Reviewed: Feb. 21, 2011

I use this rub, religiously, for roasted chicken. I follow the recipe almost exactly, but doubling the amount of seasoning salt. I drizzle the bird with olive oil, cook at 400-450 for 15 minutes, and then another 40 minutes at 350. Works perfectly every time.

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Reviewer:

Jillian

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Nürnberg, Bayern, Germany

Reviewed: May 19, 2009

This smells so citrus-y and fresh! I opted out of using this on beer can chicken today, thinking I'd do something else with lemon or lime later on in the week. Will update when I figure it out!

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Reviewer:

Nobody'sGirl

Cooking Level: Beginning

Reviewed: May 11, 2009

I soaked a whole free-range chicken in kosher salted water for a couple of hours and let it sit to air dry overnight (according to the directions on All Recipes on roasted chicken). The next morning I made a paste of this rub and olive oil and smeared it on the inside and outside of the 6 pound chicken. Roasted at 425 for 15 minutes and then finished it in a 350 degree oven. My husband paid me more complements on this chicken than on all of the chickens that I have cooked in the past 30 years!

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