Why isn't my Tequila Chicken beautifully brown like the chicken in the photo that accompanies Nigella's recipe?
Nigella's Tequila And Lime Chicken (from SIMPLY NIGELLA) roasts marinated chicken in a hot oven. As the oven temperature is quite high the chicken should brown quite well. The pan needs to be a size that will hold the chicken without too much space around the pieces, to prevent the marinade from evaporating too quickly during cooking.
However you need to use a shallow-sided pan rather than a deep roasting pan, so that the skin of the chicken is directly exposed to the heat. If the chicken is sitting in a deep pan then it will steam slightly in its own juices and the skin will be light brown rather than golden. The flesh of the chicken will still be tender and flavourful, but it will lack the bronzed and crisp skin.