This recipe is very similar to one my mother often cooked when I was growing up; now it’s a staple of my weeknight dinner repertoire. Vary the herbs as you like, but stick to the hardy ones—thyme, rosemary, sage, and oregano. They’ll roast without burning and have a stronger flavor.
Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.
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An absolute HIT!!. I just made this tonight for my family, and they just LOVED it. I used more garlic than the recipe called for, because you can never have too much!. I will definitely be making this again.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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