the best team! 5 stars….
4:06 so ya like a little pain, huh?
What a delicious recipe, my husband and I just love you two. We work from home, and always search you guys up and follow one of your recipes for lunch. You both are so knowledgeable and so much fun! Thank you, Rose and Gio
There are no bad chicken jokes only bad chickens.
I'm watching this one day after making a lentil soup where I added parsley leaves AND stems.
I think that you are super!1! Love ya!
Great video however, I was displeased that you only used salt. Like ma'am where is the actual seasoning
Jalapeno is used in green salsas and this certainly is not green salsa verde sauce (salsa verde must have tomatillos and there must be onion. Without tomatillos it is not salsa verde, period).
"Join the club, chicken." Cheeky.
sauce
is it farenheit or Celsius??????? o f. shyte
Always a good trick to pre-cook chicken in some fashion before it hits the high heat…keeps it from ending up dry. Looks very good, delicious with any sauce or a simple side dish YUM
First time trying an ATK method, and I'm pretty underwhelmed.
Roasted 40 mins and pan seared for 3-5 minutes on each side, medium heat. Chicken was juicy, but very under-seasoned. The salt definitely did not penetrate the meat that quickly, so I'll modify this for marinated or dry brined chicken next time.
Oh, my goodness! I didn't know that about blending olive oil! That would explain why sometimes my homemade hummus seems bitter. From now on I will add it after the chickpeas are all smooth! Thank you, thank you!
Also I never thought to pierce the skin of chicken before the "low and slow" bake. A new fave video.
Just love these gals and I will be making this chicken for tonight!
I have made these many times and they are outstanding! Who knew chicken breasts could be so thoroughly delicious? The sauce is "awesome sauce" reminiscent of Peruvian chicken green sauce and it's a MUST. Don't leave out the 5 minute rest time. Thank you both so much for this deceptively simple yet wonderful recipe!
1,000th thumbs up! Woot, woot!
I hate cilantro. It tastes like soap and Pine Sol. It’s not sweet.
😋 YUM
Would have to be both together.
Why take off the fat??? In one breath you say bone-in tastes better then you cut off the flavour. Bizarre.
This method is really good! The only thing that i thought wasn't great was the amount of splatter that was happening during the searing but other than that you get a beautiful chiclen breast cooked perfectly and btw i didnt use a thermometer and still worked out wonderfully
Wow, looks delicious.
Booook booook book boookaaaa boook chicken 🐔
Really great tips built into this recipe thank u! I made this today it was perfect!!
I was skeptical the whole way through until I saw the color…
4:07 like me, "I like a little pain". 😉
What would be the Major difference if you seared the chicken in the beginning?
@ 7:33 Use that chicken fat infused oil to do a quick stir fried steamed veggies. Adds extra flavor to the vegetables and goes well as a side dish with the chicken. If you love carbs, do a fried rice with that oil.
First time I tried that sauce i didn't have cilantro so I used fresh basil. I like as much if not more. Great recipe thanks!
Who doesn't love jalapeno facials? 🙂
Awesome recipe. The only thing I'd add is that it takes 5 min to let the chicken rest at the end. That's enough time to make your sauce. 1/3 cup chicken stock across your fond-pan, and into the blender. Make the sauce as usual.
Love this recipe! I use whole chickens minus the breast for stock, soup, chicken and dumplings, act. Now those frozen breasts will get used up
Looks wonderful. Thanks
I love the way you all baked the chicken and I have to make it that way myself at home. That sauce is looking so nice as well.
Why chop it up if it's going in the blender?
Because that's what a sexy professional does.