WHO: Divasparkle is an adventurous cook who hails from across the pond, in London.
WHAT: A comforting one-dish meal with a sauce built in.
HOW: If you've read the title of this recipe, you know the method -- just marinate, roast, and eat.
WHY WE LOVE IT: This is the ultimate dinner-party dish; it will taste like you've been working on it all day, but you'll know the truth: You spent 10 minutes mixing the marinade and turning on the oven, and had the rest of the day to yourself. Tell them, or don't; it's up to you.
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First, get all of your ducks -- er, chickens -- in a row.
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It's marinade time. (You can do this in a big zip-top bag, too, but we prefer a bowl.)
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Pour it all in...
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...and mix it all up.
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After a long stint in the fridge, you'll bake everything -- marinade included --together.
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Take one last look.
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Cover with foil, and into the oven it goes.
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A little over an hour, this is what you'll get. Dig in.
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