Simple Roasted Chicken Dinner with Sides

1. Welcome : Hello and welcome to my Skillshare class. My name is Shira So Bradley and I am so excited that you are here. During this class, we are going to learn how to make a roasted chicken using minimal amounts of tools in my motor home with minimal amounts of space and a small oven. I'm going to show you how to make this very simple, very classic meal with all the tips that I have learned cooking this over the last 20 years. And let me tell you, there are a lot of ways that you can mess up a roasted chicken. It can be undercooked or overcooked to dry or Nazis. And properly. I'm going to give you all the tips to make sure that this doesn't happen. As a bonus, I'm also going to include the side dishes that I would use to serve with this meal, as well as a gravy to go on top. If you like gravy on top of your chicken, then you'll stick around to pick that up. Next, we're going to see what our class project will be. I hope to see you in the next class. Thank you so much for being here and I can't wait to teach you how to make a roasted chicken. 2. Class Project: Welcome to the class project. Thank you so much for joining my class. I'm really grateful that you're here and I do hope to teach you something that will help making your cooking skills that much better. Plus you'll be able to eat a delicious chicken meal anytime you want because you'll know how to do it. In this project, we're going to be working on re-creating this meal with putting your own spin on it. In the resources section, you'll find a PDF for the recipe that I used for this whole class, including the side dishes and this salad dressing, as well as what you'll need for the tools and the ingredients to make this meal. If you'd like to make your own version of this meal. I've also included in the resources section a link PDF of the recipe so you would be able to fill in how you spiced or dressed up your chip to make it fit for you and your families taste. I can't wait to see what you make. I'll be looking for your project in the project section, and I can't wait to learn what you have made for us. Thank you so much for taking this class. Next up, we're going to learn about what tools and ingredients we're going to need in order to get this class accomplished. 3. Ingredients and Tools: This recipe, it only requires a few simple ingredients, things like the chicken and potatoes, as well as some ingredients for the salad dressing. All of these ingredients can be found on the recipe in the resources section. But here's just a, everything looks like all lined up. We're also having a very small side salad, so there's just a few ingredients for that as well. For the tools, we're just going to need. Knife. I like a medium-sized night, about the same size as my palm, and it really needs to be sharp. So double-check to make sure your knife is really sharp. We'll also be using a thermometer to check the temperature of the chicken. We want to make sure that it's 165. And lastly, some kitchen scissors and of course, a cutting board to do all this work on. 4. Planning and Timing: I wanted to talk a little bit about timing. When it comes to roasting and chicken, it can be really tricky to work out what time to start your side dishes in order to go along with the meal. If you're only cooking the rest of chicken by itself, it doesn't matter so much how long it takes. But when you're cooking side dishes, it's going to be very important to know what time the chicken is going to be done so that you can prepare those side dishes during the time that the chicken is being roasted. The really great thing about roasting dishes is that once you put it in the oven, it pretty much does the work for you. So you can spend your time doing things to prepare the side dishes for the meal. The way that I like to do this as I like to work backwards. So first I look at how big the chicken is that I bought for the recipe that we're going to be using today, I am using a four pound chicken. Now, just as a general rule of thumb, we use 20 min per pound that the chicken is to give us an estimate of the amount of time that it's going to take for my chicken and sets with that rule in mind, 20 min per pound. I know that I have four pounds of chicken and it's going to take me about an hour and 20 min to cook this chicken at 375 degrees Fahrenheit in the oven. So that's going to give me quite a bit time to prepare side dishes. In this course, we're going to be using mashed potatoes and the very simple side salad. So while the chicken is roasting in the oven, I can prepare the mashed potatoes on the stove. And I can prepare a little side salad that can go into the refrigerator and be used as soon as the meal is ready so I can make it a little bit ahead of time. I'm also going to make a really simple salad dressing from things that we would just normally have at home on hand to dress up the salad. The mashed potatoes are only going to take about 30 min to cook, and the solid is only going to take a few minutes to prepare. So by working backwards, I can determine what time I need to start my side dishes. If I know that it's going to take me a little over an hour to cook my chicken. I'm going to have plenty of time to prepare my sides. But I do like to use timers in this case to tell me when to start making the next part of my dish. If it only takes me about 30 min to make the mashed potatoes, I'm going to want to start that about 30 to 45 min. After I started cooking the chicken. For this class, I would start the chicken and then set my timer for about 30 to 45 min, depending on how long it'll take me to peel potatoes. Then that's how long though, when to start my mashed potatoes. Once my timer goes off, I know it's time to start the next thing and I can start preparing those things. Plus they get a little bit of a break in-between. 