How to Make Oven-Roasted Chicken Thighs and Apple Crumble

Host Bridget Lancaster prepares perfect Oven-Roasted Chicken Thighs, equipment expert Adam Ried rounds up the best tools for roasting, and host Julia Collin Davison bakes the easiest-ever Apple Crumble.
Get the recipe for Oven-Roasted Chicken Thighs: cooks.io/3k8czcJ
Get the recipe for Apple Crumble: cooks.io/3nyqXgO
Buy our winning baking sheets: cooks.io/2OTFRd8
Buy our winning roasting pan: amzn.to/3lokGBx
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[@lisachatham1127]

I made apple crisp for my dad when I was in junior high and he loved it so much I had to make it for him every year. It became his favorite fall dessert. I make it for my husband now in memory of the first man I ever loved, my dad.

[@AdamBechtol]

:) sweet story, thanks.

[@barbaraflowers1599]

Very sweet story, you were a good daughter now wife.

[@Sbannmarie]

Bridget you crack me up about the parsley and flowers comment!

[@RedRider2001]

I guess that’s “women humor.” To me, it seemed like she downed her husband in public.

[@ryanneumann5165]

I love these “at home” shows. Keep them coming!

[@LL-sd2fc]

Bridgette can also work as a comedian. I adore her dry humor. Love this episode.

[@AdamBechtol]

ya

[@show_me_your_kitties]

I love how America's Test Kitchen is never afraid to use the microwave if it's best for the recipe. No pretention. Love it ❤️

[@rweisele]

One of the very few cooks I have watched that know the reflective side of the foil goes to the inside!! If you put the shiney side out, you reflect some of the heat that you are using to cook the food, shiney side in, the heat used is reflected back into the food, and cooking is actually less time. The foil makers used to put this item on the outside of the box of the roll of foil when I was a kid back in the 50s, but they don't do that anymore. One more bonus from putting the shiney side to the food is that the food sticks less than to the dull side if it comes into contact with the foil, so cleanup is easier.

[@squirrl78]

The "shiny side dull side" thing is actually a myth. It's an artifact of the manufacturing process and has no real impact on the absorption of heat energy. "Regardless of the side, both sides do the same job cooking, freezing and storing food," Mike Mazza, marketing director for Reynolds Wrap, told TODAY Home via email. "It makes no difference which side of the foil you use unless you're using Reynolds Wrap Non-Stick Aluminum Foil."

[@Doone226]

I was about to comment the same thing about that kitchen myth.

[@Porkcfish]

@@Doone226 Yeah, I was all set with my #ackshually. Since I am here, I will say the only reason there is a shiny side and a dull side is because two sheets of aluminium are pressed simultaneously. So the outside layers are shined due to the rollers and the insides are dull. That's all. As you said, makes no difference to the temperature, mostly because aluminium retains about 95% of the heat.

[@janicemoio5768]

And it all depends how your Mom & Dad used it growing up which was dull side in😁... love these two recipes along with the great tips for the chicken and apple crisp. I consider myself a seasoned cook and I am a Baker's daughter, so it is refreshing to learn something new that enhances the end result! Thank you !💕👍☕

[@barbaracholak5204]

Different household up or down.. doesn't matter...

[@alexbinseattle]

I really liked this “at home” format! Thank you!

[@radianttadpole6363]

I’ve only discovered the tastiness of chicken thighs in the past few years, and really appreciate learning more cooking techniques. Note to anyone who thinks thighs are gross (as I used to): you really have to cook them a long time to render the fat and tenderize the meat.

[@DeWin157]

Thighs have been my favorite ever since I was a little kid in the early to mid 70's.

[@tcmr5775]

Absolutely. Treat them like BBQ. Take them to 200 or 205. Fall-apart tender. Not quite so juicy, but they're fatty so they don't taste dry at all.

