Popular recent NYT baked chicken recipe

[Jkgourmet]

Originally Posted by Bookmen

I tried this last night and was mostly pleased. Like Jkgournet, I did not find the scallions useful or appetizing. I wonder if leeks would work better. The potatoes were delicious. And why not since they're cooked in chicken fat?

My main disappointment was that the chicken skin was not crisp enough. I cooked for 35 minutes per recipe and the meat was done and tasty, but I might leave it in for a bit longer next time. Perhaps run it under the broiler briefly at the end? Thoughts?

More oil on the chicken skin. Don't turn the thighs.

[Jkgourmet]

Originally Posted by eureka1

For some reason I've always had a phobia about chicken thighs, but I'm going to try this!

Prediction: Unless you like dry chicken meat, once you try thighs, you'll never go back to breasts.

[BoSox 15]

I'm probably overthinking this but...

What size baking sheet did everyone use? I imagine if it's too large the juices would burn as they run to the edge and if it's too small everything will be bunched up and not cook properly.

This sounds like a quick and easy meal!

Thanks!

[emm74]

I like sheet pan recipes, but I would want to add some veggies to this one to make it a one dish meal

[Jkgourmet]

Originally Posted by emm74

I like sheet pan recipes, but I would want to add some veggies to this one to make it a one dish meal

I think carrots would work well.

[Clarallel]

Originally Posted by eureka1

For some reason I've always had a phobia about chicken thighs, but I'm going to try this!

I wonder why the phobia. The bones are less complicated than the breast, and they have more meat than drumsticks.

[Clarallel]

Originally Posted by settled00

thanks for posting the recipe - NYT has a paywall to give them permission to do non-stop pop-ups while you try to read the news --but that's another thread.

This is an example of how easy it is to prepare delicious real food. Everything is better when you cook it yourself. thanks for sharing.

You can often circumvent the paywall. That was why I typed out the recipe, but the actual site may have other related bits that are useful.

[gentlearts]

Originally Posted by Jkgourmet

I think carrots would work well.

If you didn’t like the scallions, then carrots would work as the base....or maybe alternate both.

[CA4Now]

Originally Posted by Clarallel

Sounds so damn easy, even I could do it...

Great variation on that old sheet pan recipe from Reynolds Wrap, for which you cover the top with aluminum foil but peel back a corner to allow for steam to escape. That recipe called for carrots vs scallions, and a cut-up chicken as opposed to thighs.