Summary of "Crispy Skin Chicken à la King – The One Tray Method That Actually Works!"

Crispy Skin Chicken à la King – One Tray Method

Presenter: Rick from Backyard Chef Channel: Backyard Chef

Ingredients

Chicken thighs, bone-in, skin-on (any cut can be used, but thighs preferred)
Salt and pepper, to taste
Smoked paprika (or regular paprika as a substitute; use sparingly to avoid burning)
Olive oil (a small amount for the chicken skin)
Mixed vegetables:
- Bell peppers, cubed (size as preferred)
- Garlic, roughly chopped or minced
- Mushrooms, sliced (cleaned with a damp cloth)
- Onion, diced (size as preferred)
Butter (for cooking vegetables and sauce base)
All-purpose flour (about 3 tablespoons)
Chicken stock (quantity not specified)
Worcestershire sauce (about 2 teaspoons)
Cream (about ½ cup)
Frozen peas (added near the end of cooking)

Equipment

One oven tray (with optional small rack)
Oven preheated to roasting temperature (typically 180–200°C / 350–400°F)
Knife and chopping board
Spoon or spatula for stirring

Method

Prepare and roast chicken:
- Season chicken thighs with salt, pepper, and a light dusting of smoked paprika (or regular paprika).
- Lightly coat chicken skin with olive oil to prevent burning.
- Place chicken on a tray (optionally on a rack) and roast in the oven for about 20–25 minutes.
- Note: Chicken will not be fully cooked at this stage.
Prepare vegetables:
- While chicken roasts, chop bell peppers, garlic, mushrooms, and onion.
- No need for pristine vegetables; older vegetables are acceptable as they will cook down.
Remove chicken and drain tray:
- Take chicken out and set aside briefly.
- Drain excess water from the tray but keep the rendered chicken fat (liquid gold) for flavor.
Cook vegetables in tray:
- Add butter to the tray with chicken fat.
- Add onions and mushrooms first, season with salt, pepper, and optional mixed herbs.
- Return tray to oven for about 5–10 minutes to soften vegetables.
Make the roux and sauce base:
- Sprinkle about 3 tablespoons of flour over the vegetables in the tray.
- Stir to combine and cook in the oven for 6–7 minutes to remove raw flour taste.
- Add chicken stock, Worcestershire sauce (~2 tsp), and cream (~½ cup).
- Return to oven until the sauce bubbles and starts to thicken (time varies, watch closely).
- Stir the sauce once bubbling starts.
Add remaining vegetables and chicken:
- Stir in bell peppers and garlic into the bubbling sauce.
- Place the chicken back on top of the sauce and vegetables.
Final cooking:
- Return the tray to the oven and cook for another 20–25 minutes until chicken is fully cooked.
- About 5 minutes before finishing, stir in frozen peas.
- Cook for an additional 5–10 minutes until peas are heated through and sauce is creamy but fluid.

Tips and Notes

Patting chicken dry before roasting is not necessary for this oven method.
Use smoked paprika sparingly to avoid burning; regular paprika or seasoned salt can substitute.
The sauce will be more fluid than stovetop versions due to oven cooking but works well served over rice or mashed potatoes.
Older or less fresh vegetables are fine since they will cook down in the sauce.
This is a one-tray, mostly hands-off method ideal for easy cleanup and simplicity.
Butter adds richness to the sauce and should be reused in the pan.