@@becric9120 I have 4 of the big ones and two of the quarter sheet, and some I use for roasting w out lining and 2 I keep for parchment only, they still get dirty but little easier for clean up, just depends on what I'm cooking.
So true, people get so upset when their pans get stained, to me it means that you're using them for what they were meant for, feeding yourself and using them often :)
Another reason why I appreciate Home Movies so much, Alison cooks in a realistic kitchen. I am not spending half of the time wondering how big is that kitchen, or how expensive are those appliances, or is that what a dream over the top kitchen looks like. I can make these recipes in my condo kitchen. @Alison's Thanksgiving video is the best example of what her mighty kitchen can do.
This is my new favorite recipe. I have made it several times. I tried it once with left over olives that had been marinated in olive oil with lemon zest and rosemary. It was fantastic. I later made it and put potatoes in the pan (the alternative for the potatoes was to plant them). Nothing is better than cooking in chicken fat.
She is my people for referencing that joke. I don’t know what I say more. That or there’s always money in the banana stand or ahhhh gene parmasean, or I’m white
I feel this as someone who really only eats meat that I've hunted/fished, so super rarely. I bet we could totally use some similar flavor profiles and themes for things like tofu, tempeh, TVP, beans, nuts, mushrooms, etc. Like her lamb/anchovy ragu I'm sure would be fantastic with a combo of mushrooms and walnuts that have been ground pretty fine in a food processor and sauteed until roasty-toasty, and sub the anchovies with a really concentrated mushroom soup flavoring (like mushroom Better than Bouillon).
1. This dish has me salivating and it’s not done... 2. Seeing her loved sheet pan ...I should have kept mine * loved as in burnt marks from cooking 3. When what lives under the sink in her apartment makes you smile because it looks like yours
Hi Alison. I love your writing. Blog. And of course your recipes and how you present them. What I like about your videos are the little stickers. I love watching your videos as much as I love watching Buffy the vampire killer reruns. Thank you for making an old lady happy
Every Tuesday after my baby wakes up and we do his morning routine, the 1st thing we do after is put on Alison's Home Movies and watch together, then re-watch few more old episodes haha.
I should just grant you the moniker of Chicken & Stew Lady because your recipes that I have tried have indeed been stews and the lemon and date chicken! All successful and delicious thanks to you!
Thanks for showing us that we can do sheet pan chicken and not lose all the tasty bits, which is why I never jumped on the sheet pan craze (which also seemed like a lazy person's attempt at roasted chicken). I'll try this one with enthusiasm!
Alison is da bestest. I feel so much better when I saw a normal frequently used sheet pan, not shining brand new ones, which always make me think I don’t know how to keep my pans clean. I keep thinking those chefs possess some secrets to keep their pans new. Ugh
Alison, I legit just made your recipe for key lime pie yesterday...in fact I didn't go to bed until midnight! I was so eager and excited to make it and am definitely excited to cut into it today now that it has been in the fridge overnight!
She had a recipe on the NYT that was similar to this but it called for turmeric and I used to make it all the time because nursing school didn't leave me with much time to cook but I still needed to eat. Highly recommend!
I'm so excited to try this, even though I don't like olives, because I trust AR. I also really loathe cleaning off my sheetpan after roasting a chx, but this recipe lets you reap the rewards of that effort, which is genius.
I always look forward to your videos. I've made almost all of the recipes at least a couple times. (Even the fried matza bc my I grew up with my mom making it and we wanted to try another take!) I am gonna be "that person" who comes and says how great the recipe is even though I changed it. Before this came out I bought everything to make Ina Garten's lemon skillet chicken and didn't want that to go to waste. So I made her recipe but on a sheet pan and then deglazed the the olives instead of white wine and it was honestly one of the best chicken dishes I've ever made. Can't wait to make this one in it's full glory but also glad to learn this amazing method!
I seriously wish I could be friends with Allison lol. She just seems like so much fun plus we could just make movie references, be sarcastic, drink and cook together lol.
