Juicy, flavourful ... wonderful!!
After washing & drying the chicken, I sprinkled a little salt & pepper into the cavity and then stuffed the chicken with a quartered orange to add moisture & flavour (and to absorb fat).
I added powdered garlic to the spice mix as well as a little thyme. I poured some white wine and lemon juice into the bottom of the pan and put the chicken in breast side down to ensure it was as moist as possible. I cooked it as suggested by another reviewer .. 20 mins at 500, 20 mins at 450, 20 mins at 425. I basted it several times during cooking and added water/chicken broth as needed, then turned it breast side up and removed the roasting pan lid for the last 10 minutes, then let it rest for 15 minutes while I made gravy. It was perfectly cooked (I had a 3 3/4 lb bird), moist, flavourful and the boys LOVED the gravy over the chicken as well as on their baked potatoes. Great recipe - thank you!!!
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