[@DeWin157]

@@tcmr5775 It's not good to take chicken thighs past 190F, you risk drying them out, depending on precooked weight. Eight ounces you probably could get to maybe 195, but six ounces, don't chance past 190.

[@ricobhi]

@@DeWin157 I agree

[@CopperLace]

Finally cooking for families. Great job!

[@Cyrribrae]

Oven chicken thighs are my favorite! Love the "just stick it in there, walk away, and it'll be great every time" nature of them :D

[@bobinpune]

*The fall is here!* And so is America's Test Kitchen! It smells like Holiday Season already!

[@SandiHooper]

Great recipes this episode, and the set looks so homey and comfortable, but I missed Bridget and Julia’s back and forth. Just last week I was telling my husband how much I enjoy seeing them together. It always makes me crave to cook with my girlfriends-one of life’s great pleasures.

[@lisaboban]

I LOVE this series!!! Chicken thighs for dinner tonight!

[@wa2k99]

"whole head of garlic" 4 of the best words in English

[@Porkcfish]

Well, aside from "add some bacon, too."

[@williamfiles6661]

I love Julia and Bridget! I wonder when are they going to do a spin off with just the 2? Not taking away from the other cast members but, those 2 are the heart, soul, and backbone of America’s test kitchen and Cooks country. They are the original OG’s from day 1. I’m pretty sure anyone who has been following them from day 1 knows they ARE loved and deserve something special of their very own.

[@vtgone9973]

Christopher Kimball was the heart and soul of this show. These two were good with him. Without him they could use help.

[@saltycrow]

Great explanation about cooling the crumble and how the pectin reacts. Also great recipes, that chicken & the apple crumble are the beginnings of an excellent fall meal.

[@IsabelBPerez-iq4fs]

I left the garlic in the microwave for 4 minutes and it totally burned 😱. The good thing is that I had another head of garlic and this time I left it for only 2 minutes and then baked. The chicken I baked 20 minutes more, but this time at 400• F . I loved the sauce, it complements the flavor of the chicken very well. Thank you for this recipe. 👍😋

[@daviddb6449]

That apple crumble looks fantastic, I will absolutely be making that this fall season! Thanks for sharing. Chicken thighs also making my mouth water LOL!

[@maydaygarden]

I think I've found the holy grail of Apple Crisp! Thanks Julia!

[@alexanderivory-brown118]

Patience is a virtue in life and cooking :)

[@headerahelix]

Made apple crumble with a friend's apple harvest. So simple and delicious. Edit: oh my... American apple crumble is completely unrecognisable from English apple crumble. We use only 3 ingredients for the topping, sugar, cold butter, and flour. Combined into breadcrumbs, and it's a thick layer on top of the apples. Simple, delicious, not overly sweet. Served with custard, cream or icecream.

[@colleenkaralee2280]

My mother made what she called an apple crisp and the only difference is that she used flat rolled oats with brown sugar and butter. Next to her fruit cobblers it was the best.

[@johnryan6456]

Wow. Good stuff Bridget and Julia. These recipes look excellent. My family will love them. Thanks

[@jamesdiehl8690]

I think some people in the Midwest use oatmeal and brown sugar for the topping. It's crisp with the taste of brown sugar, plus it's oatmeal. Wholesome and tasty!

[@WiseAilbhean]

Apple baked anything is an Autumn baby’s anthem! 🍁🍂

[@RLT1021]

You guys are the best! Always informative and insightful. Amazing presentation. Thanks so much.

[@barbaracholak5204]

Cooking and the science behind it. Thanks!

[@samurai1833]

Thanks for the technique! I've been twice cooking my family pack chicken thighs. First seasoned in the oven at 350, storing in the fridge and then air-frying however many I'm serving for that meal. The skin comes our very crispy but that extra fat remains. Can't wait to try this tip!

[@lisayerace5578]

Julia, one of my FAVORITE desserts!!! Never knew Golden Delicious was “the” apple to go for! Thanks!

