Ultimate Roast Chicken

  • Maximustoot Posted: 02/10/11
    Worthy of a Special Occasion

    A 475-degree oven is too hot; halfway through baking, I checked only to find the kitchen filled with smoke. My wife said she had suspected such. We turned the oven down to 425, moved the chicken to the bottom shelf, put a piece of aluminum foil over the top, and finished -- turning the exhaust fan on high to clear the kitchen of smoke. The chicken turned out beautifully, so with these temperature and baking adjustments, we think the recipe has potential.

  • annegr Posted: 01/22/12
    Worthy of a Special Occasion

    i have used this recipe several times and it's very good. i have never had the experience of the other reviewer. i have always used slightly larger chickens (6-7 lbs). i always use a probe thermometer so i can monitor as the chicken cooks. at this high temperature the chicken sometimes cooks more quickly than stated in the recipe, which is all to the good on a week night after a long day at work.

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