Great recipe as a base that lends itself for occasionally changing seasonings, herbs, fruits and veggies. I'm giving this recipe 5-stars because the ingredients are what I usually use to roast my chickens, except with one variation and that's to place the bird breast-side down in the pan's cradle so the juices from the chicken's back, thighs and legs trickle down to the breast meat to make it juicy. I've never had a dry chicken breast (turkey, too) roasted whole this way. Sure, right-side up the presentation looks funny but, we're eating it anyway, right? I've been to several cities in Italy and ate many wonderful dishes. I'm definitely sure that the chicken LILQUIZ had in Vicenza was roasted in a wood-burning oven - which is a common cooking method used all over Italy and lends a totally different flavor, like pan grilling, smoking and barbecuing would. Really, a wood-burning oven adds the best flavor. Wish I had one!
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Great recipe as a base that lends itself for occasionally changing seasonings, herbs, fruits...