Reviewed: Oct. 20, 2009

This is an easy and delicious way to cook bone in chicken. I didn't make any changes to the recipe. It turned out so moist and flavorful! My family loved it.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 10, 2009

Very good! Made it with thigh meat and drumstick. I inserted some butter under the skin of each piece and turned them every 10 minutes for 40 minutes on a broiler pan. Very moist and flavorful!

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Alicia's Mom

Cooking Level: Expert

Living In: Santa Maria, California, USA

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Reviewed: Oct. 2, 2009

This chicken was delicious! I also made with chicken legs (that is what I had). Very juicy and flavorful. I like spice so the paprika didn't bother me, I might actually add some cayenne pepper the next time I make it. This is my new favorite was to make chicken!

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JESSYANN2

Cooking Level: Intermediate

Home Town: Inglis, Florida, USA

Living In: Islamorada, Florida, USA

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Reviewed: Sep. 25, 2009

Easy an great tasting. I did not think they tasted like "Shake 'n' Bake" at all. I prepared them just as the recipe indicated however, I used chicken drumsticks only as that it what we like. They were awesome. Thanks for sharing such a great recipe!

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kimmilew

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Reviewed: Sep. 5, 2009

This is an easy and excellent recipe. It has become a favorite in our house--a regular in our dinner "rotation." It's easy because it uses ingredients I always have on hand, it's quick to assemble, and my daughter who likes to help in the kitchen can help by "painting" the oil on the chicken and sprinkling the spices on top. The only change I've made is to reduce the amount of paprika because we thought it was a little too spicy. Otherwise, a real winner! Thanks!

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EllasMama

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

Great recipe. One of the better ones that I have tried here. I substituted basil for parsley and it worked out very well.

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Douglas

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Reviewed: Aug. 19, 2009

This was just okay for me. The paprika was too strong, and it was a little oversweetened I think. Next time, I'm going to cut the sugar in half and add some other spices - rosemary, basil, and a dash of Oregano for sure.

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Slaneyder

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Reviewed: Jul. 23, 2009

This is good and flavorful, but a tad too sweet. I'd cut the sugar in half next time.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jul. 16, 2009

I made this for my family and they absolutely loved it! My only notes are that I didn't find it spicy at all but that doesn't mean it wasn't delicious at all, thanks~ :)

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Nekeko

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Reviewed: Jul. 15, 2009

My family LOVED it! The only changes I made were that I used all chicken breasts and just drizzed a small amount of extra-virgin olive oil. There was a lot of the rub left so I rolled some new potatoes into it and baked them along side the chicken. This will probably become a weekly staple. Thanks for the super simple and DELICIOUS recipe!

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CURTONA

Cooking Level: Expert

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Reviewed: Jun. 22, 2009

We all liked this a lot. I did leave the salt out and used Splenda brown sugar instead of regular, but other than that kept the spices the same. Served this with steamed rice and veggies; made an easy, healthy meal.

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Jun. 17, 2009

The taste of paprika was too strong. This mix of spices just didn't do it for me.

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Alix

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

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Reviewed: Jun. 15, 2009

so simple and so good

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carcharhinus

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Reviewed: Jun. 10, 2009

I really like this chicken.

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venshida

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Reviewed: Jun. 8, 2009

This was really good. I made a few changes based on reviews. I wanted it to be spicy so I only used 2 tsp. of smoked paprika and 1 tsp. of chili powder. Also added some garlic powder just because I use it in everything. I also used boneless skinless chicken thighs which cooked really fast. It was really a nice combination of flavors.

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Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Jun. 6, 2009

Great recipe! This is a keeper - everyone in the family loved it. My key changes: 1. Increased brown sugar to 3 1/2 tsp 2. Reduced salt to 1 1/2 tsp (will try a bit less next time as well) 3. Made GRAVY from the juices. I sprinkled 40% of the rub on the bottom of 12 chicken thighs, the rest on the rest on the skin side. After baking I removed the fat from the juices, and made a quick gray (just added some flour to thicken). We ate it with green beans and rice. The gravy was heavenly, and made the dish perfect.

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Danabw

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Reviewed: Jun. 2, 2009

Not bad, but not spicy.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 20, 2009

Delish! My youngest, pickiest eater said "this is how you make chicken, mom". It was easy, juicy, economical & delish. My husband can't have sugar or salt, so I just used a very small sprinkle of brown sugar & replaced the salt with garlic & onion powder. I also turned the chicken to coat on both sides. Great recipe, thanks Denise!!

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Scotdog

Cooking Level: Intermediate

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Reviewed: May 11, 2009

This is delicious. I used chicken legs. I brushed each with a small amount of oil and then rolled in the spices. So easy and what a kick!

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ConnieMB

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Reviewed: Apr. 26, 2009

This was tasty and different. Next time I will half the amounts because it made a lot of spice mixture. Sweet and savory and made a very moist chicken. Thanks for sharing.

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