Reviewed: Apr. 27, 2013

First attempt at whole roasted chicken. With this recipe, the chicken was out of this world, delicious!

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Reviewer:

toni

Reviewed: Apr. 20, 2013

Great flavors. Nice home cooked chicken.

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Reviewer:

COOK471

Cooking Level: Expert

Reviewed: Mar. 31, 2013

I tripled the spices except for the salt. It was delicious! Used more garlic as well. I loosened nearly all the skin and sprinkled the spices directly on the meat. I also cooked it in the slow cooker for about 5 hours--on low for 4, high for 1. Maybe try making a sauce (gravy) out of the juices?

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Reviewer:

Betty P.

Reviewed: Mar. 28, 2013

Moist and delicious! I doubled the spices, cut the sugar in half, and rubbed over & under the skin, as suggested by other readers. The flavor was still really sweet, with half the sugar. I've made it 3 times now, and the whole family LOVES it.

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Reviewer:

LonghornLiz

Reviewed: Mar. 14, 2013

Well, Hello, Chicken! Who knew it could be this good? What a succulent, flavorful experience. At first we weren't sure about this blend of spices, so I made three chickens--this one and two other 5-star recipes as backup. Well, nobody cared about the other chickens, but they were squawking for this one! Couldn't get enough. The spices don't overpower the meat; instead, they blend uniquely to bring out the flavor of the chicken in extraordinary ways. And turning the chicken upside down made the juices run through it like a rotisserie chicken. This should be called something way more unique than "Simple Whole Roasted Chicken." BTW: We doubled the spices (except salt), as suggested by a reviewer, and it was perfect. I could make it this way every time and everyone would be happy!

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Reviewer:

julietdavis

Living In: Saint Petersburg, Florida, USA

Reviewed: Mar. 2, 2013

Okay. This was only my second time cooking a whole chicken, but it is at least the 10,000th time I've eaten chicken and THIS CHICKEN IS THE BEST. The delicious seasoning and juicy, juicy meat due to the smart use of oven temperatures are worth writing about. I followed some other reviewers comments and doubled the spices (except the salt, and added both garlic and onion to the cavity. I also cooked in ontop of mini red potatoes and put a cup of chicken broth in the bottom of the pan. I butter basted once halfway through. Using an oven meat thermometer made the cooking stress free and I got a perfect chicken. The potatoes were also delicious and my chicken leftovers are still so flavorful! This is going to become a staple in my house. Thank you!

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Reviewer:

LAKing

Reviewed: Mar. 2, 2013

It was delicious!!!another keeper!!!

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Reviewer:

tracey

Home Town: Milton, Ontario, Canada

Reviewed: Feb. 26, 2013

The chicken came out nice, but the spice blend was a little too sweet for my taste. I'd do a different spice rub, next time.

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Reviewer:

Manda

Cooking Level: Expert

Living In: Orange, California, USA

Reviewed: Feb. 20, 2013

One thing I loved about this recipe was cooking the chicken breast side down. I always cook my chickens... and turkeys this way. They self-baste, as the fat of the legs and thighs drip down to the breast... always juicy! I did not make this yet, but will definitely try... spices sound heavenly!

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Reviewer:

bakermom

Reviewed: Feb. 9, 2013

Very flavorful and juicy! I didn't have time to wait 24 hours, only 1 hour in the fridge before cooking and it still came out great! Next time, I will do the 24 hours.

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