3 People Try to Make Roast Chicken Dinner with No Recipe

[mellow music]

Yeah.

Don't do that, don't do that.

I don't know what's happening.

I don't need a recipe, recipes for babies.

[mellow music]

[upbeat music]

That's a chicken, I know what a chicken is.

[Gina] Am I making chicken soup?

[Producer] No, what do you think you might be making?

I have no idea.

A roast, a chicken roast?

We're making pollo.

I have never roasted a chicken before.

I've made a chicken dinner before.

There's so many things you can do with it,

but there's also so many things you can screw it up.

Poultry seasoning, that's distressingly vague.

Celery, carrots and onions, rosemary.

I'm going to take what I know from chicken soup

and try to channel that into a roast, and see if it works.

I'm gonna go with the gochujang and a soy sauce.

You can't forget the butter because...

When you put butter on anything it tastes delicious.

I'm freaking out, yeah.

I'm feeling good.

90 minutes?

[Producer] 90 minutes.

Holy moly, it's a lot of time.

I only need 15.

I need to get this into the oven as soon as possible.

Where is the oven?

Oh there it is.

All right, the oven's preheating at 425,

I have to get this chicken ready to go in the oven.

We're also going to lower this into the middle,

like four, 400, we'll start there for now.

[Producer] All right, you have 90 minutes, get going.

No [beep].

[Producer] Yeah, go.

[Team Member] We just started the timer.

[Producer] The timer's started.

Shut the front door.

[Team Member] The oven is not on.

I don't need the oven, who needs the oven?

Don't worry guys I got this,

production, I got it.

You sit down and relax.

I'm dicing up onion so that I can shove it

into the cavity of the chicken.

Choppity choppity.

Don't worry man, I got this.

Come on [blows].

So we're going to make a little,

I guess a massage oil for the chicken.

I'm gonna use a stick of butter.

I'm going to chop up these herbs,

we're gonna put some thyme, rosemary,

parsley, salt and pepper.

I'm gonna use a spatula to mash it up.

Garlic next.

Oh boy, I know some of you are probably screaming like,

Don't use all that garlic.

But some of you are probably screaming,

Use all that garlic.

I think I'm a garlic realist.

You can never have too much garlic,

if a recipe calls for one or two cloves,

I just put the entire head in.

I'm gonna say this with the utmost of confidence,

putting these aromatics inside the chicken

is gonna help flavor it from the inside out.

You're gonna get these delicious notes of garlic and onion

just coming right through the gutty work of this chicken

all the way out to the outside

Right now I'm gonna do a little bit of olive oil,

I'm going to cut the chicken into half.

And then I'm going to sharpen my knife.

This knife doesn't cut, look at this.

We'll do it Mexican style.

This is what you do when you don't have no money,

you broke and you need a sharpener.

You see, I told you.

I'm making half a chicken today because I already had lunch.

I'm going to de-bone this,

'cause this is gonna speed the process of cooking.

Also easy to eat.

I screw up a couple couple of chickens

before I learn how to do this.

Now when you do the salt, you do it from the top,

you don't do it here because look,

you don't spread the salt enough.

All right, I've got five minutes

to get this chicken in the oven, so get in there baby.

Do I need to do anything with the guts of the bird?

Oh wow, I did not Check and see

if there's anything inside here

before I start throwing aromatics in.

Oh, it looks like there's guts in here.

Oh Jesus Christ,

We've got stuff in here.

I gotta get all these organs outta here.

Oh frick.

This is visceral y'all.

It's just bird guts.

I'm not feeling great about the time,

I know chicken takes a long time to cook

but at the same time I'm flying

by the seat of my pants here.

Okay, I can stick it under the skin

and that's where I'm going to put the butter.

I've only seen this done on TV

and maybe my mom did it once for our Thanksgiving Turkey.

This first experience is very mushy and kind of gross,

and maybe, a little satisfying too.

All right, real quick, salt and pepper.

I would normally use a dish and a little latex brush,

and I would gently brush the skin.

But you know what?

This is so much more sensual than I anticipated [laughs].

Okay.

And then the rest I'm going to slather all over.

Soy sauce on top.

And here's the piece de resistance.

Some gochujang glazed in gochujang, and salt,

and soy sauce.

The chicken needs to go into the oven,

so we're gonna stop here, I'm gonna wipe my hands.

One second.

Cook the skin down under the brick.

Do we have a brick?

Ah, you know what?

Instead of a brick I'm doing.

