The Best Chicken Thigh Recipe EVER!

[@Minimeister317]

I followed this recipe, and I gotta say that this is by far the best recipe I have seen. The chicken turned out more crispy and juicer than I could ever had imagined. Thank you very much!

[@ChefAnge]

Minimeister317 thank you so much! This is my mission!

[@margedimaggio8549]

I buy small bag of potatoes that have black, purple, red and golden fingerling potatoes at my local grocery store...Vons. they are so delicious! Just sprinkle with olive oil and seasonings and microwave for few minutes for a quick delicious side

[@beck539]

Good demo. I really appreciate the emphasis on hand washing and prevention of cross contamination.

[@penname40]

Right, except how much air time did that red bowl deserve? 😂

[@ChefAnge]

i'm better at making vids now. Check out the newer ones

[@beck539]

@@ChefAnge Will do. Just subscribed.

[@ruthwest1459]

Looks easy AND delucious.

[@pammartin9876]

Hi Chef! Just followed your recipe here minus the smoked paprika. Did the rub, arranged them carefully on a baking pan, and pushed the seasoning into the skinless chicken, quartered potatoes and seasoned them up, all into a 400 oven. My husband is staring at me quietly and in shock. He's impressed🙋🏼

[@mamadillo9994]

Pat Martone: A little shock can be a good thing for a husband to show! In my case, it's being amazed at how well (and how naturally) The Spouse cooks. I don't mind cooking, but I'm only average at it, get frazzled with new recipes, and have back pain that keeps me from standing more than a few minutes at a time. Keep your husband amazed;' it's good for him, and for you.

[@gleudescrum2054]

I'm cooking your recipe tonight, it looks delicious !😋 Okay, I just need a little help... I got the 400 part , but for how long, after you take out of the oven the first time to flip it, and how long after you flip it? And how long for the last flip pls. 🙂 Thank you!

[@joannadavis6716]

This is our “go to” recipe for chicken thighs. Great teacher! Love how you handle the asparagus to evenly coat it in oil. I make a lemon vinaigrette to go on my asparagus after it is cooked

[@ChefAnge]

Thanks so much!

[@janinecox256]

Sounds yummy and I adore asparagus spears!

[@sweetcheeks2505]

Wow what’s your lemon vinaigrette recipe, sounds delicious?

[@joannadavis6716]

@@sweetcheeks2505 glad you asked! I bake my asparagus at 350 on a cookie sheet, sprinkle with kosher salt and cracked pepper, drizzle with extra virgin olive oil. Before serving pour lemon vinaigrette over the asparagus. Lemon vinaigrette: squeeze 1/2 fresh lemon juice through a strainer, into a bowl, 1 Tbsp. White wine vinegar, 2 tsp, Dijon mustard, whisk or shake in a jar. Add a pinch of sugar, 1/4 cup extra virgin olive oil, streamed and whisked into vinaigrette , add salt and pepper, chop fresh, leaves only, tarragon, no stems. I buy fresh tarragon in the produce department if I have used all the tarragon I have grown. Use this to taste. I like tarragon so I use about a Tbsp chopped. Good luck, I get rave reviews with my asparagus served with this vinaigrette. I save left over vinaigrette in a jar in the refrigerator for next time, or to use on salads or other baked vegi’s like potato slices.

[@TheDriftwoodlover]

@@joannadavis6716 thanks for sharing your recipe

[@BeckyA59]

I like the way chef gives little useful tips for people who maybe haven't been cooking for long. And the recipe looks great, planning this for this weekend!

[@ChefAnge]

enjoy!

[@chadharrod5246]

Chef ? NO .. NOT even close .. perhaps an advanced home cook who's made this recipie a few times but "chef" .. NO WAY

[@718onscene]

Could not wait to give some feedback on this recipe.Let me say that this was one of the best dinners I have made in a vey long time.The spices I put together in a bowl and then added them.Followed the chicken recipe exactly(including the pink Himalayan salt) and it came out perfectly!For the potatoes,I used red potatoes (quartered)followed the directions,and they came out very good as well.Lastly for the homemade honey mustard,I followed the directions,tasted it, and found it to be a little spicier than I would of liked.I added another tablespoon of Grey po upon Dijon mustard and one more of honey.After refrigerating it,it tasted much better.I used sautéed string beans with garlic and onions instead or the asparagus.The honey mustard on the chicken and potatoes,was unreal!Chef Ange,thank you for making me look good,for at least one night,anyway!

