Category Archives: chicken

Chicken Marbella–perfect for Holiday Cooking

Posted on September 14, 2025 | Leave a comment

This recipe is my “go to” chicken. I’ve made it almost every Passover and Rosh Hashana since I found it. many moons ago. The original recipe is from the “Silver Palate” cookbook.  It has been a staple on my holiday table for as far back as I can remember.  It’s really a perfect recipe for any time of the year.  

*the key to this recipe is an overnight marination so don’t skip that and obviously 4 chickens is a lot of chicken depending on how many people you have and what other dishes you have you can cut in 1/2 easily!  I usually cut in 1/2 and it’s more than enough. 

Enjoy! and Happy Passover to all of those who celebrate.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)app. 10-12 cloves in a head

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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Chicken Fajitas on the Grill

Posted on August 13, 2025 | Leave a comment

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IMG_5593.JPG Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They’re called Hobo Packs. This is so easy to make and so delicious to eat. Definitely one of our favorite go to meals in the summer. If you don’t have a grill you can make in the oven on a large rimmed baking sheet.

Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.

You’ll need heavy-duty aluminum foil for the grill.

  • If you double up the recipe you’ll need more hobo packs and feel free to experiment with the ingredients. 

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Ingredients:

1 lb. chicken tenders–I cut them in 1/2 so they’re still thick enough that they don’t over-cook in the 15 minutes it takes to cook. If the pieces are too too thin they’ll over-cook. 

1 medium red onion, halved and sliced 1/4 inch thick (approximately)

1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips. I used both .

1 Red Bell Pepper–cut into strips lengthwise

1 Yellow Bell Pepper –cut into strips lengthwise

*you can really use any peppers that you’d like–these are the ones I used Shishito Peppers would be wonderful as well.

1/4 cup extra-virgin olive oil

1 1/2 tsp. cumin seeds

Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.

4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in each packet. This is an optional option if no oregano– I like the flavor. 

1 lime, thinly sliced crosswise

Warm flour or corn tortillas, sour cream , guacamole and salsa and some hot sauce for serving. I used small tortillas but any kind will work out nicely. This is a very easy Summer Meal. I also like to serve with rice and beans.

Directions:

Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.

In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again. I like it to sit for about 15 minutes while grill is heating up. 

Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out you can   eyeball it, it needs to fit a pile of veggies and chicken. Last night I increased the chicken so we had about 6 packs.

Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal.

Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.

Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.

*Packets can be made a night ahead of time and kept in the refrigerator.

I usually place all ingredients after cooking in a large serving dish/bowl and let everyone take for themselves.

Enjoy!

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Easy Peasy Chicken Caprese

Posted on June 29, 2025 | 1 comment

This is one of those recipes that I make that is so super easy. Very few ingredients and other than cutting tomatoes and mozzarella balls, there is very little prep. You gotta love meals like this, especially in the summer when these beautiful heirloom tomatoes are abundant. I really only make this in the summer . It is light and delicious and makes for a beautiful salad as well and you can serve it at room temperature. I made this last night with burnt brussel sprouts on the side . You’re not going to believe how easy this is. It’s amazing!

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Ingredients:

1 container marinated bocconcini ( mozzarella balls) you will need the oil from the container to marinate chicken ( it comes in an olive oil marinade with spices)

4 skinless, boneless chicken breast halves , I buy them pounded thin or use chicken tenderloins –you just don’t want them too too thick

Kosher Salt and Freshly Ground Black Pepper

1 pint heirloom ( if you can get them) cherry or grape tomatoes, halved

*a little cut up basil is always a good idea!

Directions:

Take bocconcini balls out of the marinade. Cut bocconcini balls in quarters. Transfer about 1/2 of the marinade from bocconcini to a medium size baking dish , add the chicken , salt and pepper the chicken and let it sit at room temperature for about an hour before cooking. If you’d like you can refrigerate , and take out and bring to room temperature before grilling.

Put cheese in a bowl, add the remaining oil marinade and add the cut tomatoes to this bowl. Salt and Pepper to taste, give it a good stir and put in refrigerator till you’re ready to cook chicken. I removed from fridge about 1/2 hour before I cooked the chicken. Just bring it to room temperature.

Grill the chicken over medium high heat , till you get nice grill marks, probably about 8 minutes. You can cut the chicken into smaller pieces and mix with tomatoes and cheese. I just plated up the chicken and put tomato/cheese mixture on the plate. Perfect summer meal.

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Lime-Garlic and Ginger Chicken —

Posted on June 14, 2025 | 1 comment

Vm I made this recipe for dinner last night and it was just delicious. It elevated the weeknight bbq chicken for sure . The only thing is this recipe is best left to marinade for at least 6 hours. After breakfast I made the marinade and let it sit all day. This chicken can sit in the marinade for up to 8 hours–just let it come to room temperature before cooking. Not so tough to do and worth the results. If you don’t have an outdoor grill use a grill pan on medium-high . I plan on making this chicken all year round. Not a lot of ingredients at all and very easy to put together.

