I'm referring to the recipe where you put sliced potatoes in the bottom of your foil-lined broiler pan, put the top rack on, and do a butterflied chicken on the rack. Has anyone tried this? Jfood, I think I remember you talking about it with regards to using the non-stick Reynolds foil product.
Anyway, I think this recipe sounds interesting and am looking for any experiences with it, tips, etc. For instance, would it work just as well with chicken pieces rather than the whole, butterflied chicken? Is the compound butter necessary, or just a great embellishment? Has anyone tried adding anything to the potatoes? Does it come out of the pan nice, like a loaf, or not so much?
Any insights would be appreciated.
Updated 1 month ago | 0
Updated 6 months ago | 1
Updated 24 hours ago | 4
Updated 3 months ago | 6
Updated 5 months ago | 11