I made this chicken to have for sandwiches, so I didn't eat it hot. I essentially followed the recipe as written, with one change: rather than stuff the chicken with garlic, I used four leeks (white portion only), sliced into rings. Not sure it made much difference in the taste of the chicken, but the roasted leeks are tasty! Nice crispy, flavorful skin. Roasting instructions worked perfectly.

I first experimented with the chicken recipe and my family loved it. I decided to try it with the Chimichurri sauce this time and , oh boy. My wife was laughing with excitement. I threw in chopped carrots and cauliflower together with the chicken and they were great having been marinated in the juices from the chicken and the ingredients. After I advised my wife and father-in-law to spread the sauce over the chicken, it was OVER! Thank you, this recipe is a definite mind-blowing keeper.

Doubled the spices and rubbed 1/2 under the breast skin. Marinated for 2hrs before cooking.

OMG! This is great! I'm glad I read the reviews because I would never have made this given the ingredients. I tried to make gravy, but it didn't have much flavour - but doesn't need it because it's so juicy! There is nothing left of the chicken - not even enough to make soup!

Heavenly! The aroma while it cooked made my children hover around the kitchen, I kept telling them, "it's just a chicken!" LOL My husband has been requesting it ever since. I'm back here today to get the recipe so I can use it for our Thanksgiving turkey.

This is the best!

My family loved it! We did not have the time to wait for 24 hours to let it sit, but the chicken still came out pretty moist. Thank you for sharing!

Ohhh, this is GOOD! Did not marinate overnight, doubled the recipe and husband said it tasted like its been marinating for 3 days! KEEPER RECIPE!!!

I shouldnt really be reviewing this recipe, because i use a completely different spice blend of what i had on hand. I just used this as a guideline for cooking times. Based on the other reviews tho, I'm definitely going to have to make it this way next time.

This is definitely one of my favorite recipes. The house smells so yummy while cooking! I double the spices and place a large white onion in the cavity with the garlic. It always seems to take me about 20 minutes more to reach 180 degrees internally but well worth the wait. Everyone loves it!

Very tasty chicken! So tender and juicy! The spices seem odd but taste so good. Give it a try. I served it with rice and a salad. A very healthy and good meal.

I'm a novice cook and I took all of the skin off of the chicken before reading that this would dry it out. I followed the recipe with no modifications and it still came out incredibly JUICY!! I was very impressed & my husband loved it.

I was a little leery of this recipe because I thought it would be too sweet but I was so wrong! My very picky daughter exclaimed "this is the best chicken ever!" And the skin was crispy and delicious-the meat fell off the bones. I used the carcass for chicken soup and it gave it a different but delicious flavor. BTW, my thermometer only read 165 and the chicken was cooked through. Great recipe!

Doubled the spices to rub both sides of the chicken. Followed other peoples advice-put an onion and garlic in the cavity of the chicken. Put spices under the skin-we don't eat the skin. Cooked as directed and it came out very juicy! No smoke in my house like others. Also put celery, carrots, and potatoes around the chicken and let them soak up the juices. The only thing wrong was that one of the spices is a bit overwhelming-Allspice maybe. The potatoes soaked up the juices the best and they were incredible. Will use less of one of the spices, once I figure out which one is too much, each time I make this meal. Will also use more potatoes and less carrots and celery around the chicken just because they were super yummy!

I cooked two chickens in a clay pot (soaked the pot and lid in water for 30 minutes first) with this recipe and added one cup of jasmine rice to the broth in the bottom of the pot. Placed in a cold oven, then cooked for 1 hour at 400 degrees, turned oven off and let it finish under steam for another 30 minutes. We ate one chicken at a weekend bluegrass festival (triple wrapped the bird in aluminum foil and buried it in hot ashes in the campfire for about 45 minutes)Everybody love it! I brought the other bird back home for chicken and dumplin's (home made pasta recipe) added onion, celery, garlic and carrots for that bird. Both were delicious! And the rice was the best I've ever had. This is a keeper.

Amazing! Everyone loved it, they asked me to make it the next day! I added a soy sauce/garlic/water/sugar marinade to baste with as I found it did not have anything to baste with.

This chicken was amazing! It was moist and thender. I made the sauce recommened to go with it, and wow, my husband and I will make this over and over. The only thing was some of the drippings burned in the bottom of the pan and created a lot of smoke. This may be because of the such high temps for cooking.