Reviewer:

stella97

Reviewed: Feb. 10, 2013

This is a great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bad Renee

Reviewed: Feb. 10, 2013

Yummy and EASY!!!!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lori Lutz

Reviewed: Feb. 3, 2013

This is a great recipe. My boyfriend who is a really picky eater said it was the best chicken skin he has ever tasted. Such a great comment coming from him. The chicken was moist even after over cooking it(my accident). I followed the recipe except I had no white pepper and I added garlic with the onions. I will definitely make it again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LUCIFERSAM

Reviewed: Jan. 27, 2013

Made this for a family gathering and everyone loved! Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

laneyj

Reviewed: Jan. 24, 2013

I make this in my Traeger wood pellet grill which adds another layer of flavor. I also put butter and rub mixture under the skin of the breast as other posters did and finish off at a high heat to crisp the skin some.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

kemosuave

Reviewed: Jan. 22, 2013

MAking this for the 2nd time tonight. The first time it came out AWESOME! It was so moist and tender. I let it sit in the fridge for 24 hours and I didn't use the white pepper, cause I couldn't find it, but I did increase the garlic powder and onion powder. We really like those flavors at my house. When we had eaten most of the chicken, I then boiled the bones till the rest of the meat came off the bones and had a divine chicken salad. I absolutely love this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Salafitima

Reviewed: Jan. 21, 2013

It was very easy and came out tender and flavorful. But wasn't what the title implied. Maybe add some water to the bottom of the pan to get some more juices.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JessieMae1016

Reviewed: Jan. 18, 2013

This is a fantastic recipe and a regular for roast chicken in our house. Only things I do differently is to make a paste of butter and the seasonings and stuff this under the skin of the breasts. I also wrap and marinate it overnight after rubbing the outer skin with the seasoning. I suggest to remove the chicken at about 155-160 degrees, heat the oven to 375, and put the chicken back in the oven. Pour a little water into the bottom of the pan before putting back into the oven and the high heat will help the steam brown and crisp the skin. Remove at 170 degrees and let the bird rest. Delicious!

Was this review helpful? [ YES ]
6 users found this review helpful