Okay, so I've been through this phase where I've roasted chickens laying totally 'flat-out' on a pan and I swore I would never attempt to change. It's true, flatten birds roasted this way are simple to cook, are most evenly cooked and when marinated in a buttermilk yogurt brine beforehand, are totally full of flavor and always come out tender. Then I went through another phase of an engaging idea of sort, a foolproof way to roast a whole chicken with the most marvelous lemon flavor that is still tops on my list. Of course, there was that other way, the time I roasted 2 birds in the slow cooker, ... yes, I did and they too were delicious.
So why on earth would I want to try another method, risk failure or better yet, improve my chances of making a favorite Sunday dinner? I'm a food blogger and a recipe writer, plus the fact that I enjoy eating helps immensely. Now I cannot take all the credit for this recipe as with the many ways roasting a chicken, this method is favored by many and the list of ingredients are on many cookbook pages as well. Still, I think the combination of flavors is somewhat unique and the cooking method is right on, at least for the coming Sundays until I get another idea. Enjoy!










