Serious Eats - seriouseats.com

If you are in Denver, check out EVOO Marketplace. Mick has the most amazing variety of infused oils and vinegars.

It's fun to just spend some time sampling different flavors and creating combinations. Personally, the 18 y.o. balsamic is my favorite.

Great post! I envy that fact that you're in the heart of it all; I can't wait to get back to el DF to get back to some of my favorite haunts.

Here was my take on mixiote: http://azcuy-lepicure.blogspot.com/2008/01/mixiote-say-me-show-tay.html

@Adam Kuban: It's not what goes into them that I don't like, it's the shell in itself. If they are home-made like "ssozm32" is talking about, I'm down with that. However, the orange ultra-processed shells that break on contact have no merit in my opinion (except as a base for orange napalm cheese at the movies).

A similar recipe that I've found very easy and yields satisfying results makes the following "adjustments" to your recipe.
1) butterfly the chicken;
2) insert some fresh thyme under skin of breasts and thighs;
3) sprinkle chicken thoroughly with smoked Spanish paprika and kosher salt;
4) leave overnight in refrig. uncovered, skin-side up;
5) just before placing in 400 degree oven, drizzle chicken with olive oil.

This gives a wonderful flavor, and crisp skin.

Too bad it isn't 6,000 stores.