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The Milk Street Cookbook - Sillo

NEW SEASON, NEW RECIPES, NEW COOKBOOK

On a Greek island, we learn to let simple ingredients do the heavy lifting

Roasted Chicken with Herbs and Tomatoes

1 hour 10 minutes

Roasted Chicken with Herbs and Tomatoes

Our spin on Diane Kochilas’ recipe for a roasted quartered chicken uses only thighs, and we cook them in the oven in a 12-inch skillet so that when they’re done, it’s a simple matter to reduce the juices to a flavorful sauce on the stovetop. You will, however, need an oven-safe 12-inch skillet to prepare this recipe; it will be quite full once all the ingredients are placed in it, but with cooking the volume will reduce. When saucing the chicken, pour the liquid around and between the pieces so they don’t lose their beautifully crisped skin.

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