Both my hubs and I enjoyed this but weren't as impressed as I hoped we'd be. While the meat itself was REALLY good, the sauce was WAY too lemon-y. My husband commented that the gravy I prepared from the pan drippings was incredibly tart and overpowering. Even an entire can of chicken broth did NOTHING to cut the lemon flavor. :( Since we both enjoyed the chicken itself, I think I'll attempt this again, but will be sure to cut the lemon in HALF! I will also rub my bird with the spice blend the night prior so that it has time to really soak in. NOTE #1: If you are not a fan of skin (like me), be SURE to also rub the spice mixture UNDER the skin! It makes a HUGE difference (I think the meat itself would have been terribly bland had I not done this). NOTE #2: You can add a quartered onion, several crushed garlic cloves (HIGHLY recommended) and / or a couple reserved lemon halves to the cavity of your bird for additional flavor. As an added bonus, the roasted garlic can be gently mashed and added to your gravy (if you choose to make one). Served with mashed potatoes, green beans and dinner rolls, this was an effortless, comforting meal - just go easy on the lemon lol! Thanks for sharing, barbzal! :-)
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Both my hubs and I enjoyed this but weren't as impressed as I hoped we'd be. While the meat...