I'll be honest...I've tried many top-rated recipes on here and been sorely disappointed, wondering, "what are these people thinking?" But this one is so worth its high marks! I am not generally a fan of roasted chicken -- too many bland, boring, rubbery, greasy or dried out experiences. This chicken, however, was tender, flavorful and aromatic. The only things I changed were to add extra seasoning under the skin of the breast, rub a smidge of olive oil on the skin prior to cooking, and most importantly, I followed Bittman's and Joy of Cooking info in that Salmonella is killed at 160 degrees, so cooking chicken in the oven to 180 is overkill. I roasted until the inner thigh read 170 and the breast 165, then let it sit 10 minutes to let the temp rise with carryover heating. PERFECT. I suspect those who ended up with a dried out chicken used the five hours listed in the recipe rather than cooking using a thermometer. My 4.5 lb chicken only took 4 hours to cook. I also wonder how many have the usual oven overheat. I keep a thermometer in my oven, and had to change the temp a few times as it kept trying to sneak up considerably past 250. Personally, I will be forwarding this recipe on to friends and family. Yummy!
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I'll be honest...I've tried many top-rated recipes on here and been sorely disappointed,...