Oh yeah, because I'm Mexican and we use this a lot.

This is a baking sheet with a rack on top.

I chose this deep roasting metal pan

for its three qualities,

it's deep, it's metal and it's a roasting pan.

And those are the things that I

need right now for my chicken.

Which goes in.

Should have opened the door before I got here [beep].

Let's see if I can do this one-handed.

Ah.

In you go.

The chicken's in the oven.

Now we gotta do the potatoes.

I'm gonna set a timer for about 20 minutes for now,

just to see how it goes.

And then gonna deal with the vegetables.

Ugh, bird guts.

For my side dish I'm going to make potato wedges.

First things first, gotta peel 'em.

It's just like my army days.

Chop, chop, chop, peeling, peeling.

I'm not gonna peel 'em, I'm gonna keep the skin on.

My plan is to do a dice.

So my goal here is to plate

when all the ingredients are ready.

They're supposed to come up almost at the same time,

I don't need 90 minutes FYI.

No I'm kidding, probably need two hours.

The wedge potatoes, it's simple.

You cut them in half over and over again

until you end up with a wedge.

So there's a half, now there's another half

and now there's another half.

Another half.

Okay, so not great, it didn't work.

What I said didn't didn't actually come to be.

However, these are hunks of potato,

and a hunk of potato is basically what I'm after.

It's uniform size of the hunk is the most important thing,

because I want all these hunks.

I'm saying hunks a lot.

I want all these hunks to cook at the same pace.

All right, I like this pile of potatoes.

You're good enough.

Hit 'em with a dash of salt,

that way they will cook up in the pan crispier.

I love eating a chicken with mashed potato puree.

This is going to be sweet and spicy,

[indistinct] and creamy, and delicious.

I'm cutting celery.

Okay, now we have to deal with our

carrots. Carrots.

Any tip for peeling carrots, get yourself a sous chef.

This is very exciting content.

The carrots are gonna add that sweetness and color.

I'm gonna cook the potatoes and carrots

until they're nice and cooked.

Okay, so we got some big hunky chunky garlic here,

and now incorporate it with the potatoes.

Get outta here.

I usually cut the onions last because I cry,

and I want to cry as little as possible when cooking.

I'm gonna slice these onions

rather than give them the rough chop that it's cousin,

the garlic, was subjected to.

Mirepoix, that's your base for any kind of soup,

onions, carrot, and celery.

In my case, the base for any kind of roast,

I said I wanted to check my chicken after a half hour,

it's been about a half hour.

I think you check the temperature with a meat thermometer,

and it should be a certain degree

and I have no idea what that degree is [laughs]

I'm gonna look and see what the temperature is internally.

Oh look at that.

Look at that.

[Team Member] You're looking for 165.

165.

To be done is gonna be at 165

in the thickest part of the breast.

90 degrees, so we've got a ways to go.

I'm not worried,

I shouldn't be worried about that, should I?

In you go.

You look beautiful by the way.

I need to get those veggies in there,

so I'm gonna open the oven.

I am afraid to take it outta the oven.

I'm very nervous about handling a chicken that's hot.

[oil sizzling]

Ah.

Oh.

I want the chicken to look like me,

nice and brown.

The whole purpose of having the bowl on top of that

it's gonna keep the skin nice and crispy,

and also speed the process of cooking.

I don't want to handle hot chicken,

so I'm going to prepare the veggies,

season them onto a tray,

and then get that prepped, get the bed made.

And then once that's done,

get the chicken, put the chicken on top

and then pop the entire thing into the oven.

Let's see if it works.

Got my vegetable oil here, get that going around.

[oil sizzling]

Oh, listen to that sizzle.

I chose the wok 'cause it's nice and deep,

and I'm gonna be able to flip, flip, flip my potatoes.

I wonder if I should have boiled these potatoes first

as they start to fry, we'll see what happens.

Okay, I'm not looking at it.

[oil sizzling]

No wok needed.

Now I'm gonna cook it a little bit longer now.

No, you know what?

That's it, no more [speaks in foreign language].

Okay, chicken extraction tools.

Hi chicken.

Sorry, interrupting your nap

Here.

Ah, here we go, here we go.

I would like to save all of this delicious flavor stuff here

and drizzle it on top.

It's all right.

[Producer] Less than an hour.

Less than an hour?

Okay.

You wanna see a little bit of novice chef skill?

Here we go.

Yeah.

Don't do that, don't do that.

That was a little too advanced.

I'm using Vito oil to fry the potato chips.

