I have always been hesitant to roast a chicken. Years ago I did it, but the grease splattering in my oven was too much. Have you had that problem?Read More
I use this technique all the time & the results are excellent ;however, I take the chicken out of the oven at a temp of 155 degrees & let it sit covered for approx 15-20 minutes. I slice off the legs & if the meat needs a tweek near the bone, I dip the legs in hot gravy joint side down. This leaves the breast meat cooked perfectly. I like my breast meat with a slight pink blush. If you had suggested a lower temp, the recipe would have gotten 5 stars.