About this recipe: A well-seasoned chicken is cooked at a high heat for a speedy roast that leaves the bird moist and flavourful.
My son is a fried/roast chicken FREAK. He LOVES this and it's so easy! I cook the bird breast-side down for first 20 minutes and then flip it when I turn the heat down. Perfect every time! Kimar says "Good, but nothing to rave about" ?? I'd like to know what they would "rave about." - 22 May 2009
Altered ingredient amounts. GREAT spice. Double it and rub it UNDER the skin (then get rid of the skin - no one needs it anyway). And MOST important: COOK THE CHICKEN BREAST DOWN! You will not BELIEVE how amazing the breast meat is. I mean, better than dark meat usually is moistness wise. The skin on the breast won't brown or look pretty...but we're not eating that anyway, right? If you have to have a crispy breast flip it over for the last 15 min of cooking. - 18 Jul 2008
Altered ingredient amounts. Didn't measure the oil, just made sure the bird was covered in oil (not drownding, though) and then rubbed the ingredients into the skin -made it crispy and yummy! - 22 May 2009