i've actually stopped putting whole lemon inside my roast chickens. You end up with like 2.5 cups of lemon juice liquid that you have to pour out somewhere and it still ends up flooding the cutting board and counter. It also makes turning the drippings into a gravy slightly more complicated. Instead, i add some lemon zest to the Salt-Pepper-Garlic mixture and it works great.
So... A few days ago I was perusing RUclips while we are living in a COVID-19 STAY AT HOME QUARANTINE... I found you... I subscribed... And now I'm binge watching all of your videos... My son is my best friend, he just gets me... I speak to him the same way you speak to Max! It's pure love...
Someone was heating up chicken in my office while I watched this and I thought, Damn, smellivision has actually been invented and this smells delicious.
My wife loves my 400-425 degree roasted chicken. I gave Sam’s 300 degree chicken… by far the juiciest roasted chicken. Nice job Sam! The negatives cooking at this temp… the skin isn’t as crispy… that and 3 plus hours cooking a chicken. I’ll be flip-flopping roasting temperatures for sure!
TEAM MAX and I'll tell you why. Sam is, of course, our favorite funny, goofy likeable youtube food personality. But Max makes the cuts, and edits and the shots that make us all go, "oooo" and "ahhhh." But more importantly he knows Sam so well that he can package the footage and then cut it and highlight the gems of Sam's personality that we all love, because he loves Sam too. Team Max
Is there a reason why you do this at 300, as opposed to 275 or 250? Is the lower the better if you have time or is there diminishing returns lower than a certain temp?
Sam, you the man! I learned how to bake chicken with your video. It's in the oven right now. I asked my wife who is miles away taking care of her ailing mother how to tie one, but even though she knows how to, she can't explain it over the phone. So, I looked it up on You Tube, and yours was on the top of the list. Good thing, I didn't want to waste all day. I was hungry. Ain't no woman to feed me for the next lord knows how long from now. With you and several others that have generously taken time to record these videos, I'm not going to go hungry. I sure as hell don't want to eat out, because that's too damn expensive. Thanks, Sam the Man!
Sam, this was seriously the best chicken I've ever made! I cooked it today by just following your instructions (including purchasing a digital meat thermometer), and it turned out beautifully: juicy, tender, & tasty. You have a new subscriber now. Thank you for sharing! 😁
I agree with Mel V. I followed his recipe and it did turn out very tender - juicy - and delicious. I will always cook my chicken in this way all the time. Thank you Mel V.
Baked chicken using your technique tonight, only deviation was added 1clove of garlic cut in two & fresh rosemary into cavity. Wife informed me never again that will we buy supermarket deli chickens. Silly simple and quite rewarding. Thank you Sir.
I would like to recommend a portugese sandwhich called a "francesinha". I want to see how you would make it. Give this comment a like so he can see this. Thanks for all the likes. Keep going so he sees them.
Made it with a substandard pantry chicken, still came out really good. Used limes instead of lemons, the Drippings were amazing, threw some carrots in the pan with the chicken and Added it all to some stuffing. Used the leftovers to make chicken salad.
In answer to your intro question....imo Sam is incomplete without Max as Max is equally incomplete without Sam....ergo you guys are the perfect accoutrement to each other. 🤙🙂
This has become my go to, cooking channel. Very funny and straight forward . Doesn’t hurt being both Canadian and American . It’s aboot the subtle delivery and easy recipes. You know !
I am making this for the third time tonight for dinner!! It’s literally the best recipe for a juicy whole baked chicken and is clearly my family’s go to baked chicken recipe. 👏🏼👏🏼😅
I've made this chicken several times. Out of the park good each time. My wife and friends think I'm a gourmet. I tell them, no, it's Sam. I wish I can take credit for it. Thanks Sam!
Take out of fridge 30 mins before starting... 300 degree preheated oven. Blot with paper towel. Oil. Sprinkle salt, pepper, garlic, lemon. 2 1/2 - 3 hours for 5lb bird Pull when reads 165 degrees internal temp. Rest for 20-30 mins.