5. Preparing the Chicken: The main component for our roasted chicken dinner, of course, is h. Again, now I'm using a whole chicken. You can use legs or thighs or breasts. The cooking time is going to vary based on the weight that you're cooking. So just as a general rule, we're looking at about 20 min per pound and that's roasting on an oven temperature of 375 degrees. So I've got about a four pound chicken here that would take a little over an hour to cook. But you're going to want to check pretty regularly after that one-hour mark. Because if a cooking the chicken cooks too long, it gets really dry. And we don't want drain out chicken that is not going to be saved by any gravy or anything it needs to be able to remain, are really nice and juicy chicken. The reason that I like using a whole chicken is because it has the skin on it and the bone in it. And that tends to help keep some of that tenderness while we're cooking the chicken for such a long time in the oven, usually cooking something that one would dry it out. So we're going to make sure that that doesn't happen. I've got about a four pound chicken here and I'm going to take it out of the packaging. And then I'm going to start preparing it. Go in oven using my cast iron pan. You use this in my last video, one pot meal. And I really feel like a cast iron pan is one of the most versatile pans you can use. You can use it to roast chicken, you can use it to cook on the stove with. You can even make a cookie in this and put ice cream on top of it. It's really quite versatile pan. And this one ended up costing me like $2 at a thrift store. So they last forever. And I'm really, really grateful for these fans because they hold the temperature of whatever it is that the temperature that you have something set at. If you want a medium temperature, it's going to remain consistent throughout that whole cooking time. So that's really impressive for a pan should be able to hold a cooking temperature. So I really, really love that. We're going to be using the cast iron pan to cook the roast a chicken in. And I'm going to show you two ways that you can cook this chicken. Now, first of all, I take it out of the package and I like to rinse it off because it's been in a plastic bag. And I think it would be nice to just kinda like rent stop plastic off. I like to add something to catch all this on so I am using, so it doesn't get any raw chicken on my cutting board, which I'm gonna be using later for my side dishes. Okay, so first things first, I'm going to rinse the chicken off and get it. Now, some chickens, if you get them all, are going to come with triplets or they're going to come with their organs in them. You can take those out. You can use them as part of your gravy. You can just clean out the chicken. That's fine too. But make sure you get those out. Okay. One way you reverse the chicken is just to put it in this pen like this. No problem. Totally awesome. One issue that I have in my kitchen is that my oven is actually not tall enough to fit this chicken at this height. So the way that I'm going to cook the chicken is I'm going to do something called a batch ****. So this is the way that you would roast a chicken in the oven. You would have this breast side up with the legs and the wings facing up on the backside of the chicken. Michigan has a backbone. And the way they use batch coffee chicken is by removing the back bone and then opening the chicken all the way up and laying flat, which allows actually for a little less cooking time. It also allows for every bit of the chicken skin to get crispy. 6. Spatchcock the Chicken and Cook: So the way that we do that again, with just the front of the chicken has the breast and the legs. The back of the chicken has the backbone in it. So we're going to cut, I like to use kitchen scissors for this. I feel like it's the easiest way to do it. Right along the backbone. It's actually, there is bone in there is going to be cutting through the bone. Luckily, the kitchen scissors do a pretty good job of just cutting right through. So we'll just cut out the backbone all the way to the neck, all the way up to the top. And we just cut through. Hopefully you've your scissors are in sharp enough. First of all, you don't have to do this. It just makes it so that all of the skin gets really nice and crispy. And it also looks a little bit faster. And specifically for my oven because it doesn't fit, I have to make it shorter and the road, a whole roasted chicken doesn't fit in the oven. So I'm cutting out the backbone the other direction now from the backside of it. And again, the scissors are super sharp, but they are doing a really fine job. If this is something that you're definitely not into fastball replaced. But this is just a way to cook the chicken a little differently so that you can have that full, full crispy skin. And some people really like it. I really liked that. I really like having every bite that I get, have that little extra bit of flavor. So once we kept the backbone now, which is all the way down here to the bottom. I'm going to just put this with those other pieces here. Okay, So then you've got, that's already now. We've got the chicken now back off of it. And we're going to place it back down on the pan and then press down. Press down. This is going to make it so that all of this area actually is going to get a really nice crispy coat. And it's also going to fit better in my oven this way