It's a great recipe, and this BTW was my first time ever making roast chicken. The seasoning was the very best, I doubled the recipe for it and used it all. I was looking for something to work with what I had, and I did make a few changes. I had seen from reviews about the importance of crispy skin so because of that and the fact that I was using thighs instead of a whole chicken, I googled and found a Martha Stewart recipe to combine with this one.
1.) I doubled the herb recipe and placed 1 T of it underneath the skin and rubbed the thighs down, the majority of the rest I rubbed the skins down with, and what was left I put it into the olive oil and lemon juice mix. I then placed them skin side down in the pan.
2.) I used 1/2 cup of olive oil and 1/4 lemon juice (next time I'll add a bit more juice, possibly to the equivalent of 2 lemons), and I poured it over the thighs
3.) Because my electric stove is nuts, I baked them uncovered on 325° for 15 minutes, basted them, then baked for 10 mins more, I flipped them over and basted them a little, then turned the heat up to 350° to try and get a crispy skin, and baked them for 10 mins more. I wasn't happy with the appearance, and I was worried that I didn't cook them long enough so I basted them and put them in for another 10 mins. Very brown crispy skin, and moist and tender.
Was this review helpful?
0 users found this review helpful
It's a great recipe, and this BTW was my first time ever making roast chicken. The seasoning...