This was absolutely fantastic - I did this for my Easter Sunday dinner, made it exactly as directed, and it got rave reviews all around. It really is this simple - the chicken was incredibly moist and had a beautiful skin. And because we Southerners just can't serve any meat without some kind of sauce or gravy, I made a very simple au jus from the pan drippings, some added water and a small amount of chicken stock. Truthfully, I don't think the chicken really needed it - it was plenty moist enough; I just have menfolk in my family who can't stand the thought of not having something to spoon over the meat. I did this with a family-size roaster chicken, so it took a considerably longer time to roast (soooooo worth it, though) - but I was able to use the leftovers for a really awesome chicken salad. Hands down, this recipe is a keeper!
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This was absolutely fantastic - I did this for my Easter Sunday dinner, made it exactly as...