With my few changes, 5 stars! I used a 6 lb. roasting chicken which took 2.5 hours at 325 in a high-sided large aluminum pan. I doubled and mixed all the seasonings together using my own herbs for the Italian seasoning. I added 2 cloves of fresh minced garlic, 1/4 cup of fresh lemon juice and no olive oil. Instead, I mixed it all up in a 1/4 cup of melted butter and refrigerated until the butter was fairly solid. I lifted the skin of the chicken and applied the chilled and seasoned butterbits directly to the meat, saving some for the skin. After rubbing the rest of the butter into the skin, I also sprinkled on more garlic powder, salt and pepper. The only thing I used inside the chicken was half of an onion, 4 chopped garlic cloves and the lemon skins. Baked breast side down and tented with foil in 1/2 cup of broth for an hour at 325; the second hour I turned the chicken over and placed baby red potatoes around the chicken with no foil tent. I did not need more broth, but you should add some to keep the taters moist if needed. Check often, don't let it dry out! The last half hour I poured off most of the broth, turned the oven up to 400 so the skin of chicken and potatoes would crisp a little. Very Very good! You know it is done when you can practically tear off the legs and the juices are clear. If you are starved, the wings get done early, rip em off and have a taste-test! Thanks Barbzal!
Was this review helpful?
48 users found this review helpful
With my few changes, 5 stars! I used a 6 lb. roasting chicken which took 2.5 hours at 325 in a...