Added: 5 years ago
From: gordoneriksen
Views: 11,261
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  • Heather, you rock!

  • I make this dish all the time. I use already cut up thighs/legs, easier than doing all that cutting before and after, dark meat is tastier anyway.

  • I knew I should've bought that chicken yesterday lol

  • Just finished your macaroni & cheese via step by step internet. My hubby LOOOOVES it.. I feel next time, i;ll use a deeper pan or.... more milk in the inticial sauce. Nexst week, I',m doin' the chicken dinner... thanks delishhhhhh

  • yum!

  • Its morning, I havnt ate...oh why OH WHY did I wach this ? yum...

  • I loved that recipe. thnx...

  • what if you want to present your chicken like for a dinner party. you want to show a "whole chicken" not in peices. (although i would SO do this if i wanted a roast chicken in a flash for a quick family meal i mean. what is the best way to cook a whole roast chicken so its just right????

  • excellent question. Some start by browning the chicken on it's sides and back, and then roasting it in the oven, that way the other parts of the chicken get a head start. I think that question is worth it's own video! Thanks! --Heather

  • loved it :)

  • you should be on the food network. Please post more videos!

  • praise GOD thank you

  • Wow that was some really juicy chicken breast. I also found that inserting a garlic, herb, and olive oil mixture under the skin of the chicken to be an effective flavor enhancer.

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