I found this recipe in the Kraft magazine, and thought it sounded delish. I don't bake many whole birds, because no matter what they come out dry for me*. I usually crock pot them. This recipe came out perfect!! The lemon flavor added a great flavor. I added in extra Italian dressing too and did not use the stuffing.
(*UPDATE 5/25/11: I now roast my chickens at 450' for 40 mins. then turn it down to 350' and roast another 40 mins. Comes out tender and juicy everytime)
1 whole chicken (3 lb. )
2 small lemons
2 cloves garlic, peeled
1/2 cup KRAFT Original Barbecue Sauce (or try our fave homemade sauce here)
1 tsp. Italian seasoning
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Tuesday, May 6, 2008
Whole Oven-BBQ Chicken
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4 Lovely Comments:
I think I need to get a chicken out of the freezer, this looks delicious, WOW, Carm
Looks really good. I have only cooked a couple whole birds, that being turkeys.
It looks like in the photo a cookie sheet with a rack was used for the chicken. I was wondering if you are covering the chicken with foil and, if so, for how much of the baking process?
Thank you-Cindi
Hi Anonymous, that is a small roasting rack and I do not cover my chicken. If you can click on the photo of the Ingredients (the gray one) it says 350' for 1 hr 45 mins or so. Mmm, I remember this chicken, it was delish! I have since started roasting my chickens a little differently, as you can find in my blog(s).
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