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?
This snickerdoodly plum crumble is the season's grand finale
One Last Summer Dessert
A Make-Ahead Party Entree That Lets You Actually Enjoy the Party
A Casserole Carrier That Serves, Too
The Spicy-Hot Peanut Butter Your PB&J is Longing For
Cheery Kitchen Storage + More Under $50
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)