The only thing wrong with it? I cooked it upside down. Hahaha....yeaaaaaah. So my brown-herbed-skin was the bottom. Not really a big deal considering we don't eat the skin and maybe being upside down made the breasts juicer, who knows. It was still awesome. And I think cost effect considering how expensive meat is these days. I got at least 2-3 meals from the meat and will have stock for soups.
I kind of followed this outline from Martha Stewart. I added butter, rosemary, garlic and a bit of lemon juice under the skin. And I also made a gravy from the pan drippings (2T pan drippings, 2T flour - whisked then added 1/2c milk and 1-1.5cups chicken stock until it was to my desired consistency. I added a bit of chopped rosemary at the end. DELICIOUS!)
