Reviewed: Apr. 12, 2012

Easy and Delicious! Usually, when we're done with the first making of Rotisserie chicken, it goes out to the cats, but this time, we stripped the carcass and used it for Chicken Tacos the next night! The ingredients compliment just about anything else you want to use the chicken in, so we didn't mind eating/making another recipe with the chicken.

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1 user found this review helpful

Reviewer:

Idaila

Cooking Level: Intermediate

Home Town: Columbia, Mississippi, USA

Reviewed: Feb. 20, 2012

Absolutely fabulous recipe. I have to admit that I was a little skeptical considering it was so easy. I found that when trussing the wings and legs, using unwaxed dental floss worked great and it's cheap and readily available. I found that it was also advantageous to mix one bottle of paprika then refill the bottle with kosher salt then 1/4 bottle of black pepper then use however much is necessary for the size of the chicken you're cooking and store the leftover for future use.

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3 users found this review helpful

Reviewer:

Adamski

Reviewed: Jan. 14, 2012

Was simple & delicious in my Showtime Rotisserie! Lots of flavor & crispy skin! Thanks so much!

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7 users found this review helpful

Reviewer:

DSRN

Reviewed: Jan. 8, 2012

This was so simple and tasted so great! Definitely a keeper!!

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5 users found this review helpful

Reviewer:

scgirl76

Reviewed: Dec. 28, 2011

This is a great recipe. I have made it a few times already and my picky 3 year old loves it

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7 users found this review helpful

Reviewer:

abrown2302

Reviewed: Dec. 6, 2011

So delicious! Perfect as is!

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6 users found this review helpful

Reviewer:

Laura

Cooking Level: Beginning

Home Town: Akron, Ohio, USA

Reviewed: Nov. 5, 2011

Excellent and comes out so moist and flavorful. Directions don't say to tie up legs and wings but you really must. I put a pan underneath to catch the fat that melts off which causes 'fire'. This chicken was a 4.20 pounder and was done in 1 1/2 hours. Sure will do this again!

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12 users found this review helpful

Reviewer:

wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

Reviewed: Oct. 27, 2011

really good, but skipped the salt and just went with butter, paprika and pepper in the basting mixture. Doesn't need it.

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6 users found this review helpful

Reviewer:

LizzyG

Reviewed: Oct. 6, 2011

Loved this recipe...I used a drip pan with some white wine and chicken stock, the meat was very tender and juicy, not a bit dry. I used these drippings and included some homemade chicken stock (used neck and heart etc for a light gravy. Everyone raved and it was not much work at all! Served it with baked sweet potatoes and broccoli with mushrooms.

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5 users found this review helpful