I was skeptical of this recipe when I tried it, but it turned out to be a great basic recipe. I would recommend binding the drumsticks and wings to keep them from overcooking, just as I did. I, also, put the chicken on a timer and basted it every 30 or so minutes while cooking. I cooked the chicken on high (450 degrees) for 10 minutes, and then cooked it at 350 degrees for about an hour and half (the skin had a rich, dark color, the meat had started retracting from the bone, and the internal temp had reached 180 degrees). The great thing about this recipe is how moist the chicken is. I usually make a chicken salad with any leftovers.
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I was skeptical of this recipe when I tried it, but it turned out to be a great basic recipe. ...