The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: May 15, 2005
Will make again
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: May 7, 2005
This was just okay. I thought you would be able to taste all the spices more. Sorry
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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 27, 2005
The chicken pieces I got were Perdue (huge) so it took substantially longer to bake. There wasn't any basting sauce for quite a while. I just kept it covered & basted when I could. It was good, but I think I'll try the sauce (adjusting spices to 1/2t thyme, 1/4t rosemary & 1/4t pepper - the rest as listed) on roasted potatoes. That sounds yum.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 14, 2005
Wonderfully seasoned!! Yum! Even my very picky friend loved them. Easy to make, although a bit of a hassle to bend into the oven every so often to baste the chicken.
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Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Living In: Eagan, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 7, 2005
I disagree with the folks who thought that the chicken turned out dry. Ours not only turned out very moist, but also DELICIOUS. I upped the herbs a little bit, as I want my herbed chicken to be almost green with them. Thanks for a GREAT and SIMPLE recipe.
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Cooking Level: Expert

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

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 1, 2005
Sorry but this didn't do it for me. The chicken was dry and rubbery, not crispy-skinned like I prefer. Maybe using fresh chicken that has not been frozen first would help.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 1, 2005
I love this recipe. I use the basting sauce on any kind of chicken, boneless, whole, it's good on it all. It is really to die for when you use fresh herbs!
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Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 14, 2005
My chicken vame out VERY dry (I used boneless chicken breasts.) I didnt think that the flavor was anything spectacular. My husband liked it (he claims to like everything that I make) but agreed the chicken was dry. I will not make this again.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 28, 2005
The chicken was very moist and flavorful. We enjoyed it very much. Thank you for the recipe!
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 23, 2005
Very good combination of herbs and spices. Definitely brown the chicken prior to baking. We overcooked the chicken a little (typical at our house) but otherwise it was good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 21, 2005
Good recipe; I personally would add more onion. But I just like onions a lot! I used this recipe for boneless skinless breasts and it still tasted good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 16, 2005
Excellent, the hot sauce gives it a great subtle kick underneath all of the herbs. I doubled the sauce and used it on a whole bird, rubbing it under the skin and in the cavity. Added some lemon zest and used fresh cracked pepper to the sauce. The summer, I am going to try this with my grill.
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 9, 2005
This came out very oily and greasy. I used bone-in breasts and even removed the skin but they were still too oily for us. I would try either a dry rub with the herbs and then grilling, or less oil and maybe some cream of mushroom soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 9, 2005
This was really, really tasty...my husband grabbed a slice of pizza on his way home from work and said he wasn't too hungry...next thing I know, he practically licked the plate clean! My son helped pour all the spices, great meal to "cook" with kids-did add butter (melted over top right before baking-and removed foil halfway through cooking to brown) Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 1, 2005
Very much enjoyed this chicken...but I added more herbs and olive oil and rubbed it onto the chicken instead of just pouring it on top. I also removed the skin. Smelled wonderful as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 28, 2005
I loved it! I overcooked the chicken a bit so mine was a bit dry, however that was my own fault, not the recipe's. I will definitely make this again only next time be more cautious about the cooking time.
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Cooking Level: Expert

Living In: Glendale Heights, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 26, 2005
Excellent and inexpensive recipe. Nice and easy. Made it exactly as recipes says. Very moist. The broth is excellent on mashed potatoes. Yum!!
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Cooking Level: Expert

Home Town: North Tonawanda, New York, USA
Living In: Belmont, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 20, 2005
This was great, and the chicken was so tender and juicy. the only thing i would suggest would to maybe grind up the herb sauce before putting it on the chicken... if your ingredients are already ground. That way it doesn't have the texture of eating grass
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Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 17, 2005
Good, tasted good the next day on a salad!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 14, 2005
Very moist! My chicken breasts are usually kinda dry. I had 5 HUGE boneless/skinless breasts which were still partially frozen. I did what others did with a few modifications. I used 1/2 fresh herbs and 1/2 dried - that's what I had on hand. I doubled the amount of basting sauce. I baked it covered for 20 min of 425 then 20 minutes uncovered. I also then put it under the broiler for a few minutes at the end to give it a golden color (otherwise they were too pale looking and the kids wouldn't eat). Watch out for the splattering of the olive oil - don't let it get too close to the broiler or you'll have fire. They were so moist! A definite repeat! But I must say the fresh herbs did add a "fresh-light" taste.
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