I would make this again, but use less salt. It was good. I would check the chicken at 50-55 minutes. I would use granulated garlic and not garlic salt. I put four large boneless, skinless, room temperature chicken breasts in a 13X9 on a bed of fresh spinach. The spinach was the only tweak I did. I followed the recipe exactly. The chicken came out borderline dry after an hour. Knowing that chicken continues to cook after you take it out of the oven, I think 50 minutes in the oven and 10 minutes "rest" would make this fantastic. I also had to double the olive oil measurement to make it spreadable for the amount of dry seasoning. This was good, but as written it is 4 stars. Thanks for a new recipe in my rotation!
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I would make this again, but use less salt. It was good. I would check the chicken at 50-55...