TRUTH! They be killing me with that sprinkling it on the outside shit and a touch on the inside for a 7lb bird. Two Tbl spoon of salt, pep, and garlic just ain't gonna do shit.
This is 2 years later, and I'm team your family. I'm team the love, respect and humor between all of you. I'm team jealous that my family is more divorce and drama than love and respect. I love you, I love your family dynamic, and I love your team dynamic. Please keep doing you! ❤
I made this tonight and it didn't take 2 1/2 or 3 hrs at 300. My chicken was smaller than yours though, so glad I checked at 2 hrs. It smells really good and ended up having really crispy skin. Will make it again, thanks for the tip. low and slow for the win
Rosemary is A1 material, and also if you open a can of beer, drink a couple sips for a bonus, and then put the chicken over the can. It steams out a secret nectar that also creates juice overload.
Since we’ve been in quarantine, I’ve been craving a rotisserie chicken from Costco but wanted to avoid the crowds. I looked up recipes for whole chickens to make myself on RUclips and came across your video. It looked so good. I decided to try and make it for my family. It came out great and super juicy. My whole family loved it! I have subscribed and will try to replicate your other dishes as well. Thank you!
That’s what you get for going to Whole Foods. I always compare prices BUT. Whole Foods is pricier because they re-stock and are far from poor neighborhoods like mine
The rotisserie chicken revolution (for want of a better term) was sparked by a need to deal with near to their sell date chickens. Take a chicken that is still in inventory and will be tossed in trash tonight/tomorrow - roast it - sell it for anything since a price greater than zero is better than throwing it out. That may be still be true or the retailers may be using much lower quality chicken earlier in the cycle.
Me: Soaks chicken with lemon/salt/vinegar/lime, removes slimy membranes/scum, rinsed chicken off and dry it. Sam: take out of bag, dry with paper towel, cook and eat.
Should wash with cold water first . pretty sure all chickens get a bleach water bath before packaging . and I would put under broiler for a couple of mins at the end to crisp up the skin. Looks good though .
I dont know if i missed it but what temp is the oven set at and roughly how long? I know you said the breast was supposed to be at 160 but when should i go check if its done?
Sam nailed it on how to cut a breast big time. And the low and slow is the way to go even in the oven. If you want a darker more crispy skin let cool and blast it at 450.
Something mystifying about roasting a chicken and you just took all the mystery away. We are roasting a chicken for our Christmas dinner and will be following your example. Thank you for everything and Merry Christmas from Boston.
Thanks for this video.. You started from cleaning (which is rare in most) and then cooking and then serving.. All good and just simple chicken n lemon :)
Thank you for sharing your recipe, I cooked my chicken exactly as you showed, twice now! And it was DELICIOUS! Even our cat enjoys it! Best chicken recipe I’ve ever had! Thank you so much 😊👍🏻
@@muzaaaaak 15g/½oz butter 1 large onion, finely chopped ½ unwaxed lemon, finely grated zest only 5 leaves fresh sage, finely chopped (or ½ tsp dried sage) 100g/3½oz fresh white breadcrumbs 1 egg, beaten. To make the stuffing melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly. Next fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing left over, you can stuff it into the neck end. Then the next step is to just rub some butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin.
@@muzaaaaak That's a basic recipe for a 3lb - 4lb chicken. As long as you have herbs breadcrumbs and onion you can make stuffing. Oh and this replaces the giblets by the way so don't leave them in. Some people like to put nuts and fruit in or other herbs. :)
I almost went to the store for a lemon, but my recipe was similar to yours. Since I don't have a tray to cook my chicken evenly, I chunked up some carrots, potatoes, yams and onions to line the bottom of the pan. I also added garlic flakes instead of garlic powder, I will know in about an hour and a half how mine turns out.
I came by the store yesterday and grab a whole chicken and placed in the fridge. This morning I opened YT and saw Sam with this recipe as a recommendation, Sam is a psychic now?
