Roasted Chicken with Garlic-Sherry Sauce
Total TimePrep: 30 min. + marinating Bake: 20 min.
This is so wonderful, at first bite I thought it was maybe too salty but that didn't stop me enjoying it. I didn't have sherry so added the extra stock so perhaps that made it saltier too. I also didn't add as much salt to the brine, just under 1/2 cup. Thank you for a wonderful recipe, its one I will make again. My husband and 2 boys enjoyed it immensely.
Great dish! My husband and 6 year old son devoured it. I did it with what I had. Skinless/boneless chicken breast. Next time I would like to try a skin on, getting the skin really crispy in the oven. I only had egg noodles on hand and they were actually a nice, light accompaniment. I have also thought of adding a little cream for a richer sauce depending on the side.
This recipe is so good one of my favorites, very flavorful, moist. Great for left-overs in a salad or wrap. I have made it several times and everyone loves it including the kids. Serve with a salad and mashed potatoes or a mixed grain rice.
I was nervous about making this, especially since it didn't have any reviews but I am so glad I did! This chicken turned out so flavorful and tender compared to chicken breasts that are normally dry and flavorless. I couldn't find chicken breats that were bone-in and already halved so I asked the meat specialist at the store to just cut split bone-in chicken breasts in half for me. I ended up having 6 servings instead of 4 but all this did was change the cooking time to about 5-10 minutes longer. Delicious! I wouldn't change a thing.
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