Found your channel from another RUclipsr Sarah vegan kitchen who is making one of your soup dishes. So happy she mentioned you, I’m a new sub. Thanks for sharing on my
:) its impressive that Alison makes these decadent meals with an oven that most of us folks have, and not some $4000+ Wolf range which would be nice but she shows how accessible cooking can be with what you have. Very thoughtful which I appreciate.
Just made this....fantastic. Alison is correct about the difference in the olives. I wasn't expecting it, but I prefer the non-pitted ones. A bit of work though!
it's funny how alison's therapist is like "it's okay if it's easy" and she throws things on a sheet pan but then mine says the same thing and I'm ordering takeout everyday and that's wrong
That's a cute little gas stove. One of my early apartments was in the early 1990s. It was the first place I had with a gas stove. It had an old (circa 1948) Eaton's Viking gas stove. Everything cooked much better on gas. The stove also had a broiler tray under the oven where you could broil steaks or chicken.
So, I made this last night, only over farro. Oh my god it was sooo damn good. It was that olive pan sauce, that is amazing and would work on any kind of chicken, pork, or even some fish recipes. Not sure it it'd be right for beef or lamb, maybe if I cut back on the amount of olives so they don't overpower/clash with the flavor of the meat. Such a wonderful, salty, olivey dish.
just made it. very tasty. I want twice as much sauce it's so good. Also, anyone worried about olives, it oddly doesn't really taste like olives. Thanks, AR
This recipe straight up changed my like (so did stew #2). I added cranberries and put even more vinager.... I dont know how Allison and I have such similar palettes but I feel like she makes all of these just for me-
I'm looking forward to trying the recipe and especially enjoyed the casual suggestion to give a 4 year old a massive knife to pit olives because you're letting them help while bearing in mind their skill level. lol :)
You are so strong to lift that loaded sheet with one hand at the corner, I was very impressed. If this was me the whole thing would have probably slide on the floor lol. Also thank you for saying that people should try Castelvetrano olives even if they don't like olives. I love olives but i love these extra hard, so nutty and buttery. Mmm.
It feels like if i were to roast the chicken with a pan or a dutch oven even and then after removing the chicken, i can deglaze the pan by putting it on the stove, not necessarily heat it but maybe on a medium heat and then pour the sauce into the pan ? Because you know my sheet tray is way too old for this trick if you know what i mean lol
My grandma made oven fried chicken and used the drippings to make milk gravy in the pan. It was the best chicken ever. I make it too but it's not as good as hers.
![KSI - Thick Of It (feat. Trippie Redd) [Official Lyric Video]](http://i.ytimg.com/vi/tXEPbotEjZE/mqdefault.jpg)
Watching your videos is therapy, today I learned to "let it go, let yourself be happy" and most importantly "It's not the sheet pan it's me".
It’s nice to see that there’s a highly visible chef who doesn’t use a brand new sheet pan every time she makes a video. This is reality. ;)
I know! Looks like mine ;)
June is another person that comes to mind! She even upcycles a lot of the ingredients' packaging and shes legendary in using paper thin pans 😂
@@becric9120 I have 4 of the big ones and two of the quarter sheet, and some I use for roasting w out lining and 2 I keep for parchment only, they still get dirty but little easier for clean up, just depends on what I'm cooking.
So true, people get so upset when their pans get stained, to me it means that you're using them for what they were meant for, feeding yourself and using them often :)
Yeah but... she’s scraping what looks like an aluminum pan with a metal utensil.
"2:00 in the morning thinking of every mistake ive ever made..." why did i relate to that so hard?😂
Just Virgo things
@@emilye7950 Capricorn here and "middle of the night and why am I thinking about this now!?" is my regular mantra
Another reason why I appreciate Home Movies so much, Alison cooks in a realistic kitchen. I am not spending half of the time wondering how big is that kitchen, or how expensive are those appliances, or is that what a dream over the top kitchen looks like. I can make these recipes in my condo kitchen. @Alison's Thanksgiving video is the best example of what her mighty kitchen can do.
“let yourself be happy” ok we got the same issues girl
allison roman, the best part of tuesdays, otherwise known as allison roman-days 🙌🏼🙌🏼
A Roman holiday if you will?
Still laughing at “THIRTY FIVE DOLLAAARS!!??!!!”
