This was GREAT just as it reads in the recipe. DEFINITELY a keeper for an affordable meal. The mixture was exactly enough for 8 thighs. THANK YOU KARA!

Reviewed On: Nov. 10, 2009

4 stars only because my other way of making chard is my fave (which I'll review separately). I didn't measure and probably should have. Used great northern beans which worked well. Next time I would make these changes: * let onions cook down first, then garlic * then wine & stems, cover and simmer till softer * add beans & salt & pepper liberally & lemon and let beans absorb flavor and get soft * only at the last minute put in chard and let wilt lightly. Salt again. * 2tbsp grated parmesan was way to little (I used a micro grater). I'd way more than double that unless it was coarsely grated. * top with cracked pepper Thank you Danny Boy!

Reviewed On: Jul. 20, 2009

Hubby said best chicken he'd ever had. Combined methods of 1st three reviewers: rub in lemon, oil, liberally salted & cracked pepper on top, put paste of rosemary/garlic/oil under skin. Lemon/onion/garlic in salted cavity. Lemon quarters/potatoes/onions/celery on side w/ chicken broth. Will add garlic pods next time. Cooked 15 min at 450 without veggies in baking pan. Added veggies & cooked 435 for another 15 and then 30 minutes at 350. This was a 5 lb. pastured bird. Delish! Thanks so much for the recipe and tips!

Reviewed On: Jun. 22, 2009