[amorphous]

But, here we are, as far as we've been able to duplicate it. This is based on a recipe that I found online, and with which we've been 'fiddling'. It's a very forgiving recipe. I always add extra garlic, a little more olive oil, etc. And we always use skin-on, bone-in chicken, and remove the skin after browning. (Most recipes you'll find now call for 'boneless-skinless' - and they taste like it, too.)

One of the problems today is the depreciation in quality of basic ingredients. Chicken tastes like something from a factory and vegetables no longer have the zing they had when farmland contained more nutrients than today.

Here's a similar recipe that uses butter along with the olive oil:

Also, try using fresh oregano instead of dry, and an equal amount of basil, and a range chicken - leave the skin on.

[Jamestown1630]

Your recipe didn’t come through on my end. Please try posting again, I’m interested.

You are absolutely correct, about the meat. When I was young, the meat was so tasty; now, not so much.

When the meat was tasty and fatty, you didn’t eat too much of it; but now, it’s so dissatisfying that people overeat of it.

-JT