Difference between revisions of "Baked chicken Harenaise"

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(what worked this time)
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This works best with organic free-range chicken, which tends to have more taste than the typical grocery store fare.
This works best with organic free-range chicken, which tends to have more taste than the typical grocery store fare.
==Formal Description==
This recipe is a time-honored family tradition we have been making for over 5 years now, handed down endlessly across the ages from one generation to itself. Its illustrious history would fill this entire sentence with words.
==Notes==
==Notes==
This recipe is a time-honored family tradition we have been making for over 5 years now, handed down endlessly across the ages from one generation to itself. Its illustrious history would fill this entire sentence with words.
'''2015-07-06''' For Farmers' Market chicken, 1:10 at 325°F seemed to be about right (plus a brief interlude at 1 hour to check for done-ness -- juice was still coming out slightly red when poked).

Revision as of 22:34, 6 July 2015

  • Preheat oven to 450°F
  • Place chicken legs or quarters skin-side up on baking tray
  • Sprinkle lightly with salt, garlic powder, paprika and basil
  • When oven is done preheating, put chicken pan in oven (middle shelf is best)
  • Turn oven down to 350°F
  • Bake for 1 hour 10 minutes (assuming average-size chicken legs)

This works best with organic free-range chicken, which tends to have more taste than the typical grocery store fare.

Formal Description

This recipe is a time-honored family tradition we have been making for over 5 years now, handed down endlessly across the ages from one generation to itself. Its illustrious history would fill this entire sentence with words.

Notes

2015-07-06 For Farmers' Market chicken, 1:10 at 325°F seemed to be about right (plus a brief interlude at 1 hour to check for done-ness -- juice was still coming out slightly red when poked).