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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MJJK (aka Raspberry Cream)

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 27, 2008

This was such tender chicken. We loved the flavors. It took about 20 min longer in cooking time than what the recipe said but... worth the wait.

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kim

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Reviewed: Apr. 1, 2008

I tried this recipe because of all the reviews. It sounded really good. I followed the recipe. The smells were wonderful. The chicken turned out amazingly moist and tender. But, the flavors, just wasn't what I was hoping for.

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Pkon Azhnik

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Reviewed: Mar. 25, 2008

This recipe was good but not great. The skin of the chicken was awesome, but the meat was quite bland. Next time I will inject the chicken with the seasoning as well and see how that coems out.

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Lauren

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 15, 2008

My husband was looking for a new roasted chicken recipe and I found this one. It is the BEST roasted chicken we've ever had. Is so moist and juice. We cook it longer than the recipe calls for because we like the skin nice and crunchy. The flavor is just out of this world.

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Kim

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Reviewed: Mar. 9, 2008

This was ok. My chicken took a lot longer than the 1.5 hours to cook. I don't think I will be making again.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 8, 2008

This had a very good flavor and I enjoyed it will make it again, the chicken was very juicy.

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Vicki

Cooking Level: Expert

Living In: Tecumseh, Michigan, USA

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Reviewed: Feb. 23, 2008

The guest I made this for is on a restricted diet, so I left out the rum and brown sugar. The chicken tasted AMAZING… so moist and flavorful! I can only imagine how good it would taste when made as directed. I can’t wait to make it again… this time with the rum and brown sugar! And, I’d like to try the spice mixture on other ingredients… maybe over sweet potatoes!?! Thanks for a great recipe!

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Lu loves to cook!

Living In: Seattle, Washington, USA

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Reviewed: Feb. 18, 2008

The bird was moist, but rather tasteless. The sauce made from the drippings had a flavor that none of us cared for.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 15, 2008

Used a whole cut up chicken. The flavor was good, but would have liked a little more flavor in the chicken. Will probaly do again with boneless chicken.

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Jeff

Cooking Level: Expert

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Reviewed: Feb. 6, 2008

Absolutely wonderful! I cut a lime in half and added this to the cavity before cooking. Delicious!

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squirrelhatgirl

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Reviewed: Jan. 29, 2008

This was flavorful and easy. I rubbed some of the sauce inbetween the breast meat and skin and that helped. It's pretty hard to flavor chicken unless you inject it. I would make two because it was even better the next day when I diced it and added it to pasta.

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rsmith

Cooking Level: Expert

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Reviewed: Jan. 3, 2008

This wasn't our favorite roast chicken recipe, but it was okay for a break away from our standards. I followed the recipe pretty closely, but added some onion powder (I can't seem to put a chicken in the oven without it). If I make this again, I will omit the cinnamon. It just seems wrong to put cinnamon on chicken (or with chocolate), and I didn't like tasting there, either.

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KYAKMOM

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Reviewed: Jan. 1, 2008

I found this recipe really delicious. It was moist and flavourful. I brined my chicken beforehand bc supposed to make it more moist but doubt it made that much of a difference. I think it's all in basting often. I used lemon juice and red peppers flakes bc that's all I had and also used fresh ginger too. Will definitely make again.

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Cheryl

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Reviewed: Dec. 12, 2007

i will cook this chicken again but i won't use cinnamon or cloves, i will stick with regular spices for chicken but the sauce made with the rum and the lemon juice just delicious.

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barrannie

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2007

Very Nice....Once I seasoned the bird, I let it sit overnight with the Rum base as well. Very flavorful and moist. I also cook the chicken upside down which makes it very juicy.

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mom

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Reviewed: Nov. 2, 2007

What a phenomenal dish! My boyfriend and I loved this meal! I cooked mine in a Pampered Chef deep dish baker with matching bowl over top, creating a dutch oven effect. The chicken had the best flavor and was amazingly moist. Pairs very well with a Riesling!

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alleycat

Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

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Reviewed: Aug. 26, 2007

We really loved this chicken, very tasty - the herbs and spices get right into the meat instead of staying just on the skin.

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Lesley

Cooking Level: Intermediate

Home Town: Gainsborough, Lincolnshire, England, U.K.

Living In: Kuala Belait, Brunei And Muara, Brunei Darussalam

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Reviewed: Aug. 19, 2007

I used this recipe on game hens instead of a chicken and it turned out great! The hens were so moist and the flavor of the spices was wonderful. I stuffed the hens with lime wedges and cilantro which I highly recommend.

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