I love you Alison, you’re truly the best!!!!!!!
New Yorkers truly live in their own little world
I know, I keep coming back just for that part, lol.
“Okay, Lucille Bluth!!!!” -please, never-ever change 😂
“How much can a banana cost Michael? $10?” I absolutely lost it at your Lucille Bluth reference.
This is my new favorite recipe. I have made it several times. I tried it once with left over olives that had been marinated in olive oil with lemon zest and rosemary. It was fantastic. I later made it and put potatoes in the pan (the alternative for the potatoes was to plant them). Nothing is better than cooking in chicken fat.
Love this recipe so much! We have been eating this chicken every week for a year (52 weeks!) and still love it every time I cook it.
I always learn from Alison. Always. I never miss an episode of Home Movies. Thank you, Alison. AND BE HAPPY :)
SUGGESTION: I think you should revisit Hor D’oeuvres, and the perfect wine pairings.
@@alisoneroman Hors d'oeuvres are going on my post-pandy mood board
"2 am thinking of every mistake I've ever made" I felt this in my bones
"I mean, it's one banana Michael. What could it cost, $10?"
She is my people for referencing that joke. I don’t know what I say more. That or there’s always money in the banana stand or ahhhh gene parmasean, or I’m white
I’m the opposite “that’s hard.... forget it...” *turns on Netflix and watch the same show for the 100th time*
By any chance, is that show called Friends?
@@kaleidoscopicora sadly since it’s been removed from Netflix, I have turned to downton abbey.
@@rorysmom3 luckily, still on here in Switzerland :)
@@kaleidoscopicora sooo lucky!
:D Are you me? I didn't learn to cook until I realised that there were plenty of dishes that could be made that were EASY and FAST.
I'm vegetarian but I still watch your meaty ass movies because I love you.
Same 😭
I was just about to comment something similar 😄 I really like the mood of her videos
I feel this as someone who really only eats meat that I've hunted/fished, so super rarely. I bet we could totally use some similar flavor profiles and themes for things like tofu, tempeh, TVP, beans, nuts, mushrooms, etc. Like her lamb/anchovy ragu I'm sure would be fantastic with a combo of mushrooms and walnuts that have been ground pretty fine in a food processor and sauteed until roasty-toasty, and sub the anchovies with a really concentrated mushroom soup flavoring (like mushroom Better than Bouillon).
I don’t recall ham being the subject of this video
1. This dish has me salivating and it’s not done...
2. Seeing her loved sheet pan ...I should have kept mine
* loved as in burnt marks from cooking
3. When what lives under the sink in her apartment makes you smile because it looks like yours
Hi Alison. I love your writing. Blog. And of course your recipes and how you present them. What I like about your videos are the little stickers. I love watching your videos as much as I love watching Buffy the vampire killer reruns. Thank you for making an old lady happy
Congrats on reaching 100k subs. Your channel is helping me get through this pandemic. Will try this recipe soon.
The best part of my Tuesday... still! ❤️
Every Tuesday after my baby wakes up and we do his morning routine, the 1st thing we do after is put on Alison's Home Movies and watch together, then re-watch few more old episodes haha.
Always the best part of my Tuesdays.
An an aside Alison Roman is a straight up snack
Chef treat.
I should just grant you the moniker of Chicken & Stew Lady because your recipes that I have tried have indeed been stews and the lemon and date chicken! All successful and delicious thanks to you!
You are the most real person I’ve ever watched on ANY platform. I’m completely addicted to your videos and I need to eat this chicken now
"Let it go." It really do be like that sometimes.
I’m old as dirt and have made a version of this my whole married life, which is over 40 years. Nothing new under the sun 🌞
Made this for dinner on Sunday. Best chicken I’ve really ever had. Bless you and your hands Alison.
That arrested development reference was hilarious, as I literally watched a video about Lucille's best moment before this ^^
I can hear the chicken and it’s calling/clucking my name 🐓 Can’t wait to make this, Alison!✨✨✨
STILL LIVING FOR TUESDAY COOKING VIDEOS AHHH
The sauce is my jam 🤩Do exactly everything she says. Without it, you've got nothing.
