MT

christenm

I don't know if you saw, but I thanked you in a post a few days ago for the tip on finding herbs and spices at Fresh Market.  I did get the herbs de provence for only $3 something!  I think I'm going to buy a whole fryer chicken and bake it tomorrow using that and some butter.

Any tips?  Do you normally use any other seasonings in addition to that?  I wish I had a roaster pan with a rack so it wouldn't sit in the juices and maybe get crispy all around. 

mzovoce

I'm so glad you found them! Isn't thatselection awesome and so reasonably priced? As for a suggestion instead of using just butter I use half butter and half olive oil. I don't have a roasting pan either, but we improvise. Sometimes we will use a 13x9 cake pan and use a cooling rack in it or line the bottom of the pan with tin foil to create a rack. Also when you put the seasoning on, I mix everything and put it under the skin as well as on top, I also usually roast upside down (breasts down) I find that this keep the breats moist since they are constantly being basted from gravity.

christenm

do you use other seasonings or just the hdp?

mzovoce

not usually it has such a strong flavor I usually don't. Other times I will use garlic and rosemary though