I just love this recipe! I've been making roast chicken so often now--who knew something this tasty could be so easy! I took suggestions of other reviewers and prepare mine this way: rinse out chicken and cover in olive oil, salt and pepper. Squeeze lemon juice from 1 to 1.5 lemons (depending on how lemony you want it) over body and then stuff body cavity with the lemon halves and 1 whole small onion chopped and then about 3-4 sprigs of fresh rosemary (coarsely chopped to release more flavor). I then bake the chicken at 400 (so it doesn't take as long) for around 2 hours--this is especially important to use higher heat because I've been using chickens that are 5-6 lbs., not just 3 lbs. The chicken is ALWAYS moist--I don't add extra water to the baking dish--I did this once and not necessary. The lemons and onion inside keep it moist and juicy. For a slight Asian flavor, a variation I did was to stuff the body with minced garlic, 2 limes, and a whole onion, then season the body outside with garlic powder, salt, pepper, soy sauce and a bottled ginger/garlic salad dressing. Yummy! If youre chicken comes with giblets, I make gravy, too...combine pan drippings from roasting the chicken with rinsed giblets in a small saucepan and bring to a boil. Strain out and discard giblets and any solids, then whisk in about 1/4 cup milk, 2 TBs flour, and 2 TB's butter--I then season with parsley flakes, and salt and pepper to taste.
Was this review helpful?
8 users found this review helpful
I just love this recipe! I've been making roast chicken so often now--who knew something this...