Savory Chicken I Made It

Savory chicken

frankieanne 14 years ago

Posted by Debra47 - a long time ago! I think I have had it saved since then. This was pretty good, although mine got a lot darker than hers. My oven tends to run hot though. Added a picture.

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lilliancooks 14 years ago said:

Wow! Thats a very popular recipe! The marinade sounds really good! I like my chicken like yours...on the dark side!

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mrtnzangel8 14 years ago said:

This recipe is one of my favs from GR...I made it months ago and need to do it again! Might just be for football that starts this weekend! Happy for the reminder of it. :)

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NPMarie 10 years ago said:

Recipe
Savory Chicken

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NPMarie 10 years ago said:

Another IMI review
Savory Chicken By Debra47

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NPMarie 10 years ago said:

Another
Debra47s Savory Chicken

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lovebreezy 10 years ago said:

Recipe Link: Savory Chicken
More Reviews:
1 Savory Chicken
2 Debra47s Savory Chicken
3 The one on this page
4 Savory Chicken By Debra47

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mommyluvs2cook 9 years ago said:

We really enjoyed these! I was worried the bake time was too long, but they were very moist and I had even cooked them on a silicone baking mat like this http://www.kitchencollection.com/as-seen-on-tv-pyramid-pan-silicone-baking-mat-red
to keep the juices off of the chicken. I was going for crispy skin, which I got. Very good marinade, loved the hint of sweetness. Added another pic. to the collection :)
11/28/14

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pointsevenout 9 years ago said:

Bookmarked this. Seems that baking them on a cooling rack would do the same thing as that silicone mat. This recipe has Chefjeb's note of approval. A good sign.

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mommyluvs2cook 9 years ago said:

Yes it does do the same thing in my opinion! Was gifted the silicone thing last Xmas so I figured it was time to use it :)

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pointsevenout 9 years ago said:

Made this again.
Apparently I made this sometime in the past but can't find and info.
It's crisp and flavorful at 1 hour bake time. Temp 200F. Added pic, a little blurry.

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frankieanne 9 years ago said:

I cooked the thighs I made for this Lemon Garlic Chicken Thighs on a cooling rack put on top of a cookie sheet that was lined with foil. I absolutely loved how crispy the skin came out and, for the life of me!, cannot figure out why it took me so long to cook chicken that way. All the grease was in the foil, crumpled it up and threw it away and the skin was deeelicious!

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mommyluvs2cook 9 years ago said:

I use my cooling rack ( and now my pyramid silicone thing) for a ton of stuff that I want to stay crispy and not get soggy underneath. I especially use it making homemade chicken nuggets for the kiddos :) I'm glad you figured out this miracle FA! Lol :)

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