This Is Alton Brown's Favorite Chicken Recipe | The Best Thing I Ever Made | Food Network
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- Опубликовано: 3 янв 2020
- "This is my favorite chicken dinner and most certainly the best chicken dinner I've ever made." - Alton Brown
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Acclaimed chefs, cookbook authors and Food Network personalities - people who have spent their lives obsessing over food - reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.
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This Is Alton Brown's Favorite Chicken Recipe | The Best Thing I Ever Made | Food Network
• This Is Alton Brown's ... 
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Alton Brown had the best cooking show ever made. He always includes the science.
Michael Mallonee really ..... food network is my favorite channel but never saw his show and I am a cook
Yeah, he is one of the few chefs on the network with an interesting personality.
@@louischau7982 man, check out good eats. It is fantastic.
has the best show. it's back
What's eating Dan is a RUclips channel that is really similar.
What I love about him ,compared to the other chefs, he is fun, quirky and intelligent . Always learn something new and laughing at the same time. He builds my confidence to think outside the box when cooking. Most importantly, the flavors in his recipes are perfectly balanced.
You just gotta love the simplicity in this dish too. Marinate, slice veggies, stuff the chicken, and then put it all on a rack and let it go.
I watched this on Wednesday and cooked it for my 90 year old grandparents on Thursday. They've been buying the same margarine for 40 years.. spaghetti and meatballs is new and different - this meal made them feel alive again.
If they wanted to feel alive, they would have bought different things themselves instead of buying the same margarine for 40 years. Margarine is crap, by the way. Butter is better.
@@looksirdroids9134 Trying new things is not an option as they don't cook. They're creatures of habit, with no way to try anything different on their own.
Grandpa had his first chicken parmigiana last year because I cooked it, he loved it. The rest of the time they eat sandwiches or meals on wheels, which is the same 5 meals on rotation for the last 3 years and they barely finish it. Compared to this dish and they come back for more.
You don't need to tell me about margarine, it's basically poison - I can't change them on that, but I can supply them with new and different food when possible.
@@bbloomfield6497 Way to lead by example and help people instead of filling their lives with critical, noxious words on how lame, stupid, or horrible their tastes are. Much more effective and brings something beautiful into the world instead of more ugliness. IMO, of course. Bravo!
@@JakobNoone I'm tryin' Rob, I'm tryin' real hard. Much appreciated.
@@looksirdroids9134 well they lived to 90 and still going, so….
I like that Alton owned not having a bright shiny cooling rack. Get those things clean back down to the bare metal is a PITA.
I saw this random video where it was like lemon juice and some kind of powder and it took like 15 minutes
Marcus Savina probably sodium bicarbonate
@@marcussavina2726 Baking soda or as Joshua Newell above me said, sodium bicarbonate.
Mixed with real lemon juice and let it sit for about 20 to 30 minutes, it's like magic!
This also works on aluminum baking pans and cookware.
Just spraying the whole rack down w/ cooking spray first, before putting any food on it, will make cleaning it significantly less painful. I can't emphasize this enough.
@@mediasmoker The irony of your nic and your suggestion is keeling me!
Besides I don't use spray oils.
This is one of my favorite recipes ever. I always love making new dishes and experimenting with different flavors but this is one of the few things I'll make multiple times a year. I sub the lemon zest for preserved lemons that I make myself and keep in the fridge (like 2 lemons worth of the skins of preserved lemons to lean into the acidic fermented flavors that come with the olives to contrast the smoked paprika and potato) absolutely phenomenal
Thank You Alton for all you have provided to us wannabe food creators. i was always admired by my family when i recreated one of your dishes!! also thanks to Cable Boxes/DVR's and the food network for allowing me to print out the recipes on their web page.
I made this yesterday - Oh my gosh, it was so scrumptious! Best dish I ever cooked - it's a fam-favorite now! Yes indeed!
I followed him for years,he gave the best recipe for chocolate chip cookies one for chewy one for hard ones,love him.. science and yum
I just love listening to him speak ☺️☺️☺️
1:30 This must have been before Alton knew the glory of making your own stocks
Just made it, its great!!! A new favorite in my house
I used to make this regularly and it is excellent. Also, it’s hard to screw up and is easy to scale up or down for a crowd or a pair. I’d highly recommend it for anyone curious.
Aaaaand I'm making this next week. Thanks, Alton!
I'm doing this one! Thanks Alton. 😍👍
Ty for sharing your content chef!!!
This meal is cooking in my oven right now. The smell drifting through the house is crazy. WOW! Should be done in 12 minutes.
I must try this delicious recipe ❤️
Love the passion!
I've done smoked paprika chicken, but not entirely to Alton's recipe. I keep the bone in the thighs and let them sit in the marinade paste, in the fridge, overnight. And I doctor up the marinade paste with a little bit of Cajun seasoning, onion powder, and garlic powder. I've not done the tapenade, though, and I've not cooked it over a bed of potatoes and onions, but I do love this dish. And with the chicken, I serve sauteed green beans cooked with ham, mashed potatoes, and Parker House rolls.
wow... love the dripping rack technique.... awesome
Gotta make this soon!
