Reviewed: May 22, 2012

Wonderful combination of flavors! Chicken was very moist, infused with the essence of the garlic, lime, bay leaf and thyme, and then the gravy using these ingredients was to die for! My husband raved about this dish and he does not like roasted chicken. Very easy to make. Only complaint was no mention of what to do with the garlic cloves - discard or mash into gravy? I saved them to use as a spread for garlic bread.

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Reviewer:

lapappas121

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Cooking Level: Expert

Reviewed: Nov. 6, 2011

I made very few changes to this recipe. I did as a previous reviewer suggested and chopped an onion and added it to the lime/garlic mixture. I also cooked it for an hour in an oven bag. After that, I removed the bag so it could brown the last thirty minutes, basting occasionally. I added some carrots and potatoes to cook with the chicken. It was wonderful and the gravy made it perfect.

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Reviewer:

brody

Reviewed: Aug. 13, 2011

Although the gravy was tasty~hint of lime and wine; however, the chicken recipe was just fair. Definitely needs salt and other seasonings. Not sure if I'd use this recipe again.

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Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Jul. 8, 2011

It was ok - I would use all broth next time instead of a 50/50 mix. Not the most flavorful chicken but very moist.

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Reviewer:

Jtisfly

Cooking Level: Intermediate

Reviewed: Mar. 23, 2011

Shake Adobo seasoning instead of salt and pepper...wonderful! Oh and added potatoes in the roasting pan.

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Reviewer:

Tiff_Tiff

Cooking Level: Intermediate

Home Town: Warner Robins, Georgia, USA

Living In: Eatonton, Georgia, USA

Reviewed: Mar. 22, 2011

This was flavorful and juicy. I didn't have a whole chicken, so I poured it over chicken pieces and that worked well. I used lemon juice instead of a lime wedge, and extra garlic. Even the kids really like this.

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Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Reviewed: Dec. 20, 2010

i've used this recipe a few times and the chicken always turns out very moist and delicious!! my husband keeps buying more whole chickens so i will make it again! it's alot less expensive and leftovers (if there are any) are great for sandwiches!! thanks so much for the recipe!

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Reviewer:

nickynunu

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

Reviewed: Aug. 14, 2010

I added pepper and tripled the garlic. I also added some under the skin by the breast and thighs. I didn't have lime, so I used lime juice. I did have to add more liquid to the pan as others posted.

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Reviewer:

Jeepdog

Cooking Level: Intermediate

Reviewed: Aug. 1, 2010

I love this chicken. I used rosemary instead of thyme and a whole lemon instead of the lime wedge. It was delicious. I will make this one again and again.

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Reviewer:

JmeMcK

Cooking Level: Expert

Home Town: Rochester, Washington, USA

Living In: Olympia, Washington, USA

Reviewed: Apr. 11, 2010

I used a free range chicken that had almost no fat, but it still turned out very moist and flavourful. (I used wine and sherry.) I had to add wine to the pan twice because it evaporated. It evaporated again and, as I was out of wine, I added a cup of strong chicken stock. There was no fat in the drippings, but still, the gravy was absolutely delicious. My husband, who usually doesn't like gravy, was eating it by the spoonful.

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