I wasn't too impressed, but the husband sure loves them. I added more garlic salt then called for & with half the batch I added some hot sauce which my husband wont stop raving over. My daughter also loves them. The problem I found was the cooking time, I would suggest 45 minutes rather than an hour, I found it dried them out too much. However, I did boil them in salt water & let them dry for 24 hours before baking, so that could be why.

Reviewed On: Oct. 29, 2008

This was a big hit with my husband and my 2 year old! I started by rubbing the inside & out of the skin with butter and then with a basting brush I painted on a nice coat of extra virgin olive oil. I used diced red potatoes, half a bag of peeled baby carrots, half of a yellow onion (fine diced), and about a cup of chopped celery. I added only about a cup of water, since I wanted more of the chicken juices to cook into the vegetables. Cooked my 4lb bird on 350 for 2 hours covered, basting about every 30 minutes, then cooked uncovered at 400 for another hour. DELICIOUS. ROSEMARY is a must with this recipe, the taste is absolutely devine. I also used garlic salt, onion salt, thyme, basil, and fresh ground pepper...mmmm! We will definitely be making this a regular meal in our home!

Reviewed On: Oct. 26, 2008