Reviewed: Nov. 18, 2009

Very good. I used chicken tenders for an easy meal over rice or noodles.

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Reviewed: Nov. 17, 2009

We loved this! Used Balade light butter and decreased the amount. Made no other changes. Great weeknight recipe -- a definite "make again"

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Marisa325

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Reviewed: Nov. 15, 2009

I have probably made this 20 times by now, actually I just popped it in the oven and realized I never reviewed it. We LOVE this recipe. I use jumbo thighs and bake in the oven at 375 for 1 hour and 15 minutes, then a quick shot under the broiler to crisp up the skin. Serve over white rice, it is falling off the bone and oh so yummy

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JILLOTT

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Reviewed: Nov. 14, 2009

3.5 stars. I used half butter, half olive oil and mabye a little more garlic. I mixed it all up and put in a 9x13 pan with the chicken and put it in the fridge. After a few hours I baked it in the oven. It was moist, but not as flavorful as I had hoped.

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

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Reviewed: Nov. 9, 2009

I used boneless skinless thighs, and 1/4c butter. It smelled great. The flavor was good, not great. The butter overwhelmed the chicken. But I would try again, reducing the butter a bit more.

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SAMAGGIE

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

this chicken is so easy and yummy to make. i buy the organic minced garlic from costco to make cooking easier. i do not baste the chicken but pour as much marinade into the cooking pan as possible. as suggested by one of the reviewers, i bake at 375 for 35-45 minutes then broil each side for 5 minutes on high. everyone loves this recipe and begged me to make more!

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kristen7

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Reviewed: Nov. 6, 2009

I love this recipe and so does the hubby. I like using chicken thighs, they turn out so tender and juicy.

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Stakely

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Reviewed: Nov. 4, 2009

so easy and yummy!

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foxxyazn

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Reviewed: Nov. 1, 2009

I loved this recipe! It was easy to make and tasted great. 4 stars for flavor and the 5th star for simplicity. The only thing I did differently was to grill boneless chicken breasts instead of thighs and the broiler. Thanks AVASEWELL. UPDATE: This recipe works great for bonless breasts in the oven also. I began to brioil them, but realized I needed more time for the rest of dinner to cook. So I turnd the oven on at 375 and baked them uncovered for 30 min. Then I let sit covered for 10 minutes. I have never made a more tender, juicy breast!

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mom2jmnbd

Cooking Level: Beginning

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Oct. 30, 2009

good recipe... just needed a bit more flavor...

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histruthgirl...

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Reviewed: Oct. 29, 2009

Very, very good. an excellent way to feed a group using thighs. I have made this a number of times now and will keep it handy for family dinners.

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Emilie

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Reviewed: Oct. 20, 2009

Very good. I baked it for 30 minutes and then broiled for 10. It was moist and looked pretty on the plate.

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NSJOLIN

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

This was Very tasty. I actually added two tablespoons of orange marmalade. Yummy!

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Channon

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Reviewed: Oct. 11, 2009

I used 1/4 c. butter, and that was plenty. Used skinless thighs and baked in the oven at 350 until done. Delicious!

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Beth J

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Reviewed: Oct. 10, 2009

I could say it was the best chicken iv ever had. I just added a little chicken season and a dash of lime joice. 375 for 45 min and then broiled for 5 min. I like my meat well done. thank you for sharing this.

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tony

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Reviewed: Oct. 10, 2009

YUM! i love this recipe and will definitely use it again and again. there was a little too much butter and my fiance thought that may not be too healthy... but other than that it was perfection.

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babycakes

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Reviewed: Oct. 8, 2009

I made a few little changes based on some of the other reviews, and absolutely loved the flavor. We are "white meat chicken eaters" normally, but this dish makes me love chicken thighs. One thing I did was to use garlic powder, salt & pepper directly on the chicken. And because I left the skin on the thighs I used a smaller mix of butter/olive oil. I also added a bit of worstershire and a little honey with the soy sauce, and used more minced garlic in its juices (jar)than called for. I baked at 375 for about 40 minutes turning and basting every 20. Then I broiled each side for about 5 minutes. This was so delicious! Exactly what I was looking for. And it was great for lunch two days later. Spooning the sauce over the chicken really sealed the deal for us!

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DEE4242

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

Prepared it as suggested, baked it for 35 minutes then broiled. It was very tasty. My husband says that I can for sure make it again!

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claypat

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Reviewed: Sep. 26, 2009

I just made this and I'm eating it right now. Love the flavor! Although I almost burned the house down, LOL. I had the broiler on high and come back into the kitchen after just five minutes and there was smoke everywhere. Broil on LOW, or don't put the pan too close. At least I caught it when I did, and it didn't even burn. I might try this on other cuts of chicken or even steak. VERY GOOD! Thanks for the recipe!

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Carole M.

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 25, 2009

I used boneless skinless chicken breast for this recipe because it's what I had on hand. Overall, it wasn't bad but it wasn't the best chicken I've ever had. I baked it at 350 for about 25 minutes basting every 5-10 minutes. The chicken was very tender and if you put enough garlic on anything it's bound to be good right? I will probably try this again but might change it up a bit. Thanks for the recipe

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