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  • How's it going?

  • Fighting's Monte Carlo and this is Ramsey redemption.

  • That's where you send a photo of some real ugly food to Gordon Ramsay.

  • And then he burned it.

  • And then I stalked him on the twitters.

  • Let's see what I can find today.

  • Okay?

  • It looks like a chicken dish of some sort.

  • I could tell from the caption says It's Mediterranean chicken butt.

  • Looks like it's Mediterranean by way of the strip mall.

  • This dish is from Mahoney.

  • Mahoney.

  • I'm calling baby.

  • Okay.

  • There's nothing Mediterranean about this chicken, except maybe the red pepper.

  • That chicken looks like it's been run over.

  • What happens when the chicken crosses the road?

  • It gets Bart and dried out like you, sir.

  • All right, You know what?

  • It's time to redeem, Miss Dish.

  • First things first.

  • Mediterranean chicken, babe.

  • You gotta add the flavors of the Mediterranean.

  • I'm talking all its talking.

  • Red onion, orange.

  • You want the orange?

  • Okay.

  • And you also want fennel because this is a little bit licorice flavored, and that is an incredible flavor profile.

  • This is a fabulous ray of chicken thighs.

  • Why chicken thighs?

  • Because, honey, those breasts that you were working with were so dried out.

  • Chicken thighs are marbled throughout.

  • First things burst.

  • We're gonna possess this.

  • Orange zest is where the flavor is.

  • Now, this is a Microplane.

  • If you are used to micro planing your Citrus I don't want to see you do something like the back and forth.

  • Okay, that's bananas.

  • All right.

  • Once existed this orange like we have just now keep possessed.

  • Set it to the side.

  • We're gonna prepare our red onion first.

  • Cut it in half through the route.

  • Then we're just gonna slice it into quarter.

  • Think inch pieces.

  • I am making that's dish in a sheet pan because I don't have time to fuss around after coming home from work.

  • Okay, so a sheet pan Dinner is quick.

  • It's easy.

  • Where am I going to put this here?

  • Have you seen this before?

  • It's a fennel bulb.

  • We're gonna keep these.

  • Why?

  • Because we're gonna use the fronds as garnish.

  • You watch is gonna be beautiful.

  • I love black licorice.

  • You're gonna take this, take that route, end off, and then we're gonna slice.

  • Fennel is a traditional Mediterranean flavor.

  • They love black licorice flavor.

  • Okay, Look at these awesome slices.

  • You want to slice these really thick.

  • Otherwise, they're gonna end up burnt.

  • Now we're gonna make a marinade.

  • We're gonna take the citrusy notes of the Mediterranean and put him right into our chicken, not just with lemon, but also with orange.

  • So burst lemon, then a little garlic.

  • Because hello, garlic makes everything better.

  • Just rub it right on there.

  • Okay, then, red pepper, because you always want to add a little heat.

  • Grainy mustard.

  • So imperative.

  • It's okay to use your hands, you wash those right?

  • And a little salt.

  • Kosher salt, please.

  • And fresh ground cracks.

  • Lots of pepper cover makes it better.

  • It's gonna add earth Penis.

  • Remember our fabulous foreign best.

  • Take it.

  • Put it.

  • All of it.

  • This is gonna go in our onions and in our fennel.

  • You ready to go?

  • All right.

  • We're gonna let this marinade for at least an hour, preferably overnight.

  • Yes, you can make this a head.

  • And then when you get home from Mark, assuming you have a job, in which case I'm proud of you, we're gonna have the most easy and amazing sheet pan.

  • Dinner?

  • Yes.

  • Can you smell the Mediterranean?

  • No, because you're watching this at home.

  • But if you make it, it's going to take you there.

  • We are going to get this ready for our sheet pan these air fingerling potatoes.

  • I like to use these potatoes.

  • One, they have a lot of color.

  • Look at that.

  • Look at that beautiful color.

  • How amazing is that gonna look on your sheep pan?

  • I like these because it cook a lot faster.

  • Them big old potatoes.

  • But you can use a big old potato if you want to make sure that you cut it nice and thin.

  • Okay.

  • She pan are usually covered in aluminum foil for easy cleanup.

  • You don't want to do that when you have Citrus or any kind of acid in your recipe, because then you're gonna end up serving yourself a big old side of toxic chemicals.

  • So if you don't want to clean up for half an hour afterwards, his parchment paper, not wax paper, parchment paper.

  • We're gonna take these.

  • We're gonna add a little pepper, a little salt, a drizzle of olive oil.

  • It doesn't get any more Mediterranean than olive oil.

  • Take your veggies out of your marinated chicken plate and we're gonna put these on the bottom of the sheet pan so they don't burn.

  • Potatoes are gonna get so nice and crispy.

  • And when you put the chicken on top, all of that rendered chicken fat is gonna soak into your veggies.

  • Will you look at the colors on this platter?

  • Amazing.

  • I got 99 problems, but a bland meal ate one.

  • Let's do it.

  • 450 degrees for at least 1/2 an hour until these chicken thighs reach about 150 while your chicken is in the oven.

  • Getting all swords of Redon.

  • Oculus.

  • We're going to prepare this orange now.

  • This is Ah, Cara, Cara Orange A cara.

  • Cara orange is basically disappear.

  • Regular navel orange, but it's got red flesh.

  • We're just going to take the peel off this orange.

  • Just carve around it.

  • You're also gonna want to make sure that you get rid of the white stuff.

  • Okay, that's pretty good.

  • This isn't that the prettiest thing?

  • What is gorgeous?

  • That plate did you put out there?

  • Mahoney, These are gonna be ready to go in just a few minutes.

  • We're going to lay them.

  • It just means we're gonna cook him with a little sugar on top.

  • Get golden brown because of Gordon's house.

  • Humble breath.

  • I'm gonna go ahead and take advantage of the fact that he has two massive ovens and boil these for two or three minutes and get him all crispy and golden and amazing.

  • That's in there.

  • I'm gonna check on this chicken.

  • Oh, you guys are gonna love me.

  • You don't give it this.

  • That's spanish for I killed it.

  • Look, No.

  • Okay, this chicken looks up amazing.

  • While it rests on a platter, we're gonna warm up our olives.

  • I'm not saying you guys.

  • Not all black olives, green olives.

  • All right, we're gonna take our chicken.

  • It's been resting.

  • I'm gonna take it off the platter.

  • Let's play some of our veggies on the platter.

  • I don't mean to sound like a total bragger, but this already looks 100% better than what you put out there, Mahoney.

  • But that's okay, baby.

  • I'm teaching you the tricks.

  • Pile up the veggies Nature to show off all those incredible golden potatoes.

  • This is so colorful.

  • You could literally just slap it on the platter.

  • But why would you and miss that?

  • Instagram herbal appointment way go.

  • Beautiful, beautiful, beautiful.

  • A cz Look at this man.

  • Look at all the color on this.

  • That caramelization is gonna add acidity.

  • A touch of sweetness.

  • Place it all Careful like, Oh, my goodness.

  • Can you believe we made this in a sheet pan in no time?

  • Listen, we save these mental problems.

  • Why?

  • Because you're gorgeous and they're tasty.

  • I hope you're taking notes, Mahoney.

  • But in case you're not, I've got to rest before you below in the description.

  • Look at this incredible dish.

  • It's quick, It's easy.

  • And it's definitely Mediterranean.

  • Man.

  • Mahoney, look at your dish.