Oven-Roasted Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 5, 2007
I would never cook the breast to 180 the breast will be try because while it sits it will get up to 190 way over done cook to 172 or 174 no higher than 174 and if you want you can always cut the legs and thighs off and put back in the oven they taste best when cooked to 180 or 185 ill cut the wing off a little more than half way through and give them to my kids for snacks
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Reviewed: Sep. 3, 2006
Yummy! The chicken got done perfectly: very tender and juicy. I am a new fan of Lowry's Seasoning Salt! My first time cooking a chicken... the hubby loved it :)
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Reviewed: Aug. 26, 2006
What an easy recipe and so tasty! Definitely will make again and again!
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Reviewed: Apr. 29, 2006
This is a great basic recipe for roast chicken. There are no strong flavors, so leftover chicken can be used in other recipes. On the Lowry's Seasoned Salt container there is an almost identical recipe called Rotisserie Chicken; the only difference is an oven temperature of 375 degrees, which I prefer. At 375 degrees, a 4 lb. chicken will take about 1 hr. 20 min.; a 6 lb. chicken will take about 2 hours. Near end of cooking time, I tent the chicken loosely with foil to prevent overbrowning. I sometimes squeeze fresh lemon juice over the chicken right before serving. Yum! This recipe is equally delicious if you substituted melted butter for the olive oil!
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