Italian Herb Chicken
This video was:
*Shot on a Samsung Galaxy Note 9
*Shot in 1 take so word flubs and mistakes occured
*Shot in 1080p to take advantage of image stabilization
*Shot and edited by me, Executive Chef Aaron
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Notes:
*Use boneless chicken; breasts, thighs, tenders, pieces, etc.
*Trim off excess fat from the chicken
*Start with skin side up, despite how I started in the video. I corrected my mistake, eventually.
*The amounts for seasonings will vary based on how much chicken you are using. Use my video as a guide on the amount to use of each seasoning.
*Sprinkle half of each seasoning on one side of the chicken, flip the chicken and repeat the seasoning procedure.
*Once sizzling occurs REDUCE heat to medium-high, the chicken will take about 3-4 minutes to sear, then flip the chicken.
*If using dark meat the chicken will have a pale red color to it.
*When crimping foil around the pan, use oven mits/gloves!
*If possible use a meat thermometer to check the temperature of the chicken. It needs to be at least 165f in the thickest part of the thickest piece. If you don’t have a meat thermometer follow the instructions in the video.
Recipe:
1.5TB olive oil, to coat the bottom of the pan
2-3 pounds chicken (see Notes for type)
1TB Trio (recipe is video #1)
2tsp dry Oregano
1tsp dry Thyme
2tsp dry Basil
4tsp dry Chives
1tsp Pepper
1.5tsp Iodized sea salt
Tags:
#cutoutthecrap, #cuttingoutthecrap, #ExecutiveChefAaron, #herbchicken, #italian, #italianherbchicken, #Trio, cut out the crap, cutting out the crap, Executive Chef Aaron, herb chicken, Italian, Italian Herb Chicken, Trio