Tips:
I like to baste the chicken two to three times in the middle so it gets extra flavorful. If you won’t be home while it’s cooking, be sure to do this before serving.
Notes:
If you don’t have lemon-infused olive oil, you can substitute one tablespoon olive oil combined with a quarter teaspoon lemon zest or lemon juice.
Photography: Hudi Greenberger
Styling: Janine Kalesis
Succulent Chocken with Broccoli Can this recipe be made without a slow cooker- in the oven?
Baked for how long?
Thanks
Hi- this article explains how to cook crockpot recipes in the oven or stovetop https://www.livestrong.com/article/469882-how-to-convert-crock-pot-cook-time-to-oven-cook-time/
succulent chicken The water in the recipe isn’t in the instructions. Do you use it when you make this?
Elisheva, thank you for pointing that out! I’m make sure it’s corrected. Add the water to the pot as well. Enjoy!
sounds so good did you ever trying cooking it with the rice?
Do you mean to add rice to recipe or serve with rice?
i mean to add rice to the recipe… you think that would work?
It would be trial and error I guess. I think that I would attempt a cup of rice and two cups soup added. But I can’t promise how it would work with all the other ingredients in the recipe.
Hey I’m making it now and it’s not browned at all. Should I just broil it in the over? Doesn’t look very appetizing because it’s so white.