I was uncomfortable with the low cooking temperature and went to http://www.fsis.usda.gov just to make sure it was safe. There is a pull down at the top of the page “fact sheets” that says the safe temperature for chicken is 350!! I called the toll free number (888-MP hotline) and was told that it is very unsafe to cook chicken or turkey this way, because it gives bacteria time to multiply while it is reaching the safe internal temp of 180. I went ahead and cooked the chicken at the safe temperature of 350 and it was wonderful, but I am concerned about someone getting sick.
Wonderful moist juicy chicken! The only change I made to the recipe was to reduce the salt to 2 teaspoons. I put the spices on the chicken and set it in an ovenproof dish, then covered the whole thing with saran wrap to sit in the fridge overnight. It was just a matter of removing the saran wrap and then popping it in the oven for five hours. We loved this delicious chicken and it will be a regular item on our menu! Thanks!
This roasted chicken was crispy on the outside, yet tender and juicy on the inside. PERFECT! My DH normally hates chicken, but he really liked it prepared this way. I followed the directions exactly. Next time I think I will cut the salt to 2 teaspoons, as I thought it was just a little salty, yet it had a wonderful flavor. I used plastic wrap to wrap up the chicken, as I've heard trash can liner contain toxic materials which are harmful. Will definitely make this again! Thanks for sharing a "keeper" of a recipe!
While I wouldn't say that this puts the "chain" roasting chickens to shame, it is, nonetheless, very good. We're watching our sodium intake, so I used 2t. salt instead of 4, and I only used 1/2t. cayenne so that everyone in the family would eat it. I didn't put any onion in the cavity of the bird - personal preference - and I wrapped it in plastic wrap and refrigerated it for almost 2 days. (We ate out the night I was planning on cooking it). It makes for a very moist bird - I put it in my slow cooker because it's just too hot here to turn my oven on. Come fall I'll try this same recipe and use my oven to crisp the skin.
This is the same recipe I was given by a friend, but her's was cooked in a crock pot. (I decrease the cayenne to 1/4t and the salt to 2t.) Next time I'll use my digital thermometer, because I think it MAY have reached desired doneness before 5 hours. But the skin is crispy, the meat tender and juicy. We'll use this version on the weekends, and the crock pot during week days. Great recipe!
Excellent! The recipe already has 38 reviews what more could I add except it was easy and the chicken came out moist and the spice taste was very good. This is my second time making this recipe and I will be making it many more. Thanks.
this is the best... yumm yumm.. it was easy to make and i will be making it again. my hubby is very happy...
I made the chicken last night for dinner and My husband just loved it, couldn't stop eating it. I also used the chicken broth to help with the beginning of the basting. Next time I think that I will add a little more spices. Thought it could use a little more taste, but over all one the of the best roasted chickens I have had. Bravo!!
I have made this recipe so many times since I first tried it. I usually make it in the crockpot now instead of the oven. It also makes a great way to fix turkey breasts. Thanks again!
Outstanding roast chicken! I did make some changes, matter of fact, I didn't marinate this overnight and it fell off the bone it was so tender. I stuffed lemon slices and whole sprigs of rosemary and sage under the breast skin and tossed the rest of the lemon in the cavity. Rubbed with a little butter and slathered on the spices. One of the very best I've had, and I'll certainly be making this again. Thanks for sharing.