This chicken was one of the most tender ones I've ever had, and very moist. The suggested cook time was just perfect, too. When it got to 180 degrees, I took it out of the oven, transferred it to a platter and covered tightly with foil while I made mashed potatoes. It rested about 15-20 minutes because I had to boil my potatoes. Letting the chicken (or other piece of meat) rest after roasting is always a good idea. The gravy this made was so delicious and rich, it reminded me of turkey gravy (which I love). I omitted the lime, but used lime juice, used chicken broth instead of wine, used apple juice in the gravy, and omitted the bouillon. I don't keep that on hand and the gravy didn't need it anyway. I did have to add extra broth when making the gravy. I didn't skim the fat either, just because I was short on time. My chicken didn't render a lot of grease anyway. Served with the mashed taters and steamed carrots. Really enjoyed this!
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