Fellow 'hounds, I need your help!
About two months ago, I made my first Roasted Chicken - ever. A thread on this topic was running rampant on this board and I felt inspired. It turned out AMAZINGLY well - one of the best-tasting chickens I've ever eaten, if I do say so myself.
Here's what I did for my 4 lb. roaster: rinsed inside and out, patted dry thoroughly, sprinkled liberally w/ S&P, stuffed the cavity with lemon wedges, cloves of garlic, quartered onion, and rosemary. Rubbed butter underneath breast skin, poured melted butter on top of skin and dusted with rosemary sprigs. Put the whole thing on top of a bed of onions, sweet potatoes, and carrots. Put in the oven at 425 degrees and roasted approx. 45 minutes. Let rest 10. Carved. Delicious.
I felt even more inspired last week to do this again, given the result of attempt #1. I did the EXACT same things this time and not only was it not EVER appearing to be done, but once it finally was (and cutting into it later proved that indeed it wasn't), it was HORRIBLE. I mean *almost* inedible. The ONLY thing I can think that happened was either it was a *bit* lopsided on top of the pile of veggies, or the thermometer that was placed inside the chicken by the butcher threw me off (this was not on my first chicken - though purchased from the same store - and I went strictly off of oven temp, roasting time (acc. to poundage), and the fact that the juices ran clear when cut into. Oh, and on this attempt (okay, so not everything was the exact same), I experimented with starting the oven temp at 450 for 20 minutes and then turned it down to 425 for the rest of the time. Was this the problem???
So someone, please, tell me what I did wrong! I can't think of what I might have done/not done to turn this into a disaster! Thank you!