[@wa2k99]

Bridget, I would send you flowers.

[@jullesadams1398]

Lovely to see you!!!! You guys are the best..

[@greatsewing6061]

Always worth watching. Informative, clear and appetizing.

[@YoungAtHeart9]

I made the chicken thighs yesterday and they were the tastiest thighs I ever ate. Definitely will be making these again!!!

[@zonacrs]

Love the chicken recipe sheet pan method. Super simple week night meal for busy people. Also like the versatility, substitute pesto, change up the seasoning and match a sauce, prepare 2 to 4 pieces for a single or a couple in a cast iron pan or small sheet pan.

[@fullyvictorious]

It's interesting only having one person at a time but it works. Great video

[@GmaDonnaJo]

I always use Gravenstien or Granny Smith apples. It always turns out beautiful, and the flavor is terrific

[@sneekypanda]

I love this home format of the show

[@Muskokaloon]

Great recipes as always. Miss you all together, but that will come I hope soon. Tried the chicken and it was a hit. And of course apple crisp!

[@joyherting3705]

I do so much of this stuff, but I grew up watching you guys instead of cartoons. I love learning the food science behind stuff, I went to culinary school and learned some stuff but never got to go back to learn more food science. I now have permanent nerve and muscle damage and got told I could never go back to my field it broke my heart and crushed my soul. I love getting bananas really ripe and then freezing them and then when thawing them the cellular structure breaks down and makes almost a banana liqueur type thing and all that goes in when making banana bread. And I do love a higher fruit ratio, I actually made a peach cobbler the other day where I cooked the first part down got it kind of syrupy caramelized thing going on and then added the other half, then I added the topping on and everybody went nuts and I'm pretty sure it's against the law to serve any dessert without ice cream LOL

[@macushlahayden]

Awesome chicken recipe everybody needs to try it is so worth it!!

[@cecewilson1109]

Love you guys I always watching you guy’s are the best👏👌

[@paulmellon7598]

Apple Crumble: It's possibly unique to the UK (not sure) but a very large cooking variety called Bramley is used for apple desserts - more tart/acidic and hold their texture during cooking. Don't know if they are available in the USA? Another popular recipe option is to split the flour quantity 50/50 between plain and wholemeal for a more textured crumble topping.

[@DeWin157]

Julia, kudos for explaining the importance of weighing your ingredients for the crumble.

[@maydaygarden]

Bridget! Where's the deglazed pan juices?? (Clutching pearls)

[@maggievp]

I’ve made this apple crumble twice now!! It’s fantastic!!!! ❤️❤️❤️😍😍😍

[@Lulu-ue2lj]

God Bridgett, you could be President and do a phenomenal job! I love your videos. Thank you

[@barbaracrotty6794]

No Granny Smiths?! I thought that was THE apple for baking. Looking forward to trying all the recipes in this episode.

[@kathyperry5787]

Followed your recipe for Oven Roasted Chicken and the Salsa Verde..so delicious. Thank you.

[@davemcbroom695]

I like her evil laugh before diving into the crumble! BWAHAHAHA!

[@garrett6064]

Great episode. I only buy thighs, it's cheap and great tasting. I grew up in New England and eat my fair share of apple desserts. I'll be trying this one too.

[@genxx2724]

Are they still cheap? All cuts of meat seem to be expensive now. Brisket used to be cheap. No more.

[@anitaevans5361]

Yes, great flavor, juicy and versatile!! I’d luv to find store bought chicken nuggets made with thighs cos breast meat dries out, like years ago. Here in Alaska, we got Costco who sells chicken thighs for 0.99/lb…the one affordable thing I can afford. So I came here looking for other thigh recipes❤️‍🔥

[@marjoryross2754]

I could never get my children and even husband to eat chicken thighs. There was shrieks of horror. Now that they are all grown up, including husband, thighs are our preferred choice. This recipe is on for the weekend and I may try the crumble too. I’ve been using a BBC recipe, my heritage, but I think I will give yours a try.

