I love this technique.. OMG for years I've been roasting chickens and always, always disappointed that the breast cooks before the legs ect... I took the base rub ingredients and added some of my own that I like and let the chicken rest over night... I've even used this just by letting it marinate for 4 hours and the flavor is fantastic! Juicy chicken breasts, crispy skin and the family loves this.. I work from home so I can do this any day of the week.. And the left overs I use for chicken salad has made my chicken salad to die for.. Thanks for this recipe.. I tell everyone about it..
I have been making this recipe for about 5 years. those of you that say it is soupy should really just follow the instructions. you need a large pan. and do not cover it, you need the liquid to evaporate, yes it takes a while but well worth it. I also tweak it to my taste using the ingredients to the recipe. this is sooo yummy. thanks chef John!
