By Laurie Wolf, The Cannabist Staff

When cooked this way, chicken is crisp on the outside and moist on the inside. Too often it’s the unappealing opposite. Unless I am roasting a whole chicken, this is my method of choice. For steaks too, by the way. 

Anyway, this preparation is quite versatile, and I love that I have the time while the chicken is in the oven to prepare a sauce, or side, or toss a salad.

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