Reviewed: Jun. 29, 2009

this is by far the best rotisserie chicken i have ever had, I have made this twice already!! The first time I stuck to the exact spice measurements and it was fantastic but just a little bit spicy for our tastes so this time I cut the white pepper and cayenne pepper to 1/4 tsp each and it came out perfect!! I only had 1 6-pound roaster and had to put it in the oven on my lunch break so I couldn't take it out at the 5 hours suggested so I knocked the temp down to 225 degrees and took it out when I got home from work after about 6 hours...boy does the slow-roasting make a difference! The meat was so tender and juicy, and what flavor...YUMMM!! my boyfriend is VERY picky and never gets too excited about meals but he actually called me at work to tell me how good it was the next day as leftover sandwiches! thanks for the fab recipe!

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ajsmom0513

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Reviewed: Jun. 25, 2009

Wish I could give this a 10 !! Made as is, and put some inside the bird also. It was all I could do to not eat it as it came out of the oven before supper.

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grandma luci

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Reviewed: Jun. 24, 2009

The kids liked it A LOT! It does cook nicely, browns and crisps the skin. There isn't a good flavor throughout the chicken but it's super moist. I only used one chicken with the spices made for two. I think this works better. The spices are very similar to the rotisserie chickens.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

LOVE IT!! Make as is. I was worried because I am not a pepper fan, and I dont like spicy things. But I made exactly as written and it is awesome! I have made it now many times even with chicken quarters. I only leave in oven for 3 1/2 hours if not using a full chicken.

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Bizeeymom

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jun. 24, 2009

We are now fans of chicken! Anyone who stops by when I've made the chicken cannot believe how good it is, even the next day. The rub is so good that I convinced my mother-in-law to use it on a turkey at Christmas. It was a huge hit!

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nicksmom

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

YUM! We make this at least 2x/month! A winner for sure in our house!

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Cynthia

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Jun. 22, 2009

Seemed that I cooked it a little too long since the bones literally just fell apart. But it was good. It made a really awesome Chicken Salad the next day.

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graceyslick

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

This is in my regular rotation of meals. I actually used the rub for my turkey last Thanksgiving and it was a hit. I add a can of chicken broth while it's cooking and it's amazing!

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HotGyrl1277

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Reviewed: Jun. 21, 2009

I followed the recipe exactly as written and it is delicious. This will be a recipe we use over and over. My very picky 11 yr. old loves it.

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linbetti

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

So yummy and nearly effortless recipe! Much better than the store bought kind. Chicken turns out so tender and moist.

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jodieh

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Reviewed: Jun. 20, 2009

This was pretty good chicken. The taste gets five stars from me but the chicken was relatively dry through the breasts. Normally I brine birds through the winter when I can leave them outside overnight. This is the first chicken I've done since and it made a HUGE difference. Will definitely use this combination of spices again when I can perfect the method. I also made sure to baste it about once an hour or so because when I checked in after an hour it looked deathly dry even with the butter I'd slipped under the skin. Eating the wings with my fingers I definitely found it sticky, but that may have been due to my basting.

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Aredendra

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

Everyone says this is the best roast chicken. It is even better if you brine the chicken the night before. I have even given jars of this rub to people for christmas.

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KRISTEN1139

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Reviewed: Jun. 19, 2009

A big hit at the church pitch-in. I didn't change a thing and it was sensational.

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MRSLAURIE84

Cooking Level: Intermediate

Home Town: Linton, Indiana, USA

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Reviewed: Jun. 17, 2009

It is not easy finding a recipe that the whole family enjoys, but I hit the jackpot with this one. The chicken was moist & flavorful, a definite make again hit. One thing though, it was done an hour earlier than the instructions said.

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texasgirl

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Reviewed: Jun. 16, 2009

The absolute best roast chicken I've ever had!!! I thought that the white and cayanne peppers would be too much, but it was just right! The spice mixture was perfect! Will positively make again!

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alleyezonjay

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Kissimmee, Florida, USA

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Reviewed: Jun. 16, 2009

Loved the skin with all the spices...YUM!

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freckles

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

Have made this several times and it always comes out great. My only issue is that it doesn't cook in the time indicated on the recipe. Other than that, I have ready made rub that I keep in jars and this is definitely a family favorite

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Yani

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Reviewed: Jun. 14, 2009

I made this in my convection oven. Reduced the temperature to 225 F. and it took the full 5 hours. The meat was tender, juicy and falling off the bone. Flavor was exellent.

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