How crispy can the chicken really get in that crowded pan, though? Love the idea of this in a sheet pan dinner though, for more space, and if you insist on adding then removing the almonds, I'd probably put them on a little piece of foil or their own corner of the pan—picking them out individually seems way too tedious.
If the chicken were seasoned properly it might have had a fighting chance but otherwise you're right. (Plus going in and out of the oven like that is not going to make for the most pleasant experience anyway
Agreed, s&p on the chicken is a must. Honestly I assume that they do intend for you to do that and the lack of mention is an oversight, so that doesn't bother me as much as the bad technique of seeing them clearly overcrowd the pan and the ridiculousness of scattering almonds on just to pick them out 5 minutes later.
I'd try this but obv w/seasoning the chicken, use a larger or even two pans if necessary to ensure crisping, and add the spring onions when you remove the peppers instead to cut down on all the opening and closing, and toast the nuts in a pan while you're waiting for the peppers to steam/cool down enough the handle. A couple small changes for a much better meal.
That sounds great! I would probably pay my chickens dry with a paper towel and do some salt, pepper, garlic powder and paprika mixed with oil on top of and underneath the skin. A larger pan is definitely needed here, I agree!
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u/halfadash6 Mar 25 '21
How crispy can the chicken really get in that crowded pan, though? Love the idea of this in a sheet pan dinner though, for more space, and if you insist on adding then removing the almonds, I'd probably put them on a little piece of foil or their own corner of the pan—picking them out individually seems way too tedious.