So a long time ago, I was taught that you start the meat roasting at the higher temp to sear the outside, then finish at the lower temp. I always find cooking times to be too short for most CL roast chicken recipes so I put the bird in at 450 for 30 minutes, then added the potatoes and adjusted the temp down to 375 for an hour. The potatoes could've used the full cooking time so next time, I'll just start them with the bird. Flavors were great. I put the lemon (halved) in the bird like many others. Served with Asparagus with Bacon and Shallot (CL April 2016) for a fabulous meal.
this meal was the best i ever ate in the class i doubled it to make it for 8 people ill make this meal more often so i can be healthy its awsome meal
I have made this recipe for guests twice with rave reviews, plus tons of great leftovers. I find that halving a lemon and inserting in the cavity before cooking makes the chicken even more flavorful and tender. I also substituted new potatoes and purple potatoes because that was all I had around the house, it worked just as well.
Used a six-pound roaster, so doubled the rub. Put a quartered lemon in the cavity. Placed chicken on a base of carrots and onions and tented half-way through cooking to avoid over-browning. Cooked on Sunday for use during the week, including CL's roast chicken salad with peaches on Monday. Made a moist, subtly-flavored bird. I recommend this.
The chicken was great. I put the lemon inside the chicken cavity while it cooked. We skipped the potatoes.
This was wonderful, even the kids enjoyed it and asked fo more! I squeezed my lemon wedge over my plate to give it more zing. We WILL be making this dish again!