Sentences with phrase «pan skin side up»

Place the chicken breasts on a sheet pan skin side up.

Not exact matches

Place the fish skin - side - up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes.

Return thighs to pan, skin side up.

I pan sear the salmon skin side up, until the fish starts to brown, for 2 to 3 minutes, as long as it takes to get a little caramelization.

Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan.

Spoon batter into a 9 ″ springform pan and top with plums, skin side up.

Place it on a baking rack over a sheet pan, skin side up, and leave it in the refrigerator, uncovered, for several hours before cooking.

Set the chicken skin side up on a broiler pan or on a rack set inside a rimmed baking sheet.

Place flesh side down (skin side up) on a sheet pan and roast at 400 °F for 30 - 40 minutes or until completely cooked through and tender.

Place it skin side down and filling side up into your casserole pan.

Transfer to the roasting pan, laying the turkey out flat, skin side up.

Place the skin back neatly over the turkey, tuck the legs back into position and place turkey, breast side up, into a roasting pan that is lined with foil and add water.

Lay the chicken pieces in the pan, skin side up.

My wings stuck to the foil though, so next time I will put the wings skin side up so that it doesn't tare off when removing the from the pan.

Place chicken on top of vegetables in sheet pan, arranged skin side up.

Place the chicken, skin side up, on one side of a large rimmed baking pan.

Add the salmon fillets, skinned sides up, at the centre of the pan, and the sugar snaps or snow peas.

Once butter is foaming, place chicken in pan, skin side up.

fat from pan and arrange chicken skin side up.

Place the chicken on top of the vegetables, skin side up, and transfer the pan to the oven.

Add chicken back to the pan making sure all pieces are skin side up.

Return the chicken to the pan, skin side up.

After about three or four minutes, watching carefully, lift the chicken pieces (if they are stuck push them free of the pan base using a backwards strong egg turner, to release them) and turn them skin - side up.

Cut a couple of slashes into the skin side of each fillet, then lay them in the hot pan, skin side down, and hold them in place with a spatula to stop them curling up.