The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 27, 2007
I made this as stated in the recipe (with the exception of nutmeg) and thought it was just so-so. Nothing to write home about. I have made other baked chickens that were better and won't use this recipe again. It's not bad, just not good enough to repeat.
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Cooking Level: Intermediate

Home Town: Hesperia, California, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 22, 2007
I thought this was one of the best meals ever. I followed directions exactly and loved it! Butter and all! My husband also thought it was delicious! Thanks for submitting this recipe! I can't say enough!
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CEM

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 22, 2007
This was wonderful! I used a whole chicken and it turned out perfect. A nice golden, crisp outside and so moist inside. I also added several cloves of garlic to the inside cavity. I didn't have dried rosemary so I substituted with a bit of dried basil and oregano. Yum!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 15, 2007
Very good chicken. I used an uncut whole roaster and the sauce was delish! Thanks for the great, easy recipe!
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Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 13, 2007
Nice change on oven roasted chicken pieces. I used a little more cayenne then what they called for because we like things spicy. Make sure to baste often. Skin was golden and delicious!
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Cooking Level: Expert

Home Town: Gaylord, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 12, 2007
I used the whole, uncut, fryer. It turned out beautifully, and tasted delicious, but ironically, the house wasn't filled with the lovely aroma you get from just roasting a chicken (without the basting liquid). Hmmm. No matter, it was still wonderful.
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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 22, 2007
I would rate this as the best roast chicken I have ever had! This recipe will now be a regular in our household.
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Cooking Level: Intermediate

Home Town: Not Specified, Queensland, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 19, 2007
We loved this! I made very few changes (basically not measuring all of the ingredients but eyeballing) and ended up cooking it longer than necessadry (my husband was late from work) and I turned down the heat and left it in the oven. It was juicy and flavorful! Used the leftovers on sandwiches the next day - terrific!
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 17, 2007
Yum! I used 4 thighs and 4 legs instead of the cut up fryer. My kids and husband loved it!
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Cooking Level: Expert

Home Town: Watertown, Connecticut, USA
Living In: Vernon, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 12, 2007
Yum - this was really good, flavorful and juicy. Instead of the cayenne, I used hot chili sauce (a couple of shakes) and left some of the butter out. Delicious - thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 6, 2007
I didn't cook this exactly according to the recipes, because the night I cooked this, my bf ended up running late. After the cooking time was done, I covered in foil and turned the oven down to 200. When he arrived almost an hour later, the chicken was so tender I had to slide a spoon under it to pick it up. We both loved it, the flavor was great. Even with my extra cooking time, this turned out moist. I did cut the butter as recommended by other reviewers.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 30, 2007
THIS WAS TERRIBLE. I DON'T USUALLY POST BAD REVIEWS BUT THIS IS A WARNING DON'T TRY THIS.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 28, 2007
Delicious. I made this as a whole roasted chicken- didn't cut it up into pieces. I had to roast it about two hours at 325. I made the sauce, but cut the butter in half, and cut down on the lemon juice too- although I could have put in more- and poured the sauce over the chicken. Threw a few garlic cloves in the cavity and then roasted. About 15 minutes before the chicken was done (use a meat thermomter) I steamed some baby carrots and put them in the pan with the chicken when they were tender. Tossed them in the sauce and let them cook a little- the carrots were some of the yummiest cooked carrots ever! Served with mashed potatoes and a warm baguette.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 24, 2007
This was so simple and good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 15, 2007
This was pretty good, I agree, it doesn't need so much butter. Since I am not big on Nutmeg, I have made this with and without, I prefer it without. Otherwise this is a good recipe.
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Cooking Level: Expert

Home Town: Denver, Colorado, USA
Living In: Springfield, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 14, 2007
Great recipe! I usually use skinless & boneless chicken but this was a great departure from the usual. I made one small adjustment and used 1/2 as much lemon. It turned out fantastic!
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Home Town: Detroit, Michigan, USA
Living In: Evans, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 24, 2006
A very tasty chicken. I tweaked it a bit though, I noted that some users said that the butter was a bit too much so I doubled the recipe but still used only half a cup of butter, I also used lime juice instead of lemon and threw in some fresh chilli peppers to give it a nice zing. Lovely!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 20, 2006
The chicken was nice and juicy, but we found the lemon flavour really overwhelming. I might make it again if I cut the lemon juice down.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 11, 2006
This was great! Used half the butter and roasted a whole chicken breast. The flavor was incredible. My husband started "picking" as soon as it came out of the oven and it was half gone even before we ate dinner. We eat alot of chicken and I'm always looking for a new way to serve it. This was super easy. Thanks so much for sharing!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 4, 2006
Very good recipe. My husband stated it was something tasty enough to add to the recipe box. I cut the amount of butter in half and added more lemon juice. Very tasty!
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Cooking Level: Expert

Living In: Florham Park, New Jersey, USA

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