Healthy Traybaked Chicken Thighs #10HealthyMeals Kerryann Dunlop
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Date: 2020-05-11
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Comments and reviews: 10
Dingfelder
This is how I like to cook. One thing I do differently is to wisk the oil, vinegar or other liquid dressings, and chopped herbs and spices together till they all get very well blended, then toss in the things I want to coat with them and mix with my hands That way the flavors, and the protection from drying out that the oil gives you, are all very even. No clumps of burnt spices, or dry meat surfaces, etc. Otherwise, right on. This works with any veggies pretty much. And I agree, thighs are great. IMO the best part, and I would bet most chefs would agree that the thighs and the oyster are the best parts of a chicken.
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This is how I like to cook. One thing I do differently is to wisk the oil, vinegar or other liquid dressings, and chopped herbs and spices together till they all get very well blended, then toss in the things I want to coat with them and mix with my hands That way the flavors, and the protection from drying out that the oil gives you, are all very even. No clumps of burnt spices, or dry meat surfaces, etc. Otherwise, right on. This works with any veggies pretty much. And I agree, thighs are great. IMO the best part, and I would bet most chefs would agree that the thighs and the oyster are the best parts of a chicken.
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Declan
I tried this but the oven temperature and veg made getting anything 'sticky' pretty hard to achieve in the time suggested. I turned it to my advantage, The juices were poured off and into a pan, Added a tot of 'Jamesons' and reduced it down to a yummy tasty 'gravy'. I banged up the oven temp, stuck everything back into the oven until they 'stickeyed/crisped up a bit, then served, adding the 'gravy' over the chicken and veg. Bloomin' scrummy and all that juice for the bread for dippy up, yum yum
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I tried this but the oven temperature and veg made getting anything 'sticky' pretty hard to achieve in the time suggested. I turned it to my advantage, The juices were poured off and into a pan, Added a tot of 'Jamesons' and reduced it down to a yummy tasty 'gravy'. I banged up the oven temp, stuck everything back into the oven until they 'stickeyed/crisped up a bit, then served, adding the 'gravy' over the chicken and veg. Bloomin' scrummy and all that juice for the bread for dippy up, yum yum
reply
Jaclyn
same thing happened to me! luckily i forgot to put on some rice by the time an hour of cooking was up. heres what I did to get the dish exactly like kerryann's: 1) one hour into cooking I put on a pot of rice and took the thighs out of the dish (they were perfectly cooked, any longer they would've dried out) 2) turned the oven onto broil and put just the veggies back in the oven 3) when the rice was done (about 20 min) i took out the veggies and it was perfect! Try again, its delicious!
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same thing happened to me! luckily i forgot to put on some rice by the time an hour of cooking was up. heres what I did to get the dish exactly like kerryann's: 1) one hour into cooking I put on a pot of rice and took the thighs out of the dish (they were perfectly cooked, any longer they would've dried out) 2) turned the oven onto broil and put just the veggies back in the oven 3) when the rice was done (about 20 min) i took out the veggies and it was perfect! Try again, its delicious!
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Dean
If Jamie Oliver gets this information then please pass it to him: STOP STOP STOP letting your art directors or who ever advises you to style and art direct these people to try to be like you, it's just not believable. This woman's great but she said herself my flat in Hackney so what's she doing in this fake kitchen with all the props etc? It's just not believable. Let me know if you want to see real people's kitchens and I will gladly email you a pic Of mine, my family's and friends
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If Jamie Oliver gets this information then please pass it to him: STOP STOP STOP letting your art directors or who ever advises you to style and art direct these people to try to be like you, it's just not believable. This woman's great but she said herself my flat in Hackney so what's she doing in this fake kitchen with all the props etc? It's just not believable. Let me know if you want to see real people's kitchens and I will gladly email you a pic Of mine, my family's and friends
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Brin
Also great info on You Tube videos; More Than an Apple a Day: Preventing Our Most Common Diseases by Dr Greger; Make Yourself Heart Attack Proof by Headveg, The Starch Solution by John McDougall MD; The China Study by Dr Campbell; A Life Changing Story, by Joey Borden, Rosedale Starvation Diet VS Abundant Fruitarian Ricetarian Vegan Diet For Longterm Weight loss, by durianriders, How to Grow a MicroGreens Vegetable Garden Year Round Inside Your Home, by growingyourgreens
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Also great info on You Tube videos; More Than an Apple a Day: Preventing Our Most Common Diseases by Dr Greger; Make Yourself Heart Attack Proof by Headveg, The Starch Solution by John McDougall MD; The China Study by Dr Campbell; A Life Changing Story, by Joey Borden, Rosedale Starvation Diet VS Abundant Fruitarian Ricetarian Vegan Diet For Longterm Weight loss, by durianriders, How to Grow a MicroGreens Vegetable Garden Year Round Inside Your Home, by growingyourgreens
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Call
What style is her accent? I know that American English has various accents going from north to south, east to west. I've always liked her style, whatever that is. It's the one where the th is pronounced as a v sound. So it'd be like togevah vs. together. I've known a few other Brits that spoke the same way and it rolls off the tongue much easier and is nice to listen to. Of course the dish looks amazing as well, but I figured I ask some proper British people, haha.
