Ok - first let's just clarify something right off the bat. This recipe is not for me. I got a call yesterday from a cousin who is making a Passover dinner for 30 people. She has ordered 6 chickens - quartered and skinned - and asked me for suggestions as to what to do with them. She refuses to brown the pieces beforehand, will not cook anything on top of the stove, and since there's no skin, well, there's no skin. Any ideas? Should be baked or roasted, and turn out wonderfully moist and flavourful. I was thinking of 40 garlic chicken (I guess this would be 240 garlic chicken) but I've never done it without browning first, and not without the skin. Help! I promised to send her some ideas.