as others have said, please follow a 20 to 25 min per LB rule. I too had an over 4lb chicken and it took about an 1 hour and 40 mins, though I think I could have pulled it out a bit sooner, like maybe 1 hour, 30 mins. That said, for how easy it is to put this recipe together, the flavor is fantastic! I did 2 whole stems of rosemary- leaves pulled, rinsed and chopped fine. Also I recommend using kosher salt or sea salt versus the fine table salt. My skin got browned, i did turn my pan around 1/2 way through cooking to ensure even browning. If you don't have an oven thermometer, I highly suggest investing in one - your oven dial might say 350, but your oven might be as low as 300, or range between 320 - 360.
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as others have said, please follow a 20 to 25 min per LB rule. I too had an over 4lb chicken...