I have a lovely recipe for Spanish Honey Cumin Roast Chicken with Apricots & Olives (http://www.recipe.com/spanish-honey-c...)
It uses bone in, skin on thighs and breasts, and I have made it this way. This time I want to double the recipe and bake the chicken in 2 trays: one of just drumsticks and one of bone-in skin-on breasts, halved.
I am confused about timing and temperature. Since the pieces are smaller, I think they will cook faster, but will the drumsticks be done in less time than the halved breasts? Any ideas appreciated.
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