Reviewed: Nov. 9, 2009

My husband and daughter liked this very well, and it is easy to make. They really like gravy, and I found that about halfway through the cooking time the chicken had soaked up all the juices. So I heated a can of chicken broth in the microwave and poured it over the chicken. There was plenty of juice at the end to make a lovely gravy and the herbs and spices from the rub really enhanced the flavour. If you are going to do this, taste before adding any additional seasoning to the gravy, because you probably won't need it. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 6, 2009

This was a really good base-recipe. I used all the same seasoning as suggested. I, however, put mine in the slow cooker all day. Also, instead of lemons, I stuffed my chix w/unpeeled-garlic cloves. I also added white wine in the slow cooker and made a gravy from the drippings/wine after it cooked all day. Yummmm

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Augustmom

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

My family loved this. It tastes just like a rotisserie chicken. I did not make any changes to the recipe, but did bake it in a small roasting pan with a cover instead of a 9x13 pan. Fantastic!!!

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momtojjk

Cooking Level: Expert

Home Town: Menasha, Wisconsin, USA

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Reviewed: Nov. 4, 2009

Very juicy! I didn't notice a lot of lemon flavour and I made a point of stuffing the cavity of the bird with the juiced lemons. It was tasty nonetheless!

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cestcheese

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Reviewed: Oct. 28, 2009

Yum! This turned out really well. I roasted 2 4lb chickens, so mine took a little longer to cook. I threw the lemon peels inside the chicken after squeezing them for the oil, otherwise made exactly as written. Nice! Thanks for the recipe!!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Oct. 26, 2009

This was very good and so simple to make. Loved the flavors. I cooked mine in a roasting pan that had a wire rack, to allow the drippings and olive oil to run off, then used the juice to baste the chicken. I had a larger chicken than the recipe called for, about 6 lbs.,but did not double the recipe and the amount worked just fine.

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SOOZGROOVE

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Reviewed: Oct. 23, 2009

I loved this recipe and so did my husband. The chicken comes out moist and tastes great. Will definitely make this often. Thanks barbzal, for a very good recipe!

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MRS. T

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Reviewed: Oct. 22, 2009

Very tasty! Here are the things I did differently . . . 1. Used about 2 lbs. of bone-in thighs (they were on sale!). 2. Used the same amount of spices listed. Cut back the lemon juice to one lemon and 1 tbsp olive oil. 3. Rubbed the spice mixture underneath the top skin flap of my chicken thighs. Then sprinkled the rest of the mixture on top of them. 4. Drizzled the lemon/olive mixture underneath the skin as well as on top of the chicken. 5. Baked in a 8X8 pyrex dish with lemon skins, a few cloves of garlic, and onion slices. Next time I would nix the lemon skins -- my chicken was very citrus-y. 6. Baked at same temp listed in recipe until chicken was cooked through (prepare to keep them in the oven for awhile!)

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Jessica

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

When I made this, I was looking for leftovers for other recipes, too. While we were not disappointed, we were not wowed, either. It was just OK for us.

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Marianne

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

It was ok - not flavourful enough for me. I think it would have been much better if marinated overnight (or at least for a few hours). Good basic recipe though! Thank you.

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Nefret

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

Very delicious. The subtle flavor of the lemon went great with the zestier spices. I used boneless skinless chicken breasts and rubbed the spices on one side and poured the lemon juice/oil over top and baked for 30 minutes. Super easy and delicious!

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Tory

Cooking Level: Beginning

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Reviewed: Oct. 8, 2009

Yum! Instead of a whole chicken, I used 2 pounds chickens pieces. I coated each piece with lots of herbs inside and outside the skin and used a little less oil. Quick and delicious.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Oct. 7, 2009

Oh. My. Gosh. Made this tonite. My husband and I didn't even sit down to eat, we just stood by the stove and devoured most of the bird in about 5 minutes. I used a 4 pound chicken - took about 2 hours to cook. Added some garlic cloves, chopped white onion and half a lemon to the cavity, about a half cup of water to the pan, and lots of little butter pats to the top of the chicken. The top was so crusty and delicious. Totally making this again.

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MimiAlea

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

Delicious and simple recipe! Made it twice. Minor changes, I didn't have mustard powder so I used "onion powder instead." Also, I added a dash of "lemon herb" spices and lots of lemon zest on top of the chicken and marinated it in the fridge for a least 30 minutes. Then, I baked it at 350 degrees covered in foil for about an hour. I then uncovered the chicken and baked for about 20 minutes in 325 degrees. Really juice, lemony, and tasty!

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Veronica

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Reviewed: Oct. 6, 2009

wonderful recipe, thank you for sharing!! The only thing I added was some lemon zest served it with Mexican Rice II and it was a hit!

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Pei Pei

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Reviewed: Oct. 5, 2009

this was yummy.. i mixed the seasonings and oil/lemon juice mixture and rubbed under skin of split breasts.. cooked breast side down with some minced garlic and a 1/2 cup water in the bottom of a glass baking dish..

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Janine

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Reviewed: Sep. 28, 2009

I used boneless chicken breasts. I poured the oil and lemon juice mixture over the chicken and sprinkled the seasoning mixture on each side of the chicken. I baked at 350 for 20 minutes (my chicken breasts were very thinly sliced). SO GOOD!

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