Reviewed: May 4, 2009

This was amazing!! My first whole chicken and it came out fantastic!!

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Ashley J.

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 4, 2009

Came out awesome. I only cooked it to 165º, which is the temperature that the FSIS recommends for chicken. I didn't use cayenne pepper, but didn't need it.

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matbathome

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Reviewed: May 3, 2009

PERFECT.. THIS DESERVES 10 STARS! i didnt have thyme or onion powder but added about 1 tbsp poultry seasoning.. also doubled garlic powder and cayenne pepper.. I do think its worth all the time, because the meat falls off the bone! yummy!

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: May 2, 2009

This was just like I had hoped for. I loved it, it was so tender and fell right off the bone.

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tigershoes

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: May 2, 2009

Made exactly as stated, but only did 1 chicken. Was done in about 3.5 hours, I had to turn it down since the hubby wasnt home from work yet! I quartered some potatoes and boiled them about 20 minutes, then placed them in the roaster for the last hour. When i pulled the chicken out to rest for the 10 minutes I turned oven up to 350 and it carmelized the juices on the potatoes. Fantastic!

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: May 1, 2009

Great recipe. I made a whole chicken to eat and an extra one that i shredded and put in the freezer for pot pie or something else! I didn't have white pepper so i omitted that!

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lisalu1913

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Pinellas Park, Florida, USA

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Reviewed: Apr. 26, 2009

I love this recipe! I have been making it every week and my husband takes the leftovers in his lunch. The chicken is so moist and tastes like butter, but there is no butter or oil in it! I add sliced carrots and sliced sweet potatoes to the pan and let it cook for the whole 5 hours. The veggies taste rich and sweet from all the basting, really delicious!

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CFLANERY

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Brentwood, California, USA

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Reviewed: Apr. 25, 2009

I was looking for a marinade for my skinless chicken thighs and found this recipe. I used the rub on the thighs and chopped onion and tossed with the thighs and let sit in the fridge for 4 hours. Then I bbq'd the thighs. OMG delicious. My husband loved them. Will make again and again.

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jewel-icious

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Apr. 24, 2009

will make again.

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teddybear

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Reviewed: Apr. 24, 2009

This really does taste like rotisserie chicken!

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TLD

Cooking Level: Expert

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Reviewed: Apr. 23, 2009

This was good. I did make it in the crockpot instead of the oven (hard to do when you work all day). It was good, but I do have another spice mixture that I prefer.

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 20, 2009

Everyone loved it!

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mag

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

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Reviewed: Apr. 20, 2009

This really is good - even the hubby who is not big on chicken said how good. It was easy too. I took a tip from a previous recipe I made from this site for roast beef and mixed the olive oil with all the spices. Let it sit for 10 mins. and then rubbed all over the bird. Very good and will definitely make it again. In fact, I purchased two birds and made them in my biggest roasting pan so that we had one chicken one night, and the next night, when I wasn't going to be home, my hubby and boys heated up the 2nd bird.

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Cathy

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Pembroke Pines, Florida, USA

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Reviewed: Apr. 20, 2009

I only give this 3 stars bec for the amount of time you have to wait for it, it was only ok -- moist, yes, only slightly flavorful. I cooked them in a glass roasting pan and it filled with liquid to the very top! I switched pans and continued cooking, saving the juices for a tasty gravy. Also, why is it called "sticky" chicken? I don't think I'll bother making this again.

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KTOBY

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Reviewed: Apr. 20, 2009

I made a 6.5lb chicken and let it marinate for over 24 hours. I served it for Easter and everyone asked for the recipe and said it was amazing.

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Denielle

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Reviewed: Apr. 19, 2009

This chicken was really tasty!!

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JENNIFER313

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Reviewed: Apr. 19, 2009

This recipe is great. I will say, for the amount of time and work involved, I will stick with just buying the rotisserie chickens at the grocery store. The result was pretty much the same.

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inafog1

Home Town: Clearwater, Florida, USA

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Reviewed: Apr. 19, 2009

Used 2 (5 lbs) chickens, in separate baking dishes. Done in 4 hours at 260F. And we couldn't get over how moist it was. Yum!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 16, 2009

Very spicey, great flavor and not sticky.

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PRINZESSINTF

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Reviewed: Apr. 14, 2009

I tried this last week. Didn't have the cayenne on hand, so substituted a tablespoon of mild yellow curry powder. Wow, was it good! Thanks for sharing the recipe. This is one I will be putting in my favorite recipe binder! I saved some of the drippings from the pan and used the separated chicken fat to make a cream sauce for a broccoli chicken (a different chicken) recipe last night and that was great too.

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JetttaB

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Roast Sticky Chicken-Rotisserie Style

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