"This was one of the best roasted chickens I've ever eaten. I did tweak it just a little mostly due to what I had on hand: I added rosemary, deleted the carrots, and added potatoes. I didn't tie the legs or do any of that business. And for those of you who wonder lid on or off, after reading debates over this online, I kept the lid on, and the skin""

"I've made this recipe and some variations on it several times and each time it has worked superbly. I've found that when adding oil, it is often less an issue of adding one drop at a time, and more of an issue of adding small amounts of oil and then whisking fervently until any separation you are seeing has disappeared, and then continuing to add "