Too tangy

Reviewed On: Oct. 23, 2009

I took the advice of some others and rubbed the outside of the bird with olive oil. Then I squeezed 1/2 of a large lemon over the chicken and sprinkled with dried rosemary, garlic salt, and fresh ground black pepper. I added about 1/2 cup of water to the bottom of the pan and basted every 20 - 30 minutes. I kept the lid on the chicken for the first 1.5 hours and removed the lid for the last 1/2 hour to brown. I let it sit for 15 minutes with tin foil tented over top to keep warm before cutting into it. OMG, this was THE best chicken I have ever tasted. So flavorful, juicy, and aromatic. The meat just fell right off the bone, which made it difficult for carving and presentation, but who cares when it tastes THAT good!

Reviewed On: Jul. 26, 2009

Absolutely scruptious!

Reviewed On: Jul. 7, 2009