because it's flat, believe it or not, even with just that little bit of height, it wouldn't this pan would not fit in the oven with the chicken on it. So in order for me to have a roasted chicken, it has to be cut. So this is called batch cooking, where you cut up the backbone and then press it, allow it to all be laying flat on the pan so that every bit of skin is exposed to the oven and it's going to get that nice, crispy skin. Okay, Now that I'm all my hands are all clean and everything's all washed up and going to prepare the children to go into the oven. I've got the oven preheated to 375 degrees. And I only have one rack and my oven where the where this can fit. But if you have multiple racks in your oven, go ahead and go with the middle rack so that it'll get a nice even temperature all the way around. And you're going to want to set it right in the middle of the oven. That's going to allow that nice even flow of air. And we're going to easily be able to cook this chicken in a little over an hour. Since I got the backbone out, my weight of my chicken has actually gone down a little bit. So I'm keeping track The time that it's going to take me to cook this chicken, and then the time that it's going to take me to cook the sides that I'm preparing for it as well. So I'm going to set myself a timer for 30 min and then I know that 30-minute mark that I'm going to have to start making this side dishes for the chicken. Simply going to add a little bit of olive oil. Chicken has its own layer of fat with the skin and it keeps it all in nicely. But I feel if I had a little bit of extra fat onto the top layer of the surface, whether that's butter or all olive oil or avocado oil. It really does make a difference in that Krispy crunchy seen that I'm looking for. I like to keep my roasted chicken pretty simple. I just add that oil, like I said, a little bit of salt and a little bit of pepper. And I really, really love that smell of rosemary cooking on the chicken. So I am going to actually add some rosemary as well. And I just add that right on top. It's so simple, but it is easy to mess up because if the oven temperature is cooking inconsistently, you may have a chicken that cooks a little longer in the oven. When your chicken goes longer in the oven, it loses some more of that moisture. And in that case, I like to actually had a little bit of water to the bottom of the pan to make sure that they're steamed moisture in the pan the whole time, especially with dispatch cook chicken. I don't really need to add any water to the pan as long as I'm keeping an eye on the fact that oven temperature should be regulated. And I'm using this cast iron pan, which is also going to help me keep that oven, keep the temperature of the chicken, but consistent temperature that I'm wanting, which is 375 degrees for that full hour, hour and ten hour and 20 min. I'm also going to make sure that this chicken is cooked perfectly by using a meat thermometer. A meat thermometer helps us to always for certain certainty, know that the chicken is cooked the exact right temperature that it needs to be looked at. For poultry, it needs to be 165. Then I can get an accurate readout on the thermometer and it'll tell me exactly if my chicken is cooked or not, if it needs to go in a little bit longer. And now the treatment is gonna go another. 7. Mashed Potatoes: Now that I've got my chicken resting in the oven, it's time for me to start thinking about my side dishes. I've gone ahead and set my timer so that now I'm starting making my side dishes while my chickens about halfway done. That way by the time my chicken is all the way ready, all of my meal components are ready at the same time, the side dishes that we're going to be using, our mashed potatoes and a very simple side salad for the mashed potatoes, all I need to do is peel these potatoes, add them to a pot of water, and just let them cook for about 20 min, 20 to 30 min they needed to boil until their fork tender. So what that means is when you stick in a fork into the potato, it should go all the way into the potato without any resistance and then come all the way back out easily. If it gets stuck at all in the potato, the fork in the potato gets stuck, then it's not quite ready and you need to give it a little bit more time that I can take anywhere 20-30 min depending on how many potatoes you're cooking, depending on how long it takes for water to boil. I'm only making this meal for two people. So the magnitude is that I'm using is just about eat small, small potatoes. And I'm going to peel them, put them in half, and put them in a small pot of water. So it should only take me about 30 min to cook these potatoes. But each one is going to vary depending on the amount of potatoes that you use and the amount of water that you're trying to boil, that's what's going to take the longest. Again, we're just clicking until their fork tender. Once we dream them, we're going to add a bunch of yummy things to make them super delicious. And then on top of all of that will add agree, if that's something you're into. First, peeling all the potatoes, I just use a regular peeler. And sometimes I just go around and try to make it fun by sharing and get one full peel. This is kinda one of those tedious tasks that I don't really love doing. But if I can make it a little bit more fun for myself by making laundry appeals. I will, once the students are cut, I'm going to actually rinse them down because they do have a little bit of a starch to them. So I'm going to cut, to peel all the potatoes and then rinse them and cut them in half, and then add them to a pot of water. Once I have them in the pot