I used MCRONDA's tips (adding garlic powder and baked onions).The sausauges are Münchner Weißwursts.

Reviewed On: Apr. 14, 2009

Lovely, lovely recipe. As advised by many others, I doubled the spices and I did not refrigerate overnight (something I will do next time, just so the flavours will be absorbed into the meat). I filled the cavity with one diced onion and the garlic. I used a roasting bag (not sure how this translates. It's made of heatproof plastic) and added sliced zucchini and carrots. The chicken was wonderfully juicy and like everyone else says.. this combination of spices really surprised me, but it works!

Reviewed On: Nov. 28, 2007