2 Reviews

I loved the crispy skin on this chicken. I used a 4 lb. chicken but next time I'll try to get closer to 3 lbs. as chef Marie suggests. I refrigerated the pan juices overnight, skimmed off the fat and then thickened on the stove top with a mixture of 1 T. flour and 2 T. cold water. Next time I will add more water so that I have more gravy. I made this recipe for the Bargain Basement Tag game.

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Marie Nixon March 04, 2011

Everything was spot on with this recipe, I used a chicken that was just under 1.4K and it was beautifully cooked in 1 hour 15 minutes, the only thing I would do differently though would be to start it breast side down for the first 15 minutes and then flip it (to give the back a bit of colour), I admit this is how I normally cook by chicken but the garlic was a new twist and just made it superb. I drain the juices off and then added some butter to the pan which I melted and then added some flour to make a roux and then used the juices to make a gravy and it was the best chicken gravy we have had absolutely chock of flavour, thank you Marie, made for Bargain Basement.

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I'mPat March 03, 2011
Absolutely Perfect Roast Chicken