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Spicy Rapid Roast Chicken

Reviewed: Sep. 24, 2013
Followed dovelette's suggestions for temperature, doubling seasoning, rubbing under skin and roasting breast side down instructions. I used a cast iron skillet for a roasting pan because I knew it could with stand the high temperature. The breast browned while upside down and was very moist. Served with the bodacious broccoli salad.
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