Very simple and good! I just placed the chicken in the pan, poured the basting sauce over it all, and used my hands to make sure it coated completely while rubbing the herbs in. I did as another reviewer suggested and removed the foil during the last 10-15 minutes of cooking to brown it slightly. I also turned the chicken over once. I used a brush instead of a baster to distribute the sauce while cooking. The chicken came out so tender and juicy, and very flavorful too. I didn't change much except using dry parsley and adding it with the other herbs, and eliminating the hot sauce. I used split, bone-in chicken breasts and left the skin on while roasting. I will definitely make this again! Thanks for the recipe!!

Reviewed On: Jan. 18, 2012

Wow! Amazing that you can make fudge that quickly and easily and have it turn out so good. I veganized this for my boys who have severe food allergies, using dairy-free margarine and rice milk. The only thing missing was a little salt, but that was my fault since the margarine is unsalted. I followed others recommendations to melt the "butter" and "milk" together first in the microwave. I used a whisk to mix the cocoa and sugar, and remove lumps. Then I added the milk mixture to the dry mixture, and continued to stir with the whisk. I added the vanilla, and continued mixing with a rubber spatula. It came out so smooth! I didn't grease the pan but used foil instead, as others suggested, which made cutting easy. Thank you for this recipe!! I will definitely make it again . . . And again . . . And whenever I need a quick chocolate fix. :)

Reviewed On: Oct. 4, 2011

This was quick and easy to make. We have dairy and soy allergies here, so I used oat milk and it tasted the same as "regular." I think next time I will increase the liquid and/or decrease the sausage; it didn't have the consistency of gravy (not runny enough) and was heavy on the sausage. Maybe I just cooked it too long!

Reviewed On: Nov. 3, 2009