Ok gonna try this. Glad you thought to share this.
I'll be saving this one to try!
Sounds wonderful
I always liked Alton brown, I fell in love with him when he talked about getting depressed going to the grocery store and looking at all the crap people are buying. It's something that has always bothered me, it's why I usually go as late as possible.
Lmao are you serious?
Who knew olives and chicken could be so tasty. This is a scrumptious dish and I meal prepped it for work. Just delicious. 😋
Never throw away chicken bones. Throw them in a giant freezer bag along with veg trim. When you make soup, take a bunch of them, throw them in a pot/pressure cooker. Boom instant stock. I make a stock 100x better than any garbage in the store and it's all waste product.
My kids favorite is a beef heart stew with either chicken or turkey stock. I just made a good one with turkey leftovers.
I saw shocked when he threw away the bones!
Throw in a potato, some stock, baby you got a stew goin!
🙋I just might lose sleep watching those chicken bones go in the trash🤦
It isn't waste if you save it for use later, so it's not all waste product at all.
My brother and I made this for his family. So delicious! ❤
It would be nice if you included a downloadable recipe. And at what temperature do you cook this? For how long?
350 f. When you can smell it, it's done...or not. If not, go another 30 minutes. Check in 15 min intervals.
I went to network and was not able to find his favorite recipe . Thank you !
This was amazing!!!!!!
if you've never tried this before, i highly recommend it. its so easy and delicious. its one of my go-to recipes for large gatherings
King Alton !! we love you man
It's delicious.
Can I go ahead and say that green/pimento olives are criminally underused in American cuisine? God, I can't wait to try this recipe, I'm already in love with what I imagine it tastes like.
You are so right it hurts. The olives make this recipe pop. I've probably cooked it 20 times over the past 10 years.
This recipe (and video) literally disappeared from the interwebs for years. I made it several years ago with success and could not find a trace of it since...
Make sure you download the video this time then 😂
Jonah S right?! Best advice ever. :)
Same, this and tape pie recipe are hard to find. I'm gonna write this one down!
Here it is:
6 ounces pimento stuffed green olives, chopped
2 teaspoons lemon zest
2 garlic cloves, grated
3 tablespoons smoked paprika
1 tablespoon olive oil
1 1⁄2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
8 bone-in skin-on chicken thighs
2 lbs yukon gold potatoes, unpeeled and thinly sliced
1 medium yellow onion, sliced in a radial pattern
Heat oven to 375 degrees F.
Combine the olives, lemon zest and garlic in a small bowl. Set aside.
Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and 1 teaspoon of pepper into a paste in a large bowl.
Lay the chicken thighs skin-side down. Using a pair of kitchen shears, make a cut down the length of the bone to expose it, then cut the meat away from the bone. Discard the bone or save for stock making.
Stuff about 2 tablespoons of the olive mixture under the skin of each chicken thigh and rub paprika paste on each. Arrange the chicken thighs, skin-side up, on a cooling rack.
Arrange the potato slices and onion pieces in an even layer on a foil-lined half sheet pan.
Place cooling rack over potatoes and bake until the skin is crispy and the potatoes are tender, 55 to 60 minutes. If you prefer the potatoes crispy, remove the rack with the chicken and return to the oven for an additional 5 to 10 minutes. Serve immediately.
David Shafer where did you get this?
Dear Mr. Brown, I've been watching cooks since Julia: you are hands down the best.
I want to make this!
I've done this type of recipe with the chicken on the potatoes. The chicken didn't cook as good as I wanted. The cooling rack could be just the trick. Thanks for another good recipe.
Making this right now.... I added olive oil and salt/pepper to the potatoes...The house smells amazing
Imma so make this when I get these food items.
Wish i had a grandpa like Alton Brown
Hell yeah, thanks Alton!
I love Alton!
Delicious
The saturation on these makes me want to watch it on a tube tv
i almost cried at him throwing the chicken bones away. make some chicken stock with those bones, please!
anyway, can't wait to try this recipe.
I typically don't debone the thighs for this recipe. I've always like the flavor keeping the bone in provides.
I couldn’t believe that either.
Awesome
Everyone: We need more Alton Brown
Alton Brown: Ok
Made me drool, too.
🤤🤤🤤
I've made this... it's freakin' amazing!
Looks delicious & super easy to make. Great combo!
Very Nice.
I made this for dinner tonight. It's a far cry from the best chicken dinner I ever made, but still, its pretty damn good.
Dang this is super delicious chicken recipe.
I made this and it was a bit embarrassing because I was having a moment with my food!! One of the best things I have every made and for certain the very best Chicken Dinner!
I know he has said he hates all the monologuing he used to do on the original Good Eats, but that was half of what I LOVED about the show-the background/history/SCIENCE/jokes and gags!!! He was brilliant without being pompous or saccharin. HE MADE COOKING INTELLIGENTLY ~FUN~! Please, Alton Brown, don't cut out all the monologuing in your new show!!
