Varied the recipe by doubling the amount of spices and stuffed cavity with one whole onion cut in quarters (following other reviewers suggestions). Strange flavoring for a chicken...but not unpleasant. My biggest problem with this recipe was the spattering in the oven at these high temperatures. The oven was spotless and now needs to be cleaned. The house has a chicken grease smell that's evident 12 hours after I cooked it. 500 (and then 450) degrees is too hot. The skin burned black...probably the combination of hot oven and sugar that burned. It took 1/2 hour to scrub the baking pan it was in (and that was after soaking in white vinegar!). After the initial 1/2 hour, I turned oven to 350 degrees and just kept checking until temperature was 180 degrees. Breast meat was tender and juicy. I never cooked a chicken upside down before, but I will in the future...that was probably the best thing about this recipe.
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Varied the recipe by doubling the amount of spices and stuffed cavity with one whole onion cut...