Reviewed: Oct. 5, 2009

Very Good Recipe, however I would suggest not using that much butter

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Reviewed: Oct. 1, 2009

I had high hopes for the flavor from this recipe. I found it bland and a dreadful waste of my precious amaretto. It smelled divine while cooking, but just tasted like plain old chicken with barely any flavor. The "gravy" was just pan drippings with amaretto. It didn't really stick to the meat and I couldn't think of something suitable to serve it with...plain rice? Not really my style. So all in all, this was a bum dish for me.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 9, 2009

I think this is a GREAT change of pace for chicken! I used boneless skinless chicken thighs. Mixed other ingred together and poured over the chicken. I did not make gravy just served the juices over rice. VERY GOOD! YUM!

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Apr. 5, 2009

The chicken was wonderful. The sauce left much to be desired.

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catherine

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Reviewed: Mar. 16, 2009

Made this twice now....each time it was pretty good. has a nice sweet flavor from the disarono i used, but overall, think I would rather have moms homemade orignally seasoned style bird....this recipe is a good change of pace IMO!

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doctordubs

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Mar. 6, 2009

very good 2.5 hours for 7lb chix

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BRUNELLA

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Reviewed: Mar. 5, 2009

This had a beautful golden skin and was juicy on the inside with a very mild flavor. I roasted two chicken, but did not make the gravy. Thanks for sharing the recipe.

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

I haven't made this recipe yet, but plan on trying. I am going to use a roasting bag and that should take care of the need to baste and not let it dry out. I am also going to use less butter to help it be more waste watcher friendly. I'll let you know how it turns out after I try it this way....or if you beat me to it, let me know.

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Chefagogo

Cooking Level: Professional

Living In: Moorhead, Minnesota, USA

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Reviewed: Nov. 18, 2008

Loved this Chicken! I used way too much amaretto and basted throughout the baking process. It was a little too sweet and candied at first but then I remmebered the little lemon in his butt and squeezed that on the meat and the tartness really set off the sweet flavor. I would recommend roasting a whole lemon. I also rubbed the skin with garlic and salt.

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Julie

Cooking Level: Intermediate

Home Town: Frankenmuth, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Feb. 10, 2008

This was awesome, I submerged the chicken in saltwater in the fridge over night then washed it all off before I cooked it. I also put some butter cuts on the breast under the skin. I don’t feel like it was too greasy at all, and I am very sensitive to greasy things.

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Heather

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Harrah, Oklahoma, USA

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Reviewed: Oct. 25, 2007

This chicken was dry! I followed the directions. I love baked chicken. This was not to my liking.

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The Maker of Dinner

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2007

This was really good and alot of taste for a low sodium diet. I changed very little. I added chopped fresh Rosemary to the butter and spread this paste under the skin along with rubbing it on the outside of the skin. To the drippings I added no sodium chicken granulated flavoring (it's like boulion with out all the salt, found in any grocery store)reduced the drippings then added some flour to thicken. You don't have to be on a low sodium diet to like this dish.

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BLUIIS

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Reviewed: Apr. 8, 2007

I had 3 small chickens to use. I rubbed all with garlic then the butter. I then threw garlic, 1/2 a lemon and a couple of tbs. of fresh thyme and 1 tbs. of butter in the chicken. Poured the amaretto over and sprinkled with a little more thyme. I don't think all the butter is really necessary. Very tender, juicy and flavourful.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Dec. 29, 2006

Me and my husband loved it!

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MrsKilmer

Cooking Level: Intermediate

Home Town: Tiffin, Ohio, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: May 25, 2006

We LOVED this. Very flavorful. Ours didn't come out greasy at all. Really yummy. My kids couldn't get enough of this dish.

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Heather

Home Town: Lansdowne, Virginia, USA

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Reviewed: Mar. 16, 2006

Not sure where I went wrong -- followed recipe exacatly, and was hoping for a lot of flavor -- it just wasn't there.... sorry.

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Alina H.

Cooking Level: Expert

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 3, 2006

I was concerned when I read that this dish turned out greasey for the reviewer below so I added some chicken stock to this recipe. As the chicken was roasting, I would baste it every 25 minutes or so. I would alternate between using chicken stock and amaretto and I think that it helped add another layer of flavor and kept the chicken a little moister.

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BEASTIABOYS

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Reviewed: Dec. 18, 2005

The chicken was very tender and flavorful, but the drippings in the pan were useless for gravy. It tasted like straight liqueur. I tried everything I could think of to tone down the amaretto flavor, but it was too overpowering... even without adding the additional 1/4 cup amaretto.

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Katherine B

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Reviewed: Nov. 27, 2005

The flavors blend well together but it is very heavy and greasy.

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kayeli

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Reviewed: Dec. 26, 2004

The chicken is delicious and very tender, I would add a one more person to the amount of people you are actually serving because the chicken goes fast. It is also very easy to make with barley any fuss.

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LMIRAI

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Amaretto Roasted Chicken

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