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.