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Reviewed 40 Cloves and a Chicken

Apr 3, 2013 in Food Network Community Toolbox on

Several of the reviews mentioned the chicken came out dry. I used bone in breast and legs. I browned the chicken for about 20 minutes to get the skin very brown and crispy. Then I baked it in a 400 degree oven for one hour. It came out perfect. I'll definitely be adding this recipe to the rotation. Thanks Alton!

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