Reviewed: Mar. 20, 2012

This was very good even though I didn't have any Dijon mustard and used regular. Next time I will add a bit more salt. The photo for this recipe looks very dark. Mine was nice and brown, but nothing like this photo. I think this would also be good for the grill and a good mix to put over pork chops.

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Reviewer:

clchamberlinb

Reviewed: Jul. 14, 2011

Perfect chicken. I ended up buying an already cut up whole chicken as it was the same price as the whole and it was about 5 lbs. I roasted it like the recipe says for 30 minutes then I basted the chicken every 10 minutes for 30 minutes. You wouldn't believe the beautiful color, the moist chicken and it registered 180 on the dot after resting for five minutes! This is a keeper!

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Reviewer:

geneen

Cooking Level: Expert

Living In: Santa Clara, California, USA

Reviewed: May 12, 2011

This was just so-so. Definitely easy, and the chicken was moist, but the flavors weren't a hit with out family. Won't be repeated.

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Reviewer:

lucky.girl

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Moorestown, New Jersey, USA

Reviewed: May 11, 2011

a decent recipe but the cinnamon molasses flavor is a bit odd paired w/ chicken, the wife was not a fan.

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Reviewer:

Chuck

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

Living In: Menomonee Falls, Wisconsin, USA

Reviewed: Apr. 26, 2011

This is sort of a strange flavour. Yes the recipe was easy and the chicken turned out very tender, but we weren't big fans of the sweet taste. I added cayenne and cajun seasoning to spice it up but the cinnamon was overwhelming. Thanks for posting - always happy to try something unique even if it doesn't become a regular.

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Reviewer:

emarika

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 17, 2011

Very good and easy, recommend this recipe. I did lower the oven temperature the last 20 minutes to 350°

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4 users found this review helpful

Reviewer:

Michele

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Sacramento, California, USA

Reviewed: Feb. 5, 2011

It was quick,easy, and great. Thanks for sharing.

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Reviewer:

Tnacole

Reviewed: Oct. 26, 2010

The chicken cooked through but it really didn't taste very good. I won't make again. Very disappointing.

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2 users found this review helpful

Reviewer:

Beth

Cooking Level: Expert

Home Town: Placentia, California, USA

Reviewed: Jun. 23, 2010

I used boneless skinless chicken breasts and cooked in the crock pot for about 8 hours. After 4 hours, I added 3 think sliced peeled apples and a sprinkling of chopped walnuts. As someone else mentioned, I added 1 extra T of molasses. LOVED THE APPLES & NUTS in the sauce! the sauce was great -but my chicken was a little dry...next time I'm going to try following the recipe and cooking it in the oven.

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Reviewer:

TYLERDEN

Reviewed: Mar. 25, 2010

Yum , yum and yum- I used bone in chicken breasts and threw it all in the crock pot. I removed the chicken skin first and rubbed on the dry rub then poured the wet stuff down over. Oh my gosh good ! Thanks for a quick and easy recipe

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4 users found this review helpful