We take the skin off and cook the chicken in a pan with the lid on. I omit the olive oil altogether, and sprinkle about twice as much of the spices all over it. The chicken still comes out super moist with the lid on during cooking, AND you can eat the parts that have the spice since the skin is gone. Serve with rice cooked in chicken broth. While the chicken is cooking, I put celery, carrots, canned corn, sauted onions, summer savory and oregano into a pot to simmer in chicken stock, and when we finish eating our fill of the chicken, we chop up the remainder and add to the soup. Delicious!

Reviewed On: Jul. 7, 2009