By itself, this recipe is great. The second time around, I stuffed the cavity of the chicken with a quartered lemon, a quartered small onion, several garlic cloves, along with the fresh rosemary. I placed halved red potatoes, baby carrots and additional onion wedges on the bottom of the roasting pan and covered them with approximately 28 - 32 oz. of chicken stock. The vegetables came out perfectly and the chicken was so moist!! The onions and carrots caramelized and the potatoes came out perfect, too.
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