Book Club Herb Roasted Chicken and Vegetables
I made this as the main dish when hosting my women's group holiday meal. I followed the recipe exactly, except that I used chicken pieces (bone in, skin on for moister chicken) and omitted the potatoes. I doubled the recipe, as I was feeding 10 people. The result was pretty disappointing.
When the chicken cooks it releases its fats and they collect in the bottom of the pan. Had I had the potatoes in there, they might have absorbed some of the grease. As it was, I scooped the veggies in there (as directed by the recipe) and immediately regretted it, so I scooped them out and continued to keep them separate. Even so, they were not crispy and delicious, but rather too oily. We love roasted veggies, but I usually spread them out on a cookie sheet so they can crisp up. Maybe if I had not doubled the recipe, it would have worked better? I would say I would try again for just us, but when I served the leftovers (nobody went back for seconds) to my husband later, his comment was, "Don't bother to make this again." What a shame. It looked delicious.
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Dec. 23, 2014