I almost never buy whole chickens because I don't know what to do with them other than make soup in my pressure cooker. For some reason I was craving roasted chicken, so I bought a 5+ pounder, then found this recipe. So easy, no chopping of a copious amount of vegetables (I managed to cut up the celery stalk -- LOL), and OMG, so SO good! One pan, 2 hours in the oven (mine was 5 lbs., not 3), and it was delicious. I even managed to carve it (sort of). My kids loved it, and it wasn't nearly as salty as the store-bought rotisserie chickens that I normally buy if going for a whole chicken. Will definitely make again! I altered the recipe only slightly -- sprinkled with garlic powder and paprika on top before roasting, but because we don't eat the skin, I don't think it made much difference. My only reason for only 4 stars was I was unprepared for how much juice pours out of the cavity when starting to carve (is it all the butter?) so made a huge mess all over my cutting board/counter/floor. Ugh. BUT, worth it!
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I almost never buy whole chickens because I don't know what to do with them other than make...