[@ChefAnge]

Thank you so much!!

[@vsh2503]

fawfaw123

[@PsychoFisho]

Do all the prep and also bake for a total of 60 minutes. I cook for my 'tween kids before school, so I limit myself to 30 minute total cook time. This ain't gonna work for me. But maybe, when I have a free morning on a weekend, I can try this. Cooking good food takes a lot of time, experience and skill. Awesome teaching from Chef Ange.

[@ChefAnge]

Thank you so much!!!!

[@bethwillard7795]

☝🏼👏👏👏

[@jamespat1815]

This was awesome. I know it was 4 years ago, but just found and subscribed to your channel. My kids have never eaten so much homemade chicken.

[@ChefAnge]

A great recipe is forever! Glad your kids enjoyed!

[@kirajlerner]

Made the chicken/sides and this was absolutely the best chicken thigh I've ever had! Spices were spot on and using them on the veggies really brought the meal together without making it all taste exactly the same. Thanks very much!

[@kirajlerner]

Forgot to add: One question... the one downside (for me anyway) is that my oven got splattered like crazy w/the grease. Is there any way to cover the chicken at some point to prevent some of the splatter? Maybe loose foil during the skin-side-down parts?

[@ChefAnge]

Glad you enjoyed it!

[@ChefAnge]

reduce the temp a little and pour a little water under the raised grate in the baking sheet

[@tomthumb1941]

Congratulations Gina, I enjoy watching you not only because you make some good food but also because you present yourself well and you explain what you are doing in a very clear and understanding way. you come across as a good person and very likeable. You are a good example of taking advantage of the gifts God has bestowed on you , things are possible in the U.S. A. if one applies themselves. Good for you God bless you.

[@inflorire]

I love that you consider about the clean up and convenience

[@ChefAnge]

Thats like 85% of cooking at home!

[@JennRazo]

I like that you explain why you are doing things. I notice chefs tend to miss explaining things, because it is so second nature for them.

[@ChefAnge]

Thank you! Check out some of my newer videos and let me know what you think!

[@wkbarr]

I've come and checked out this particular video more than a couple of times just to refer and refresh on a couple of your techniques, mainly the chicken thighs and potatoes portion of the festivities, I thank you for a concise, easy to follow, educational video!

[@ChefAnge]

Thank you so much! That means a lot! This is exactly what I set out to do with this video and the channel!

[@alaskajax2]

I usually measure all the dry ingredients into one container and mix it up, then add it to the chicken etc. I think it spreads the flavor easier.

[@marlenejones6266]

I think the way we do it also spreads the flavor over the thighs more evenly too. But of course we cannot say he is wrong and we are right. But we are. So there if you look at the chicken its not even on some of the skin. But some folks made it and its delish so im goin for it. Looks good

[@herbhouston5378]

I don't think it's just mixing them all together, it's also leaving them on that dish they were on and seasoning them at that time... I've never found it to true that you can dump everything in a bowl and in very short time expect to "evenly" distribute the flavors...

[@Mimito5]

I absolutely agree with you!

[@Mimito5]

Herb Houston If that’s true, then why did he mix those same spices into a bowl before seasoning the potatoes?

[@ChefAnge]

I've gotten better since making that video. Thanks for the input!

[@bridgetdoman1386]

I lost my brother Easter 2020, he was staying with me while he was ill (he had cancer). I wish I knew about this during the months before he passed away as he would have loved it. I will, however, take note and do the chicken using the same ingredients as directed.

[@ChefAnge]

Sorry to hear about the loss of your brother, Bridget. Sounds like he had excellent taste in food! Hope you enjoy making and eating this wonderful dish.

[@Stevelemontrudy]

I really liked how you did everything in the oven. So smart. I like to cook, but I don't wanna make it my full time job. Thanks!

[@ChefAnge]

Thanks! Look out for more videos where I'll do this subscribe and hit the notifications button so you can see them when they post.

[@terryduprie6313]

Chef, just prepared this meal for my wife on Memorial Day 2020 and it was awesome. I added a bit of squash from our vegetable garden as another side and it was all delicious. Love the honey mustard and the seasonings. I even put the smear on a white plate to be kind of fancy. Thanks for sharing and keep up the great work.

