I make this all the time now because it always comes out moist and delicious. It's like brining the bird without all the trouble! I do put a cup of water or broth in the pan to prevent burning of the juices. I 'paint' on the soy and sesame oil, add the broth and roast at 400 the entire time. Takes about 1 hour and 10 minutes to get the internal temp to 170. I make at least 2 chickens at a time. My favorite thing at the moment is to make this recipe just using chicken breasts instead of a whole chicken. I do everything the same, except just half a cup or so water, enough to cover the bottom of the pan by about a quarter inch. Then bake at 400. It takes about 40 minutes for the biggest breasts to cook to 170, but less time for smaller ones that are sometimes in the same package. I just start checking around 35 minutes. Extremely yummy moist chicken. Thanks so much for the jumping off point!
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I make this all the time now because it always comes out moist and delicious. It's like...