When your four year old daughter stands up in her chair and loudly proclaims, “this is the BEST chicken ever! can you make it again tomorrow?” you know you’ve got a good recipe.
That’s exactly what happened when I made the recipe from Smitten Kitchen.
The flavors are subtle and the texture is incredibly tender. I really can’t think of a single thing to change about this recipe, it was that good and so easy to make. One small change I made was after 30 minutes of baking I turned the broiler on low for 5 minutes or so to crisp up the skin a bit.
Since I was in the mood to experiment I also made these skillet potatoes from Taste of Home. I loved everything about them except the garlic and jerk seasoning. Maybe I just don’t like jerk seasoning in general, but together, they just overwhelmed my taste buds and left me wishing I had just used Lawry’s seasoned salt instead.
Make this Meal
Buttermilk Roasted Chicken Recipe
O’Larry’s Skillet Potatoes Recipe
Uncle Ben’s Chicken and Wild Rice + 1 Packet of McCormick Chicken Gravy