1 Review of Dad's Roast Chicken

From: Tee Lee

On Nov 5, 2009

As a starting point, this recipe is great! I halved the oil and added some mixed Italian herbs to the spice mix, then rubbed the spices under the skin and sprinkled paprika over the skin. My bird was about 5 1/2 pounds, so it took about an 1 1/2 hours. I thickened the pan juices with cornstarch to make a delicious gravy. I am adding this recipe to a beginners cookbook for my brother since it is so easy, yet soooooo good!