I gave this 5 stars because the chicken came out perfectly moist and full of flavor. This recipe leaves a lot to your creativity and personal tastes. Today I tucked garlic cloves, cut in half, between the chicken. I also used some fresh rosemary sprigs and fresh thyme. Toward the end of cooking, I added grape tomatoes snd small baby bella mushrooms. After cooking I added capers and chopped parsley, strained off the fat, and poured the sauce over top. Made for Variety is the Spice of Life Event, 2013.
What a lovely recipe, the chicken was perfect. I used both butter and olive oil, 3 whole smashed garlic cloves, a coarsely chopped sweet onions, three finely chopped shallots and a few sprigs of sage, oregano and marjoram in this dish. It was quick and easy and tasted terrific. Thanks for sharing this recipe that I will use again. Made for Variety is the Spice of Life Event 2013.
This recipe is almost identical to the way I oven bake my chicken. It turned out fabulous! I used the option of marinating in a lemon and garlic vinaigrette prior to baking. The only change I made to this recipe was that I had to use a metal cake pan and use my grill to bake it (my oven is not working right now). It still came out perfect. I plan to use more of your variations next time I make chicken this way. Thank you for posting your recipe. (Made for Variety is the Spice of Life tag game)
Mark Bittman strikes again! This was delicious roasted chicken. I chose to use olive oil and all drumsticks and all parsley as the herb. I put one coarsely chopped onion into the roasting pan when the chicken went in, then after the first 15 min. I added 8 oz of sliced mushrooms and about 6 crushed garlic cloves. We LOVED that variation. Thank you for posting. Made for the Variety is the Spice of Life event.
Made this for 2013 Variety is the Spice of Life Game and this recipe sure proves that theory. It's simple to make and so easy to adjust to anyone's personal taste. I used chicken thighs and a spice mix of Rosemary, sage, oregano garlic and cilantro, then on the last 15 minutes of baking added the chopped scallions to the mix. The only thing I had trouble with was the chicken was sitting in the roasting and the drippings were pretty thick on the bottom so that the skins didn't brown and crisp up as much as I'd like. Next time I'll be sure and but the chicken on a rack of some sort so the grease drips down and the chicken is not sitting in it to roast. Flavors were great and I will be using this recipe again.
Made for the 2013 Variety is the Spice of Life event. What can I say that other hasn't been said...DELICIOUS!!! The chicken was beautifully cooked, so moist and so flavorful. I changed up the seasoning a bit--I made a mixture of olive oil and melted butter, and to that added a generous amount of Greek seasoning blend and some seasoning salt. I brushed it liberally under the skin and on the outside, then placed the chicken pieces into the oiled/heated roasting pan. Cooked according to directions. This would receive the Nobel Pie Prize in Food, if such an accolade existed. DELICIOUS!!! THANK YOU !!! This recipe leaves a lot to your creativity and personal tastes.
What can I say that hasn't been said...DELICIOUS!!! I cut the recipe down for DH and I and used chicken breasts (bone-in and with skin). I used a mixture of herbs (parsley, thyme and garlic chives) along with adding chopped onions, mushrooms and garlic. Like loof I used the pesto variation and this was a great hit! DH is wanting me to try another variation and I will. This dish is tasty and moist and great for company. Thank you for posting. Made for Variety is the Spice of Life Event 2013.
I went with lemon, garlic and oregano and I left the chicken whole. I had a tree pound chicken, put it in for 15 mn. at 550, then dropped the temp to 450 and it took 1 hour exactly. Thanks for posting, made for Variety is the Spice of life tag game.
Perfectly cooked, moist chicken - and I used all breasts which are so easy to dry out! I used thyme and Option 4 with whole baby portobellos. Looking forward to trying the fermented black bean option!
We all loved this method of cooking the chicken, although during the first 15 minutes of cooking, our smoke detectors went of after chicken fat hit the top or side of the oven. Or at least that's what I beleive happened. Anyway, I used parsley and basil plus I added some baby portabellas. Near the end of cooking I drizzled Newman's Lite Honey Mustard salad dressing over the chicken and let it cook for an additional 5 minutes. Results tender tasty chicken cooked to perfection. Made for Variety is the Spice of Life May 2013.