[@ChefAnge]

That is awesome!

[@dance4mysoul699]

You make it super easy to follow along with you and love how detailed you talk through the process.

[@ChefAnge]

I appreciate that! Thank you! 🙏

[@monad6486]

This is how I always “fry” chicken. My mom taught me. You can cook all chicken pieces at once, the same way. It’s delish.

[@kayBTR]

What temperature do you cook your chicken. Do you start at 400 for 20 minutes, then flip for another 20 minutes and then raise the temp?

[@SimonOShahan]

Excellent recipe, we get chicken thighs already boned in Japan so the spice mixture gets rubbed inside the thigh. Works really well & playing around with other spices is an interesting possibility.

[@davidregan9872]

The Japanese like to eat all kinds of weird stuff that most Americans would never eat unless they were starving!

[@rodleyeriffe9149]

​@@davidregan9872 speak for yourself. I love Japanese food (suchi 😋). Chinese eat stuff I'd never eat... fish eyeballs ewww

[@davidregan9872]

@@rodleyeriffe9149 I've never had SUCHI, and never had SUSHI! What's the difference? Speak for myself you said? You said FISH EYEBALLS ewww! That's one of the things I'm writing about! I love Salmon, but won't eat the sperm sack, or their eggs which some people love!

[@nadeemsiddiq7636]

I made this tonight -- turned out wonderfully -- my kids wanted more. Such a genius method. Thank you so much. I'm a subscriber now!!!

[@ChefAnge]

Thanks for subbing and glad they enjoyed it! Cooking for kids can be challenging!

[@BethyKable]

Clean and organized cook, great recipe and presentation too. Looks delicious and will try soon. Thanks so much for reminding people to WASH their hands when working with chicken.

[@ChefAnge]

Yup! Thanks!

[@mikesworld3792]

Technique worked really well! Crispiest skin ever! Great video, a little long at times but very informative and easy to follow.

[@cathydenehy9037]

I would combine all those dry flavours together first then put over chicken to rub, that way every piece gets an even amount of each flavours

[@SwampDweller67]

Good for you, thanks for that observation.

[@himself1417]

Nobody asked you

[@balitangkalusugan19]

I do that as well in any seasoning. Mix everything first

[@mangoyacho]

Cathy Denehy - Thats such a great idea. Thanks for sharing the tip!

[@genevievejoseph1616]

qq

[@patriciasordiff3396]

I love how good this recipe looks so I’m running to market and making it exactly like yours .and thanks for sharing

[@ChefAnge]

Thanks Patty!

[@desrazor5635]

I cooked this the other night after watching the video. The chicken came out beautifully crispy on the outside, hot and moist on the inside. My wife and I absolutely loved it and it is now on our list of favourite meals. Thanks for the posting the video. I am going to subscribe.

[@ChefAnge]

Des Razor thanks Des!!!

[@Lucretiaseesall]

I did it! I cooked up this recipe and wow!! The chicken came out perfect!! moist inside crispy skin outside!!! I took a picture but now sure how to share it?

[@ChefAnge]

Amazing! I’m sure it looks delicious. Not sure you can upload a picture in a KZbin comment!

[@jessefountain4181]

Just got thru making this entire recipe and have to say it was a HUGE success! Folks went back for thirds!! Like Chef Ange says, even though you use the same spice/herb mix on all dishes, each lends their own flavor. The chicken was moist yet crispy, potatoes were creamy and also crispy, and asparagus was perfection. Only changes I made were: Dry-brining the chicken 24 hours beforehand and making two batches of the spice rub ... one without salt for the chicken (because it was brined) and one with salt for the veggies. Recipe is easy and a delicious meal on the table in about an hour. I will definitely add this one to my favorites! Thanks Chef Ange!

[@rebeccadickey2261]

❤

[@shirleyabel6027]

I made that chicken last week it was so good my husband loved it going to fix it again this weekend thank you for sharing God bless

[@ChefAnge]

thank you so much!! God bless you too!

[@margaretrutherford341]

How long is all of the food in the oven? I didn't catch that.

[@-Beauty-at-Home-]

This is the only recipe I use for chicken thighs. I’ve done this recipe a bunch of times now. My family loves it. Thank you!

[@ChefAnge]

It always hits BIG!!! Thank you!!

