baked chicken

How do I season this chicken so that it is flavorful and juicy?

I know you have to put onions and garlic in the cavity, can anyone share their secrets?

I do it two ways.

1) Put 1/2 lemon, onion, garlic and herbs (fresh sprigs of rosemary, sage, or thyme) in the cavity. Brush w/ Olive oil or butter and liberally salt and pepper the outside.

2) Make mixture of dijon mustard, thyme, and minced garlic. Loosen skin from chicken with fingers, and rub as mustard mixture in b/t skin and meat. This is the juiciest chicken ever and SO good.

I think I also got this recipe from these boards:
Insert lemon slices and fresh sage leaves between skin and meat, brush with olive oil & S&P.

in a baggie I put


Parmesan cheese
garlic
pepper
little salt (cheese is salty)
red pepper

I shake and bake the chicken and bake in the oven

it comes out crunchy and yummy

I adobo it and then put cloves of fresh garlic in the pan to give it BAM, LOL!!!!!!!

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Posted by curly2003

I adobo it and then put cloves of fresh garlic in the pan to give it BAM, LOL!!!!!!!

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I like to experiment .. but generallly, into the cavity I put onion, celery & rosemary. On the outside, I generally just sprinkle adobo.

The last time I made cornish hens .. I did the onion, celery & rosemary .. then squeezed in some Wish Bone Fat Free Red Wine Vinegrette Dressing.

For something different .. I put split chicken breasts in a glass casserole dish, pour in Red Wine Vinegrette Dressing or Just 2 Good Honey Dijon Dressing .. coating chicken and bottom of dish .. cover the dish with foil .. bake at 325 for 45 minutes .. remove foil .. bake for an additional 10 minutes.