Crisp, citrusy Sauvignon Blanc.
I've made this 5-6 times now and it's great every time. I use olive oil instead of butter.Read More
So good! Finally a chicken recipe i actually like! Peeling and going under the skin is key. Also, i did not rotate mine at all (i had to use toothpicks to hold the legs.. i had no string) and it still turned out perfect! The dinner table was silent as my family of 5 ate. Thats a good sign! Will make againRead More
I made this two weeks afo and it was delicious. Im trying it tonight with chicke. breast and adding chiles this time. wish me luckRead More