|
Roast Sticky Chicken-Rotisserie Style
I don't usually eat the skin of chicken, I find the texture a bit "ick." This recipe is so good, I ate the skin. I baked as instructed for about 3 hours, then turned the oven up to 350 until the temperature registered at 180. I will be buying a lot more whole chickens in the future. This is such a good recipe.
1 user found this review helpful
|
Reviewed On:
Aug. 22, 2010
|