One-Pan Roasted Chicken and Potatoes | Kenji's Cooking Show | J. Kenji López-Alt
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Chef and author J. Kenji López-Alt answers the internet's burning questions about cooking. How do you get really crispy skin on chicken? What constitutes a "pinch" of an ingredient? Why do eggs make so many foods taste better? J. Kenji López-Alt answers all these questions and much more! | WIRED
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Watch the video, then head here for more details and a full write-up of the experiment at my Patreon (free subscription required, link in bio) What’s the culinary task you’ve repeated more than anything else? Depending on what you you like to cook, it may be dicing an onion, or perhaps squeezing a lemon. Maybe it’s breaking down a chicken or bringing dough together. Personally, I’ve tested and written more about eggs than any subject I can think of and as a consequence, cracking an egg is probab
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