of water, I'm going to let them boil until their fork tender. I'm also going to add a little bit of salt to the pot of water with the potatoes, as well as a couple of cloves of garlic. I find that the garlic, while it's boiling in the water with the potatoes, it will season the potatoes and then it mashes up completely into nothing when I mashed potatoes or just get smashed with everything else. So that's a really nice added bonus to add a little bit of extra flavor to something that otherwise doesn't have a ton of flavor on its own. The salt in the water is really important because that's how the potatoes are going to get infused with that little bit of salty flavor. And then again, that garlic is just going to add a little bit of flavor in the water as well as in the mashed potatoes themselves. When we mesh them and the garlic is all together with them. If you find it safer to peel away from your body, you absolutely can. A nice little peels this direction. I find that I actually have more control if I have a thumb grip on my potato or the thing that I'm peeling while I'm feeling it. And again, it allows me to get longer pieces, if you will, the blade not. So it's coming at your hand does help to okay, yea, all my potatoes are healed, so I am going to get rid of my pills. Okay, once magnitude is repealed and rinsed, I'm going to cut them in half just using my medium length knife. I like to use a knife that's slightly bigger than the object that I'm cutting. This just makes it feel like it's a little safer in my opinion. And I'm always making sure that my knife is sharp because a dull knife in the kitchen is actually really dangerous because you're going to be pushing really hard to cut through the items that you're cutting. And if you push really hard on a dull knife, especially on an object that's round. It's very possible that that knife could slip and cut into you with the pressure that you're using, push them on the knife, that actually makes it even more dangerous. So to make sure that your knife is sharp, you can check down that center of the blade and you want to make sure there's no jagged bits to it. So it should be just really nice and straight all the way down. That's going to tell you this is a sharp knife. And by having a sharp knife in the kitchen, you eliminate one extra danger. So again, these are round objects. I'm going to try to find a sturdy point to cut these on so that I'm not rolling around. And I just need to cut these in half for the mashed potatoes. And again, I'm adding them to a little pot, which I'm going to fill with water just enough to cover the potatoes. So I've got my roundy round object. If I notice sturdy place and just cut those in half. I'm also going to add the salt water and let this cook until reserved for Tinder. Now, it can take like 2030, 35 min. Sometimes I just stare at the pot and wonder when is this going to be kicked, but it typically takes about 20 to 30 min. So this is gonna go on the stove and just cooking, cook with a little bit of salt in the water. And I'm actually going to add all smashed garlic as well. So I'm going to take these garlic and I'm going to find myself a nice couple of big pieces. And I'm going to just smash the side, my knife against the garlic and just press it until I can get this outer shell off the garlic. So I've got my garlic, put my knife flat side onto it, and just press until you hear that little bridge. And by that point, that means that the Peel has cracked off of the garlic and you can easily pull up, he'll write off. So I really liked that trick because garlic has this really sticky inside. And if you get it on your fingers, that's what makes your fingers smells like garlic. They're also may also make your fingers really sticky. So I feel like that's kind of annoying. So by smashing the garlic, you're able to get that off without getting your fingers. Smelly. Little crunch and just peels right off. Now that I have these little smashed fairly close, these are just gonna go right into the pot with my potatoes. And they'll just make the water tastes like garlic. And when it's all done and I drain out the water, the garlic is going to stay in and get mashed up together with the potatoes. And it's just going to add even more flavor, be even more delicious. Now I'm going to clean up and get ready to make my little side salad. 8. Simple Side Salad and Dressing: A meal that's as rich as this one will think of roasted chicken with mashed potatoes and gravy. You don't need too big of a side dish in order to fill out the plate. What I like to do is complement this meal with a very simple side salad. I just have some lettuce and radishes, some carrots, a little bit of celery. And again, this is just for two people, so it's a very small side dish on to do, to prep this, I have a little bit of Romaine lettuce, a piece of celery, a couple of carrots that we're going to peel, and some really cute and tiny little baby cherry tomatoes that heme out of my garden this year, which are so small and so cute. And I have to include them in this little salad. I won't be cutting them at all because they're already a halt, as can be. I'm also going to add a couple of little radishes to this salad. And that's just gonna give it a little peppery bite to it. First step, I'm going to just chop this lettuce so easily, take off these little ends. I've already rinsed it and dry it. And then I just have these little ends that are a little bit tough. So I just go ahead and take those off with my knife. And then I just like bite-size pieces of solid. So I'm just going to make about a half inch slice all the way down means let us pieces. And