Dmseck

I chose this recipe because it is "rapid roast." Used Lawrey's and extra black pepper, rather than the spices listed, because I don't eat the skin. Stuffed chicken with fresh rosemary. ROASTED IN A CAST IRON SKILLET, and I believe that is a great way to make this meal. Will try the designated spices next time. My chicken was 5 pounds. Baked at 450 for 20 minutes, then at 400 for about 40. NO SMOKE!!! I have NO IDEA what people are talking about! I cut up red potatoes into bite sized pieces and chunks of onion all mixed up with spices and olive oil. TAKE THE CHICKEN OUT OF THE FRIDGE AHEAD OF TIME, so you aren't baking a cold chicken, because it will take longer to cook! VERY MOIST! Thanks for this recipe. : )

LOVE this! I'm aiming for healthy, so my adjustments are as follows: half white flour & half wheat, 1 cup brown sugar (PLENTY sweet!), about 1/3 cup Canola oil + apple sauce to equal required 1/2 cup, added about 1 cup of raisins, which contributes to the sweetness. Used 1 apple, 1 medium yellow zucchini, 2 large carrots, to equal 4 cups combined. All other ingredients the same. Baked for 35 minutes.