This was so easy, moist and full of flavor. I cut the recipe in half, using one 4 1/2 lb. chicken. I rubbed the spices under and on top of the skin, marinated for 5 hours in the fridge and slow-roasted at 250 for 4 1/2 hours, basting the chicken with the pan juices throughout. I also added a few garlic cloves and chopped shallot to the onion in the cavity. It is so easy to make and wonderful! The bones make a great broth as well. Will add this to regular rotation. YUM!
Was this review helpful?
0 users found this review helpful
This was so easy, moist and full of flavor. I cut the recipe in half, using one 4 1/2 lb....