Fine Cooking...I love this magazine and its staff and writers more than I can say. I first prepared this chicken for my husband for his first birthday after our first daughter was born. The birthday, the chicken, the meal, and the daughter were all successes. I've made this a billion times since and I've adapted it a billion different ways. You can take or leave the lemon or any of the herbs or the garlic; you'll still get wonderful, crispy chicken. If you read the actual magazine (Fine Cooking 46, August 1, 2001), I also enjoyed Bill Devin's notes about Spain and about Romesco Sauce.
Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme by Bill Devin
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