Tried it this week & it was delicious!! Trippled the spices (except only used 1.5 tsp of salt & only doubled the sugar) for my 6lb chicken. I adjusted the oozing times to be a tad longer & it came out perfect. The 500° cooking period crisps the skin nicely along the chicken to retain its moisture. **Add about a cup of water to the bottom of the pan to prevent tons of smoking & burning!! The fat drippings will burn to the bottom of your pan & smoke up your house**
I also sprinkled garlic powder all over the chicken the next day after 24hrs of marinating wrapped in plastic wrap & added an onion along with the crushed garlic in the chickens cavity. Like others mentioned, cooking it breast side down gives you the most tender, moist breast meat! So juicy & wonderful flavor! Will make this again soon.
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Tried it this week & it was delicious!! Trippled the spices (except only used 1.5 tsp of salt...