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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. 26, 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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

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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9 users found this review helpful

Reviewer:

LMIRAI


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