Hi. Chef Jason Tilmann, executive chef, Triomphe Restaurant here in the Iroquois Hotel, 49 West 44th Street, between 5th and 6th Avenue. Today, we're going to do healthy baked chicken. So easy, so much flavor, so simple, you guys are going to be so surprised, really simple. Salt, pepper, the chicken, in the oven, eight to 12 minutes, done. Put it on a plate with a little lemon and extra virgin olive oil and vinaigrette of your choice, if you want that, and you're done. Simple, easy, healthy baked chicken, stick around. We're going to add a little bit of salt and a little bit of pepper to both sides. Really simple and easy. OK? We're going to do that to both sides. We have a hot pan, we're going add a little bit of Canola oil, we're going to make it all hot. Not too much, we don't want to deep fry it. We're not frying it, we're baking it, so very little oil. We're going to go ahead, skin side down. We're doing this skin side down because we want to get that skin nice and crispy. OK? We're not going to shake it around, not going to move it around. We're just going to take it nice and easy, let it get nice and crispy and golden brown on that side. Then, we're going to flip it and we're going to put it in our oven and we're going to bake it. This chicken's going to take, probably, roughly between, I'm going to say, nine and 12 minutes. So make sure every thing else is ready before we do our chicken. OK, guys, so look at that, nice and golden brown, boom. Flip it up nice. And we're going to go right ahead in the oven and we're going to cook that in the oven for about nine minutes at 350 degrees. So once that chicken comes out of the oven, that's it, healthy baked chicken. We're going to go ahead and put it on a plate, really, really simple. Salt, pepper, we're going to put a little bit of fresh herbs on top. Now, you can do this at home and add pretty much whatever you'd like to it. If you want to put it over rice, you want to put it over mashed potatoes, you could put it over a salad or heirloom tomatoes, but, healthy baked chicken. Thank you very much for joining me today in my kitchen. Jason Tilmann, executive chef, Triomphe Restaurant, here in the Iroquois Hotel. We'll see you soon.
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