Excellent that you tucked wings under bird. Most people tie them up which only cooks them first and are burnt when the chicken is done! Thank you for that! Also covering with seasoning outside makes a crunchy surface!
I remember when my grandma would chase the chicken to kill it, it was the hardest part, to kill the poor chicken. 😅 and then in boil hot water take away the feather and take all the feathers off the chicken. That was the hard part. Now, you to the store and chicken is ready, all you need is cleaned it with salt and water and then season it...😋😋😋 and cook it in the oven!!! Ahhh...how easy and wonderful! Lol😂😂😂😂💕
I tried this recipe and let me tell you it is the BEST baked Chicken EVER! The chicken was tender and juicy and flavorful. NO more supermarket chickens for me. Sam you're the Man, my friend!
@@AnnMarieLessner you would be mistaken. If it is undercooked the telltale sign is in the joints. I see no such thing. Just have a look at 15:20. It's thoroughly cooked.
I cooked mine last night! It was the bomb! I did every thing the same except I used a whole vidalea onion chopped put half of it in the cavity and used the other half to make a bed for it to lay on in the pan I also put a 1/4 a stick of butter in the cavity and slow cooked under aluminum foil! So good I almost slapped myself😂😂!!
Followed these instructions to a T last night. Turned out perfectly. Sam wins again.
i've actually stopped putting whole lemon inside my roast chickens. You end up with like 2.5 cups of lemon juice liquid that you have to pour out somewhere and it still ends up flooding the cutting board and counter. It also makes turning the drippings into a gravy slightly more complicated.
Instead, i add some lemon zest to the Salt-Pepper-Garlic mixture and it works great.
Add a little onion powder you won't regret it
Put marinated lemons , the Moroccan way
@@solomons5669 how do you marinate Lemons? I've love to try it
sometimes i’m not even interested in the food they’re cooking like i just come here for the show and entertainment value of it
Was just thinking the same thing
It’s not that entertaining to me lol
i do the opposite quite often lol
Yeah I'm always wondering if and where the swearing starts
Interesting your avatar says alot without words😁
"clucking around in a yard with her friends... And then this happened" 😂
So... A few days ago I was perusing RUclips while we are living in a COVID-19 STAY AT HOME QUARANTINE... I found you... I subscribed... And now I'm binge watching all of your videos... My son is my best friend, he just gets me... I speak to him the same way you speak to Max! It's pure love...
Kari Martin between this and Jeff Horchoffs beekeeping videos, we could shut down for extended time.
“The PERFECT bowl of CEREAL” lol I’m just messin
Lmao yes that would be way too hard
Homemade cinnamon toast crunch. Get it done.
I wish I could send picture proof of my bowl of cereal rn🤣🤣
Yo give black hoody the prize
Jonathan Jimenez lol
It never gets old watching Sam burn himself 😂 "ahh my fingers ahhhh!"
😂😂😂
Someone was heating up chicken in my office while I watched this and I thought, Damn, smellivision has actually been invented and this smells delicious.
My wife loves my 400-425 degree roasted chicken. I gave Sam’s 300 degree chicken… by far the juiciest roasted chicken. Nice job Sam! The negatives cooking at this temp… the skin isn’t as crispy… that and 3 plus hours cooking a chicken. I’ll be flip-flopping roasting temperatures for sure!
This has been my Covid Chicken move over the past 4 months. At least a couple times per month. Thank you Sam 🤙🏼
TEAM MAX and I'll tell you why. Sam is, of course, our favorite funny, goofy likeable youtube food personality. But Max makes the cuts, and edits and the shots that make us all go, "oooo" and "ahhhh." But more importantly he knows Sam so well that he can package the footage and then cut it and highlight the gems of Sam's personality that we all love, because he loves Sam too. Team Max
My exact same reasoning.
@@SidneyJackson Seasoning
@@manuelwegeling that too. Max is that extra seasoning
yeah but Sam raised Max
Y’all sound extra homosexual tf
Max had me cracking up at 4:01 and with his comment about how he doesn't know much about science... So funny you guys
sam please explain how you have the chicken when in the oven, like is it covered or uncovered and if so when do you take the foil off. please explain
Just cook uncovered
Is there a reason why you do this at 300, as opposed to 275 or 250? Is the lower the better if you have time or is there diminishing returns lower than a certain temp?
