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Reviewed: May 7, 2008

This turned out perfectly. I used a bit more oil and orange zest. I roasted 2 chickens, and they did take the full 2 hours... Very, very good. Thanks!

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Reviewer:

SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Mar. 31, 2008

My boyfriend and I loved this chicken! I changed it a little bit by stuffing in with some stovetop stuffing mixed with some sauteed onions and celery. Also, I cut up red bliss potatoes and put them around the edges with some oil and spices on them. I loved the orange in this recipie, it added a really different taste and we really enjoyed it.

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Anna

	Cooking Level: Intermediate Living In: Beverly, Massachusetts, USA
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Reviewed: Jan. 8, 2008

I've roasted more whole chickens in the past 12 months than I can possibly remember - all different recipes, all taste the same. This was the first that tasted different and wasn't just the same boring chicken. I followed the recipe with the exception of doubling the orange zest, adding half to the rub and reserving the other half to go on top of the chicken as it cooked - along with a little sea salt. Excellent results! I do agree with another post, lifting the skin and applying the spices between the skin and meat made a huge difference.

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Reviewer:

AKrause

	Cooking Level: Expert Living In: San Ramon, California, USA
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Reviewed: Oct. 21, 2007

Great! My fiance actually got up to get seconds! I did change a few things though, one was instead of canola I used olive oil on the bird. I also used more oil than the recipe called for and was rewarded with all over brown crispy skin! I also threw some seasoning inside the chicken and into cuts I made in the skin of the drumsticks to try to get some of it all over the chicken. I also want to add more orange peel next time. There was no "hint of orange" as far as smell or taste in my opinion.

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Reviewer:

Melinda

	Cooking Level: Intermediate Home Town: Austin, Texas, USA
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Reviewed: Feb. 13, 2007

This was amazing! You really need to make sure you do the rub under the skin, it really intensifies the flavors. The only thing I changed was I put some chicken broth inside the body cavity and at the bottom of the dish. Served with mashed potatoes, gravy made from the chicken, and wild rice.

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Reviewer:

jujubean8200


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Reviewed: Jan. 2, 2007

I made this chicken recipe for dinner tonight. It was the best roast chicken I have ever made in my entire life. Just wish I had had some film for my camera so I could have taken a picture of it. That is how good it looked and tasted.

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Retired Cook

	Cooking Level: Expert Home Town: Durham, North Carolina, USA
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Reviewed: Dec. 25, 2006

My family loved this chicken recipe. It tasted great hot from the oven and great the next day in sandwiches. I'l definitely use this recipe again!

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Reviewer:

MELISSADK


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