Thank you for the recipe because I am doing this recipe today. Hopefully, my spouse likes it and does not complain about any of it! I’m the only one cooking and I have cooked many recipes and all my relatives and friends LOVE my cooking! My spouse on the other hand, complains every day about seasonings I use, I changed up the seasoning, that didn’t work, I changed how I cook my meals, oven roasting, fried foods, baked recipes, broiling the meats, and the spouse is never happy. I think it’s just the spouse being unhappy!! LOL
I think your channel should really be called "Amy Learns People Can't Cook" (people like me!) This chicken recipe is the work of a pro! Thanks for sharing with us - btw, I really love your wit. 👏👏👏
You really helped me out. Couldn't remember what temp to cook the chicken, found you on youtube, and did it your way. Came out great. Thank you so much. I just subscribed for more good recipes. :)
Hi Amy and Eric, I appreciate so much your cooking tips. Such a simple recipe with such a simple ingredients! Love baked chicken. I am sure going to try your recipe.
A nice, simple recipe. You can substitute onion soup mix for your Mrs. Dash, but I may try the Mrs. Dash myself to save money over time. This would be a variation of the Minnesota Forgotten Chicken or No Peak Chicken recipes used by many families in that state. I have a high school cookbook from 2001 that has recipes like this, which I cherish. This type of cooking brings back some good memories. I have an All Clad lasagna pan like the one featured in this video, which I haven't used yet. This looks like it would be a perfect use for it!
Looks great! I love to make this with greek seasoning (oregano, garlic, lemon peel etc), olive oil and lemon. Love how you can change it up. Will try bbq one night!
This looks amazing. I love that roaster! Is that on Amazon and what is sunny p? The seasoning you used. I have a question as the chicken with skin on is hard to find if you didn't have that would you be able to cover this with foil for a bit and then remove it. Or would that still make the chicken soggy? Thanks for this video. Chicken is one of my favorite things! Good work with your sous chef too!! Everyone should have one of those
Lady! You're killing lol! The end where you ate it legit killed me! I've GOT TO cook this. I have everything except Sunny P but I'll figure something else out. Wonderful video! I'm also subscribing because you have a kick ass personality that made me enjoy watching you cook. Thanks!
Hi Amy and Eric!!! That really looks Yummy. I will give it a try. I have never used Sunny Paris but I do use Herbs of Prov. Im going to buy some to try it out. Im not on fb or I would join you there. Great video. A fan and friend. DiDi
A simple and very satisfying meal! I think you were going to film this on New Years Day. If you did, Eric didn't look to much worse for wear given his New Years Eve show! That was so entertaining I watched it twice!
I have been waiting for you to actually cook on here. I mean no offense it's just that when I first started watching you, you were cooking and then your channel seemed like an endorsement channel. Nice to see you cooking.
This does look yummy. It should be noted though, that the USDA-recommended temperature of 165ºF for chicken, is merely the 'instant-kill' temperature for salmonella. But even the USDA publishes charts indicating the bacteria can also be killed at lower temperatures if exposed to those lower temperatures for longer times. Chicken meat is safe to eat at 157°F (69°C) after 34 seconds! And with the way that carryover cooking works, if you pull your chicken at 157°F, it will absolutely stay at that temperature for at least 34 seconds. In fact, it will increase in internal temperature for several minutes while it rests. Although still safe to eat @ 157ºF, if cooking thighs or legs, the recommended 165ºF pull temperature would make more sense, as the extra collagen in dark meat takes a higher temperature to break down. They simply won’t be as enjoyable until they get up to at least 165°F. But for cooking truly juicy breasts, pull-out the meat when the internal temperature hits that 157ºF mark. As usual - thanks so much for sharing these recipes.
I am watching you as I type ha. What a geat recepi. You are so wonderful, with lots of laughter. Thank you so much for sharing!!! Love you! Maria
I followed your guidelines using my own seasoning. I can't believe how big a difference a few simple changes has made in the flavor! Thank you
Thank you for the recipe because I am doing this recipe today. Hopefully, my spouse likes it and does not complain about any of it! I’m the only one cooking and I have cooked many recipes and all my relatives and friends LOVE my cooking! My spouse on the other hand, complains every day about seasonings I use, I changed up the seasoning, that didn’t work, I changed how I cook my meals, oven roasting, fried foods, baked recipes, broiling the meats, and the spouse is never happy. I think it’s just the spouse being unhappy!! LOL
Very impressive
Thanks again Amy! Keep the videos coming.