then that's my little colorful ball here. Again, this is just a little side salad to go along with a meal that's already so delicious. So much to offer really doesn't have to take up any. It really doesn't have to be a big side dish, but something with a little bit of brightness and a little bit of flavor is never a bad idea. With the celery. I just wanted to be small pieces so that it can be evenly distributed throughout the solid. So just chopped it up. Same thing with the radishes. These funny little tails on them. I am getting that part just because it's a little tough. And I'll just add these nice chunks to my salad. Tomatoes. All I have to just take off their little tough. They're so cute. And again, I've already rinsed these so they are prepared salad and because they're so small and not cutting them. But if they were any bigger than this, I would maybe cut them in half. Okay, last step, I'm going to peel a carrot and chop that up into small enough pieces to add to my salary. Let's cut the ends off. Then just myself, a little slice. Okay, That's as simple as it can be. Just a little side salad to go with a roasted chicken dinner. Then in order to just dress this up a little bit and brighten it up, I'm going to make a quick salad dressing. So this is just so simple. If you don't have any salad dressing in your refrigerator, if you do, just use whatever you have on hand. But if you don't, one way that I like to just kinda hack the salad dressing, is it just a little tiny bit of since this is such a small salad about a tablespoon of avocado oil. I'm going to use a woman, just squeeze that right in here. I need to get fancy. We're using limited amount of tools here. I will sometimes use my fingers to catch the seeds given you can just fork it before. Get a fork and get them out. If you don't have women, you can use vinegar or balsamic vinegar. You just need an acid to go fast. So we've got the fat, which is the avocado, live in an acid, which is Bolen in. Or you can use a different type of vinegar. If you have vinegar on hand. The limit, we got the avocado oil or stand out a little bit of salt. It can't get any easier than this. And a little pepper. I saved this jar from jelly. And it just was so convenient and cute. That's it. It's really that simple. It's just a little bit of fat, a little bit of vinegar, little salt and pepper. I liked that brightness of lemon if they have them in the store and they're fresh. I really do like the lemon with the avocado, olive oil, whatever you have on hand. Once this is shaken up a little bit, it starts to emulsify. You kinda changes color a little bit. It gets a little thicker. And then that's just gonna go right on top of the salad. And this can be made ahead of time and you're sitting in the fridge waiting until dinner is ready to be served. The dressing is ready and the solid is ready. And I'm going to put those in the fridge until dinner's ready. 9. Finish the Mashed Potatoes: Once the heaters are done cooking, you'll know because you can easily stick a fork in the potato. The potato slides right back off. So that means that it's fork tender, meaning the fork easily go into the potato. That's how you know, because you guys are ready. What we'll do next is drain them and then a bunch of delicious ingredients to make them really fluffy and delicious. And then mash that all together and add some butter, some salt and pepper, a little bit of sour cream or plain yogurt if you have it, and a little bit of milk. So just a couple of little things to bring that flavor really together and make a creamy mashed potato. First step, turn off the stove and dream those potatoes. Once the potatoes or fork tender and I've drained out of the liquid, I'm going to add in just a few more things to make it so it's kinda just tastes really good. I got a little bit of milk. I'm actually using almond milk. It works just fine. And it's helpful for if you have dietary issues with Jerry. I'm adding a little bit of a Greek yogurt. This is called button and you can use sour cream just a little bit tablespoon. And then I'm going to add a little bit of butter. About two tablespoons of butter, and a little bit more salt and a little bit more pepper. And I'm going to just use this really nice little measure. You can use a fork, you can use anything. Really. Get these nice mash. And you decide when you want to start mashing. If you'd like a little thicker consistency or a life a little bit of like chunky mashed potatoes don't match as long if you like, I'm really super smooth and creamy with no hint of a bit of mashed potato clump at all. And just keep mashing until you get it to be that consistency. Butter and sour cream and the little bit of milk That's going to give it all this like really creamy, beautiful fluffiness. So it's going to taste really delicious. And it's going to be a perfect base for our chicken. 10. Check the Chicken Temperature: Hold the chicken out of the oven and check the temperature using a thermometer. Alright, this is looking. We're going to use the juices that are left in the pan to make the gravy. But we're going to check first of all, to make sure if the temperature is, Is 160 degrees Fahrenheit internal temperature. So I want to check into the rest of the chicken, access the thickest part of the meat. And I want to just wait until my thermometer reaches that one-sixteenth five. That's how I'm going to note that the chicken is done. I don't want to overcook it. I don't want to undertook it, but I do want to check to make sure that it is actually 165. Yes, we are set. Once you get that 165 Reading, know that your chicken is safe because it has been cooked all the way through. And then just remember to turn off your oven. I often will forget all we have left to do is play off the chicken and make a little gravy. 