[@marymcneil7861]

Love how you prepared this meal, you made it easy to follow. Love how you made a mustard sauce and presented this meal. I'm ready to get started and will be cooking this up right away. Thank You.

[@ChefAnge]

Thank you so much 🤗

[@martha9596]

How can I share this

[@aracelivargas4346]

I love how clean and tidy you cook. My ideal way, plus the food looked Delicious!! Going to try it.

[@ChefAnge]

thank you so much!

[@slperryjr]

"Mise en place" is the key to happiness in the kitchen.

[@laurieditchburn823]

Great observation! I could really learn from this...It's not a particular strength of mine...and I think I needed to see this right now...Very helpful :)

[@grigoriybelyavin6752]

Laurie Ditchburn кино

[@grigoriybelyavin6752]

Laurie Ditchburn Кино язык нежности

[@lydianewman8882]

TY for a great recipe and a great "teaching" presentation. Trying this as soon as I buy the groceries! Appreciated 👍

[@ChefAnge]

Much appreciated to you! Thanks!

[@kathleenwills8637]

Wow! Best cooking video I’ve ever seen! I’m subscribing! I can only imagine this is how cooking schools start their students off with meticulous instruction!

[@ChefAnge]

Kathleen Wills yup! Cooking is so much more than just following recipes. Principles and skills!

[@thirdeye9106]

Nice presentation and nice recipe ! Thanks ! In appreciation I will share my best suggestion. First mix your spices in a bowl, then peel back the skin and sprinkle a teaspoon of the spices directly onto the flesh and neatly put the skin back in place. Do the same process to the other side of the thigh and to all of the thighs. Place them all onto your cooking surface (rack or baking sheet or pan) and bake or grill as you desire. The seasoning is absorbed into flesh much better when placed under the skin. Happy fooding everyone!

[@thestreamoflife1124]

Absolutely 👍 correct method. Thanks for bringing it to people's attention 😉

[@thirdeye9106]

@@ryanwelsch9384 Thanks for saying that. I am such a hypocrite. I know killing is wrong and yet I cook and eat it. Been wrestling off and on with the vegetarian lifestyle for over 50 years. Thanks for your reminder. I'm going to get better I promice!

[@PorkChopJones]

Every chef has their own personal preferences. People come in here and began suggesting he add all of his ingredients into one single bowl? Lets call them the back seat drivers, for a lack of a better term. He is preparing this meal so if he wants to measure out each ingredient, then add them. That's his choice and he should be able to do so without someone criticizing him as if he is somehow doing something wrong. A little extra paprika is not a game changer. I know people who keep paprika on the dining room table like salt and pepper. Good lookin chicken, as a matter of fact the entire meal looks great! Three thumbs up👍👍👍!

[@tc96z1]

John Williams It always nice to have a room monitor to quell the thoughts of other posters. Some of the best ideas are drawn from comments by others not necessarily following their suggestions. I was going to recommend putting all the ingredients in a washer and run the spin cycle.

[@annshelton3503]

TCM 😂🤣😂🤣🥰🤣🤣🤣👍🏻

[@IMSiegfried]

@@tc96z1 you missed his point.

[@IMSiegfried]

@@tc96z1 "That's his choice and he should be able to do so without someone criticizing him as if he is somehow doing something wrong." See?

[@michaeldavis4746]

All I can say is this and I'm sure many of you already know this to be a fact. There are some persons who are filled with such personal pride and vanity (some would say narcissism) who go out of their way to tear down, destroy, nit pick others so that they can feel good about their sorry selves. These people should be laying on a psychiatrist's sofa getting help and lots of it IMHO. They have severe problems that otherwise will never go away...

[@rosejackson8670]

Good DAY, I HAVE COOKED A LOT OF CHICKEN AND POTATOES IN THE OVEN IN MY 71 YEARS. BUT THIS IS THE BEST I HAVE IDEA I HAVE EVER SAW. THIS IS GOING TO BE MY NEW WAY OF PREPARING MY CHICKEN AND POTATOES. ALSO A NEW HEALTHY WAY. BEAUTIFUL OUTCOME IN THIS VIDEO. THANK YOU AND GOD BLESS. FORM KCMO

[@cidaliarocha4276]

Rose Jackson How to cook oatmeal

[@cheesesteakphilly]

71 years?? What age did you start cooking potatoes?

