Reviewed: Jul. 2, 2008

this was a very good roasted chicken recipe. I used only 3/4 of the 1/3 cup lemon juice, and half the butter and it still had too much butter. My friends said its def a keeper and I trust them to tell me the truth. I used fresh rosemary since i have a tree and i think that is what made it so good.

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angelas bistro

	Cooking Level: Expert Home Town: Charleston, West Virginia, USA Living In: Myrtle Beach, South Carolina, USA
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Reviewed: Apr. 16, 2008

mm mm good! And the best part of all is the gravy that you make with the drippings - the best gravy!

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JR62


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Reviewed: Mar. 6, 2008

This was very good and it was this beautiful burnt sienna color, but the flavor was not quite as great as I expected. It makes me wonder about the quality of my spices, particularly with the large amount of Paprika. I also used half the butter, and put partly steamed carrots in the pan for the last 15 minutes -- they were as good as the chicken. I will try this again with fresh paprika...

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Karennina


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Reviewed: Feb. 18, 2008

Never before have I made such a moist chicken! I made a few tiny changes: Left the chicken whole, shorted the lemon juice by a tbs or two, extra cayenne instead of paprika, left out the rosemary (DH HATES rosemary) but used Penzey's Pasta Sprinkle in place, forgot the brown sugar and added in some garlic. I put 2/3 cup water in the bottom of the pan with one cube of bouillon. Brushed the mixture over the bird, and poured the rest INSIDE the cavity. (Basted twice during cooking). Saving this recipe FOR SURE!!!

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Sumchelle

	Cooking Level: Intermediate Living In: Minneapolis, Minnesota, USA
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Reviewed: Feb. 12, 2008

Half way through the sauce preparation I realized I didn't have any lemons so I substituted 1/4 cup balsamic instead. It was great and the chicken skin was the color of mahagony. My husband raved about it too. Thanks for sharing the recipe Elizabeth

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PAULA LYNCH


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Reviewed: Feb. 3, 2008

Great recipe! So tender and flavorful. I did cut the amount of butter in half - that seemed to be enough. Have definitely rated this as one of my favorites.

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Dana P.


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Reviewed: Jan. 20, 2008

This is a great recipe!! Easy to make and tastes great!

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Flannypants


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Reviewed: Nov. 6, 2007

My husband made this exactly as recipe says. The chicken was so tender it was almost falling of the bone and the flavor was savory and spicy. We'll definitely make this again!

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Miss Kris


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Reviewed: Oct. 28, 2007

Very moist and delicious. Will make again.

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stephandsophia

	Cooking Level: Expert
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Reviewed: Oct. 7, 2007

Tender, juicy and soooooo flavorful. The best!!!!!

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Brenda

	Cooking Level: Intermediate
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Reviewed: Oct. 2, 2007

I substituted Garlic for the Cayenne Pepper, and used a whole chicken instead of pieces and my family really enjoyed it as a change from a plain garlic chicken. Will make again.

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CORRINEJ

	Cooking Level: Expert Home Town: Swindon, Wiltshire, England, U.K. Living In: Par, Cornwall, England, U.K.
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Reviewed: Oct. 1, 2007

Tasty! I omitted the lemon juice & used fresh thyme leaves instead & fried the chicken instead of grilling/roasting as there was an electrical problem associated with the use of my oven at home....but all turned out well - crispy tasty brown skin and succulent buttery juicy meat, served with stir fried potatoes with olive oil & fresh thyme leave & a sprinkle of salt (was meant to have been roasted potatoes) :)

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Tina Knickman

	Cooking Level: Beginning Home Town: Central Area, Central Region, Singapore
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Reviewed: Sep. 21, 2007

This was an excellent recipe--both my husband and I loved it! I didn't have lemon juice, so I substituted 1/2 lime juice and 1/2 Rose's sweetened lime juice. Also, didn't have brown sugar, so just used regular sugar. Otherwise, followed the recipe. The chicken was very moist and the sauce flavorful--we'll have this one again.

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Jill

	Cooking Level: Expert
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Reviewed: Sep. 16, 2007

Moist and easy! and so simple to substitute whatever ingredients or spices I have on hand!

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quik


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Reviewed: Sep. 14, 2007

Very, very good! The chicken was very moist and tasty! The nutmeg was a surprise to me as to how well it blended in with the other flavors. My boyfriend and I also liked how simple it was to make. Thaks for sharing this recipe with us!

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Shelly

	Cooking Level: Expert Living In: Mount Vernon, Illinois, USA
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Reviewed: Aug. 24, 2007

If you want to look like a gourmet with no effort, this is the recipe for you. I followed to the letter except I cooked it in a cast iron dutch oven and added about a tablespoon of a garlic salt mixture I have. When it came time to serve the chicken, I used a baster to put some of the extra "juice/sauce" in small bowls for dipping. Simply excellent and ridiculously easy.

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VIVIAN-SCOTT


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Reviewed: Aug. 19, 2007

This is an excellent family dinner recipe. Very good, looks good and very easy to make. Thanks for this one, I will use it often.

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celticchic

	Cooking Level: Expert
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Reviewed: Aug. 6, 2007

Love this recipe - you get professional looking and tasting chicken with very little work. I substitute smart balance for the butter, and it turns out great.

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birdylegs

	Cooking Level: Expert
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