@tiffanyhenriquesfit: One of the MAIN things that keeps me motivated to go to the gym! #gymbag @vooray

Tiffany Henriques
Tiffany Henriques
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Monday 04 January 2021 18:58:22 GMT
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tiffanyhenriquesfit
Tiffany Henriques :
What motivates you guys to go to the gym?!
2021-01-04 18:58:44
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vooray
Vooray :
😍😍😍
2021-01-05 03:31:53
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Replying to @Victoria Wheeler  Heres the recipe ✨🥰 hope u give it a try.💕 • Garlic & Herb Roasted Chicken 1 - 5/6 LB whole young chicken, spatchcocked  1-1/2 sticks Kerrygold Garlic & Herb Butter, room temp 1/2 TB salt 1/2 TB ground black pepper 1 TB McCormick roasted garlic and herb seasoning 2 tsp smoked paprika 1/2 tsp Cajun seasoning 1 Onion, sliced 2 Celery stalks, cut into pieces  1 bunch Fresh Rosemary 2 lemons, sliced  Instructions: 1. Preheat your oven to 375 F 2. spatchcock your WASHED and prepped whole chicken by cutting out the spine. Flip the bird over and press down firm on the chest cavity to make the chicken lay flat. Adjust the thighs and legs so they are also facing up.  3. Pat the chicken completely dry with paper towels. You want to remove as much moisture as you can so the butter adheres to the skin as much as possible.  4. Spread the softened butter all over the chicken getting every inch. Sprinkle with your seasoning blend and pat and rub the seasoning into the chicken as well as you can.  5. Lay your chicken onto a baking rack lined baking sheet. Optionally you can put onions and celery underneath the rack. Under the actual chicken I like to place some fresh sprigs of rosemary and lemon slices.  6. Bake at 375 F for about 40 minutes before removing from the oven to baste with the juices on the bottom of the pan. I do this by carefully draining the juices into a small dish And using a pastry brush. Return the bird to the oven for another 35-40 minutes until the bird is deep golden brown and the internal temperature reads 165F or above.  7. Immediately after coming out of the oven baste your chicken with more of the juices from the bottom of the pan. Let the chicken rest At least 15-20 minutes before cutting. Enjoy!  #fypシ #roastchicken #fallrecipes🍁🍂 #cookwithme #FoodTok #thanksgiving #garlicandherb
Replying to @Victoria Wheeler Heres the recipe ✨🥰 hope u give it a try.💕 • Garlic & Herb Roasted Chicken 1 - 5/6 LB whole young chicken, spatchcocked 1-1/2 sticks Kerrygold Garlic & Herb Butter, room temp 1/2 TB salt 1/2 TB ground black pepper 1 TB McCormick roasted garlic and herb seasoning 2 tsp smoked paprika 1/2 tsp Cajun seasoning 1 Onion, sliced 2 Celery stalks, cut into pieces 1 bunch Fresh Rosemary 2 lemons, sliced Instructions: 1. Preheat your oven to 375 F 2. spatchcock your WASHED and prepped whole chicken by cutting out the spine. Flip the bird over and press down firm on the chest cavity to make the chicken lay flat. Adjust the thighs and legs so they are also facing up. 3. Pat the chicken completely dry with paper towels. You want to remove as much moisture as you can so the butter adheres to the skin as much as possible. 4. Spread the softened butter all over the chicken getting every inch. Sprinkle with your seasoning blend and pat and rub the seasoning into the chicken as well as you can. 5. Lay your chicken onto a baking rack lined baking sheet. Optionally you can put onions and celery underneath the rack. Under the actual chicken I like to place some fresh sprigs of rosemary and lemon slices. 6. Bake at 375 F for about 40 minutes before removing from the oven to baste with the juices on the bottom of the pan. I do this by carefully draining the juices into a small dish And using a pastry brush. Return the bird to the oven for another 35-40 minutes until the bird is deep golden brown and the internal temperature reads 165F or above. 7. Immediately after coming out of the oven baste your chicken with more of the juices from the bottom of the pan. Let the chicken rest At least 15-20 minutes before cutting. Enjoy! #fypシ #roastchicken #fallrecipes🍁🍂 #cookwithme #FoodTok #thanksgiving #garlicandherb

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