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Reply to "perfect roast chicken"
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[quote=Anonymous]I think I used to do the Ina Garten link above via food network, except I remember using softened butter rubbed under the skin. And I basted it. But stopped doing this and do mostly roasted thighs and or drumsticks and my family prefer that. No basting and no carving. NY Times Cooking has a lot of really good sheet pan chicken thigh recipes. [/quote]
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