[@marissaramirez4471]

Rose Jackson what is hemalayan salt

[@Kodakcompactdisc]

Marissa Ramirez it's pink salt, any salt will do

[@cheesesteakphilly]

Marissa Ramirez It’s similar to kosher salt but with a slightly lower sodium content. It also gives a nice colour to foods when using it to cook.

[@zendariuskincaid5205]

Great dry rub, I do everything except I go skin side down first then flip so the top turns out much more crispy

[@ChefAnge]

Good stuff!

[@sharakirkby2744]

I made the rub via tablespoon full and stored the rest. Didn’t use more than a tablespoon altogether for this dish. Yummy

[@ChefAnge]

It will go on anything!!!

[@lillamb7223]

Love seeing that more and more Westerners are learning to love cooking with bone in meats!

[@champagneforashley4882]

lil Lamb Spanish and onion casserole

[@brina1111]

Being mega clean is so very very very important so thank you for that, thanks for being clean and washing your hands.

[@ChefAnge]

You are so welcome!

[@janethuckaby5547]

Our 14 year old granddaughter makes this chicken. Absolutely THE BEST.

[@ChefAnge]

Thank you so much! Love getting comments like this!

[@tisanava9598]

Love the way Chef cooks so clean and neat! Plus his recipes are so down to earth for novices like myself.

[@ChefAnge]

Thanks for watching!

[@janinecox256]

There is nothing like a man that knows his way around the kitchen but is really good at it! kudos to u Chef Ange!

[@janinecox256]

I also love how clean your kitchen is and very neat!

[@eagleeye2300]

Simple cooking is the best, imho!!

[@ranns2805]

This looks so yummy! I am not a great cook. It will take me hours to prepare, clean and cook, eat, then clean again, but I am going for it because it looks absolutely delicious!

[@ChefAnge]

You can do it!

[@cincin4515]

Easy. Take your time and wash up between each step as you go.

[@-Beauty-at-Home-]

I made this yet again for our Sunday roast dinner. Have made it a bunch of times. So flavorful.

[@ChefAnge]

Thanks so much! Glad you enjoyed!

[@IJustBelieveInMe]

I make oven-roasted chicken with flour, garlic powder & s&p. It's fantastic, and this looks amazing, too. I'll definitely try it. I never thought to use a rack to keep the chicken out of the grease. Great tips. Thank you!

[@ChefAnge]

Thank you so much!

[@chelseasummers2365]

This recipe looks delicious. I’m definitely going to give it a try. Only thing I’m going to do differently is I’m going to put all the spices in a bowl, mix them so they’re all evenly distributed, then sprinkle them over the chicken so that it’s coated evenly.

[@ChefAnge]

Great idea!

[@hectorburgos9273]

You just made me a fan !!! Great job, great presentation. Keep up the great work, I’m going to make this tonight. THANKS

[@ChefAnge]

Thanks Hector!

[@MochaLove4243]

I have watched a lot of videos but I must say this one was so far the best. Very clean, informative, and also I was able to see every ingredient you used to prepare this meal. I am officially a new subscriber. Keep up the good work!

[@ChefAnge]

Thank you so much! I'll keep them coming for you!

[@LB-tf3zx]

I love cooking clean. This recipe and technique are exactly what I needed to learn. You are an excellent teacher. Thank you.

[@ChefAnge]

Thank so Much LB!

[@lstruggy]

Chef Ange nice recipe chef! 👍🏽 do u think if I use marinated chkn leg quarters and bake em for 375d for 25 min then turn over another 25min @375 then take em out and finish em on charcoal grill basting em w some home made bbq or teriyaki sauce for that crispy outside sweet savory finish do u think it’ll be juicy tender inside if I do the baked first then grill technique?

[@lindabranum6686]

I like how carefully you explain the way to cook and spice the food. Thanks.

[@ChefAnge]

My wife thinks I talk to much 🤐

[@thepatriotess4279]

Looks delicious, am going to try the chicken part tonight as I have bone in chicken thighs in the fridge and was looking for a recipe, but I think I will use this entire recipe for Easter lunch, it all looks very elegant. Glad I found this channel.

[@ChefAnge]

Enjoy and thanks for watching. Let me know how it comes out!

[@CLAldridgeArt]

Wow, as I watch this we are in the midst of COVID 19 and the only meat in my grocery was a 10 lb. bag of Chicken Thighs. THANK YOU for this wonderful recipe and your inspiration. Simple foods, well cooked and beautifully presented. Heaven on a plate! 💖👍.