Sheet Pan chicken is how I cook my chicken from now on. I can add it to so many other dishes. Thank you for this tip!
Thanks for showing us that we can do sheet pan chicken and not lose all the tasty bits, which is why I never jumped on the sheet pan craze (which also seemed like a lazy person's attempt at roasted chicken). I'll try this one with enthusiasm!
Winner winner Alison Romans’ chicken!
Alison is da bestest. I feel so much better when I saw a normal frequently used sheet pan, not shining brand new ones, which always make me think I don’t know how to keep my pans clean. I keep thinking those chefs possess some secrets to keep their pans new. Ugh
Been waiting for this the entire day! ❤️❤️
“2am wide awake, thinking of every mistake I’ve ever made” is so relatable lol
I tried it with dill today. Its amazing 🙌 I ate so well. Absolute game changer thank you
Alison, I legit just made your recipe for key lime pie yesterday...in fact I didn't go to bed until midnight! I was so eager and excited to make it and am definitely excited to cut into it today now that it has been in the fridge overnight!
You’re going to cry when you slice it because it’s so good!
I have made the dish three times already! twice with chicken and once with pork chop, it's Amazing!
Love your sheet pan that doesn't look brand spanking new! THANK YOU!
Omg, I just made this and I don’t even have words for how delicious it is. I added red onion like she suggested and 🤯. Thank you Alison!
This reminds me of a sheet pan version of your skillet chicken with crushed olives and sumac. I’m here for it
She had a recipe on the NYT that was similar to this but it called for turmeric and I used to make it all the time because nursing school didn't leave me with much time to cook but I still needed to eat. Highly recommend!
Just made this tonight!! So delicious! And I could get dinner on the table in less than an hour which is perfect for a tired, Garfield-like Monday.
Made this recipe today ! Really love the flavor of the olive sauce ! Thank you Alison !!!
This dish is so good! Love Alison! Thank you for sharing your recipes.
My son and I just made this with bone in skin on chicken thighs. It was delicious!
I love Tuesdays because I look forward to what I’m gonna try out on Wednesday ❤️ 🤤
Ok but the Lucille Bluth joke was GENIUS
I'm so excited to try this, even though I don't like olives, because I trust AR. I also really loathe cleaning off my sheetpan after roasting a chx, but this recipe lets you reap the rewards of that effort, which is genius.
I never knew you had your own channel! I loved your Sweet Spots series back in the day. Glad to see you're still cooking!
Thank God for you on Tuesdays! Making this for sure this week!
I’m sure there are a ton of vegetarians and vegans that watch you. You are so satisfying to watch.
I love you. Home Videos are so delightful and I'm also so inspired and thrilled to cook what you make. Thank you, thank you. 🍗
I always look forward to your videos. I've made almost all of the recipes at least a couple times. (Even the fried matza bc my I grew up with my mom making it and we wanted to try another take!)
I am gonna be "that person" who comes and says how great the recipe is even though I changed it. Before this came out I bought everything to make Ina Garten's lemon skillet chicken and didn't want that to go to waste. So I made her recipe but on a sheet pan and then deglazed the the olives instead of white wine and it was honestly one of the best chicken dishes I've ever made. Can't wait to make this one in it's full glory but also glad to learn this amazing method!
It;s been an honor to watch this!
Conveniently just bought another jar of green olives AND chicken thighs. Can’t wait to try this
Update: Made it, it's DELICIOUS! Get more olives than you think you need. I wish I had more!
I seriously wish I could be friends with Allison lol. She just seems like so much fun plus we could just make movie references, be sarcastic, drink and cook together lol.
My girlfriends favorite recipe of yours :). So briny
awww
Made this tonight. So, so good. Bold flavors. Please don’t stop-love everything you do!
I need to try to make this, I've never had cooked olives. I love green olives, i just imagine what this would taste like. It looks so good.
i wanna calendar of Alison Roman i think she one of the most beautiful chefs in youtube land and a very no fuss cook. love this channel.
