Transfer to a platter.Īdd water to pan and deglaze by boiling over high heat, scraping up brown bits, for 1 minute. Turn chicken skin side up, transfer skillet to oven, and roast until just cooked through, 16 to 18 minutes for breasts, about 25 minutes for legs. Brown chicken, turning once, 6 to 8 minutes. Heat remaining 2 tablespoons oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking. Stir together spices, salt, and 1 tablespoon oil. Put a rack in middle of oven and preheat oven to 450F. The quick pan sauce adds an extra shot of flavor.Ĥ chicken breast halves (with skin and bones) or 4 whole chicken legs, thighs and drumsticks separated if desired, rinsed and patted dry It jazzes up bland chicken breasts nicely, and legs give even juicier results. She will be featured in the upcoming PBS program Gourmet's Adventures with Ruth.įragrant and deeply savory, this spice rub balances the heat of chili powder and black pepper with the more floral notes of coriander and cinnamon. Reichl has written three other memoirs: Tender at the Bone, Comfort Me with Apples and Garlic and Sapphires. Once she found her mother's box of letters and notes in a dusty box in the basement, Reichl rediscovered her mother in a way that redefined her own childhood relationship with her. Her mother's story is one that she meant to write for years, Reichl has said, but could never find a way to tell it. Reichl is also the author of the recent memoir, Not Becoming My Mother. Though corporate parent Conde Nast recently announced that the magazine's last issue will be printed next month, Reichl continues to push culinary boundaries in her latest book Gourmet Today, which was published in Sept. Noted food writer Ruth Reichl has served as the editor in chief of Gourmet since 1999. Before she took the helm at Gourmet, Ruth Reichl won two James Beard Awards for her work as restaurant critic for The New York Times.

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