Reviewed: Dec. 10, 2008

This is a good spice mixture for chicken. I used the rapid roasting method (found on this site) instead of what was recommended in the recipe. Instead of seasoning salt I used lemon pepper seasoning. Overall, a good recipe.

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branchan

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Columbia, Missouri, USA

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Reviewed: Dec. 6, 2008

Delish! Really nice clean fresh flavors. To cut down on all the basting cover with alum foil the first 45 min of roasting. Then continue Roasting uncovered another 45 min.

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laidback

Cooking Level: Expert

Living In: Santa Monica, California, USA

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Reviewed: Dec. 3, 2008

awsome. first time i made a whole chicken and cant wait to make it again

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annie

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Reviewed: Nov. 24, 2008

This recipe is a HUGE hit in our house. I brine my chicken for atleast 6 hours. I do not cover it while and it is always juicy and flavorful!! THANKS SO MUCH!

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MANA16002

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Reviewed: Nov. 4, 2008

This was pretty good, but kind of bland, and I doubled the spice rub.

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 21, 2008

Leave skin on when roasting.

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kcorella

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Reviewed: Oct. 21, 2008

Simple and delicious! I used a combination of chicken breasts and legs, put them in a 13X9 inch pan, mixed up all the remaining ingredients and poured on top of the chicken. I cooked this in the oven using my convection roast setting, basting periodically with the juices in the pan. Everyone enjoyed -- Thanks for sharing!

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alnewton

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Reviewed: Oct. 15, 2008

The spices did not penetrate chicken, even after sitting all night. Blah!

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chocoholicmama

Cooking Level: Expert

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Reviewed: Oct. 14, 2008

The flavor and ease of this recipe gets all five stars, but the cook time needs to be a little longer.

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heightofstars

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Reviewed: Oct. 9, 2008

Perfect! - I was looking for a new roast chicken recipe, having abandoned my Delia Smith version, and this was an instant hit. I zested the lemons before juicing them, and added the zest to the herbs & juice and oil, and rubbed everything on together. Also stuffed the chicken with the leftover lemon-rind pieces. Added a bit of sherry to the liquid in the bottom of the pan. Cooked it in a covered roasting pan for 20 mins/lb at 375, then 15-20mins at 425 to brown. Served it with Onion Roasted Sweet Potatoes also off this site.

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hemison

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Reviewed: Sep. 20, 2008

Great and easy recipe! It is so moist and flavorful. I used chicken breast in a roasting bag with the seasoning. It was faster than the whole chicken.

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mclink

Cooking Level: Beginning

Living In: Rancho Cordova, California, USA

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Reviewed: Sep. 20, 2008

My favorite recipe for roast chicken!!!! Simple, tasty and it makes the house smell wonderful.

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kate

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Reviewed: Sep. 19, 2008

nice mix of spices

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love2cook

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Reviewed: Sep. 11, 2008

I think this recipe is foolproof. I had never cooked a whole chicken before, so I was a little nervous about trying it. It turned out great! It was very flavorful and moist throughout. My fiance loved it and he kept raving about it the whole time we were eating. I used a 5 lb. chicken so it took a little over 2 hours to cook. Also I brined the chicken for about an hour before cooking. I will definitely be making this again.

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ladylindsay

Cooking Level: Intermediate

Home Town: Crescent, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 10, 2008

This chicken recipe was amazing! Juicy tender and flavorful! I made a delish gravy out of the drippings! Thanks for the recipe!

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Dorothy F

Cooking Level: Expert

Living In: Yorktown Heights, New York, USA

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Reviewed: Aug. 31, 2008

this is very good chicken, but would like more flavor in the meat instead of on the skin. next time i will try to mix lemon juice and olive oil with the seasoning and inject into meat before baking.

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pennycandy

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Aug. 31, 2008

Very tasty! I rubbed some of the seasoning under the skin for extra flavor. Added lemon pepper seasoning, extra garlic powder, & pepper. Baked at 325 for 2 hours. Roasted baby potatoes in pan with chicken...they had great flavor!

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Krystal

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Reviewed: Aug. 9, 2008

This was a great recipe. The only thing I had problems with was the cooking time. I left it in a little longer than directed, but still had spots close to the bone that weren't done. Other than that, this was a wonderful trade off to normal chicken dishes.

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unlikeanother

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Reviewed: Aug. 4, 2008

mmmm mmm good

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panduh

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Reviewed: Aug. 4, 2008

My first attempt at a whole roasted chicken and it came out great. Super easy and moist. There was a lot of lemon flavor but I love lemon so it wasn't a problem.

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