Found your channel from another RUclipsr Sarah vegan kitchen who is making one of your soup dishes. So happy she mentioned you, I’m a new sub. Thanks for sharing on my
I love how you call your oven crooked lol
:) its impressive that Alison makes these decadent meals with an oven that most of us folks have, and not some $4000+ Wolf range which would be nice but she shows how accessible cooking can be with what you have. Very thoughtful which I appreciate.
Alison, I think it’s about that time you introduce us to the team.
Love chicken, love olives. Must try!
Making this ASAP, lots of love from 🇮🇪 🍀
That chicken NOW costs $35!!! 😂 David was ahead of his time, for sure!
If really don't even come here for the food, it looks absolutely delectable, but goodness Alison's dialogue is gold. She's mad funny 😅
"I Brought My Own Fat" - new working title for my autobiography
I made this for dinner last night and it was so yummy! Ordered both of your cookbooks yesterday. Lifetime fan 😍
I know this is fabulous, olives, acid, and roast chicken. Yum!
Just made this....fantastic. Alison is correct about the difference in the olives. I wasn't expecting it, but I prefer the non-pitted ones. A bit of work though!
I love this recipe so much! Thank you, Alison.
it's funny how alison's therapist is like "it's okay if it's easy" and she throws things on a sheet pan but then mine says the same thing and I'm ordering takeout everyday and that's wrong
That's a cute little gas stove. One of my early apartments was in the early 1990s. It was the first place I had with a gas stove. It had an old (circa 1948) Eaton's Viking gas stove. Everything cooked much better on gas. The stove also had a broiler tray under the oven where you could broil steaks or chicken.
I watch Alison Roman as a reminder to not take myself too seriously.
Every time she says Chicken have a sip of your wine 🍷🙃
Petition to have "CAN YOU HEAR THE CHICKEN?" on Alison's merch. Like at this point why havent they released some yet? 😩😭
Brown sticky bits are essential! That olive juice too 🤤
This looks so delicious! Will for sure try making soon. Love your recipes 👍🏼
Alison over-thinking all her life at 2 am before the shoot is giving me big virgo energy 🥲
So, I made this last night, only over farro. Oh my god it was sooo damn good. It was that olive pan sauce, that is amazing and would work on any kind of chicken, pork, or even some fish recipes. Not sure it it'd be right for beef or lamb, maybe if I cut back on the amount of olives so they don't overpower/clash with the flavor of the meat.
Such a wonderful, salty, olivey dish.
just found your channel, first impression, I love that your sheet pans and skillets look like mine, well used! and not pristine haha
just made it. very tasty. I want twice as much sauce it's so good. Also, anyone worried about olives, it oddly doesn't really taste like olives. Thanks, AR
These recipes are life savers!
This recipe straight up changed my like (so did stew #2). I added cranberries and put even more vinager.... I dont know how Allison and I have such similar palettes but I feel like she makes all of these just for me-
Thank you Alison.
my fav chicken meal !!
DILBERT ! Awesome recipe thanks 😊
I'm looking forward to trying the recipe and especially enjoyed the casual suggestion to give a 4 year old a massive knife to pit olives because you're letting them help while bearing in mind their skill level. lol :)
You are so strong to lift that loaded sheet with one hand at the corner, I was very impressed. If this was me the whole thing would have probably slide on the floor lol. Also thank you for saying that people should try Castelvetrano olives even if they don't like olives. I love olives but i love these extra hard, so nutty and buttery. Mmm.
I'm not even here for the cooking. I'm here for the CAKE!
You're the Bomb! Hopefully, you'll get a Netflix show!
Hi Alison and all, what are sides do you recommend with this one?
I ate it as is the first time, delicious.
Nice sharing fully watch
It feels like if i were to roast the chicken with a pan or a dutch oven even and then after removing the chicken, i can deglaze the pan by putting it on the stove, not necessarily heat it but maybe on a medium heat and then pour the sauce into the pan ? Because you know my sheet tray is way too old for this trick if you know what i mean lol
I'm definitely going to use this recipe on my chill days. I think I'll use chicken thighs.
My grandma made oven fried chicken and used the drippings to make milk gravy in the pan. It was the best chicken ever. I make it too but it's not as good as hers.