This can easily be doubled.

Ingredients:

1 1/2 to 2 pounds of boneless, skinless chicken thighs which is what I used but feel free to use chicken breasts

Kosher Salt and Freshly Ground Black Pepper

1/3 cup Mayonnaise — now I don’t use diet mayonnaise and the mayo burns off so you won’t be tasting it -the mayo makes it moist and yummy

1 Tablespoon Lime Zest — app. 2 limes and save the lime to squeeze over the chicken

1 Tablespoon finely grated fresh ginger — if no fresh ginger use about 1/8 of a teaspoon of powdered ginger –1/8 to 1/4 of powder is equivalent to 1 Tablespoon Fresh

2 garlic cloves finely minced — I always put my garlic in my mini processor for a fine mince . If you don’t have a mini processor you can just mince by hand but it’s a great little machine to own.

Directions:

Pat the chicken dry with some paper towels.

In a large enough bowl to add the chicken stir together the mayonnaise, lime zest, garlic, ginger and 1 1/2 teaspoon kosher salt and about 1/2 teaspoon black pepper. Add the chicken to the mayo mixture and stir to coat. I put my chicken in the fridge for the whole day and removed it about an hour before cooking to bring to room temperature.

To grill: Heat your grill to medium high and grill the chicken till cooked through I cooked for about 5 minutes per side and they were perfect. Breasts will cook up faster so just watch them . They’re finished when juices run clear. Turn as necessary to avoid burning them.

If cooking inside the house with a skillet/grill pan cook over medium-high heat also about 5 minutes per side.

I squeezed the fresh lime over before serving and they were just delicious.

Enjoy!!! Simple and Delicious!

 

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Sheet Pan Chili Honey Chicken with Peppers and Onions —

Posted on May 26, 2025 | 2 comments
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By now you all know how very much I love Sheet Pan Meals. It makes for delicious dinners and easy clean-up and that’s always a win win for me. This was very easy to assemble and cooks in under an hour. Oven to Table in under an hour is my kind of meal. Of course you can substitute other veggies if you don’t like peppers. I finally got Joel to eat cooked peppers and onions and I try to use them as often as possible. It’s amazing to me that it took him this long to start to enjoy vegetables but I couldn’t be happier. He also eats Brussel Sprouts as well! I think Brussels would be good here as well as Broccoli ( but he won’t eat Broccoli) . I served over Brown Rice and it was just perfect. I used 1 Tablespoon of Sriracha which gives it a little hint of spicy.  I wouldn’t omit it because all the flavor of this recipe is in the honey/chili combo. You can put a little less Sriracha if you like.

*will serve 3- 4 add a few more chicken thighs if you’d like for one more person, if you add another package -double down on ingredients

Enjoy!

Ingredients:

6 smallish chicken thighs–bone in , skin on

1 Tablespoon Olive Oil

1 red bell pepper, cut up into medium sized pieces — see photo

1 yellow bell pepper, cut up as above

1 green bell pepper, cut up as above– any 3 peppers will do if you don’t want to use green use orange red or yellow or any combo is just fine

1 red onion, cut up as shown in photos, medium sized pieces

Sauce:

1/4 cup Honey

1 Tablespoon Soy Sauce

1 Tablespoon Sriracha or any hot chili sauce you like

Juice of 1 lemon

5 cloves of garlic –minced

Pinch of Kosher Salt

Directions:

Pre-heat oven to 400 degrees

Spray a large sheet pan with non-stick spray–this sauce does get sticky so either spray or cover sheet with aluminum foil first

In a bowl , whisk the ingredients for the sauce and set aside.

Season the chicken with salt and pepper and place 1/3 of the sauce in a gallon size plastic bag  and add the chicken. Squish around the sauce till it’s all over the chicken and place in fridge for about 30 minutes or longer.

Cut up the veggies and place in a bowl. Pour 1 Tablespoon of Olive Oil over the vegetables.  It’s a little oil for a lot of vegetables but it works. You’ll be using the sauce on the veggies.

After 30 minutes–transfer the chicken to the sheet pan and roast just the chicken for about 15 minutes.

After 15 minutes remove the chicken from the oven and arrange veggies around the chicken (see photo). Drizzle the remainder of the sauce over the vegetables and the chicken. Mix with a spoon.