How long at 250°f for a 5 # chicken to bake? Where to get string from?
How long to let chicken rest, after cooking?
Sam, you the man! I learned how to bake chicken with your video. It's in the oven right now. I asked my wife who is miles away taking care of her ailing mother how to tie one, but even though she knows how to, she can't explain it over the phone. So, I looked it up on You Tube, and yours was on the top of the list. Good thing, I didn't want to waste all day. I was hungry. Ain't no woman to feed me for the next lord knows how long from now. With you and several others that have generously taken time to record these videos, I'm not going to go hungry. I sure as hell don't want to eat out, because that's too damn expensive. Thanks, Sam the Man!
el clasico at halftime...
sam the cooking guy for the duration of the break...
i love it...
Wes Maranan my nigga
Sam, this was seriously the best chicken I've ever made! I cooked it today by just following your instructions (including purchasing a digital meat thermometer), and it turned out beautifully: juicy, tender, & tasty. You have a new subscriber now. Thank you for sharing! 😁
I agree with Mel V. I followed his recipe and it did turn out very tender - juicy - and delicious. I will always cook my chicken in this way all the time. Thank you Mel V.
What was the temperature and time you kept it in the oven ?
@sauravbasu8805 it tells you in the video 11:36
Dude I watch because of Sam. What a wonderful life to work with your dad. Appreciate ya both.
Baked chicken using your technique tonight, only deviation was added 1clove of garlic cut in two & fresh rosemary into cavity.
Wife informed me never again that will we buy supermarket deli chickens. Silly simple and quite rewarding. Thank you Sir.
11:30 🤣🤣🤣🤣 i just woke the whole house up with the vision of that chicken cuffed
I would like to recommend a portugese sandwhich called a "francesinha". I want to see how you would make it. Give this comment a like so he can see this.
Thanks for all the likes. Keep going so he sees them.
Christian Brownstone 🇵🇹💜
Made it with a substandard pantry chicken, still came out really good. Used limes instead of lemons, the Drippings were amazing, threw some carrots in the pan with the chicken and Added it all to some stuffing. Used the leftovers to make chicken salad.
In answer to your intro question....imo Sam is incomplete without Max as Max is equally incomplete without Sam....ergo you guys are the perfect accoutrement to each other. 🤙🙂
This has become my go to, cooking channel. Very funny and straight forward . Doesn’t hurt being both Canadian and American . It’s aboot the subtle delivery and easy recipes. You know !
I gotta say team max love how he makes you use certain cookware and do thing a certain way for the channel and camera work
I am making this for the third time tonight for dinner!! It’s literally the best recipe for a juicy whole baked chicken and is clearly my family’s go to baked chicken recipe. 👏🏼👏🏼😅
3 times in same day? Lol
Do you cover it? Or just put it on a baking sheet?
My Irish born grandmother always referred to the fat-flap as the "Pope's nose." I've never heard anyone else use that term. I giggled, in fun memory.
It's the tail.
The best part
Jokes on you, your shirt actually translates to "Microwave Man"
I still want that shirt it's my favorite out of all of them
That's awesome 😂
Sam the Microwave Man?
Does it really say Mocrowave man!?
@@archangel5627 It says " Samu za kukkingu gai" in Japanese characters (katakana).
I've made this chicken several times. Out of the park good each time. My wife and friends think I'm a gourmet. I tell them, no, it's Sam. I wish I can take credit for it. Thanks Sam!
Always come back to make this chicken. Family favorite! Thank you Sam!
Kentucky fried chicken “several” years ago use to serve fried gizzards, and liver. They were great
RIGHT!!!l I loved those things!
I’m team both, can’t have one without the other 💯
"It was clucking around with its friends, and then this happened." Killed me.
Take out of fridge 30 mins before starting...
