This was absolutely delicious! Did not change a thing in terms of ingredients and measurements but I didn't have a whole chicken on hand. Instead I used a large pack of legs and a pack of thighs - about 6 lbs total. I cut an onion, laid big pieces across the bottom of a glass baking dish, and placed the chicken on top. I coated each piece generously with spice mixture, making sure to get under skin and directly on the meat wherever possible. I covered the dish with plastic wrap and stuck in the frig overnight. Next day, I roasted low and slow as stated in the recipe and the result was some of the tastiest, juiciest, most moist chicken I have ever had. I made a simply roux in a separate saucepan and added the pan drippings. I found it to be a little too salty as-is, so I added about 1/3c of water which did the trick - gravy was knock-your-socks off delicious over rice! Can't wait to try bone-in breasts next time! Make this chicken - you won't be disappointed!!
Was this review helpful?
0 users found this review helpful
This was absolutely delicious! Did not change a thing in terms of ingredients and measurements...