[@ChefAnge]

Glad that worked out! Thanks for watching!

[@donaldwoodford824]

Thighs are my favorite and my Ladies like the Breast. I'm sure going to attempt to make this recipe while the shutdown is still ongoing. Yours Looks GREAT!! Mine will be Okay but not as good as yours (because of ingredient shortage). All is well. God Bless America.

[@meri1953]

Oh, man...where do you live? We have never been that low in meat supply!

[@lizzy9975]

@@donaldwoodford824 How good is it being locked down???!!!!! One word - awesome! Really enjoying just having time again to do simple things like cook!

[@lizzy9975]

@@meri1953 The shelves have been stripped bare for months. Things finally getting vack to normal though!

[@gloriaco9105]

Thank you for taking the time to teach us how to make these amazing items. Now that we are cooking every meal at home, it’s so good to not only have the recipe, but actually see how you made it.

[@ChefAnge]

Thank you Gloria!

[@luciathomson3523]

Excellent showcase, very organized, very clean, very detailed! Loved it! Thank you very much definitely will make my chicken thighs this way.

[@ChefAnge]

Glad you enjoyed it!

[@emerissamuel9889]

Watching from Whitby Canada, I love a man who nows his way in the kitchen. Good cooking enjoy beautiful I will have to try some ,Yammie 😘

[@ChefAnge]

Thanks and welcome! Please tell my wife!

[@artistLife-gh3te]

I love you explain how to cook the chicken, finger potatoes and asparagus. And all at the same time.

[@ChefAnge]

Thanks so much! If you liked this video, check out the updated version

[@ChefAnge]

kzbin.info/www/bejne/gpPPo6qqfdBmhtE

[@Mary-jz9vr]

Absolutely awesome video. I love all the ingredients you used. I do things that you do. I can’t wait to make the mustard sauce. I don’t know how anyone could give this a thumbs down. Thighs are the best part of chicken! Thank you for sharing. I subscribed.

[@ChefAnge]

Thanks Mary!!!

[@reachermelvernkansas]

Excellent teaching methods and execution of all recipe phases . Good camera technique... I also would premix spices prior to applying.

[@ChefAnge]

Thanks!

[@axiantian8922]

It looks so delicious. I am going to try your recipe. Thank you for sharing.

[@ChefAnge]

Thanks! I have an updated version of this recipe on my channel

[@ChefAnge]

kzbin.info/www/bejne/gpPPo6qqfdBmhtE

[@LetsSeeTarot]

OMG totally making this tonight. I don't have the asparagus but I do have broccoli! This looks wonderful and I know my sweet family is going to love this. Thank you for the recipe!

[@LetsSeeTarot]

Update! So good 🤩

[@marymeek5356]

You're. Welcome!

[@catylynch7909]

I just discovered your channel. This recipe/method looks great. I'ts so nice to see someone cooking with bone-in, skin-on chicken! The mania for boneless/skinless chicken is a mystery, to me. I use that for stir-fry, and kebabs, only. Skin and bones, both, help to retain flavor and moisture ... and bones maintain shape and consistency.

[@ChefAnge]

Caty Lynch we eat a little of everything in our house! Thanks for watching!

[@ChefAnge]

Skin is the best!

[@gloriacotton8768]

Thank you for being so thorough. For new cooks it very helpful. Others can speed through this if they want.

[@ChefAnge]

Thanks Gloria!

[@donnamesser1396]

Great recipe. I like the way you present, clearly show and explain what you are doing and why. Thanks!

[@ChefAnge]

Thanks Donna!

[@brookeneal2261]

I varied this by asking middle eastern seasoning, with the garlic powder and pepper I used sumac (a tart herb) and zaatar (a mix of green herbs and sesame seeds. Instead of salt I used Badia Sazon which adds color and salt and umami (via MSG)

[@ChefAnge]

Good stuff! Make recipes your own! That's the best cooking.

[@Nosdos]

I like the way you are so clean and precise with the way you cook 👩‍🍳

[@ChefAnge]

Thank you so much

[@jakeblake231]

Excellent tutorial video, ... excellent presentation! I'm glad you don't scoff at using those dehydrated seasonings. I sure do also....when handled properly, they can really jazz-up a dish! Thanks for sharing! Subscribed.

