Servings: four.
If you like, use the flavorful pan drippings to make a quick, zesty Tomato-Jalapeño Pan Sauce (or see the Variations below for more pan sauce ideas)
For different flavors in the pan sauce, try Roast Chicken with Moroccan Apricot Pan Sauce or Roast Chicken with Lemon-Artichoke Pan Sauce.
I really loved the Recipe.
I have also tried the below recipe:
The skin came out so crispy and the chicken was very moist!
this is, hands down, the BEST roast chicken I've ever made. dry brining is great-no mess--and the chicken is fabulously moist. can't wait to try Pam's recipe for dry brined turkey. I think adding water to the roasting pan helped keep the meat really tender & moist.
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