My first time cooking a whole chicken. It turned out GREAT.

I never made this type of chicken before, so this one was new for me. I made the chicken exactly as written and it came out perfect. I didn't know what to make on the side so I threw some butter tasten biscuits in the oven and used "Cream of soup base" by Nell Marsh from this sight allrecipes.com. I added some of the broth from under the chicken and added some cooked california blend frozen vegetables in the cream of soup base. It was excellent and my boys (husband and three sons) gave me Great reviews. It tasted just like Chicken and Dumplings. This one is going into the recipe box for sure. Thank you for sharing..

VERY GOOD ALSO ADDED TO ROAST VEGGIES

Awesome flavor and it's super easy to do! I followed the recipe to a T. I will definitely make this again. The only thing I might change is to rub some of the seasoning under the skin, like one of the other reviewers mentioned. Thanks so much for the recipe.

This came out so tasty and fragrant! I rubbed the spices under the skin and added sprigs of fresh rosemary under the skin and in the cavity. After cutting the lemon in half but before squeezing the juice, I sliced four super-thin lemon slices and added those under the skin. The lemon/olive oil juice was rubbed all over, under the skin and in the cavity. Juiced lemons went in the cavity. Superb!

Very simple and made the house smell wonderful.

I don't think that there is anything in the world quite as satisfying as a good roasted chicken. Yes, I am the one who has everyone rolling their eyes at a fine restaurant because I order the (yawn) chicken. So, as a roasted chicken afficionado, I have to give my highest compliments to barbzal and this recipe. I used an organic free range chicken from Trader Joe's and after squeezing the lemons, I stuffed the rinds inside the seasoned chicken. Delectable!

I have made this recipe before and we really liked it. My husband requested it again, which makes it a definite 5 star! I make more of a paste with the spices and oil and use lemon pepper instead of lemon juice.

This was fantastic! The lemon juice and olive oil made for a delicious, tender and juicy chicken. The rub was pretty tasty too! Thanks for the recipe Barbara!

This turned out great, although I didn't follow the recipe exactly. I didn't have any lemon juice so I sprinkled lemon pepper all over the chicken, sprayed olive oil over the top and then added 1. cup of chicken broth at the bottom on the roasting pan (make the chicken so much more moist than without). I will definitely make this more often, even trying as written when I get some lemon juice!

This was very good. I just used one lemon and left out the mustard powder because my husband doesn't it. He really liked this, though. It was easy to prepare and very tender and juicy. The skin got very crisp, too. I'd likely make this again.

This chicken is very good. I used an oven stuffer roaster with a pop-up timer, which makes it so easy. I put the squeezed lemon halves inside the bird to add more flavor. This is a great way to prepare a whole chicken.

Big hit with family and friends. I recommend marinating over night with spices only and adding lemon and oil mixture just before cooking.

I couldn't believe how tender this chicken was! I followed the recipe as written with a fantastic result. I had to tent some foil over the bird towards the end of the cooking time to avoid over-browining. I added some chicken stock to the bottom of the pan as it cooked and basted now and then. When done, I poured off most of the drippings (didn't want my gravy to be too lemony) and added additional chicken broth, a touch of dry sherry and thickened it with a bit of milk and cornstarch to make a wonderful gravy.

This recipe was delicious. I did not have fresh lemon so I used lemon juice. I think next time I will use fresh lemon cause I think it will probably add more of a lemon flavor. Overall, very big hit in my house. Will definitely make again.