The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 13, 2009
The best rub! Have made this so many times that now I just keep a jar with the rub premixed in it and use 2-3 tablespoons for each chicken. To premix a larger amount of the rub, I took someone elses suggestion and selected "80" servings on the recipe & it gave me amts in cups. Rub is also great on turkey and lamb. Have made the chicken in rotisserie and oven, comes out great every time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 13, 2009
My whole family loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 12, 2009
Everytime I decide to make its usually 3 hours before dinner, so I never let the chicken sit with the rub on it and do not have the time to cook for 5 hours. I make this recipe with only one change, I use one whole meaty chicken (about 5 1/2lbs) I change nothing else, it just absolutely delicous no changes should be made! I just made it for a friend that just came home from the hospital, tomorrow I will make mine and this time I will try letting it sit and cooking it for 5 hours. Its definetly a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 12, 2009
Made this last night for the family..didnt have time to season for 4-6 hours, but it was still awesome!! I didnt have any garlic powder so I used some crushed garlic instead. Definitely a keeper of a recipe!!
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Cooking Level: Intermediate

Home Town: Burrillville, Rhode Island, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 11, 2009
4.5 stars. Very easy to make. The only thing I did differently was to place garlic slits under the breast skin and in the cavity. A 5 lb. chicken took 3-3.5 hours to roast. I aded chicken stock to the pan juices along with a butter/flour roux with a little sage for gravy. Plenty of leftovers too.
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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: Sep. 10, 2009
So good! I used this on chicken thighs and it taste just as good at the whole chicken.
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Vee

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 10, 2009
Nice chicken! I got compliments on it. I thought it was a little dry though, but that could be adjusted by the cooking time. I only used one chicken at the 250 degrees, and I don't know why, but it got done quickly (less than 2.5 hrs). I wasn't watching the chicken, so it probably got a little over done. I think I would start checking it after 2 hours or so. The drippings make great gravy, but were a little salty, so I would probably use a little less. Overall, great recipe, nice flavor, thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 9, 2009
Absolutely Fantastic. We make it every sunday on the rotisserie and it's always perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 9, 2009
Very good, although the spice mix seemed very salty. Next time, I'll reduce the salt. I use this recipe for all my chicken based recipes that require cooked chicken.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 8, 2009
i love this chicken. i made it a month or so ago and didnt review it but since ive made it 3 other times i felt i really should. ive even marinated one and frozen it ready to go. this chicken is good for a nice chicken dinner but its not overly spicy that you cant make other things with the leftovers. ive changed it here and there with what i had on hand but hands down its my favorite recipe on this site.
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Photo by soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 8, 2009
i have made this twice and it has become a regular weekly meal. i use one chicken but the same amount of spices. add garlic to the onion in the cavity and let it sit overnight. i used butter the first time under the skin, and basted -- DO NOT do so. it doesn't need it at all. i add some chicken broth -- first time i basted, the second time i didn't, and it was even better when i didn't. i also added carrots and potatoes the first itme, but found it was easier to prepare them seperately. cooked the whole 5 hours on 250 and it is wonderful. we have chicken the first night, chicken sandwiches the next day, and then a big pot of chicken soup using the bones and meat left from night one. wonderful recipe!
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Photo by lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 8, 2009
Wow! Fall-off-the-bone-deliciousness. I used the full amount of rub on 1 fryer chicken; was pressed for time, so let chicken sit in fridge 4 hours, cooked at 250 for 2 hours, 350 for 2 hours and 450 for half an hour to an hour (lost track of time). This didn't leave any juice in the bottom of the pan because of the high heat, but it turned out so good. May try the same rub on a turkey. Thank you thank you for the recipe!
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Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 5, 2009
We have made this just like the recipe several times and have made it for family and friends. Everyone likes it. I like the fact that is ready for the next day meal.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 3, 2009
I didn't follow the cooking instructions but used the spices on my chicken. This did not taste liek the Restaurant style rotisserie chicken though! It was an okay flavor. Next time I might omit the thyme.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 1, 2009
Wonderful and easy! This is a staple in our home now!
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Photo by Brandi

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 31, 2009
This was excellent. I've roasted many a chicken, and they've all turned out pretty well, but this has to be my favorite method so far. The gravy made from the drippings was great too. I plan on using the leftovers for chicken manicotti and enchiladas, and on using the carcasses for stock. Thanks for a great recipe that I can get several meals out of.
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Photo by MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA
Living In: Fort Stewart, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 29, 2009
Best seasoning mixture ever! I make a large batch of this and keep it in the pantry. Thank you!
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Photo by Melanie2008

Cooking Level: Intermediate

Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 28, 2009
I made this chicken last night, and everyone liked it. I added some changes though. I cooked 2 frozen chickens and cooked it for 6 hours. Even though I didn't put the spices inside the chicken, it still had very good taste. It was a little dry though, so maybe next time I will cook fresh chickens and it might not be so dry.. Thanks for the awesome recipe, we enjoyed it!
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Photo by BewareOfCuteDog

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 27, 2009
This was the best chicken I have ever had or made. I did not follow all the directions completely, I used whatever spices I had at home (pepper, salt, crushed red pepper, garlic/onion mix, thyme). I added garlic cloves and chopped onions to the inside. I also prepared this in a pan, and covered with foil to refrigerate-skipped the bag! My boyfriend ate the whole chicken last night...by himself! Great Recipe! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 26, 2009
Juicy,awesome dinner. Followed the recipe exactly, except cooked it 4 1/2 hours. Will definately make again. Hubby stuffed himself. Served it with rosemary mashed potatoes, yum!
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