Return to oven and bake for about another 15 minutes, my chicken was done at this point because I had smallish thighs . I removed the chicken placed on a plate and covered with aluminum foil. I continued cooking the veggies for another 10 minutes because I like them cooked well. When veggies were done to my liking I removed from the oven and added chicken to hot baking sheet and mixed veggies up with a spoon over the chicken. I served over rice, quinoa or anything you’d like.

*You will have to experiment with cooking times for veggies and chicken depending on the size of your chicken thighs and your oven.

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Sheet Pan Chicken Fajitas- Happy Cinco de Mayo!

Posted on May 3, 2025 | 1 comment

IMG_7067IMG_7069More of my favorite way to cook with Chicken Fajitas made on the Sheet Pan . I made this the other night and it is the easiest and most delicious meal. I am always experimenting with making Chicken Fajitas in new ways and trying to keep the oil down. If you use too little oil they come out tasting dry and that’s no good so use the 3-4 tablespoons of olive oil that I suggest.  This is what I did and I served with small soft tortillas and you can provide any fixings you like. I also served over rice in a bowl which is how I like to eat my fajitas. Obviously what you do with them is totally up to you! A little sour cream and guacamole never hurt anyone either. And buy some tortillas and you have perfection on a plate.

And if you’re ready to fire up the outside grill check out my recipe for chicken fajitas on the grill!

*it is important that all veggies be cut up into fairly uniform sizes this will help cooking process and timing

Enjoy!

Happy Cinco de Mayo !

Ingredients:

1 1/2 lbs. of chicken breast tenders– or just cut some chicken cutlets into strips

1 yellow bell pepper –sliced into 1/4″ slices

1 red bell pepper–sliced into 1/4″ slices

1 orange bell pepper–sliced into 1/4″ slices

1 small red onion–sliced into 1/4″ slices

3-4 Tablespoons of Extra Virgin Oil –now I have tried 2 Tablespoons and it was a little dry so use your own discretion here –depending on how much chicken you’re using and you’ll want a light glaze all over the chicken and veggies

1 teaspoon of kosher salt –this was enough for us but again use your own discretion

several turns of the pepper mill — freshly ground black pepper always works best

2 teaspoons of chili powder

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/2 teaspoon of smoked paprika

Lime for squeezing at the end

*fresh chopped cilantro for garnish and delicious flavor if you like it

*warmed tortillas–if you like

Directions:

Preheat oven to 425 degrees

In a large bowl , combine onion, bell pepper, chicken strips, olive oil, salt and pepper and all the spices. Start with 2 Tbsp. of Olive Oil and add more . I really felt it needed more than 2 Tbsp.

Toss well and combine and allow to sit for a while before cooking. I find that the longer it sits the better it tastes. I prepped and let it sit for an hour or so.

Spray a baking sheet with non stick cooking spray

Spread chicken and onions and everything on baking sheet

Cook at 425 degrees for about 20 minutes, if you’d like to use a meat thermometer here chicken should be 165 degrees. After 20 minutes I turned the oven to broil and cooked for additional 2-4 minutes just letting the veggies get some nice color. Watch it carefully to make sure it doesn’t burn.

I served in bowls over rice with warm mini tortillas and sour cream and guacamole.

*should serve 3-4 nicely with the rice and sides

Enjoy!

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Greek Chicken–Sheet Pan Style with Potatoes and Lemons

Posted on April 29, 2025 | 1 comment

This has become one of the staples in our house. Truly easy and so delicious –as good as any restaurant chicken I have ever had.  It is so delicious and the only caveat is it should be marinated for at least 6 hours and if you remember to do it — overnight. I usually do it early in the morning and it’s perfect. I also use chicken thighs because we prefer but if you want you can use chicken breasts but they tend to dry out so be careful with the cooking time and use a meat thermometer to keep an eye on them.  A big thank you to Pamela Salzman for this wonderful recipe and you should all check out her blog and her cookbooks @pamalasalzman.com  

I pretty much followed the recipe as is and the marination is key to it’s success so don’t skimp on that part. Just keep in mind when cooking on a sheet pan all together –the pieces all need to be as uniform in size as possible so that they cook together at the same approximate time. So meat needs to be the same size and the veggies should be as uniform as possible.

Ingredients:

4 bone-in, skin-on chicken breasts (halved) or 8 chicken thighs , we prefer the thighs

1/4 cup extra virgin olive oil plus a little extra

1/4 cup fresh squeezed lemon juice (app. 2 large lemons) plus 1 lemon thinly sliced

1 Red Onion, sliced into 1/4 inch wedges

app. 1 lb. Yukon Gold Potatoes, diced into 1″ pieces — see photos if using small potatoes you can cut in 1/2 and use whatever potatoes you like

1 Tablespoon Red Wine Vinegar

1 Tablespoon minced garlic — app. 2 large cloves

2 Tablespoons dried oregano plus extra for sprinkling

2 Teaspoons Kosher Salt or Sea Salt whichever you have on hand, plus extra for sprinkling–I used Kosher Salt and it was just fine

Freshly ground Black Pepper, to taste

Directions:

In a large bowl , whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper.

