This recipe is a great starting point, but as others have noted, it needs tweaking. I very much liked one reviewers idea of mixing everything up in the same pan you cook the chicken in (saving an extra bowl to clean), I halved the honey, used minced rosemary and oregano, lemon-flavored olive oil and then covered the pan for half the baking time. This trick produces a lot of liquid in the pan and cuts way back on the number of times you have to baste. Once the chicken was cooked (which took me an hour because the breasts were on the bone and HUGE) I sliced it and tossed the meat with some of the baking liquid. This ratchets the flavor up enormously.
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This recipe is a great starting point, but as others have noted, it needs tweaking. I very...