January 24th, 2012
For the most part, the chicken we prepare around here is grilled or baked, but every once in a while, it’s fun to change things up a bit. Last weekend for a football-heavy Sunday, we made this recipe, which didn’t disappoint. The herbed oil added such a nice dimension and the chicken was tender with a crispy, crunchy skin. Sadly we can’t add this kind of dish to our weekly repertoire, but it’s nice to know there’s a fool-proof recipe out there for those slightly more indulgent meals.