All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 2
Showing 1-2 of 2
Sort by:
SELECT
By Heather U.
Beverly, MA
on October 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Terrific! Roasted split chicken breast halves on the bone, which worked really well. I loved the rosemary, fennel, and faint lemon background with the artichoke hearts. The leftovers will be great for lunch plus there's enough chicken shredded up to make enchiladas suizas tomorrow. Yum.
By gigicooks
Utah
on May 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fabulous meal! The chicken was perfect (nice and juicy with beautiful crusty skin. Just a hint of the lemon, creating a wonderful balance. The potatoes, onions and garlic were nicely done along with the chicken. I couldn't find frozen artichoke hearts so I used canned medium ones, and threw them in 20 or so minutes before the end and they worked just great. :