I don't understand why there are negative reviews. This recipe is simple, tasty and easy to follow. whether to use a lid is up to you.

Super easy to make and SO good. Everyone loved it. Definitely adding this to the rotation

Awesome flavor but the recipe’s cooking time is way off. Try ~2.5 hours at 375°F. If the stack falls over just flip it over halfway through. Chicken thighs, while technically “done” at 165°F, are at their best around 190–195°F internal temp. 165° can be a bit rubbery. Regardless, 1 hour @ 375°F is not long enough to cook through a stack of raw chicken thighs coated in yogurt — not at sea level anyway. Our internal temp was around 125°F at one hour and was finally done around the 2.5 hour mark mentioned previously. Probe thermometer really did its job here.

You didn't state whether to put lid on Dutch oven when cooking rice and chicken. Geez!!!!

The appearance could be better to have the little breaks but it has smooth appearance like the photo

The cookie was very sweet and crispier then I like. IMO 425 for 8 minutes is too high. If I use the recipe again, I will add more brown sugar than white, lower the temp to about 400, and add different kinds of chocolate. Also, baking soda makes cookies spread more than baking powder. Lowering the baking soda may decrease refrigeration time. Just a thought. Not a bad cookie, but definitely not the best.

This was pretty tasty but I DEFINITELY added more of the seasonings! Try brushing and coating an olive oil/brown sugar mix on the salmon, then the mustard mix all over before putting in the oven. Super good.

Great recipe, but the photo taken after a few slices showed pinkish chicken, sort of not cooked through. Very unappetizing.