By Marie on May 03, 2004
Photo by Marie
Photo by Marie
"Found this on the Food Network; recipe courtesy of Michael Chiarello and made it for dinner last night. It is an outstanding recipe! The salt mixture forms a light crispy crust and the lemon that is stuffed in the cavity gives off juices that steams the inside, creating a very juicy chicken."
Serving Size: 1 (320 g)
Servings Per Recipe: 6
"Delicious! We all enjoyed the chicken very much - thanks for sharing!"
"Family loved it. It was so easy to prepare and the end result so succulent. Will keep and make again."
"This recipe was great!! I thought I would nibble on it until it was gone before I even got it to the dinner table!! Very moist and I also didn't baste (I am lazy too!!) Thanks for sharing..this is a keeper!"
"The chicken was so moist, done to perfection and delicious. I did baste it and was still moist a few days later. Enjoyed by husband, myself and the cat. Will definitely cook it this way again"
"This chicken was so delicious! It is so juicy and tender, even with no basting. I did add extra lemon and rosemary from my garden in the cavity so it filled the entire chicken. I will definitely make this again!"
"Wonderfully flavoured and juicy roast chicken. I did not baste the chicken at all (I never do - I'm lazy) and the meat was still very moist. I did start the chicken breast side down for the first 1/2 hour and then flipped over to brown and crisp, breast-side up. This keeps the white meat juicier, I have found. "