300 degree preheated oven.
Blot with paper towel. Oil. Sprinkle salt, pepper, garlic, lemon.
2 1/2 - 3 hours for 5lb bird
Pull when reads 165 degrees internal temp.
Rest for 20-30 mins.
I lost it at the Superman bit. Oh my god, that was funny. "It's all ridiculous."
Me too!! Oh Lord. When he started up with the pulling out the wings to demonstrate and said it was like someone flying!
I was going Team Max once he thought the heart was a dick, but after Sam totally fisted the chicken I'm back on team Sam
They drop F bombs like sailors, but bleep out the word "dick"....
With the chicken on your hand you reminded me of the guy from scary movie 😂 let me use my good hand 😂😂😂
Because you don't know what the hell that is, but you gonna lick it anyway?
Sams aggressive seasoning isn’t even my regular seasoning 😭😭😭
TRUTH! They be killing me with that sprinkling it on the outside shit and a touch on the inside for a 7lb bird. Two Tbl spoon of salt, pep, and garlic just ain't gonna do shit.
I get annoyed when people stereotype white people for not seasoning their food well and then I see shit like this and just feel let down 😂😂
No garlic, no onions, no rosemary, Thyme, tarragon, no butter, no all purpose and no ginger. Absolutely disgraceful.
This is 2 years later, and I'm team your family. I'm team the love, respect and humor between all of you. I'm team jealous that my family is more divorce and drama than love and respect. I love you, I love your family dynamic, and I love your team dynamic. Please keep doing you! ❤
I made this tonight and it didn't take 2 1/2 or 3 hrs at 300. My chicken was smaller than yours though, so glad I checked at 2 hrs. It smells really good and ended up having really crispy skin. Will make it again, thanks for the tip. low and slow for the win
Add a little rosemary then you really are talking about something.
I like thyme with my chicken
A can of wet cat food placed in the body cavity works wonders! Yummy
Thyme goes better with chicken and lemon.
Rosemary is great on chicken, but he's just doing this for juicyness and tenderness.
I use Rosemary a lot.
Rosemary is A1 material, and also if you open a can of beer, drink a couple sips for a bonus, and then put the chicken over the can. It steams out a secret nectar that also creates juice overload.
Sam could you teach us how to make the perfect salmon with crispy skin?
Never knew I could love another man. That man is Sam the Cooking guy.
chimichanga2004 😂💪💪
Do you cover the chicken when you put it in the oven or cook uncovered the whole time?
I'm torn, Sam is the best cook (and funny), and Max is the best camera man (and puts up with Sam). Lol. Love ya both!
Since we’ve been in quarantine, I’ve been craving a rotisserie chicken from Costco but wanted to avoid the crowds. I looked up recipes for whole chickens to make myself on RUclips and came across your video. It looked so good. I decided to try and make it for my family. It came out great and super juicy. My whole family loved it! I have subscribed and will try to replicate your other dishes as well. Thank you!
I bought a raw chicken from Wholefood and it cost me $14. A perfectly cooked chicken costs $9 ... 🤔
Marjan Tebyani smaller probably also not much flavour
That’s what you get for going to Whole Foods. I always compare prices BUT. Whole Foods is pricier because they re-stock and are far from poor neighborhoods like mine
.99c a pound at Costco
The rotisserie chicken revolution (for want of a better term) was sparked by a need to deal with near to their sell date chickens. Take a chicken that is still in inventory and will be tossed in trash tonight/tomorrow - roast it - sell it for anything since a price greater than zero is better than throwing it out. That may be still be true or the retailers may be using much lower quality chicken earlier in the cycle.
You got ripped off
Me: Soaks chicken with lemon/salt/vinegar/lime, removes slimy membranes/scum, rinsed chicken off and dry it.
Sam: take out of bag, dry with paper towel, cook and eat.
A good brine makes all the difference thumbs 👍
Should wash with cold water first . pretty sure all chickens get a bleach water bath before packaging . and I would put under broiler for a couple of mins at the end to crisp up the skin.
