April 8, 2011 Leave a comment
This is a very useful recipe if you don’t have a lot of time or need to make vast quantities. The biggest key to it is the quality of the spices. I prefer Penzey’s spices. According to the opinion of RDBF, spices which are not themselves ḥarif (sharp) only need supervision due to drying agents and the like. Penzey’s doesn’t use those, and brags agout it, and thus he said they were fine when I asked.
Several chickens, cut into eighths.
skin and flense the chicken parts
brush lightly with olive oil
spinkle heavily with herbes de Provence (“from Province” => “provincial”)
bake at 350 for around 45 minutes, check temperature of several pieces: chicken needs to be at or above 165 at an absolute minimum.