I tried this recipe last night, mainly because I wanted to comment on the fact that the ONLY reason chicken comes out DRY is because it is OVERCOOKED. Marinating will not help if you still overcook it! People with this complaint should invest $6-$10 in a stem thermometer which you can buy in the kitchen section of most grocery stores, and follow its directions for use. Cook chicken to 160 degrees (FDA!) and let it rest. The other reason I wanted to try this recipe was curiosity. That much Worcestershire sauce seemed excessive, so my interested was piqued! First of all, I see no reason to use expensive olive oil (won't help health-wise since there is so little of it) when you cannot taste it anyway. I used two pinches of garlic powder and couldn't really taste it. You're already cooking in a moist environment, so there is really no reason to leave on the skin, which just turns flabby and unattractive. I even tried jacking up the temp for the last 10 minutes to crisp it up a little, but to no avail. Bottom line, it tastes like chicken baked in Worcestershire sauce. The other ingredients are really unnecessary. Sorry, Janet, but I won't be making this one again. I gave it two stars because it was edible... just not even close to a favorite way to cook chicken.
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