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Reply to "recipe for roasted cut up chicken with onions, etc"
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[quote=Anonymous][quote] Anonymous wrote:P.P.S. It works better if the first layer in is onions. If the bottom is all potatoes, it may stick too much or burn a little bit. Thanks for your recipe--sounds delicious! Also, do you cover the iron skillet in the oven? [/quote] If you're doing it in the oven, leave it uncovered for most of the cooking. You want all that moisture in the onions and potatoes to evaporate, not to steam your chicken. Toward the end of the hour, keep an eye on it--if the skin gets too brown for your taste or threatens to burn, you can throw some foil over it for the last few minutes. I totally agree with the carrots and parsnips idea in winter. When I do that I throw in a little thyme and either marjoram or rosemary. I'll have to try the herbes de provence thing. Sounds nice. [/quote]
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