11. Gravy: I'm going to let this chicken rest on the counter for about 10 min so that all the juices can redistribute within the chicken. And it's going to make that chicken extra juicy. But I really love if I'm gonna have mashed potatoes to have a little bit of gravy on top. So as a bonus, I'm going to show you how to make the gravy to go along with this roasted chicken. First of all, I want some of these droppings from the pan because that's going to add tons of labor. So it just poured what was left in the bottom, the juice that was from the bottom of the chicken into a little pan. I'm going to put that on the stove and I actually want that to come up to a boil and turn that. I'm going to add a little bit of chicken stock. I just had this chicken stock, my fridge, and I'm going to add a little cornstarch to it. So the general rule is one tablespoon per cup of liquid. I'm going to have about a cup of liquid total, adding a corn starch here, about a tablespoon to my chicken broth. And this way it can get mixed in and I don't have to have any clumps. And then I'm going to add that right to the pan with those droppings and that's going to come up to a boil again. And while that's cooking, I'm going to add a little bit of butter. This just adds so much richness. You want to add it while it's cooking. And just to thicken up the sauce, it makes it extra delicious. So the dripping from the pan, just that little bit of extra juice that's going to give it all that flavor and a really good fat. But also adding that butter is going to give that richness and helped to cook out that corn search flavor. If you don't like to use cornstarch, alternatively, you could use tapioca starch. And that would work just as well, one tablespoon per one cup of liquid. So if you're going to have about a cup of gravy, you're looking at about one tablespoon of cornstarch to put into that gravy to picking it up. You want to mix it ahead of time and not just dump the cornstarch in because you end up with clumps and your corn search and it becomes very difficult to get out. You're going to want to stir it the whole time. You can take little breaks, but really once it's bubbling, you don't want anything to get stuck to the bottom of the pan or burn because there's butter in there. Once it starts to thicken as you'll see, like it pulls away, you can turn it down. And gravy just doesn't magic as it starts to, as the liquid evaporates, as the corn search helps to thicken the gravy, all those delicious flavors, they're just thickening up. And it's becoming this beautiful sauce that will go right on top of our chicken. 12. Cutting the Chicken: Once the gravy is finished and the chicken has been resting for about 10 min. I'm going to cut the chicken to serve it up. In order to properly cut the chicken. I'm going to cut the legs off first and these come, just pull them back from the chicken and just cut straight down all the way until you get to the bottom bone there. Once you hit that thigh bone and just really easily comes through the joint if you haven't if it's if you're really struggling with it, then it's not in the right spot. So just kind of move around until you find that right spot. And then for the breast meat, I'm going to cut that at a diagonal, cut that off the body and then slice it nicely so that I have those beautiful slices with the skin's still on that breast. Me again, I'm just going to cut straight down and then sort of at a diagonal so that it can help pull that chicken away from the bone that breast plate right there is at an angle. And so the meet needs to be cut down the street just slightly and then on the angle all the way until the end. Once that nice piece of breast meat comes off the bone, we can slice it into really beautiful little slices that can go on top of the mashed potatoes. And it just looks pretty this way. I liked the presentation of it. The skin stays in place and it's really crunchy and beautiful. And this just gives, again, such a beautiful display as well as really functions while to get all the meat off at one time. 13. Plating and Serving: After all that hard work, it is finally time to plate this dinner and finally eats. First, I added a big pile of mashed potatoes to the plate. Then I put on that beautiful chicken breast that was cut into slices. And I added the gravy right on top and some fresh parsley to serve. This is optional of course, but it just does add such a beautiful color to the whole thing. On the side is that little salad we prepared earlier. And just adding that little bit of lemon dressing is just going to add so much brightness to this dish. And it's ready to be served. What a beautiful, beautiful dinner. 14. Final Thoughts and Thank You: Thank you so much for joining me on this Skillshare class. I cannot tell you what it means to me. I really enjoy cooking and I really enjoy cooking and teaching at the same time, it's really amazing that you showed up and you stayed through this class. And I hope you learned something new. And if you did, please share what you learned or share what you liked or share what you want to see next. And also please check out my first Skillshare video, which was posted just a little while ago on a one pot Neil, where we learn how to cook all sorts of things in one pot. And that makes it easier for us to clean up and easier for us to enjoy a meal without so many dishes. I hope you have a wonderful time. Thank you so much for joining me on this class and I'll see you on the next one.