Yum.
I made this for dinner tonight and it was a big hit. Our seven year old even loved it and asked for more chicken. Easy to make and delicious!
Olive substitute is giardiniera.
Preheat oven to 375 degrees F for 45 minutes.
Oil the sliced potatoes, and onions and sprinkle thyme, pepper, salt. Stuff about 2 tablespoons of the mixture under the skin. Mix the smoked paprika, olive oil, 3/4 teaspoon of the salt and pepper on each chicken thigh.
I want to make this! But I don't like olives. I will omit them, but asking for other ideas to substitute under the skin. Also, the recipe link doesn't bring me to this recipe, please let me know how long do you cook it for, and at what temperature?
Alton Brown was best thing that happened to Food Network. Glad he has his own gig now.
I've made this several times since I first watched it and it's amazing every time!
He lives here in GA
You are crazy Alton by taking the best part of chicken out. It's bones has tremendous flavor.
Agreed. Cuts the cook time though.
Going to make. Now.
Made it. Loved it. Miserable.
Thank you
Miserable? From the 7 dishes to wash? How's the potatoes, did they roast well or need more oil?
@@-8_8- miserable from eating to much. Put olive oil on the potatoes, but not sure that it was necessary.
smoked papperika + gochujang would be tasty. also roast b russel sprouts on the side or broccoli
great dinner there.
Maybe broccoli with some minced garlic, throw it a a pan with a little oil for a bit.
I wonder how that paste would be if you used it to coat chicken before dredging and frying?
"The reason chicken's have breasts is because we haven't figured out how to make a chicken with four thighs"
🤣🤣🤣🤣🤣
The man truly on to something 👏 🙌
Smoked paprika is my favorite spice
In high school we would roll our eyes at my mom for scrounging and saving all the chicken bones like some kind of food hoarder!! Now I keep a freezer bag of them and when I gather enough I roast them and then instant pot some homemade stock!!!
He had my interest till the green olives- hate those things. Technique looks good, Will need to come up with a different stuffing - any suggestions out there ?
Hmm well cocktail olives are stuffed with pimento, so why not double down on peppers?
Herbs
You can use any other pickled vegetable you enjoy. Or try roasted red bell peppers and add a splash of white or apple cider vinegar
Sun dried tomatoes?
Make it work for you.
Do you really cook the chicken for an hour? Looks great!
Game changer.
What temp and for how long?
Thank you
Why isn't this recipe in the Food Network Kitchen App?
Why isn't there a link to download the recipe from the video description?
Maybe I missed it, but what temperature is the oven supposed to be set to?
I have everything except the olives . (Damn it !) Could you use capers instead (have lots of capers) and use less stuffing ?? It's all about that briney flavor right ? Whatcha think ?
super
Winner ! If you are food network..
You have to love a cute chef with enthusiasm😹🍗
🤢🤮
If you like a sauce, try chicken paprikash a Hungarian dish with similar flavours and the best thing I ever made.
The best dishes are the simplest dishes. Thanks Alton.
Where can I find this recipe in writing?
375° 55-60 mins for those who are asking its on foodnetworks website just Google Alton Brown Smoked Paprika Chicken
He got a nice.. BROWN on it! I won't be Chicken to try this recipe for sure!
It doesn't seem like Al-TON of work either!
@@blahblah9036 Eyyyyy!
What temp for the oven?
375° 55-60 mins for those who are asking its on foodnetworks website just Google Alton Brown Smoked Paprika Chicken
BigBlueMSP: Thanks man, I was like where is the damn temp Lol.
I LIKE. SMOKE.
I made this for dinner tonight. It wasn’t bad but definitely not the best chicken. I didn’t really get the smokey flavor of the paprika, I had McCormicks brand.
Droooooool! And i love roasting potatoes that way too. Immersed in chicken fat for such rich flavor!
Dude, keep those bones and use them to make a great chicken stock! I use mine to make a stock which gets turned into a light gravy to pour over this dish.
What temp is the oven?
375 / 60min
I was here! #Chix
That’s me sorted for dinner tomorrow 👌🙏❤️
Is this the chicken mentioned in ...DRACULA?!!? Jonathan Harker loved it.
"Time to do a little boning"
I've always loved boning in the kitchen.
This watches like a posthumous homage
I just made this dish. I followed it exactly as is, except I just left the bone in. To much work for me personally, to bother removing. The chicken came out perfectly. It was good! But, I didn't like the olives in it. Maybe because I was never into olives. But, I'm sure other people will love it. Next time I'm not using olives.
What a princess
crispy chciken yummy
Add some carrots in with the potato and onion and ooooh my god yes
I think in another container that'd be good. But not in the same one. Onion is already pretty high moisture. Too much extra and the potato'll have a hard time crisping abit.
though if crispy isn't your thing then that'd work good~
i'd just toss it on the side somewhere
I have three kids under four, so the moisture is perfect for my family lol!
@@90smadebarbie That would be a thing!