This recipe was great! I cooked four birds instead of just two because we were having this for Christmas dinner with relatives. I cut some onions and carrots into chunks and threw them into the bottom of the pan before putting the birds in. Then I threw some fresh thyme and rosemary in. All of that helps the birds to keep moist and makes it very aromatic. I cooked at a lower temperature of 350 degrees for 3/4 of the cooking...I upped the temp to 400 for the last 20 or 30 minutes to brown the birds. The first 30 minutes I put foil over them, and then took it off for the basting portion of the cooking.
I paired these birds with the "Moroccan Cous Cous" recipe which is on this site, and included a side of green beans to make a delicious and beautiful meal!
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This recipe was great! I cooked four birds instead of just two because we were having this for...