Cook's Illustrated
Baked Chicken
Page 10
Cuisine: North American | Course Type: Main Courses
(1 review)
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Recipe Reviews
sturlington from Hillsborough, NC
This is "make ahead" only in that you can marinade the chicken up to 2 days ahead of cooking. However, this makes a very nice dish with lots of sauce and vegetables. I used tomatoes, celery and capers and would experiment with substituting other vegetables. My only criticism is that although the skin looks nice and brown, it is a little soggy and not at all crisp. It would probably be better to remove the skin after cooking or use boneless breasts.
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