[@ChefAnge]

Thanks Jake!

[@livingholistically1485]

I always cook with the skin on. It's my collagen supplement. Don't make you fat at all.

[@ChefAnge]

Yup! I'm doing ok!

[@eagleeye2300]

Jacques Pepin saves his chicken skin and bakes them for "cracklin." I did this (pat the skins dry, season -- including paprika...) Roast at 400 degrees. They are delicious, but I found the set back to be that there is a LOT of chicken grease that you have to get rid of after the fact. That keeps me from doing it more often.

[@kathyditton1045]

I am not a chef. I made this tonight and it was great. I appreciated the walk through video and how everything baked in the same oven at the same temperature. Do some more like this!

[@ChefAnge]

Will do! Thanks Kathy!

[@sme7385]

You really explain everything well, and you are very informative. Great going.

[@ChefAnge]

Thanks so much!

[@pamp1567]

Just found your channel and love your refined but easy recipes. Thank you

[@ChefAnge]

Glad you like them!

[@redsnap2004]

Will give this a go, thank you! Subscribed!

[@ChefAnge]

Thanks so much! 🙏

[@ChefAnge]

kzbin.info/www/bejne/gpPPo6qqfdBmhtE

[@ChefAnge]

Here’s the updated version of the same video.

[@barberlee3655]

Looks good! Can’t wait to try it! Only thing missing was the chicken being sliced into so we could see the texture.

[@ChefAnge]

Thanks! Check out my newer videos where I eat the food at the end of every video!

[@mariawoods2469]

Looks good and easy to make. I like the way you use ingredients that we all usually have at home. I will have to try this with my family.

[@ChefAnge]

Thank you so much!

[@traceyreitterer230]

Best way to bake chicken EVER. The secret is in your flipping - makes it turn out PERFECT. Thanks so much for the tips. Hats off to Chef Ange. :)

[@ChefAnge]

You are so welcome! The flip flip is powerful

[@arthurslinkard1314]

This is a terrific recipe! It came out super. Thank you Chef Ange

[@ChefAnge]

My pleasure Arthur! Thanks for watching!

[@shanthinaidu8531]

Yummy the guy Knws how to cook

[@mattneillninasmom]

Nice meal, nicely prepared. I would put my chicken and all the spices in a ziplock bag along with oil (and melted butter!) and work it all in. Saves your hands and distributes everything evenly.

[@kathyobrien1063]

And waste a plastic bag that you probably toss in the garbage.

[@commonconservative7551]

it helps stop cross contamination!

[@ChefAnge]

Noted!

[@sylviawells715]

Agree. I use recyclable brown lunch bags, zip lock baggies, paper plates, bowls for much of prep work. Absolutley great chix thigh recipe, diff ? Mixed dry spices first. Thnx for recipe to hand down to son, dau, 5 Grands & 8 Greats !!

[@barbaraglazer5283]

I made this last night, made the thighs and the potatoes. easy poesy, made tripled the herb mixed put it in a bowl, have left over. it was really delish. loved not searing or frying them. My hubby loved it all, served with a tomato, onion, and mozzarella salad. Had all the ingredients in our quarantine house! thanks!!!!

[@2teche]

Love your clean way of cooking especially washing hands after working with the chicken.Presentation was beautiful and looks delicious.from Louisiana and love trying new ways to fix everything you prepared in this Video Thank You for Sharing 👍👍👍👍

[@ChefAnge]

Thank you!!!

[@outcast566]

Im 3 days in to a 30 day water fast. Man this looks so delicious!

[@ChefAnge]

eat some chicken!

[@amienhodge7902]

😂😂😂

[@bonnielucas153]

Dear lord, you're a much stronger soul than i am😳!!! God bless you, dear heart!

[@deejay8403]

Nothing screws up 30-day water fasts like willingly watching YT videos of people cooking chicken.

[@porkbelly0713]

@@deejay8403 maybe some chicken flavored water ?

[@sparklingwater7598]

Looks great!! Don't know How long you cooked the chicken each time though!

[@ChefAnge]

It's in the description. Look more for what it looks like than the time. Time is an estimate when cooking. You have to pay attention.

[@sparklingwater7598]

@@ChefAnge Ty!

[@Zoie157b]

I made this last night and it was delicious. I forgot to put the oil on in the beginning, however it was so good I am going to make it again tonight.

