I agree with tiamo - while a great chicken, the smoke and the mess are too much. I think there are other excellent recipes that can be made without setting off the smoke detectors and creating the need to clean my oven.
This is a great recipe. I use it everytime I need the meat or a whole roast chicken. Doesn't take much longer for me than going to a rotisserie chicken stand and is much better and cheaper. A local discounter sells organic chicken for a reasonable price. We usually have this with a salad as side and nothing else. Gem of recipe/technique!
This is the 'Best-Ever' roast chicken. A bit of smoke from the high heat, but not a problem. A RecipesForKeeps!
This yielded a great taste and a very juicy chicken. The only drawback is (and its a big one) is the smoke produced by the high cooking temperature. I wonder if clarified butter would work instead of the olive oil just for the higher smoke point. Or if you have a commercial kitchen or a commercial hood to rapidly suck the smoke out it would work. My reg hood and down draft running simultaneously along with a ceiling fan with two windows open in February in New England and it was still smokey for about half an hour after I took the chicken out of the oven. I will not make this again for this fact alone. I believe I can get the same juicy results without the smoke overtaking my house.
Really good, super moist, sauce excellent. High heat is the way to go. There's a post that mentions a lot of smoke. Thanks for the heads up. I too, experienced a lot of smoke. I opened windows and turned on the fan.
A simple recipe with great flavor and moist chicken. I roast my T-Day turkey in a similar way, breast side down for the first half of cooking. All the juices run down into the breast instead of down into the pan. So, it makes perfect sense to do a chicken the same way.
The chicken was great... but because of the high heat, the fat at the bottom of the pan splattered and smoked terribly, and made a huge mess in the oven. Maybe it would be a good idea to cover the bottom of the pan with chopped onions to absorb some of that fat. I probably will not cook the chicken that way in the future because of this problem.
Wow, I didn't even have premium chicken and this was great, right down to the sauce. 30 minutes breast-side down made a big difference. My 4.5 lb. chicken cooked in an hour, with squash,onion, and fingerling potatoes along side. It will really be helpful for an organic, truly free-ranging bird with less breast-meat.