[@yvonnetomenga5726]

I didn't grow up in Western New York, but I did learn the apple stem trick. I had forgotten it, perhaps because it didn't work for me. 😉😊

[@whatshername369]

Me too! I live in Oklahoma.

[@danib9845]

I love America’s test kitchen. I have a couple of your cookbooks, and your recipes never fail. A little extra information I’m always hoping for is which sides to pair with the main protein and sauce. Which vegetables would go best with the crispy chicken thighs and salsa verde?

[@Lolalogo]

My God. I'm making both of these!

[@geezermann7865]

Glad they are uploading the new seasons shows. Funny, last night I just fixed chicken thighs. I baked four of them in a casserole dish. I mixed up cream of celery soup with milk, and added fresh diced baby portabellas, and seasonings. Easy way for one person.

[@janinecox256]

Sounds tasty

[@ritikakumar81]

Bridget is so funny! lol

[@cnoodienoodie918]

Very good receipes will made these especially the Apple Crumble Good Vedio Thank You Ladies👍

[@wilhelmina8843]

Thank you for the two great recipes and the useful roasting sheet pan. Aluminum Nordicware

[@DeWin157]

I have two of them, they're the best ones, I got mine from a restaurant supply store online, along with two cooling/baking racks that fit them perfectly.

[@mrpassion242]

Julia and her laugh/ grin LMAO.

[@susieusmaximus5330]

Oh, my gosh, I can tell before I've even tried it that this recipe is going to make my life better. I cook chicken thighs almost exclusively, and for the past fifteen years or so I've noticed that the ones I get from the supermarket are much fattier than they used to be. I trim them, but I bet that trick of poking little holes in the skin is going to make a huge difference in getting the fat out while retaining the moisture and flavor that cooking with the skin on gives. Thank you!

[@larrymerkle1672]

Poking holes in the skin? Bad idea. Chicken thighs have more fat.....and fat is flavor!...than breasts. Breasts are harder to cook because they are leaner and can dry out if overcooked. Also notice: she rendered the chicken, then added 1/4 cup olive oil!!!!

[@susieusmaximus5330]

​@@larrymerkle1672 Hey, could you be more condescending, without even having read what I wrote carefully? When I'm interested in your advice, I promise you I'll ask for it.

[@Ebby1019]

Congratulations Mama and Papa! I related to so much of your story. You look beautiful!

[@wakawaka97100]

that is sad, we shall send you flowers....yummy dish

[@aprilcarr8079]

Wow 4.just to get to the prep

[@ArtManalo]

ATK is amazing!

[@philcool1968]

Looks great. Please provide metric measurements too. People around the world watch these too. Not just those in the USA.

[@set921]

Hold up there, Julia! A thick layer if apple with just a hint of crumble? You'd be expelled from my house!!! But I like the smiley face spatula!!

[@tcmr5775]

Right?! Gimme all the crust! lol

[@kwilliams1981]

awesome different take on the iron skillet

[@erickablackwell6020]

Can we talk about the smiley face spatula? 🤣🥰

[@ivonne6493]

Great show……..thank you so much and you are great, so easy…..😲🤔😮😦💥💥💥❤️

[@bcallahan3806]

My husband never sends me flowers . Priceless. MEN PAY ATTENTION ! Even the roughest toughest cowgirl needs attention. And family is everything. A little acknowledgement can go a long way. Both sides.

[@leolldankology]

💐

[@pmarlowe1638]

Would it negatively affect the outcome if you lined the pan used to cook the thighs with aluminum foil (for easier cleanup)?

[@Cyrribrae]

I wonder this as well. Maybe if it prevents contact with the pan. But.. I might be willing to risk it for easier cleanup haha

[@radianttadpole6363]

If you try it, put the shiny side down against the pan.

