8 Reviews

Have made this at least 3 times now. Definitely do not add more salt before roasting! Still quite tasty, but the extra salt on the skin made it inedible, and the skin is my favourite part!

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Amethyst42 December 04, 2013

The meat was tender, juicy, and flavorful but VERY SALTY!!! I tried to be really conscious to rinse it very well, but maybe still didn't rinse for long enough... Tasty, but not for those with high blood pressure!

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DUFFWOMAN October 30, 2009

This was incredible. I used dried thyme and not as much garlic only cause I ran out . The meat was so tender and juicy. Made for PRMR

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wicked cook 46 April 02, 2009

I have now made this recipe twice. Absolutely delicious!!!

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Lauriew May 24, 2007

This made an incredibly moist chicken- wonderful, Sue! Didn't have fresh thyme so used dried, and sprinkled a bit of lemon pepper on top of the bird before roasting. No salt though. Thanks for another great one- looking forward to the leftovers today :-).

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Jan in Lanark March 06, 2006

My review is for the brine part of this recipe. I used a different cooking method and grilled a turkey breast. The brine is marvelous. The meat was so flavorful, tender and unbelievably juicy-and we all know how dry turkey breast can be. Just be sure you rinse the poultry well after brining to avoid overly salty meat. I'll be using this one again, Sue.

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sugarpea September 17, 2005

What a nice flavored chicken! The meat was moist and tender, and the flavor subtle. Preparation was easy and there was plenty of time to prepare side dishes as well as get other things done while the chicken roasted. Best of all, I made two chickens at the same time so I have wonderful chicken to use in other dishes, and the seasonings will not overwhelm anything I choose to make. This recipe is a keeper!

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Acerast December 11, 2004

I like this much better with lemon zest and not the lemon slices. I tasted the bitterness of the white part when i used the slices of lemon other wise a 5 star recipe.

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mr gene December 10, 2004
Roast Brined Chicken