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This is the only way to roast a chicken. I didn't have the steak seasoning so I used Tony Chacheries Cajun Seasoning very liberaly with a tsp of black pepper in a half can of Dr. Pepper. I cooked it slow and low (275 degrees) until breast meat reached 170 degrees. I noticed you cut the legs open, excellant tip.Many people don't do this and find the thighs are still very pink.
I thought this chicken was very tasty and very moist. I did not taste any cider flavor however, and I was a bit disappointed about that. I thought it tasted the same as when I use water in the can.