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Help me roast chicken parts to keep them moist

Ok, so here are the variables...I've got bone-in, skin-on chicken parts (breasts, thighs). I want to roast them, probably seasoned with italian seasonings, and drizzled with melted butter. But I'm not sure of a few things...do I do it covered, uncovered, or start with with and go to the other? What temp? I know I can start a whole chicken at about 450 for a bit and then lower to 375 for the duration, but is that ok for parts?? I'm looking for simple but good and tender chicken.

Thanks in advance for your advice!!

Meg

Feb 29, 2012
nutmegananne in Home Cooking

What do *you* use your mortar and pestle for?

14 M&P!! How cool. :)

Jul 18, 2011
nutmegananne in Cookware

What do *you* use your mortar and pestle for?

pumpkin seed pesto sounds amazing...

Jul 18, 2011
nutmegananne in Cookware

What do *you* use your mortar and pestle for?

Hey, so I could make almond meal at home...great idea!! Thank you :)

Jul 18, 2011
nutmegananne in Cookware

What do *you* use your mortar and pestle for?

Green tea sea salt? Sounds wonderful!! Please tell me...you use coarse sea salt and...loose green tea leaves, I guess? What do you like to use it on?

Thanks :)

Jul 18, 2011
nutmegananne in Cookware

What do *you* use your mortar and pestle for?

Ok, I just purchased a gorgeous granite mortar and pestle. I know that I need to grind some raw rice first to get all of the residual granite dust out. I plan on using it to grind peppercorns and other whole spices for rubs, pastes, etc. I know you can also make up some good basil pesto in it. What else do you do with yours?? This is 7" in diameter and around 12 lbs, so instead of taking it in and out of my cabinet, I'm planning on leaving it on the counter. So I would love to find as many uses for it as possible :)

Jul 18, 2011
nutmegananne in Cookware

Need ideas for quick lowcarb dinners using primarily whole foods

My husband and I try to eat lowcarb/paleo-ish most of the time (I say paleo-ish because we do use dairy some). We love to cook and have plenty of good recipes in our repertoire, but being foodies they usually end up being pretty complex/time-consuming. We're so busy that when we don't have time to do a big production we end up doing takeout. I'd like to start minimizing that. We do already do a lot of grilling - right now our summer easy go-to dinner is grilled meat of some kind with a side salad or veggie.

But I'm looking for some kitchen recipes that are yummy enough for foodies, but pretty quick, and use whole foods (and avoid grains, sugar, etc.). Or even just some non-recipe ideas. Thanks for any help!!

(We've also got two teenagers...they sometimes eat here, sometimes not...but they're not very picky, so they'll usually eat whatever we eat as well)

Jul 07, 2011
nutmegananne in Home Cooking

Convection oven setting - when is it better *not* to use this?

I've finally got a full-sized oven with a convection feature, and I'm loving it. I pretty much have only been using the convection oven, but I'm wondering...is there a time that calls for using the standard oven instead? Would love any opinions on this. Thanks!

Jul 05, 2011
nutmegananne in Home Cooking