Looks good though .
I dont know if i missed it but what temp is the oven set at and roughly how long? I know you said the breast was supposed to be at 160 but when should i go check if its done?
Made this tonight. It truly was one of the finest roast chicken dinners I've ever made. Will make chicken soup out of the rest tomorrow.
Sam should name this recipe “Jailbird Chicken” since he “handcuffed” it. Lol
Sam nailed it on how to cut a breast big time.
And the low and slow is the way to go even in the oven.
If you want a darker more crispy skin let cool and blast it at 450.
Something mystifying about roasting a chicken and you just took all the mystery away. We are roasting a chicken for our Christmas dinner and will be following your example. Thank you for everything and Merry Christmas from Boston.
Thanks for this video.. You started from cleaning (which is rare in most) and then cooking and then serving.. All good and just simple chicken n lemon :)
I’d really like to see a turkey smoked on the Traeger pellet smoker
you can. google it.
DA Wood they turn out fantastic my buddy has done it for the past 3 yrs
josh h I don’t see why not! Only concern would be the drippings might be overly smoked for some people’s liking.
Thank you for sharing your recipe, I cooked my chicken exactly as you showed, twice now! And it was DELICIOUS! Even our cat enjoys it! Best chicken recipe I’ve ever had! Thank you so much 😊👍🏻
I’m getting mine in the oven now 😋 Thanks for the video...you are so fun to watch❣️🖤
Agreed, my third time making this, it's my go to, and then I make his chicken soup, one stop shopping
You made me laugh when I heard you call the chicken's tail the Pope's nose - I've never heard that expression before! 🤣
In England we put sage and onion stuffing in our roast chickens, would highly recommend it.
Paladin Smith what’s the full ingredients list? Recipe to share?
@@muzaaaaak
15g/½oz butter
1 large onion, finely chopped
½ unwaxed lemon, finely grated zest only
5 leaves fresh sage, finely chopped (or ½ tsp dried sage)
100g/3½oz fresh white breadcrumbs
1 egg, beaten.
To make the stuffing melt the butter in a frying pan over a low heat, add the onion and cook until soft and translucent. Put the onion in a bowl and allow to cool, then mix in the lemon zest, sage and breadcrumbs. Season well with salt and pepper and add the egg, mixing thoroughly.
Next fill the cavity of the chicken with the stuffing, making sure you leave a little air between the stuffing and the top of the bird to allow the air to circulate. If you have any stuffing left over, you can stuff it into the neck end.
Then the next step is to just rub some butter over the chicken, then squeeze the lemon juice over it and put it in a roasting tin.
@@muzaaaaak That's a basic recipe for a 3lb - 4lb chicken. As long as you have herbs breadcrumbs and onion you can make stuffing. Oh and this replaces the giblets by the way so don't leave them in.
Some people like to put nuts and fruit in or other herbs. :)
Fuck im so hungry now bro
I almost went to the store for a lemon, but my recipe was similar to yours. Since I don't have a tray to cook my chicken evenly, I chunked up some carrots, potatoes, yams and onions to line the bottom of the pan. I also added garlic flakes instead of garlic powder, I will know in about an hour and a half how mine turns out.
How was it ?
tasty@@sauravbasu8805
Forget both of you guys, I’m #TeamASTRO!!! ✌️😋
Sunday dinner, fabulous indeed! Also purchased a few items listed below. Thank you again...
I came by the store yesterday and grab a whole chicken and placed in the fridge. This morning I opened YT and saw Sam with this recipe as a recommendation, Sam is a psychic now?
"thats all I could do, thats all I could do, thats all I could do" lol
Some food poisoning with those raw parts!!!😂
lol what raw parts? if the meat is so easy off the bone its guaranteed cooked well
Making this chicken for a second time. It is perfection 👌🏾
team max and sam.....a team consist of more than one,both of you guys are great,keeps me watching
Excellent that you tucked wings under bird. Most people tie them up which only cooks them first and are burnt when the chicken is done! Thank you for that! Also covering with seasoning outside makes a crunchy surface!