Place the chicken in the bowl and toss to coat all the pieces. Allow to marinate overnight or at least 6-8 hours. I recommend overnight or first thing in the morning.

Pre-heat oven to 425 degrees and I sprayed my stainless sheet pan . You can use parchment paper but not necessary if you spray.

I took Chicken out of refrigerator and brought it to room temperature. Then I put potatoes and onions on the sheet pan sprinkled with a little olive to finely coat and then I added chicken and lemon slices and sprinkled with salt , pepper and a few pinches of dried oregano. This step was important for me as I felt the chicken needed a little more salt and the potatoes definitley did. I mixed around so the marinade got on everything as well.

Bake for about 35-45 minutes until chicken is cooked through and the internal temperature is 165 degrees. Breasts could take a little longer — mine didn’t. My chicken was also browned beautifully if you’re wanting it to be more browned stick under the broiler for a minute or two and keep your eye on it if it needs more time. Chicken should be cooked through before this step though.

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Lemon Couscous with Chicken and Peas

Posted on April 25, 2025 | 1 comment

photo (11)  Lemony couscous with grilled chicken and peas!!! Love it!!! It was so easy using very few ingredients and very yummy!   I used chicken breasts and threw them on the grill pan with a little olive oil , salt and pepper. If you really want to make this easy you can use a store-bought rotisserie chicken. You can also substitute any grain of your choice. I happen to love the Israeli couscous ( pearl couscous), it’s not as mushy and has a better texture for this dish especially. I also like to use organic lemons when I’m using the zest of a lemon. If it’s just the juice of a lemon I don’t care as much but I have to say I prefer the organic ones when I know I’ll be eating the skin of the vegetable or fruit.  The flavor of the fresh lemon is just wonderful . 

Enjoy this one!

Ingredients:

2 tablespoons olive oil

1 1/3 cups Israeli couscous ( pearl)

2 1/2 cups chicken broth

Zest of 2 large lemons ( organic)

1/4 cup fresh lemon juice

1/2 – 1 teaspoon kosher salt ( start with less and you may need to add a little more) the parmesan is salty, and you’re salting the chicken.

1/4 teaspoon freshly ground black pepper

1/2 cup grated Parmesan

4 green onions, chopped

1 cup frozen peas

1 lb. thin chicken breasts, a little olive oil and salt and pepper or use a rotisserie chicken breast

Directions:

On a baking sheet, brush chicken breasts with a little olive oil and lightly salt and pepper. The thin cutlets grill up very quickly app. 3 minutes per side. Grill and set aside . I cut chicken up into small pieces before adding them to couscous. You can also cut up thicker chicken cutlets into 2 inch pieces and using a grill pan or frying pan cook them the same way ( olive oil salt and pepper) I like to put chicken in a bowl glaze them with olive oil and s and p and then cook them.

In a large saucepan, heat the 2 tablespoons of olive oil over medium high heat. Add the couscous and cook until lightly toasted , 2-3 minutes. Add the broth, lemon zest, lemon juice, salt and pepper. Bring to a boil. Reduce the heat to medium-low and simmer uncovered until the couscous is tender but still firm to the bite, app. 8 minutes.

I then stirred parmesan cheese into couscous along with the green onions, peas and cut up chicken. Taste for salt and pepper.

I plated it up and we totally enjoyed!

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Chicken Marbella–perfect for Holiday Cooking

Posted on April 3, 2025 | 2 comments

This recipe is my “go to” chicken. I’ve made it almost every Passover and Rosh Hashana since I found it. many moons ago. The original recipe is from the “Silver Palate” cookbook.  It has been a staple on my holiday table for as far back as I can remember.  It’s really a perfect recipe for any time of the year.  

*the key to this recipe is an overnight marination so don’t skip that and obviously 4 chickens is a lot of chicken depending on how many people you have and what other dishes you have you can cut in 1/2 easily!  I usually cut in 1/2 and it’s more than enough. 

Enjoy! and Happy Passover to all of those who celebrate.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)app. 10-12 cloves in a head

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

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Honey Roasted Chicken – Holiday Chicken

Posted on April 3, 2025 | Leave a comment

DSCN4234DSCN4234This recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family.  It is a delicious chicken dish and it perfect for the Jewish new year and for Passover. It’s sweet and savory and has a wonderful blend of flavors.

Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!

Obviously this recipe can be cut in 1/2 for a smaller group.

Ingredients:

1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan

Directions:

you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

to prepeare chicken:

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

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