This is the only Ina Garten recipe that has ever let me down. The flavor mix should have produced a great granola but the cooking time of 45 minutes resulted in burnt nuts and burnt coconut. I ended up throwing the entire batch in the garbage and have not been motivated to give the recipe a second chance. Especially since the holiday issue of Fine Cooking a few years back (2005?) has three terrific granola recipes that I return to over and over.

I've done this chicken several times with very good results ... although as another reviewer notes, the onions do seem to burn before the chicken is ready.

I follow Thomas Keller's suggestion in Ad Hoc at Home and let the chicken sit for an hour or so at room temperature prior to roasting. As a result, I generally roast for a slightly shorter period than the 90 minutes called for by the recipe. I think doing so results in better taste and texture.

This is barely a recipe it is so simple. But roasting really brings out the flavor and sweetness of the carrots. It is a great fall/winter side dish. Also delicious when parsnips are added to the mix.