While this is cooking I'm going to

make a beautiful little gravy, some chicken aju.

I'm using the flavor from the chicken,

I'm using a little bit of onion, some diced garlic.

Put garlic with anything it's gonna taste delicious.

The chicken is already cooked.

Exactly what I wanted to do, but I forgot something.

The insides, I use the insides of the chicken

because I don't like to waste anything,

and I think the neck is full of flavor, it also has bones.

And the heart, and the liver's

gonna have the little bitterness to it.

Now I'm going to do cumin.

'Cause you're gonna make something great, add butter,

you wanna be happy, eat butter.

My potatoes have been going for about 10 minutes now,

and I gotta be honest fam,

not super confident that they're gonna be

cooked all the way through in time.

So I'm gonna transfer them to a baking sheet

and put it in the oven.

And if you look it's just

it's all onions and garlic on there folks.

I'm gonna put a little bit of this

cayenne pepper on the top.

One little spicy note at the top.

Just gonna slide these potatoes in

alongside their chicken friend and see how it goes.

Plus I get to check in on my chicken,

which is looking delightful.

I'm gonna work on my potato chips, spicy potato chips,

because I need to add something crunchy.

So listen, what I'm gonna do here

is I'm gonna remove the starch out of the potatoes,

so they will come nice and crispy.

There's an outside shot that this girl is done already.

Not quite, we're at one 15.

The skin is pretty crispy, but nobody's mad at a burnt skin,

everybody likes the burnt skin.

They're like, Hey give me a piece of that burnt skin,

put it in my mouth.

How is my chicken looking?

Looking sexy.

How you doing?

Time for you to take a swim.

Now I wanna put a little bit of salt.

A little bit of pep pep.

Rosemarino.

I want this to be full of aroma and flavors

For the first time in what feels like days

I don't have anything cooking in front of me.

I'm tired.

The way I cook, right?

I like to do a few things at the same time,

because that will keep you busy.

And you shouldn't be cooking the chicken

and then, to really waste 30 minutes,

and then do another 30 minutes here, another 20 there,

that's already an hour and 20 minutes.

But you could do everything in 25 minutes.

Yep, everything's gonna be done in 15 minutes,

the potatoes will be done in 15 minutes,

the chicken will be up to 165 in 15 minutes.

I'm gonna have a half hour to plate,

I could plate it out potato at a time and I'd be fine.

So what I'm saying is nothing could possibly

go wrong from here on out.

And I forgot to put the rosemary on the potatoes.

I'm gonna get a sprig prepped here

and add this, all right Rosemary,

also the skin on this chicken is getting a little extra.

Rather than subjected to more direct heat,

I'm going to actually tent it with some foil

so that it makes the little oven within the oven.

In you go

[groans] All right.

It's just sizzling.

Here we go, very carefully.

Drop it in, we're at 110,

I'm gonna give it 15 more minutes.

15 minutes.

Yeah, I'm gonna hide here, bye.

See if we've gotten up to 165.

Ow.

Grabbed the fricking oven just with my finger.

It's so close, it needs another five minutes, if that.

I want to braise this chicken with a little bit of leche,

this is going to keep this chicken nice and juicy.

Now I'm going to fry my potato chips,

so we also going to remove the moist,

'cause I want these potatoes to be crispy.

Hello potato chips.

Now this looks all right.

Let's see what the thermometer says about it.

Not yet guys, I'm sorry.

Now 147, so back in the oven for another 10 minutes.

When you feel the chicken,

when it's nice and firm like these guns,

that means it's cook all the way through.

So this needs a little bit longer.

It's got to be ready now, let's go.

That's a nice looking chicken.

Temperature, beautiful, perfect.

The chicken's done, hallelujah.

Oh, we're at 170, that chicken's done.

I don't know how I'm gonna pick it up

and put it on this [indistinct].

I know I don't have a whole lot of time,

so I'm going to let him rest, maybe five minutes.

Potatoes are looking sexy.

A little bit of cayenne pepper,

why you put spicy on everything?

Because I want to.

Now I wanna put a little bit of salt,

some people call me sol.

My name is not sol, it's Saul [beep].

[Saul laughing]

Now to take this chicken

and get it onto our cutting board

so that we can serve it up.

Ah.

Remove the chicken, hi chicken.

It smells like chicken soup on the pan.

Mission accomplished

My friend carrot, are you ready?

Smash it.

Oh, it's ready.

