Weeknight Chicken

4 comments

Appears in Cook's Country February/March 2011

Sure, baked chicken pieces are convenient, but they're often disappointing. We wanted crisp skin and tender, well-seasoned meat, with no more than a "baked chicken" level of effort.

SERVES 4 to 6

TIME 1 hour

Weeknight Chicken

WHY THIS RECIPE WORKS

Stealing an idea from the restaurant industry, we started our Weeknight Chicken in a skillet to give it a good sear and a head start on crisp skin. Adding a little chicken broth to the pan before finishing the chicken in the oven acted as a...

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