By SarasotaCook on September 11, 2009
Photo by LifeIsGood
Photo by LifeIsGood
"I like lots of flavor to my chicken, and as with many other chefs, a high temp to start is the key for a crispy crust. I have a very simple olive oil, butter, parsley, salt and pepper rub and then lots of fruit and onions in the cavity which I feel really helps with the flavor. Rather than a rack, just use a couple of thick onion slices or a couple of celery ribs or carrots. It makes a natural rack and add tons of flavor to the drippings. Take advantage of what you have in your fridge. You can always use a traditional roasting rack if you want. But I think it is key to have it raised off the bottom of the pan."
Serving Size: 1 (524 g)
Servings Per Recipe: 4
"This was so tasty. I could not fit all the orange, lemon, or onion in my chicken. I could only fit 2 wedges of each. The other wedges I just put on the roasting pan and roasted alongside the chicken. The roasted onion was delicious. The chicken was moist, flavorful, and devoured by the whole family. I did not use the vegetable rack, but cooked on a roasting pan that allowed the juices to flow away from the chicken. I made the gravy afterward using only chicken stock since I was out of white wine; it was great on the mashed potatoes I made."
"This was so moist and tasty. I did 2 small chickens and they turned out wonderful....I did forget to make the gravy and will make it the next time I do a whole chicken again....which will be soon as we all loved the taste and moistness of this...thanks for the recipe :)"
"Very good. I used the celery, onion and carrot rack and it provided delicious flavors for the drippings. My 3.5 lb bird wouldn't hold all of the orange/lemons however I had contaminated them while attempting to stuff the chicken so I had to throw them away :( The wine sauce is an excellent accompaniment and really accents the chicken well. I served this with Recipe #390354."
"YUM! Comfort food. Simple and delicious...pure and simple. The chicken was given so much extra flavor by: the butter/herb rub (I melted the butter), fruit/onion/garlic combination stuffed in the cavity AND the carrot and celery "rack". Delicious flavor. The chicken is crispy on the outside and stays very tender on the inside. I cut up some potatoes & drizzled with olive oil and added salt/pepper - put it on a separate pan and roasted them while the chicken was cooking. The gravy works so well and has a lovely, light consistency/flavor."
"I did a hybrid version of this recipe where I integrated the recipe but used a French's Rotisserie Chicken bag to lock in moisture. Accompaniments included roasted garlic mashed potatoes, the white wine sauce and sauteed french cut green beans with sliced mushrooms and onions. Baked biscuits to round things off and this was the best dinner I've had in quite some time. Thanks for inspiring me to assemble what should have been a so-so dinner into top-notch cuisine!"
"3lb chicken took 20 min @ 450 then 45 min @ 375. Perfectly browned"
"Brilliant tip about the veggie rack! This was a great recipe, although I couldn't stuff my bird because it was still frozen in the middle, so I put the citrus around the bird. This was a bad idea to try and cook a partially frozen bird on my part - I should have put it in the fridge for tomorrow. the bird took FOREVER to cook and the breast meat was dry by the time it was done. Anyway, it was an excellent recipe and I can't wait to make it with a properly thawed bird :) I think next time I might swap seasoned salt for the kosher or use garlic powder in addition. Thanks for the keeper!"