I'm preparing a wonderful chicken recipe from Yotam Ottolenghi's cookbook, Jerusalem.
The recipe calls for bone-in thighs with a few bone-in thighs and 8 boneless skinless breasts. The recipe calls for an oven temp of 475 for 30 minutes, then cook covered for an additional 15 minutes. How would you suggest that I alter the baking time? Should I remove the breasts after the 30 minutes and continue to roast the breasts?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.