Reviewed: Jan. 20, 2008

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

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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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chef24

Cooking Level: Expert

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Reviewed: Jul. 21, 2007

Loved this recipe and it is a new favorite. I cut down on the butter and lemon as advised by other cooks. I also added a liberal amount of minced garlic. I used a cut up chicken and it was nicely browned on the outside and juicy on the inside. Will make this many more times!!!

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Sassygirl

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Reviewed: Jul. 11, 2007

I make this recipe with a whole chicken in a roaster - it's delicious. I make it all the time. My husband loves it, too.

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Tanya MacKay

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 3, 2007

I made this last night. The flavor was good and the chicken was moist, but I couldn't get over all the fat and grease in the pan. I made the recipe as printed but when it came out of the oven, the chicken pieces were swimming in fat (butter and chicken). Maybe it would be better if the recipe for the sauce was cut in half.

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SPACECITYGIRL

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Reviewed: May 27, 2007

I tried this with a whole chicken in a roasting pan. I added water to the bottom of the roasting pan first - enough to cover 3 chicken boullion cubes. I also stuffed the chicken with a cut up red onion to add more flavor. When coating the chicken with the basting mixture during the prep stage, I added some to the cavity with the onions, then roasted for 3-1/2 hours, basting occasionally. This was FABULOUS!!! The best roasted chicken I have ever made. The sauce at the bottom of the roasting pan was perfect, and I spooned it over each piece as I served it. Moist, full of flavor, absolutely delicious! Thank you.

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Gigi

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Reviewed: Apr. 30, 2007

I was rather disappointed with this one. It turned out tender enough, but there wasn't a lot of flavor. Oh well, thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 26, 2007

Just ok. The spices aren't my favorite all together. But it turned out really moist.

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Anna H.

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Puyallup, Washington, USA

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Reviewed: Apr. 19, 2007

Good chicken...wanted a bit more flavor, but pretty good overall.

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Apr. 11, 2007

Delish!! Just perfect. Hubby was late, so turned it down low - it came out sooo moist! I can't wait to make it for company, it looked amazing on the platter.

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redraggygirl

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Butter Roast Chicken

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