The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Oct. 27, 2009
We enjoyed this. Used split chicken breast instead. I didn't have time to marinate this like the recipe called for, but it was still really yummy. I lifted up the skin to add more seasoning to it. Next time I will try to make time to marinate this as the recipe calls for. Very very good.
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Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 27, 2009
This was very good. I used 7 chicken thighs instead, and cooked for about 3 hours.
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Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 25, 2009
really good have used several times.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 23, 2009
This is by far the best way to roast chicken! The meat is fall-off-the-bone tender and the flavor is great with just a hint of heat. I would recommend putting your chicken in the pan breast side up since the skin turns out better that way. I didn't realize the recipe calls for two chickens until after hubby had put all of the spice on one chicken. We rolled with it and ended up loving it. I would do it that way again. I did cut back the salt to just 1.5 t due to other reviews stating it was too salty. Try it - you won't be disappointed!
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Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA
Living In: Maple Grove, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 22, 2009
Very tender an moist. Good flavor too. Omitted thyme because I was out of it. Only let set with seasoning about 1/2 hour. Instead of 2 4 lb chickens I used 1 7lb roaster. Making it again tonight.
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Cooking Level: Intermediate

Living In: Spencerport, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 22, 2009
This has become a regular at our house...we love it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 21, 2009
I've made this with and without marinating, cooking to temperature and just cooking the stated five hours, and varying the herbs/spices according to mood, and it comes out wonderful every time. I can't believe after 35 years of cooking it took me until now to find out how to roast a chicken, but this is definitely HOW.
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 20, 2009
This recipe is outstanding. My husband, who believes that chicken is only good if it's fried and from a restaurant, asks for this chicken regularly. My daughter adores it. Now, when I get chicken from the market, I put the rub on it before it's frozen. That way, it can marinate as it thaws. This is wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 19, 2009
Beautiful Flavor!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 19, 2009
This was my first time roasting a whole chicken. I found the recipe to be easy and delicious. Though I will say I didnt really see anything "sticky" about this recipe, the flavor was fantastic.Thanks for helping me achieve a beautiful meal that I was proud of and my family loved.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 19, 2009
After sampling this recipe, all I can say is that I ran to my local grocer and purchased 8 small hens ... we absolutely fell in love. Made exactly as directed - and wouldn't change a thing. Outstanding!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 18, 2009
This chicken was tender and juicy but lacked flavor. The skin came out nice and crispy but wouldn't stick to the meat and didn't give the meat any flavor. This recipe is good for how to cook a chicken but the flavor was lacking.
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Cooking Level: Expert

Home Town: Bossier City, Louisiana, USA
Living In: Seaside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 17, 2009
Absolutely the best chicken I have ever had!!! My entire family loved this recipe, even the most picky eaters. I doubled the garlic and added 1 tsp. of our favorite chicken seasoning from frankenmuth as well as 1 tsp. of "Emeril's Bayou Blast". Thank you so much for this wonderful recipe! I will use it for the rest of my life! Definitely a must try!
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Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 14, 2009
This was the best chicken ever. A must try! Did make a few small changes... First we doubled the ingredients for two whole chickens that weighed a little over 4 pounds each. We did cut the salt in half. Put it in the fridge overnight. The next day I cut up some potatoes and carrots and also some boiler onions and placed those around the chickens in the roasting pan. I then added half a can to a whole can of chicken broth over the veggies. Put it in the over at 250 degrees for 5 hours and it came out incredible. Everything was so juicy and flavorful. We used the leftovers for Pot Pies, Chicken Tacos, and Chicken and Dumplings and let me just tell you this was absolutely the best chicken we have ever eaten!!! Thank you for the recipe!! Simple and easy to cook yet amazing to taste and eat!!! You can't possibly screw this up. Follow the directions and just add a little broth while cooking. You can also use the broth to baste the chicken and give it the deep golden brown skin color. AWESOME!! ENJOY!!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 11, 2009
I can eat chicken everyday but not made this way. Made EXACTLY as called for but it just wasn't for me...sry.
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Cooking Level: Expert

Living In: Voorhees, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 8, 2009
The best chicken I've ever made. A little easier when you use chicken parts (thighs and breasts) but more impressive with a whole chicken. Super moist, fall off the bone, not too spicy or salty, juuuuust right.
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Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA
Living In: Spring Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 7, 2009
love love this recipe have made it many times . If you are a rush try doing it in the Microwave using the Pampered Chef Deep Covered Baker. I do it most often like this now and my family loves it and begs for more. It takes only 30 minutes Great for working Moms and Dads. I do cut the salt by using 1 tsp of Garlic salt
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 5, 2009
I thought this was awesome! I rubbed the spice mixture all over the chicken and under the skin, placed a quartered onion and a tablespoon of minced garlic as well as some salt in the cavity, wrapped it up twice and let it sit overnight. The next day I roasted it in the pan. I gave it a 20 minute heat blast at 350 and basted it for the first hour. Next time I probably will just let it sit at 250 for the entire four hours because the breast was a little dry. No need for gravy with this, it really tastes good enough and moist enough to eat on its own!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 5, 2009
This was ok. It was WAYYY too salty though! I did cut back on the salt a bit but it was still too salty. We still ate it & it wasn't bad but I probably wont be making this one again :(
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 4, 2009
Dry as a bone. I was so excited to make this one after all the positive reviews, but it was a big dud for me. Nothing "sticky" or "rotisserie" about it at all, just dry chicken with sandpaper skin. I followed the recipe exactly.
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