[@genxx2724]

No. But you wouldn’t be able to deglaze, of course.

[@peterwong9138]

Earth to Bridget's husband, BUY FLOWER.

[@KL-md9ey]

My husband never bus me flowers…. My wife has never bought me flowers either🤣

[@joyvelleenerlan2996]

I was just thinking about that with the Apple stem!!!!😂😂😂😂😂😂

[@xiaotuzi.fnb1]

Hello Bridget, i would go for cilantro instead of parsley specifically with poultry 🌶

[@lenmcbeer8505]

I'm glad you gave the weight of the flour because 5 ounces is a pretty heavy "cup".

[@lenmcbeer8505]

@@sandrah7512 As a long time fan of ATK, I do know that. However, that is not a universal standard. For example, King Arthur Flour says a cup of AP flour is 4 1/4 ounces and their recipes reflect the same.

[@michaelreid8857]

Gala Apples are awesome. I have been taught when making Apple Pie to use two types of apples. 🤔 I would do the same with this type of a crumble! 👍

[@leolldankology]

Thighs, drumsticks and wings are the best part of the 🐔.

[@glendaharding4884]

This all looks so good!!

[@cathyhudson7735]

Well done . I enjoyed the 2 perfect meals

[@DianaLBrown]

Beat ever!

[@mikel3419]

You have convection on that oven. How long and what temperature would you use for the chicken? I have a Wolf Dual Fuel so your advice will be greatly appreciated.

[@annmroyhughes7277]

Smells so good! Any changes to the crumble if using peaches or cherries? I live in Colorado so we have it All!

[@elizabethshaw734]

Bridget if that is your kitchen I hate you! LOL 🤣😂

[@dirceuluizmanfroramos9988]

Great tips. Thanks

[@donesry2902]

"... to remind me that my husband never sends me flowers..." Wow, is parsley classified as a bitter herb?

[@KC-ju6mv]

I love the New York Apple folk lore haha

[@jeannenora6113]

I don´t use aluminium foil, nor do I have a broiler... but I´ll be trying this chicken recipe tomorrow. Thanks

[@3MasterG]

Nice recipes. Good, guys!

[@foodcircle9918]

One of the best broast love it Waiting for your back support. Love your recipe

[@MMikeFord]

Home Run 👍

[@lyndonlouie4108]

Loooove chicken thighs😋

[@passiveagressive4983]

Golden Delicious was THE apple to use in the in the 70s and 80s. Now it’s Pink Lady and Braeburns❤️

[@Ts7005]

What do you say about aluminium is not Healthy for you’re body? Personally i have swapped out them to stainless steel. Is it just me?

[@anitaevans5361]

I agree, no aluminum, so I use parchment paper over foil or cooking sheet pans, if I don’t have stainless steel.

[@ellenlanderson]

I prefer to use my airfryer/toaster oven. When applicable would you please give temperature & times for this method. I love your recipes & have been adapting them as I can.

[@Porkcfish]

I use a Ninja Air Fryer. I tend to lower the temp about 25°F and keep the amount of time cooking the same. I check the internal temp halfway and move them around so both sides get hit by the fan. I still might finish under a broiler. I have a nice Breville convection oven on the counter. I never use my real oven anymore, unless it is Thanksgiving and I am having people over. The Ninja and the Breville are the two best things for single cooks.

[@savannarichard6059]

Yummy

[@dianebilly8230]

Best applies in the country

[@lauriepedelaborde9321]

I was served spiralized beets that were so crispy and delicious. I keep trying to make them but have not gotten it right. Any ideas?

[@Heraclitean]

With fresh roasted garlic, fresh parsley, fresh lemon, etc, of course it's going to taste good. You know what else is true.. if you want to see a spectacular sunset, just go to the Grand Canyon.

[@ArtU4All]

I mince the stems and don’t have to freeze them. Especially if it is going in the food processor