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Crispy Rosemary Chicken and Fries

Reviewed: Oct. 25, 2013
I made a half recipe of this, cooked it uncovered, as specified by the recipe, and basted twice, once at 30 minutes and once at 50 minutes. The skin of the chicken was crispy and really delicious--and I don't like chicken skin. I cut the potatoes in 8 pieces each and soaked them in cold water for about an hour before I cooked them, and they puffed up and were perfectly cooked inside and crispy on the outside. This is going into regular rotation at our house. I wonder if some of the people who were having trouble with too much liquid and/or sogginess were cooking this covered? The recipe is clear that it needs to be baked uncovered.
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