Reviewed: Oct. 16, 2009

This was fabulous...and easy too! I did get a little paranoid and poured about a cup of warm chicken broth over the bird half way through cooking as it looked like it was getting dry, but it was not, (broth did not ruin the recipe either). Next time I think that I will let the chicken marinade a bit for a fuller flavor.

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Reviewed: Sep. 13, 2008

Well, I liked it, and my family raved tonight. I like the way the potatoes absorb the lemon juices & the spices. I added onions. Next time I make it I'm going to put a good bit of the rub under the skin and let it marinate for an hour or two. THANKS

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No Hazmats

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Reviewed: Apr. 9, 2008

Very interesting mix of spices and herbs. Never thought of mixing them up. I tried it on quails though, you should try them, they're more tender than chicken.

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Minichef

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Reviewed: Apr. 1, 2008

Pretty ordinary. I've had authentic Moroccan food and this doesn't live up to it. Pretty bland. For those wishing to try it, plan in advance to gather the large list of spices. I did like the idea of stuffing the bird with lemons and will try that in another dish.

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