Reviewed: Jul. 17, 2006

Good but not as good as 'Lemon Chicken III' it was a little to tangy and spicy for me and I think I chared the skin a little too much, but I liked it none the less.

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Minow

Cooking Level: Beginning

Home Town: Leek, Staffordshire, England, U.K.

Living In: Holmfirth, Yorkshire, England, U.K.

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Reviewed: Jul. 7, 2006

I am not sure what all the fuss is about with this recipe. It was just kind of blah - chicken with lemon. I have had better.

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CLITTLETON

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

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Reviewed: Jun. 29, 2006

i've made this recipe twice for my homeboys, and they liked it.some of the other reviews mentioned that the meat was pretty bland, so i brined it for 2hours before baking it. I found the brine recipe on this site, but i don't remember what it's call. Basically about 8cups water, 1cup kosher salt, a whole orange and lemon,cut and juiced,4 bay leaves, about 2tbsp sugar, handful of chopped garlic, a handful of dried thyme and a whole sliced onion. dump ur chicken in there at room temp for 2 hours and follow the recipe. the second time i bake the chicken, i used 1/2 tsp olive oil instead, cos 2tbsp is really too much. Chicken breasts -30min, thighs with skin on (yummilicious)-45mins, i also tucked the lemon wedges under the skin while bakin and removed them just before serving. Thanks for sharing!!

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Zaya

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

Living In: San Diego, California, USA

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Reviewed: Jun. 24, 2006

This was wonderful! Super moist and flavorful!

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sweetslady

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Wichita, Kansas, USA

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Reviewed: May 28, 2006

really good! like other reviewers, I put oil & lemon mixture on first, then sprinkled the mixed spices on; also placed spent lemons in chick cavity. baked for almost 2 hours at 350.

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JILLCOOKER

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: May 14, 2006

Wow!! This is so simple and so delicious. The entire family loved it. It also works with chicken pieces.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: May 2, 2006

FANSTASTIC! I made this dish last night for dinner and it was the juciest most tender bird I have ever made. I LOVED the idea of the mustard powder and added some fresh grated ginger root and that gave it a extra fabulous kick!

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Aimee

Cooking Level: Expert

Home Town: Oxford, New Jersey, USA

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Reviewed: Apr. 22, 2006

Fabulous! I did rub under the skin (we don't eat the skin) and added a quartered onion, 5 cloves of garlic and the lemon rind inside the body cavity while cooking. This chicken came out perfect and everyone LOVED it! Will definitely make again!

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THERESA R.

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Apr. 17, 2006

this recipe is a winner. entire family loved it. will make it again and again! thanks for sharing!

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neha

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Reviewed: Apr. 7, 2006

WOW! Delicious! My husband loved it!! Served with mashed potatoes and zucchini..what a keeper! Thanks so much..used extra seasonings!

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amyhunter

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Apr. 7, 2006

This was perfect - I used lemon juice and more italian seasoning. I also added just a smidge of the red seasoning salt. I had no mustard powder so I whisked that and real garlic into the marinade. Smelled great cooking and tasted fantastic. The mister was cutting in up and trying pieces and said " I really like this!" This will now be my reicpe for roasting not just whole chickens but if I am doing bone-in chicken breasts. I can't to try it on the barbecue, where I would marinte the chicken with all the seasonings and lemon.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Apr. 1, 2006

The chicken turned out great. The chicken was moist and flavourful and the skin nice and crisp. It also made a nice gravy

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saradipity

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Reviewed: Mar. 25, 2006

The addition of the dry mustard to otherwise 'normal' roasting seasonings resulted in one tasty cluck. I stuffed the cavity with the spent lemons (why waste a good thing??) so the lemon flavor was more prominent. Very flavorful indeed. Thanks!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2006

This chicken is fantastic! It tastes just as good as those rotisserie ones at the grocery store for $6, and I bought 2 uncooked chickens for less than that. I ran out of mustard powder, so I used mustard seeds that I crushed a bit (one of those spice rack items that never gets used)and it tastes great.

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KESSIANNE

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Reviewed: Mar. 16, 2006

Absolutely wonderful! My husband says this was the best roasted chicken he has ever had. Even my two toddlers asked for more! Thank you for sharing this recipe!

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A. Turner

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Reviewed: Feb. 23, 2006

I can't say anything more here that hasn't already been said: this was a fabulous recipe, a great mix of lemon and herb. I WILL be making this again, it was the most delicious and tender bird I have ever cooked! Thanks!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Feb. 15, 2006

I did tweak the recipe, as I do with most, but overall it's a great start... and outstanding. Well done, Barbra.

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Miz

Cooking Level: Expert

Living In: Erie, Pennsylvania, USA

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Reviewed: Feb. 14, 2006

We really enjoyed this. I only added one tbsp. of olive oil, rather than two. Next time, I don't think I'll add any oil, but I might add more lemon juice. I might also cover it for part of the cooking time. The liquid in the pad seemed to absorb to quickly and I ended up adding water several times. Will definitely make again.

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MICHELEMC

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Reviewed: Jan. 20, 2006

I tried this recipe last night and loved it. I used chicken thighs instead of the whole chicken and it turned out great.

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VWINKEL

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Reviewed: Jan. 15, 2006

Oh my gosh…this simply beats any store bought roasted chicken!!! This was the first time I have tried to roast a whole chicken, and it was so much easier than I thought it would be! I stuffed the squeezed lemon, and a the chopped up onion, and some fresh thyme into the cavity of the chicken, and the flavor was just wonderful!

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