Hello Elizabeth!

Personally speaking, I wouldn’t change too much about the recipe. I would still brown the skin side of the chicken for about 8min, and then probably shorten the 2nd side to about 3-4min.

Other than that, the chicken should stay quite moist in the oven with all the ingredients. Perhaps just 5min less or so could work too if the breast is boneless, but I wouldn’t overthink it too much, it should work wonderfully with breast as well!

Thank you so much, Clare! It really is noticable how different the meat tastes just by being salted ahead. So glad I’ve started doing this 🙂

Thrilled you enjoyed the recipe, it’s definitely a favorite of ours.

Wonderful to hear, Azure! Nothing like making a recipe that the kids (and of course everyone else) enjoys eating. Definitely leave yourself a little extra time is possible if you’re going to increase the amounts, so that you can enjoy the process in a relaxed fashion. Thank you for trying and thank you for enjoying 🙂

Sounds like this recipe was a winner for you, Catherine! Not only a winner, but sounds like you hit it out of the park – so compliments to the chef! Not going to lie, I’d love a plate of this tonight!

Very sorry to hear that, Cam. Typically this dish doesn’t lack much flavor, especially with the addition of fresh thyme and white wine, both of which typically brings a lot of oomph to the dish. Did you by chance use dried thyme?

For reheating, the only thing I can think of, is to reheat in a pan and add a little extra thyme and bacon (and salt/pepper if needed).

Really sorry you didn’t enjoy it as much as expected.