I think your channel should really be called "Amy Learns People Can't Cook" (people like me!) This chicken recipe is the work of a pro! Thanks for sharing with us - btw, I really love your wit. 👏👏👏
thank you!
Thanks for showing me how to make that wonderful meal. I will try it tonight and let you know how it goes.
So how was it
I'm making this now. Thanks!
Love it! Thx for showing me how to cook this
Thanks for watching!
I love watching this girl
That looks amazing I love roasted chicken. I'm going to be making this. Thank you for sharing this recipe with us
You really helped me out. Couldn't remember what temp to cook the chicken, found you on youtube, and did it your way. Came out great. Thank you so much. I just subscribed for more good recipes. :)
Hi Amy and Eric, I appreciate so much your cooking tips. Such a simple recipe with such a simple ingredients! Love baked chicken. I am sure going to try your recipe.
A nice, simple recipe. You can substitute onion soup mix for your Mrs. Dash, but I may try the Mrs. Dash myself to save money over time. This would be a variation of the Minnesota Forgotten Chicken or No Peak Chicken recipes used by many families in that state. I have a high school cookbook from 2001 that has recipes like this, which I cherish. This type of cooking brings back some good memories. I have an All Clad lasagna pan like the one featured in this video, which I haven't used yet. This looks like it would be a perfect use for it!
Looks great! I love to make this with greek seasoning (oregano, garlic, lemon peel etc), olive oil and lemon. Love how you can change it up. Will try bbq one night!
Looks really delicious!
Amy cooks
You crack me up with the gloves! 🤪
Right after I post this you comment about the gloves lol great minds!!
This looks amazing. I love that roaster! Is that on Amazon and what is sunny p? The seasoning you used. I have a question as the chicken with skin on is hard to find if you didn't have that would you be able to cover this with foil for a bit and then remove it. Or would that still make the chicken soggy? Thanks for this video. Chicken is one of my favorite things! Good work with your sous chef too!! Everyone should have one of those
The seasoning is Sunny Paris, you can find it at Penzey’s Spices.
This looks so good. I wanna make it ! I hope it comes out just as good .
Thanks for watching we appreciate it. Let us know how it goes!!!
Yum looks delicious. Thank you
That looks so yummy
Oooooooo. Yummmmmmm thanks,,,just perfect for an old and moldy senior.....with severe arthritis ..simple +
🤣🤣🤣🥰🥰🥰🥰🥰
TASTY. ,!!!!!!!!
Lady! You're killing lol! The end where you ate it legit killed me! I've GOT TO cook this. I have everything except Sunny P but I'll figure something else out. Wonderful video! I'm also subscribing because you have a kick ass personality that made me enjoy watching you cook. Thanks!
Hi am me I like the recipe can’t wait to try it thanks
I love you and your husdand personality😁, i am new to this channel and love it i am hooked
What was that seasoning you used?
Hi Amy and Eric!!! That really looks Yummy. I will give it a try. I have never used Sunny Paris but I do use Herbs of Prov. Im going to buy some to try it out. Im not on fb or I would join you there. Great video. A fan and friend. DiDi
A simple and very satisfying meal! I think you were going to film this on New Years Day. If you did, Eric didn't look to much worse for wear given his New Years Eve show! That was so entertaining I watched it twice!
I have been waiting for you to actually cook on here. I mean no offense it's just that when I first started watching you, you were cooking and then your channel seemed like an endorsement channel.
Nice to see you cooking.
Do you reserve that knife for chicken?
This does look yummy. It should be noted though, that the USDA-recommended temperature of 165ºF for chicken, is merely the 'instant-kill' temperature for salmonella. But even the USDA publishes charts indicating the bacteria can also be killed at lower temperatures if exposed to those lower temperatures for longer times. Chicken meat is safe to eat at 157°F (69°C) after 34 seconds! And with the way that carryover cooking works, if you pull your chicken at 157°F, it will absolutely stay at that temperature for at least 34 seconds. In fact, it will increase in internal temperature for several minutes while it rests. Although still safe to eat @ 157ºF, if cooking thighs or legs, the recommended 165ºF pull temperature would make more sense, as the extra collagen in dark meat takes a higher temperature to break down. They simply won’t be as enjoyable until they get up to at least 165°F. But for cooking truly juicy breasts, pull-out the meat when the internal temperature hits that 157ºF mark.
As usual - thanks so much for sharing these recipes.
Lol she is so crazy # I love it 👀👼💞👑😂💃
What is sunny pay?
Oh...It is a spice blend called Sunny Paris from Penzeys. I was just having a good time with the names.
you are so funny
hhehehe how much alcohol was involved in the making of this..?!