Oven-Crisped Chicken with Fragrant Spices

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

This recipe uses the same technique as the previous one, but with Indian rather than Thai seasonings. There’s another difference, too: This dish does not really benefit from marinating, so there’s no need for thinking ahead.

Serve it, if you like, with Curried Artichokes and Tamarind Ketchup.