The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 2, 2006
this was so good! i doubled the spices and otherwise did as directed. will make again.
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Cooking Level: Intermediate

Home Town: Shelburne, Vermont, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 2, 2006
This was the most tender and juicy chicken I've eaten anywhere - it was very good! I had to cook mine much longer and also turn it over in order for the breast side skin to get brown. As good as it was, I do have to say that the seasonings are a little distracting. Good, but distracting.
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Cooking Level: Intermediate

Home Town: Burlington, Kansas, USA
Living In: Southaven, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 1, 2006
moist. the skin was too strong for me to enjoy, but my sis really likied it. It is quick, too!
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Home Town: Dixon, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 1, 2006
This was so moist and delicious. This is going to be how I make roasted chicken from now on. I love that you don't need to use any oil. Everyone ate this up!
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Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA
Living In: Norton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 30, 2006
I have made this over and over again just like the recipe, and it is always delicious. I was a little leary at first because it seems to be a strange mixture of spices, but once I tried it, I'm a true fan of this recipe. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 28, 2006
I thought this was awesome. It was juicy on the inside and slightly crispy on the outside. I think padding it dry slightly before rubbing all the ingridents on the chicken might have helped to maintain more of the flavor on the chicken, but it was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 15, 2006
Very fragrant, my family loved it, even my 2 year old. I will include it in my weekly rotation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 14, 2006
Absolutely delicious! It's the only baked chicken I'll make.
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Cyn

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 9, 2006
I made this in the crock pot, and I found this to be ok. I have my own recipe for roast chicken which is what I normally use, but I thought I'd give this a try. I will probably not make this again. I felt this chicken was very dry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 7, 2006
I have made this recipe dozens of times now and it is still my favourite chicken recipe. I take the skin off my chicken and put the rub right on the chicken flesh. It's so tasty, you don't miss the skin.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 4, 2006
This is only the 2nd time in my life making a whole roasted chicken (because I find them too dry and bland to bother), but after using *this* recipe it may just become a weekly occaision! Not only was this easy to prepare and the flavour outstanding, this was the JUICIEST chicken I have ever eaten - anywhere! I am so impressed with this recipe, I'm going to try this rub/marinade and roasting method with my next holiday turkey. I think roasting it breast-side down may be the key in retaining the flavourful juices. My only changes were to double the spices and add an onion to the cavity with the garlic. Amazing chicken!
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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 28, 2006
This chicken is simply fantastic. I agree that it's closer to a fall flavor mix, but I would use it any time of year and not change the recipe. To those who over cooked your bird, I would suggest investing in a thermometer and increase the time by five minutes if the thermometer hasn't reached 180 degrees. The chicken should be moist and the meat should fall off the bone. Fabulouse! My mouth wattered.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 28, 2006
I LOVED this!! I didn't have enough time to marinate, so I didn't- at all-I doubled the spices and then followed others recommendations and cooked the whole bird (6 lbs) in the slow cooker all day and then did 30 mins in a 400 degree oven to crisp it up. This is the way to do a bird! Even though I didn't marinate at all- except for the bird being in the slow cooker all day- this was FABULOUS! This will be a standard at our house now- it's soooooo simple, and sooooooooo delicious! YUM!! FYI- I served this with a 2004 EXP Syrah and it was the perfect wine for this chicken! Ahhhhhhhhhh...........
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 24, 2006
This was wonderful! So easy and so good.The flavor really gets into the whole chicken. I was only able to marinate it for a little over an hour but the flavor was unbelievable. I tented the chicken with foil for the first 15 mintues, as another reviewer suggested, and I also added a cup of water to the bottom of the pan so it wouldn't smoke. I will definitely make this again.
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Cooking Level: Expert

Home Town: Glendale, California, USA
Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 22, 2006
This was grrrrreat! I also added a quartered onion to the cavity, but in addition I put a can of chicken broth in the roaster. This really helped keep the chicken moist and made a terrific gravy afterwards. I did everything else according to the recipe. The skin was crispy and nicely browned and the meat was juicy. Excellent recipe.
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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 21, 2006
Good flavor but I disagree with some reviews saying its the best roasted chicken. I will make again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 13, 2006
Absolutely delicious! Added half an onion to the cavity with the garlic, but otherwise followed ingredients exactly. I followed some other reviewers advice and cooked it in my slow cooker all day...then put it into a 400 degree oven for about a half hour to brown and crisp it up. Very tasty, very moist, meat just fell off the bone. Will be making this ALOT. Thank you!
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Cooking Level: Intermediate

Home Town: Moravia, New York, USA
Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 10, 2006
All i have to say is AMAZING! My husband and i are not big chicken eaters, but this came out so tender, juicy and delicious-we loved it. I used the leftovers to make chicken sandwiches. Fabulous recipe...thank you!
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LHL

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 6, 2006
I was only able to marinate this for a couple of hours, but it still turned out fabulously. I lined my roaster with foil, and I also tented my chicken with foil for the first cooking period. I didn't have any trouble with smoke or smell in the house. Great recipe, the family loved it, very flavorful and tender.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 4, 2006
This is by far the best roasted chicken recipe I've tried. Just put a little aluminum foil lightly over the top of the chicken if you get too much smoke in the kitchen.
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