I'm going to remove the liquid out of this pan,

please don't try this at home,

this is just for grownups and professionals.

And now I'm gonna add a little bit of whipped cream here.

Creaminess, creaminess.

A little bit of salt.

And my harissa.

Now I'm making my mashed potatoes and carrot puree.

The color it's nice.

I'm gonna try this [indistinct].

Carrots, this, I like.

Ooh, it's spicy.

Ah.

Oh, beautiful.

So now I have to remove this chicken,

where's my chicken stack?

Mateo.

Mateo's my sous chef, I wish he was here.

I'm gonna add a little bit of [indistinct],

it's gonna help taking the sauce.

I'm gonna add a little bit of leche,

I'm making a slurry.

Slurry, just a little bit.

I'm just gonna dump it here.

All right guys, it's plating time.

Dinner is ready.

I'm going to make a bed of veggies.

I'm gonna slice open this string

that's been holding the drumsticks together.

Huh, huh.

All right, we have to cut our bird.

And now I think I'm gonna go right down the middle.

Oh, look at those aromatics come popping out.

I'm going to cut a leg.

The meat's also kind of slipping off the bone,

which is supposed to be a good thing.

But for presentation, you want it to look pretty.

And then a little bit of the breast.

Whoops.

Half a chicken on the plate

accompanied by delicious rosemary potatoes.

I wanna start with a puree in the bottom,

now I'm gonna grab my lovely chicken.

Where are you baby?

Chef, here I am, grab me, plate me.

There we go.

A pinch of salt across everything.

I'm gonna do a little bit of sauce,

I'm gonna add my crunchy elements.

It's like a little nest

so the chicken doesn't forget where it's coming from.

I'm gonna top it off with a little bit of lemon.

Ladies and gentlemen,

this is my go-to jang-glazed chicken

with roasted rosemary potatoes.

I roasted my first chicken,

my chicken soup roast chicken.

And of course a bouquet.

And then you have it, my pollo.

[upbeat music]

Hey. Oh my gosh.

How's it going? How's it going?

How are you guys?

Oh, I cannot wait to try this.

How did it go?

It went okay I guess.

I think I may have maybe went

a little overboard with the crispiness of the skin.

I love crispy skin.

Very crispy.

How about you?

I've never roasted a bird before.

No?

I've made chicken soup before,

and I just use those ingredients.

Oh, that's a great idea.

Yeah.

A dry chicken soup.

Something that I did here that was different

is I used some of the gochujang sauce.

[Gina] Yes. Did I say it right?

Gochujang, yes.

It was delicious.

It was something so sweet, so smooth,

to something spicy.

[Gina] Yes.

So you used a tiny little bit,

I went the other direction and I slathered it

all over this bird.

That's why it got such a nice color and crisp on it,

but be warned when you try it

it's gonna have a little bit of a kick to it.

I just think it's funny that out of the three people,

the one Korean didn't use gochujang.

[chefs laughing]

Do you guys wanna try this?

Yes. It looks juicy.

What you worry about I think was the favorite,

the best part, the skin.

Oh good.

There's a heat to it,

I don't know if it's from the chicken

or from the potatoes.

From the potatoes, I put some of the cayenne pepper on.

Oh, okay, that's where it's coming from, okay.

I'm very happy with the potatoes.

They have a little bit of crispiness in the skin,

inside is nice and airy, pillowy.

Anything you wanna add to that?

That's exactly what I was about to say.

My turn?

[Billy] Yeah, let's go. Let's do this.

What's between the meat and the skin?

Butter, I mixed up some butter and thyme,

rosemary, garlic.

It sounds like thanksgiving.

[Gina] Yeah.

Oh, it's so good.

Oh man. That's tasty.

That's really good.

You've never done this before?

I've never done this, yeah.

The butter under the chicken skin with the herbs is nuts.

That's exactly what I was about to say.

You should be really proud.

One dish left to try.

The name of the dish is pollo a las dos papas.

Like two potatoes?

Because there's two potatoes.

Potatoes two ways.

[Gina] Yeah.

The whole purpose of this

is just everything has to be in one bite,

[Billy] One perfect bite.

[Saul] Yeah.

Mm. That's delicious.

You should be very proud of yourself.

Thank you.

Honestly, I think what you guys came out

it's pretty good.

Pretty impressive the fact that this is

the first time you cook.

Yay.

And that skin of the chicken it was my favorite part.

I am glowing, thank you chef.

Okay, now it's your time to say something nice about me.

Well, that's not hard.