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What style is her accent? I know that American English has various accents going from north to south, east to west. I've always liked her style, whatever that is. It's the one where the th is pronounced as a v sound. So it'd be like togevah vs. together. I've known a few other Brits that spoke the same way and it rolls off the tongue much easier and is nice to listen to. Of course the dish looks amazing as well, but I figured I ask some proper British people, haha.
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Philoheaven
Made this last night - the flavors were delicious BUT one problem - I did not remember the oven temp and cooked them at 400 F for an hour. Instead of coming out sticky, it was quite liquid-y (from the chicken fat and the veggies. It was OK but yours looks so much richer. All else was prepared the same. Why would a higher temp increase the liquid? Or is there something else going on? Internal temp was about 180F. Thx for your great videos!
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Made this last night - the flavors were delicious BUT one problem - I did not remember the oven temp and cooked them at 400 F for an hour. Instead of coming out sticky, it was quite liquid-y (from the chicken fat and the veggies. It was OK but yours looks so much richer. All else was prepared the same. Why would a higher temp increase the liquid? Or is there something else going on? Internal temp was about 180F. Thx for your great videos!
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juzybcn11
Kerryann, I agree with everyone who has commented on your natural style and the great cooking tricks you've shared, like keeping the root on for roasting onions. I've been cooking for ages and am glad that I can still learn. I remember you from one of Jamie's programs shown here in Spain and I have to congratulate you on how far you've come. One criticism I do have is that I don't think long nails have any place in the kitchen.
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Kerryann, I agree with everyone who has commented on your natural style and the great cooking tricks you've shared, like keeping the root on for roasting onions. I've been cooking for ages and am glad that I can still learn. I remember you from one of Jamie's programs shown here in Spain and I have to congratulate you on how far you've come. One criticism I do have is that I don't think long nails have any place in the kitchen.
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wakaak
I made the dish for dinner last night and I had it with rice! yummy! I didn't put it in the oven as long as yours so I had some juices in my tray and I just soaked my rice with those juices! It was nice! And I'm having the leftovers with pasta NOW: D Thanks for the recipe, Jamie! Thanks for the demonstration, Kerryann! Hope to see more easy and yummy dishes in the future!
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I made the dish for dinner last night and I had it with rice! yummy! I didn't put it in the oven as long as yours so I had some juices in my tray and I just soaked my rice with those juices! It was nice! And I'm having the leftovers with pasta NOW: D Thanks for the recipe, Jamie! Thanks for the demonstration, Kerryann! Hope to see more easy and yummy dishes in the future!
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Katrina
Oooh looks yummy and fuss free. Was looking for something to use up with my thighs that was quick and easy. Will definately give this a try. Also, on a side note. Thank you Kerryann for explaining why you do things, like the garlic with the skin on I always wondered why this was the case. Guys, please don't stop explaining this it's how we're going to learn: )
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Oooh looks yummy and fuss free. Was looking for something to use up with my thighs that was quick and easy. Will definately give this a try. Also, on a side note. Thank you Kerryann for explaining why you do things, like the garlic with the skin on I always wondered why this was the case. Guys, please don't stop explaining this it's how we're going to learn: )
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