Oven Herb-Crusted Chicken

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Oven herb-crusted chicken can be made right in your own home with the right ingredients and a little bit of time. Make oven-herb crusted chicken with help from a talented and dedicated Manhattan chef in this free video clip.

Part of the Video Series: NYC Cuisine
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Video Transcript

Hi, I'm execute chef Jason Tilmann, Triomphe restaurant here at the Iroquois Hotel, 49 West 44th street, New York City. And today I'm going to show you how to do herb crusted chicken. So we are going to season the chicken with salt and pepper. Most important thing ladies and gentlemen is to season your food. Use good simple sound technique, season your food and you will have no problems. You'll be the best little chefs in the world. Okay. So a hot pan like I've said in the past hot pan. We want to make sure that we have ample ventilation. A little bit of oil, okay? Now in order to do this dish properly you are going to need a pan that will go into the oven. It's an oven safe pan. Okay so we are going to go ahead skin side down. We have one breast and one thigh, okay. We are going to go ahead and pop it in the pan. We are going to turn the heat down a little bit so we don't burn it. And we create a nice golden brown and crispy skin on this. So how we are already starting. Beautiful. So I'm going to go ahead and let that cook on the skin side for about a minute and a half, two minutes. And then we are going to go ahead and put it in the oven. Okay guys so as you can see we've got some nice color on there, okay. Nice color on this side. So now we are going to go ahead and flip it. Now what we got to remember is we are going to go ahead in the oven and we are going to go into a 350 degree oven for about eight to ten minutes. But on that eight to ten minutes it's going to take ten minutes to cook this breast cause it's thicker. But this thigh is going to take about six minutes. So we are going to go ahead and pull that out a little bit sooner, okay. So just keep that as a little side note. In the oven we go. Okay gang so out of the oven we come . It's been in a 350 degree oven for about 10 minutes. I went ahead and took the thigh out of the pan, set it on a resting rack. And then I put it back in because the thigh is cooked in a about six minutes. So our herb chicken we are going to go ahead and put the thigh down first. We are going to put our breast on top of that. And we are going to go ahead and put our herb mix on top of it. So for our herb mix we have thyme, rosemary, parsley, tarragon, and chervil, okay. And that is our herb crusted baked chicken. I'm execute chef Jason Tilmann, Triomphe restuarant here in the Iroquois hotel, New York City, 49 West 44th Street. Thank you so much for watching.


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