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This was a fantastic way to cook chicken pieces. It browned beautifully and was moist and delicious.

We added thick cut onion slices, baby portabella mushrooms, and half an orange to the pan and the cooked orange was great for squeezing over the finished chicken. (We added the mushrooms and onions to our potatoes and gravy we had with the meal--great tasting!)

We 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. We 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. LOVED it!

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juliadjulie March 09, 2013
Mark Bittman's Roast Chicken Parts With Butter or Olive Oil (Plu