I used b/s chicken breasts and shortened the cooking time by about 10 minutes. I poured the pan juices into a small skillet and added about a 1/2 cup of chicken stock and brought it to a boil and reduced it for a bit more pan sauce. It was VERY good!
This recipe is fantastic! I have made it many times and always a hit. Use extra shallots and a little extra kosher salt. I stopped using the garlic and thyme because I didn't have them once and the dish was still so good. Make this once and you will make it again and again.
Fabulous!! I made this baked chicken dish for the first time and my dinner guests absolutely loved it! I served it with homemade latkes and a side of steamed greens (mustard, collard and green kale) tossed with a little balsamic vinigrette. This recipe is a definitely a keeper!
Amazing and very easy! I have made this recipe tons of times and everyone I make it for loves it! Great with a side of asparagus and red potatoes.
An absolute family favorite!!
This is a sure-fire hit, my guests have raved about it. Very simple to make and leaves you time to visit and make side dishes. I add more garlic cloves and shallots than called for because they are so delicious with this dish.
This recipe is one of our family favorites. It is easy and results in a beautifully crisp flavorful chicken. Don't overcrowd to baking dish use lots of koser salt and you will be rewarded with crispy chicken and nicely roasted garlic cloves that can be slathered onto warm french bread. Serve with your favorite pinot noir. It's a killer.