[@ChefAnge]

Thanks! Glad you enjoyed it!

[@hdhshsh]

All you do is dry pat and season baked the chicken thighs ? I constantly fucked up my chicken any pro tips?

[@andreadorman4732]

Epic love how you fry the chicken by flipping it brilliant

[@ChefAnge]

So simple and so good!

[@Harpyeagl]

Wow ! I just ate...now i am hungry again! Great job,love cooking too

[@ChefAnge]

Thank you 😋

[@DANNY11767]

Great instruction and presentation. Easy to follow and I can’t wait to try this myself. Cat wait to see more. Love cooking that is not competitive. Sick of those shows and just want a the pure cooking approach. Thank you.

[@ChefAnge]

thank you so much!!!

[@annahnyarangi2193]

I made this a few nights ago, totally delicious! My son has been asking for it again. I didn't have asparagus so I baked broccoli, carrots and bell peppers. It was really good! Thanks so much.

[@ChefAnge]

Thank you! That's awesome that he liked it!

[@dwwphoto]

Really nice dish Chef! It looks great and I’m sure it’s delicious. Well done.

[@ChefAnge]

Thank you so much 👍

[@sirrmanning2769]

Gonna try this for my wife this weekend! Thanks for the great recipe!

[@ChefAnge]

Sirr Manning hope she loved it!

[@SIXYA]

I only made chicken as per your instructions here and omgg they are delicious... Thank you Thank you :)

[@ChefAnge]

Shikshya Vaidya amazing!

[@Rileygirl77]

I'm a new subscriber (and cook) trying this recipe as we speak. I'll check in later and relay whether I've done the recipe justice. I've actually been "cooking" for 9 years since I lost the best cook, in our universe, my husband. Videos like yours are a Godsend. Merry Christmas!

[@ChefAnge]

God bless you Barbara! Thank you so much for your comment. You’ll never know how much it means to me. Merry Christmas to you too!

[@Rileygirl77]

@@ChefAnge By the way the chicken was delicious; I saved the recipe!

[@lindahill1199]

New subscriber here! Thank you Chef, going to try this soon. Love the way you talk us through it and explain the xtra tips. I'm going to love it. Keep sending out those good, easy recipes. Thank you from Indiana.

[@ChefAnge]

Thanks and welcome

[@lvreddi1]

I also am new here and agree that I would mix the spices together rather than to add them one at a time. I can't wait to try this recipe, as thighs are my favorite. Thanks for explaining things so thoroughly.

[@thressayoung331]

OMGosh this meal looks beautiful and I will definitely be making it!! There is only the two of us so we definitely don’t need 8 thighs but I’ll figure it out. We love the fingerling potatoes and asparagus so I’m excited to try this!!

[@vsh2503]

fwafwa123

[@p52457]

It is your show and I really like the comments that support what you are doing. You obviously have a lot of pride in your work.

[@ChefAnge]

I sure do! I do it for the people who need help. Not the trolls who live under the bridge and never cooked a thing.

[@a1orski]

I'm a non-WeightWatcher who puts the taters in the same pan as the chicken and lets the fat get soaked into them.I like your straight forward approach to a recipe w/o the excess yackety-yak about Uncle Ed or Aunt Martha. T'sU!

[@denisej.527]

The chicken thighs turned out very good! Thanks for sharing the recipe.👍😊

[@ChefAnge]

Thank you so much 👍 CHeck out some of my newer videos!

[@wandabrooks2752]

Hello is it a certain olive oil I should get because I saw at the market but never knew which one to try. Please help THANKS

[@ChefAnge]

You should have an all purpose olive oil

[@joetrump5844]

Nothing like a good way to “pimp up” my chicken 🍗. I’m making this..... this weekend for my family. Thank you for sharing, and thank you for making me look 👀 good. 😎

[@ChefAnge]

Total PIMPIN!!!

[@kenberscheit480]

white pepper on the asparagus is all you need . sesame oil really gives it a good flavor also

[@LaVern57]

Thanks Ken gonna try

[@boncoon]

Thank you for the delicious meal idea/lesson. May all be well with you and yours, Bonnie

[@ChefAnge]

And you as well Bonnie!

[@johnkiljan7441]

Excellent video. I use some of the same techniques, but I also learned a lot. Thank you.

[@ChefAnge]

John Kiljan thanks! Glad it was helpful!