Not-My-Grandma's Chicken with Lemon, Garlic, and Oregano

Page 137

| Course Type: Main Courses

(1 review)

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Recipe Review

If I'm not making Thomas Keller's Roast Chicken, I'm making this. It's delicious and versatile - sometimes I use Mexican spices (cumin, lime, cilantro), add some red pepper flakes, curry or paprika. Whatever I do I never skimp on the olive oil or garlic (my Mediterranean roots?) because the end result, pan juices and all, is fantastic.

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