This is a GREAT chicken recipe. I'm sure most of it has to do with the baking technique, but the spice combination is great too. This chicken was falling off of the bones! I baked a 4 lb chicken for approximately 4.5 hours, and that was probably a bit too long. I followed the recipe, halving it as I was only baking one chicken. I did make some changes as follows:
*Only used 1 tsp salt
*Kept the onion powder and garlic powder amounts the same, didn't halve them.
*I didn't have an onion to put in the cavity, but did have a bunch of green onions. I cut them in 3rds and stuffed them inside the chicken along with some minced garlic.
*I brushed the chicken with melted butter prior to rubbing the spice mixture on (had some spice mixture left over).
* I took four pats of butter (about 2T total) and shook them into the remaining spice mixture, completely covering them. I then put 2 pats under the skin of the chicken on top of the breast on each side.
* I cut up potatoes and carrots and placed them in the bottom of the pan, placing the chicken on top when baking it.
This turned out great. The skin was crisp, the meat was juicy and tender. The juices made an EXCELLENT gravy. Definitely a keeper!
Was this review helpful?
274 users found this review helpful
This is a GREAT chicken recipe. I'm sure most of it has to do with the baking technique, but...