Reviewed: Nov. 9, 2008

This recipe was so good that my dad said he wanted me to make it again, twice in a week! That's very rare in my family especially since we always eat the same things (chicken, pasta, etc.) I made some changed to the recipe though. I didn't have lime juice or rum so i used lemon juice and tequila. I also put on the spices the night before and put it into the fridge so it could "marinate" sorta. and I put the spices underneath the skin (i did this by pulling some of the skin from the breast and put the spices under there and rubbed) so the taste would be amazing! Before i even into the oven, i put even more of the same spices on! I basted it for the time it said then i turned the temperature up to 450 so the skin could be crispy. BOY! this was delicious! I've made it two times and my family LOVES it!!! I think it would be great with cooked carrots with a touch of lemon on them and some white rice. yumm!! Thanks for the recipe.

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cookinglovee!

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

it wasnt what i expected

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April

Home Town: Middletown, New Jersey, USA

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Reviewed: Oct. 19, 2008

Amazing! We are thrilled and will be roasting chicken this way for a long time.

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wife-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Oct. 13, 2008

I marinated a 6 lb chicken for 20 hours and it turned out perfect! The white meat was tender to the last bite, the juices were dripping and best of all the marinade on the skin baked into a delicious dark glaze. Since the chicken was so large and I used my compact Ronco rotisserie, I started to worry when the skin started turning dark (probably from the brown sugar) but it turned delicious anyway. Definitely a keeper recipe!

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duckytsai

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Reviewed: Oct. 8, 2008

I wanted something different so I tried this out. I only had guava rum so I used that. It was very juicy and flavorful! The whole family loved it!!

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Sherri

Cooking Level: Expert

Living In: Lakeland, Florida, USA

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Reviewed: Sep. 29, 2008

This was OK as far as roast chickens go. I guess I was just expecting much more flavor & what I got was a plain roasted chicken with a spicy skin. And if you dont eat the skin, all you'll get is a plain roasted chicken. I wouldn't make it again.

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lazychef

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

Moist and tender roast chicken that was not too spicy. I did not have rum, so I used a 1/2 teaspoon of rum extract in 2 tablespoons of water in its place.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 21, 2008

Excellent! I stuffed one end with a pierced lemon and the other with a pierced lime. I also added paprika and turmeric to the rub and arranged sliced onions and chopped garlic around the chicken. It was incredibly moist and flavourful. I will make this again for sure. Thanks for the recipe!

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Jen

Cooking Level: Expert

Home Town: Caledon, Ontario, Canada

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Reviewed: Sep. 10, 2008

This was good. Personally for us there was a little too much clove. I will make again for sure and just reduce the amount of clove a bit. Thanks for sharing the recipe!! UPDATE: Mixed the dry ingredients (with reduced amount of clove) and sprinkled on oiled bird and slow roasted, turned out great!!

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Sep. 8, 2008

Amazing recipe. I used tequila instead of rum. The chicken smelt like paradise. Of coarse, it was very delicious.

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amanecer

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

this is so good

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SABRINA02

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Reviewed: Jul. 26, 2008

Wow, yummy! Very juicy. Great blend of flavors.

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Jul. 12, 2008

This recipe is AWESOME!!! My husband loved it as did I. It was very simple to make and Very tasty!!! I would not change one thing about it!!! Will definitely make again and again =)

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AllAmericanSweetie

Cooking Level: Beginning

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Reviewed: Jun. 20, 2008

This was a really nice change from the regular baked chicken I usually make. This recipe is a keeper!

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mimiwright

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Reviewed: Jun. 16, 2008

This worked really well for us. My husband would have eaten all the skin if I hadn't called on it. But the flavors were present in the moist meat as well. Very nice.

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catherine

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Reviewed: Jun. 13, 2008

I followed recipe to a 't' and did not care at all for the flavour. I personally woul not make it again.

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Victoria's Kitchen

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Reviewed: Jun. 1, 2008

Delicious and juicy. I didn't have ginger on hand so I used a little extra cinnamon and cloves and it was still great

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meggy1017

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Reviewed: May 19, 2008

Wonderful aroma while baking and the flavor was great. The leftovers went into a chicken noodle soup! I will make this again but with cut up pieces in the slow cooker. My chicken was larger and took over two hours to bake at that temp.

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KARTIMEL

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Reviewed: May 17, 2008

LOVED this chicken!! I wanted a nice-looking skinless chicken roasted in an oven bag and this was it! Lots of interesting flavours and nice and moist meat. No lime, no rum, no brown sugar -- I just sprinkled everything on and 2 t white sugar last. In a 400 degree oven for 45 minutes. Will make again!!

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