Simple chicken breasts, legs, and thighs

From Roasting-A Simple Art

Cookbook

Author(s): Barbara Kafka, Maria Robledo

Page 24

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

12 years ago

★ ★ ★ ★ ★ 4/5

1 found this helpful Sign in to mark helpful

Very basic, but excellent: succulent meat, crispy skin.

Also works with less than the amount of chicken she uses - I only had 4 legs, less than 2 pounds altogether, and I got great results.

Report