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This roasted chicken is one I usually serve as a "treat" supper on weekends. I'll also make it sometimes for company. Everyone says they love it—there rarely are any leftovers. —Michelle Bouchard, St. Jean-Baptiste, Manitoba
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Originally published as Garlic-Roasted Chicken in Country Woman September/October 1991, p31
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Reviewed on Jul. 12, 2011 by jmkasprak
I just didn't get the honey in this recipe. I peeled my garlic since I couldn't understand why you wouldn't.
Reviewed on Nov. 30, 2009 by akhobbs
This was a really easy recipe. It was very flavorful too! My kids loved it!
Reviewed on Aug. 29, 2009 by kmw1609
Reviewed on Mar. 11, 2009 by linsvin
Would make again...important to baste frequently so it gets nice and brown. Had to leave my chicken in close to an hour. Next time will make a gravy with the brown bits.
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