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Awesome! Just finnished eating this great chicken. I actually cooked it at 400 and covered the outside of the skin with melted butter then a little of the spice rub.
I have already made this a couple of times. I like the way the flavor of the seasonings penetrates the meat. The first time, I brined the chicken. The second time I did not. I really think that it needs the brining step to bring out the flavors. I prefer this separated into legs and thighs rather than leaving it whole. I used a probe thermometer, and it usually takes about an hour to cook rather than 45 minutes.
My husband and I liked this chicken, but it was a little too herby for the kids. I was worried that the chicken would be dry because it was baked uncovered, but it turned out tender and juicy. I will probably make this again for DH and I, but will leave the herbs off of the kid's pieces. Made for Spring P.A.C. '09.
Excellent! Easy and so tasty! I used a dash of basil and one garlic clove (personal preference) .. This is also good with melted butter instead of oil, and some lemon juice .. thank you!