Roast Chicken by Kevin Sbraga Recipe Reviews - Allrecipes.com (Pg. 1)
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Reviewed: Feb. 7, 2014
I don't think that as much butter called for is necessary. After prepping this chicken there was butter everywhere, and it took me forever to wash all the butter off my hands. I also would have thought using at least some of the lemon juice and orange juice would have boosted the flavor.
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Cooking Level: Expert

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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Reviewed: Dec. 26, 2013
Made this for Christmas and it was a huge hit! Thanks for the great recipe!
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Cooking Level: Professional

Living In: Rapid City, South Dakota, USA

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Reviewed: Mar. 10, 2013
I love highly seasoned food and that is why this recipe appealed to me. I rate recipes on the amount of prep needed to create a great end product. The method of roasting is a keeper. The bird was the most tender of any I have cooked. Having said that, the first thing that hits your taste buds is salt and then garlic. I can only review because I followed this recipe to the letter. My husband told me to make chicken the way I usually do. The seasonings are over the top for this little bird. In no way does it show all of the work that went into it. Way over the top in seasoning and butter.
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Reviewed: Jan. 9, 2013
The chicken had a lot of flavor and was very moist. 20 minutes after flipping my 3 1/2 pound chicken it was only about 125 degrees in the thigh. It took another 25 minutes at 350 to reach 165 degrees. The final product was worth the effort, though.
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Cooking Level: Intermediate

Home Town: Ladoga, Indiana, USA
Living In: Gainesville, Florida, USA

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Reviewed: Jan. 7, 2013
This recipes is awesome! I didn't have all the ingredients so I had to substitute 2 tsp. ground cumin for the coriander, 1 1/2 tsp lemon extract for the lemon zest, 1 tsp. dried thyme leaves, and green onion instead of the chives. It still turned out great.
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Photo by Marianne
Reviewed: Dec. 30, 2012
The only changes I made were to go a little short on the sesame oil (which I didn't really need to do but didn't want to ruin it for me) and to use scallions rather than chives. I was hesitant at first to use all the garlic, but it worked out great. Because of my timing of preparing this, I mixed up the spread, put most of it on the bird, and then refrigerated it. When I got ready to bake it, I took it from the fridge but didn't really let it come to room temperature. The downside of this was that it took a little longer to bake than if I'd have followed the directions exactly. I did save off a couple tablespoons of the butter spread to baste it after taking off the foil. Moist, tender, and yummy! I don't know how much butter you actually ingest because there was a lot in the bottom of the pan, but I didn't really worry about that. Very yummy!
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Cooking Level: Intermediate

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