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Some people bake these chickens on very low heat and some bake them on very high heat; both have good results. Whats the reasoning behind this?

Bettyr, I did read lots of the reviews, thats why I was so interested in that particular recipe. Guess Ill just have to try it.

Ive seen that recipe and everyone raves about it. Do you still get that great flavor all the way thru? How does it cook for that long in an oven without drying out?

I just picked one up to munch on this weekend and good golly are they good. Does anyone have any luck making these things at home?