Smear spices all over the chicken pieces. Bake, covered, for one and a half hours at 350 degrees Fahrenheit (175 degrees Celsius).
Uncover and drain the liquid from the pan (do not skip this step).
Mix sauce ingredients well and pour over the chicken. Bake, uncovered, for another 30–45 minutes or until well glazed.
Directions
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Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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Chicken bottoms cut in half? So these are the leg and the thigh bone in or are they pargiot?
She says you can cut the bottom in half, if you wish. So you would get the chicken leg and thigh, they are not pargiot.
can we use chicken breasts? what if i am not making 10 lbs how do you reduce the ingredients
I would not recommend chicken breasts, they may dry out. You can try this recipe with pargiot/dark chicken if you wish.