This is a GREAT recipe for chicken! I have this already saved & it's my go-to every time I roast chicken. Smoke? I don't know how that happens to some - it's never been a problem here.. I have a small amount of trouble timing out a larger chicken; around here you can't FIND anything smaller than 4.5 lbs. or so if you're lucky. This chicken has ALWAYS come out perfectly when roasted as directed time-wise. I agree there is not much 'spice flavor' if you don't eat the skin; however, I find draining most of the the "fats" & using the juice for making gravy (I don't because I have no success w/homemade gravy!) - or an "au jus" type of thing as I do makes for an excellent taste for those who miss that spice flavor.......

Reviewed On: Feb. 20, 2011

Awesome, tasty & easy to do. My only "deviation" from the recipe was cooking time. Different slo cooker/crock pot or something else I'm not sure. I can't see cooking 2 pounds of ANY meat - even the toughest cut - for 8-10 hrs. I gave it 5 hours first time out, but have cut back more each time cooking it since.I suggest watching the meat closely first try, so you know what it will do. Especially if you plan to be working or out all day.... Absolutely an EXCELLENT RECIPE! The most awesomely tender London broil ever; as well as being the tastiest by far in a long time. Very, very easy-to-do; being just about a "1 pot" meal..... Thank you MERRI C & AllRecipes.

Reviewed On: Mar. 11, 2009

Very tasty, simple to make..... An excellent "warm you up" soup! Will make it again & again and have shared the recipe w/friends.......

Reviewed On: Mar. 3, 2008