My husband and I absolutely loved this recipe. We altered the spices to our tastes (next time, I will not use nearly so much thyme), and I guarantee this will become a staple in our kitchen. I'll probably mix it up by varying the spices and making complimentary sauces to go with it. We used a nice mushroom/onion/garlic bechamel, and this was just delicious. We used the recipe for two boneless skinless breasts and three thighs. Because they were skinless, I started it out at 400 to get the internal temp up and try to keep from burning the outside. Then, we they were almost done, we upped it to 425 to get the internal temperature right. Probably took a total of 50 minutes. I basted twice during the process, and they came out perfect and oh-so-juicy. Like I said, we will be making this recipe multiple times in the future. Thanks for sharing!
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My husband and I absolutely loved this recipe. We altered the spices to our tastes (next...