We picked up a couple of whole chickens at 49 cents per pound just this past week. Was looking for something to use several lemons I had on hand that were close to being tossed. This recipe fit the need. This was absolutely the moistest, tastiest whole chicken I have ever cooked in my 36 years plus of marriage. I did make a few adaptations. Using a baking pan with a rack, I cooked up 2 cups of chicken broth (using "Better than Bouillon" brand) and poured that into the bottom of the pan. Added the spices with poultry seasoning and some minced garlic inside the cavity of the bird along with the leftover lemons. Used the same seasoning and rubbed it on the skin and directly on the bird, under the skin. Since this was a 5 lb roasted chicken, I baked it at 350 degrees for about 2 hours. Basted the bird every 30 minutes. We didn't want gravy, but those drippings would have made a luscious gravy. However, we couldn't let the juices go to waste, so used the leftover drippings to pour over our chicken. This was so very easy to make and so yummy, this will be a regular at our house. Thanks so much, barbzal for sharing this delicious recipe.

Reviewed On: Jan. 31, 2010

Absolutely delicious! I used the basic recipe except for a few simple adaptations - I used 4 cans of White Northern Beans (pureed one for thickness) and added a bit more chicken. Other than that, I followed the recipe exactly. Yes, it is very spicy, but that's the way we like it!

Reviewed On: Nov. 7, 2009