I just can't cook any recipe whose first ingredient is 3/4 cup of fat.

Reviewed On: Dec. 2, 2009

I went to make this recipe and discovered I was out of oregano. I like the flavor of tarragon and lemon together, so I substituted it. Other than that, I pretty much followed the recipe. It's pretty oily, but the flavor is good. The goo left in the pan was also tasty, though bad for me, so I just tasted it. To get a little crispiness, I sprinkled grated parmesan over the chicken for its last 5 minutes in the oven. I liked the lemony flavor and will likely make a less oily variation (skinless thighs) next time.

Reviewed On: Oct. 24, 2009

I wanted more vegetables in the mix, so I used this recipe as a starting point. I added 1/2 c diced sweet red pepper and 1 small diced zucchini, more parsley, a bit of curry powder, and used halved grape tomatoes. Very good. If you are watching your sodium, be sure to rinse the garbanzos so the salad won't be too salty. I think you could also cut the amount of oil.

Reviewed On: May 14, 2009