Reviewer:

Reviewed: May 14, 2013

Wow!!!!!!! I couldn't stop snacking on it while it was cooking. It was sooo good!!!!! A little salty for my tastebuds, but after a taste, you cannot stop eating it. I used a rotisserie oven and I think my chicken was 4 lbs. I increased the garlic to 1 tsp and used a turkey bag to cover the chicken, after I got all the air out of the bag.

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Reviewer:

buckeyegal

Reviewed: May 12, 2013

I love me some rotisserie chicken. This is the second time I made this. It's absolutely marvelous. I left the marinaded chicken in the fridge for over 36 hours and baked it at 250 for 4.5 hours. Baked some herbed baby potatoes and carrots. Made basmati and vegetable rice in the rice cooker and had wonderful Mother's Day brunch.

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babymama'10

Cooking Level: Expert

Reviewed: May 6, 2013

My husband loved this! Worth the time

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SoFlaChef

Reviewed: Apr. 28, 2013

super yummy!

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Reviewer:

skittles the cat

Cooking Level: Beginning

Home Town: Port Moody, British Columbia, Canada

Reviewed: Apr. 23, 2013

I made this last night as written. I also used some extra dark pieces for the kids to fight over. I flipped them once an hour. Technique is sound. Spice rub is way too spicy for our tastes. My hubby couldn't eat it for fear of heartburn issues. The meat was so very tender. I ate mine with Ranch dressing like it was buffalo style- it was that hot. I took advantage of the long time in the oven to bake a pan of potatoes and slow roast ears of corn. Since it was a set it and forget it dinner, I had time to make cole slaw, garden salad and fried apples. I will try this again with a different rub based on this one. Maybe I will just cut back the peppers and add a spoonful of brown sugar for a BBQ type flavor. I like this recipe but I will play with it.

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Reviewer:

One Hot Mama

Cooking Level: Expert

Living In: Sugar Grove, Ohio, USA

Reviewed: Apr. 22, 2013

I didn't pay attention to the preparation time when I added this to my menu. I had already thawed the chicken and didn't have time to change it, so, I mixed the spices, cutting the salt some, coated the chicken & baked it at 350 for 1 & 1/2 hours or so. It was delicious!! I will make sure I have enough time next time, but even with a short amount of time, it was still great!!

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Reviewer:

wmu_mom

Reviewed: Apr. 17, 2013

Recipe is fantastic! I followed recipe to a T using a 6 pound chicken and then put it in an infrared roaster for 90 minutes. It came out delicious! Moist, juicy, tender and the spices were perfect! will be my go to roast chicken recipe!

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Reviewer:

missyrod

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Reviewed: Apr. 16, 2013

This produces very juicy and flavorful chicken. Will definitely make again.

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Reviewer:

heather1411

Reviewed: Apr. 14, 2013

I typically read all the reviews and don't leave them but this recipe deserves a wonderful review. I have roasted chicken for years and was tired of the same old thing. I have made this chicken in the oven,in the crockpot and in my rotisserie, it is fantastic any way you cook it. The taste is wonderful, I have never had more tender, moist chicken and this ev even beats the peruvian rotisserie chicken I could live on from a local restaurant. Easily 5 stars!

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