Have made this dish three times recently ... The last time was the best, I think, because I oiled and seasoned my 2 chickens in a ziploc bag in the fridge for about 4 hours before baking. Just before putting them in the oven, I sprayed them both with a little cooking oil, and sprinkled them with another (single) 'batch' of the spices listed. I did have a smoking issue this last time, BUT I forgot to turn the oven temp back when I reset the time-- still, though, the skin was crisp and flavorful, and the meat was juicy and well seasoned throughout. Highly recommend making 2 at a time to have one for leftovers, or recipes calling for pre-cooked chicken.

Reviewed On: Sep. 2, 2009

Awesome! I found I liked the zucchini a little better when I sliced it thinner-- stayed crunchy longer. I also used this recipe for GREEN TOMATOES this evening, and they were quite delicious as well-- altho' probably better without the garlic powder. Still quite tasty!

Reviewed On: Aug. 18, 2009

DELICIOUS. Except for reducing pasta to about 8oz., and using 15oz. can of kraut, I followed recipe as is. The flavor is definitely intriguing, but kind of addictive! My husband, who dislikes casseroles and only cares for pasta with spaghetti sauce, thought this was delicious-- even ate 2 huge helpings. The teenagers tried it & liked the flavor, but not the sauerkraut texture. Still a BIG hit as far as I'm concerned! Eager to share this recipe with friends!

Reviewed On: Apr. 13, 2009