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With the bones intact and the skin on, your meat is destined to be more moist and flavorful than its skinless counterparts. Chicken breasts or thighs are easy to toss in the oven and they roast faster than a whole chicken. Also, if you only want a couple of servings for dinner this is the best option to avoid too much leftover chicken.
If you do not like the skin, remove it after you have cooked it. The skin will not add fat to the bird, but rather keeps it moist— which is critical for taste & enjoyment.
Stuffed with herbs and fresh grapes this chicken is roasted until crisp as the juice plumps up the grapes and they explode into a tantalizing sauce. Any herbs or grapes will do. The preparation time is just a few minutes to put everything together. The hour plus is based on the fact that a whole chicken will roast from 45 minutes to 1 1/2 hours depending on the size and oven.
The almost creamy texture of this sauce is a lovely change if you are avoiding dairy. Roasting the chicken on the bone adds additional flavor and ensures more moist meat. The mushroom sauce is just the finishing touch.
An easy way to create a spicy dollop of creamy goodness. Greek yogurt or sour cream will both work. We used red roasted hatch chilies, but green ones will be tasty as well.
Layers of white goodness are roasted together until their flavors meld and stuffing them in a tortilla seems the only strategy. Even though the muted singed golden pieces appear similar, every bite becomes its own adventure. While this dish takes a while in the oven, it has a simple ease that allows you to step away from the kitchen for 30-45 minutes bursts at a time.
