This chicken turned out wonderful. I liked that it didn't have a bunch of butter or oil to make it tender or juicy and it was. I am glad I read the recipe yesterday, because I realized it had to sit in the fridge over-night. I lined 13x9 pan with thick foil instead of doing the rack to save on clean-up. It does make the skin come off the breast when it is finished, but I don't eat the skin anyhow. The spice flavors worked fine for winter or December with the cloves, but I might try the salt over-night with spring or summer flavors during other months. The cook time, or method, worked very well I just added 15 minutes at the end to make sure it was fully done to my personal liking.
Edit Note: I had written this review before looking at the pan the next day. I decided to add this after reading the next reviewer as I had the same issue. When I removed the thick foil, I had found that the chicken grease some how strangely had seaped through and completely burned up my 13x9 pan I have had for years. After 3 scrubs and ruining the finish I had to toss it. I also would use a disposable pan if making this. It is possible that a few layers of foil might help with this issue, don't know. My 5 star view is purely on ease and the tenderness of the chicken, which I did enjoy.
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This chicken turned out wonderful. I liked that it didn't have a bunch of butter or oil to...