Excellent - the chicken was so tender but I thought that there needed more spices and the cook time was not long enough. Inorder to have the skin brown up nicely, I rubbed butter on the bird before adding the seasonings. Also, I thickly sliced (about a 1/2 inch) some potatoes and placed it in the bottom of the pan. I also dissolved a chicken bouillon cube in about a cup of water and poured it over the potatoes before I put on the rack with the chicken. I added more of the spices and added some cayanne pepper as well. I put more garlic in the bird but I also stuffed it with quartered onions. The remaining onions were placed next to the chicken and they also got a great flavor.

Reviewed On: Oct. 28, 2009

Great recipe, I made this twice and the second time, with a few modifications, it turned out awesome! I added 1 tablespoon of vanilla extract to the batter. I greased the pan but I liberally sprinked the pan with sugar before pouring the cake in. I poured half the batter into the pan and then I sprinkled chopped pecans and brown sugar in the middle and then poured the remainder of the cake in the batter in the pan. Once everything was in the pan, I sprinkled liberally with sugar again. This makes for a great crunchy bottom and sweet tasting outside. This is such a treat.

Reviewed On: Aug. 28, 2009