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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LOSTDUTCHMAN

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Reviewed: Jun. 11, 2009

This was sooo good. I would not take anything out of the rub or add anything to it. It is perfect so flavorful and fall off the bone.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Jun. 11, 2009

This chicken is perfect and we love it so much that I keep a blend of the spices on hand so it's very fast to rub on. Yummy.

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FKM

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Reviewed: Jun. 11, 2009

Delicious! I use with whole chicken, split chicken breasts, chicken legs, whatever. I like to grill this on indirect heat, with some soaked mesquite chips. Chicken can't get any better than that!

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JennyL

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Reviewed: Jun. 9, 2009

Loved this recipe! So easy and delicious... the chicken fell off the bones like good ribs! I marinated the rub over-night and added some garlic with the onion. I also put some potatoes in foil and threw them in as well (they needed the entire time since the oven was only at 250). My only regret is that I didn't make two chickens!!

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Jun. 5, 2009

This recipe is great in it's simplicity. Has great flavor and easy to prepare. What more could you want? I didn't change a thing. This a keeper.Thank You!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Jun. 3, 2009

Wonderful! While it is not sticky, it is delicious! I keep extra rub on hand to get a quick dinner on the table. I also used chicken breasts and they turned out great.

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ESHIPLER

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

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Reviewed: Jun. 1, 2009

I followed the exact recipe. 1) It is not sticky 2) It is kind of bland 3) It is fall off the bone tender

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SCHRABA

Home Town: Montreal, Quebec, Canada

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Reviewed: May 30, 2009

I love love love this recipe and make it at least once every 2 weeks. I cook it for 20 min at 400* then knock down the temp to 325* for an hour and a half. I make this seasoning and bulk and recently discovered it's excellent in ground turkey for turkey burgers!

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RivieraMaya05

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Reviewed: May 28, 2009

I did not make this, but I did eat it. A little dry, but for the most part very tasty. Left overs were good too. Would have gone well in chicken salad or on a sandwich with mayo!

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heavensshadow

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 25, 2009

Great chicken. We made it on a rotisserie on the BBQ. It came out great and tasted similar to the famous Portuguese Chicken you can buy at restaurants around here.

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