"LEG PITS" 😆😅😂
"Is it a dick" 🤣 🤣 🤣 That killed me.
(Like this so they see) Sam can we get that Condiments & Secrets episode you were talking about in the porter house video??!
There is no Team Sam without Team Max.
I remember when my grandma would chase the chicken to kill it, it was the hardest part, to kill the poor chicken. 😅 and then in boil hot water take away the feather and take all the feathers off the chicken. That was the hard part. Now, you to the store and chicken is ready, all you need is cleaned it with salt and water and then season it...😋😋😋 and cook it in the oven!!! Ahhh...how easy and wonderful! Lol😂😂😂😂💕
Love your cooking my guy I've tried almost everything you've made keep up the killer show 🙏🙏🙏
I pressure cook my chicken for 30 minutes then under the broiler for 5 minutes. Perfect 👌
Breasts are best when served two at a time with your choice of condiment 😊
Ragnar Thorshammer - yes - identical twins 👯
A little bit of mayonnaise perhaps
Since watching this episode I have roasted chicken many times using this recipe/method and it comes out fantastic. Thank you Sam and Max
baked chicken worked so well last time, came back to remember how to do this again. For sure a KEEPER.
Poll answer: I’m team Samax.
shrimpfork 💪
Sounds like a Metroid game
I think I’m Team Food! 🤣
Team gili the unspoken hero in dealing with both of them
He burns himself for us everyone! 😭♥️
Does it bother anyone else he's seasoning the chicken with his rings and watch on ? Getting them dirty
I seen that like ewwww
Sure does
No ... lol It’s fine
Well, he didn't wash it either
I don't care ! I'm not going to eat what he's baking. Right ?
So simple....so amazing
I tried this recipe and let me tell you it is the BEST baked Chicken EVER! The chicken was tender and juicy and flavorful. NO more supermarket chickens for me. Sam you're the Man, my friend!
"Unlike Max, I care about you."
Lmmfao
TYSM for this
from Morocco
That's like being team salt or team pepper.
Team Ubben!
Salt pepper garlic. Season inside and out. Put lemon wedges inside. 300 degrees for 2.5 hours for a 5 lb chicken.
Good video! Thank you!
Is no one gonna point out that his chicken came out raw
Chris Edwards That is what I was thinking
@@AnnMarieLessner you would be mistaken. If it is undercooked the telltale sign is in the joints. I see no such thing. Just have a look at 15:20. It's thoroughly cooked.
It just isn’t a darker brown, but it’s done. Look at the inside meat.
I agree, pink juice is not done. Loose joints or not.
@SusieRN ..no pink juice..watching on a phone looks different on a tv
I cooked mine last night! It was the bomb! I did every thing the same except I used a whole vidalea onion chopped put half of it in the cavity and used the other half to make a bed for it to lay on in the pan I also put a 1/4 a stick of butter in the cavity and slow cooked under aluminum foil! So good I almost slapped myself😂😂!!
I was bummed that I didn't have a lemon and then you came along...AN ONION good idea!
@@engruls06 Yeah man! An onion gives it just as much flavor if not more!😄
It amazes me how little the kid behind the camera knows
i do believe that max is not a little kid, not with that voice
Fsdhuy The Superiour might want to read the comment again
Yall are both on my team!
Very good and my friend wants the recipe it's just so good thankyou
Everything about that is great. But it needs a crispier skin
Add Butter and cook it at 350 degrees for 1 hr 45min
raw
I have to wash my chicken 🤷🏾♀️
So if i like crispy skin can I dry brine it first ??🍗
Olive oil and a higher temperature helps with crispy skin.
Defeats what Sam's doing but it's all in the eye of the beholder.
Would it taste weird if I stuffed it with orange instead of lemon alongside some white rice?
Thank you Sam! I made my first baked chicken today! I rewatched ur video ALOT and even showed my kids when I pulled out the heart!! Thank you!!!
Nice work Sam and Max. I can’t get enough of your videos.