welcome friends a couple weeks ago as part of our regular sort of Saturday
morning series where we make the most viewed recipe videos on YouTube we did a
one-pot crock-pot slow cooker chicken dish that was not good I'm gonna say not
good on a bunch of different levels and what we learned from that was you
shouldn't do white chicken breast meat skinless boneless white chicken breast
meat in a slow cooker it comes out horrible it's it's dry and tasteless and
stringy it's pretty bad so we've set about to make the same recipe with the
same sort of flavour profile but make improvements along the way that will
hopefully give you a better tasting dish a better textured dish but still take
about the same amount of time so the other recipe started with a vinaigrette
and so we're going to make a vinaigrette but we're going to use some stronger and
bolder flavours and then we're going to marinate the chicken so hopefully get
those flavours into the chicken so first things first I put in some lemon zest
and then some olive oil and now I'm going to juice these lemons and put that
in as well now I'm using lemon juice as the acid component because that's what
was in the original recipe but realistically if you wanted white wine
vinegar would be fantastic in this any acid flavour profile that you think you'd
like I mean red wine vinegar would would work really well - or champagne vinegar
really comes down to what sort of flavour profile do you want to build in this jug
to be on your chicken recipe next up a couple cloves of garlic and an onion and I've
just chopped the onion in half you don't need to be too crazy with it red pepper
flakes cuz I like to bring a little bit of heat
salt component because salt and acid are very important with what we're doing
dried yellow mustard I like that the dried yellow mustard brings a sort of a
base note flavour and it also brings a little bit of heat that adds with that
red chili flake next in is fresh oregano and thyme I'm using fresh if all you
have are dry then go right ahead and use dry it's no problem so I think that's
everything in the blender jar let's go ahead and
blend it okay now let's give it a taste and see what it's missing if it's
missing anything this is the point where you can adjust and make the flavour
profile exactly what you want oh that's really nice really herbaceous it's um
it's got a really strong flavour which i think is gonna work great
so put the chicken in some kind of a container you can do a sealable ziplock
bag or a reusable container like I have here this is bone on skin on chicken
breast meat so I think a lot of people take the skin off they're afraid of the
skin they think it's going to be too fatty so I leave the skin on and the
bone in for a whole bunch of reasons but the biggest one really is flavour and
moisture the chicken is going to be a lot more flavourful and it's going to
retain a lot more moisture as you cook it you know and the deal is if you don't
like the skin just peel it off after cooking and get rid of it then but leave
it on during the cooking process so I stick this in the fridge and let that
chicken marinade. one of our regular commenters on the channel said you know why not
just use vinaigrette that you buy at the store which would be fantastic for this
if you have a vinaigrette or a salad dressing that you really like an Italian
salad dressing or any salad dressing that has a flavour
profile that you like use it here instead of making your own that'll save
you a little bit of time and you also will know what it tastes like
so you're gonna love it so I'm gonna stick this in the fridge and let it
marinate for a few hours and then we'll come back and we'll make the rest of the
dish see you soon
now when you prep the chicken you can also prep all of your vegetables
so that when you get home from work you just pop on the oven and get it onto a
sheet tray and it's only gonna take about an hour to cook so timewise and
effort wise I think this comes out about the same as the crock pot chicken method so you
can use any vegetables that you like I've got cauliflower beans shallots
carrots potatoes but of course you know whatever you want to have on the tray
something like broccoli would be fantastic some people might even like
Brussels sprouts so I'm gonna hit this with a little bit of olive oil some salt
and pepper and we'll just give that a toss to coat it you didn't see that and
on to our sheet tray you could do this in a roasting pan if you wanted I find
the sheet tray though gives me enough space that I can get most of the
vegetables out in a single layer now on top of this you put the chicken
and you could toss the vegetables with some of this marinade to give it that
coating instead of the olive oil I kind of liked the flavor I didn't love it
that way I just kind of liked the vegetables to have a little bit of salt
and pepper and olive oil to give them a little bit of a different flavor than
the chicken Julie liked it both ways I don't know you get to choose that's
what cooking is all about so into the oven this goes yeah ungracefully slice
it just slice it anyway you can Jules
yeah the bone is in there okay so I like I like roasted vegetables like this I
think that they get a lot more flavor hmm yes I can see by the steam did you
try the potato first so let's try to bean first now with chicken I'm a little
bit afraid just cuz it's fine that's what it's supposed to taste like I think
so the chicken is moist the vegetables are roasted which gives them a different
texture a different texture and I think a better flavor the beans
I like the beans the way they are which is overcooked to most people that would
be overcooked but I I really like that if you don't like that boat halfway
through the chicken being cooked toss the beans in so it's still pretty lemony
though mmhmm yeah and even though I didn't I didn't put
the flavoring
even though I didn't put the flavoring from the chicken on the vegetables
it still ran off into the tray and they've got some of that flavor which is
really nice so I'm not gonna say this is better than the crockpot version it's
different you've taken the same basic ingredient
well we've added a few exercises a few extra bucks carrots potatoes and chicken
with lemon as your strong as your main flavor mm-hmm a slightly different
interpretation but I think for me the flavor and texture is better more
pleasant to what I like uh-huh and I don't think this took any longer of
active time than the crockpot version so give it a try thanks for stopping by
so you consume let's get this to the table
how to make sheet tray lemon chicken