I chose this recipe not only because I had in mind something with lemon and rosemary, but also because I liked the roasting temperature of 375 degrees, sort of midway between the low and high heat roasting methods. I couldn't have asked for a more perfectly cooked, perfectly flavored roasted chicken. With slight modifications I followed the recipe closely. To help with browning and to create juices for a pan gravy, I rubbed the chicken, inside and out and under the skin with butter before seasoning. Rather than using the individual herbs and spices I simply used "Chicken Seasoning Blend," recipe also from this site. (Good stuff to have on hand, by the way) I had a 4-pound chicken that was perfectly roasted in an hour and a half. What a beauty that bird was when I pulled it out of the oven! The meat was tender and juicy, subtley infused with the rosemary and lemon - really great flavor. I served this with "Herbed Lemon Orzo" and "Bertolli Classico Asparagus Saute," both also AR recipes. I wouldn't hesitate to use this recipe again. I know it will be consistently dependable.
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I chose this recipe not only because I had in mind something with lemon and rosemary, but also...