Roast Chicken Parts with Olive Oil or Butter

From How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food

Cookbook

Author(s): Mark Bittman

Page 640

roast chicken

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1 reviews, average rating 3.0 / 5

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sturlington

14 years ago

★ ★ ★ ★ ★ 3/5

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Another simple recipe that's really just a technique, but with some useful suggestions for flavor variations. I prefer to brown the skin on the stovetop first, then move the chicken to the oven. Also, the temperature given was too high for my oven.

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