Reviewed: Sep. 11, 2009

I used a 7.5lb oven stuffer roaster, and was surprised how quickly it cooked. I just did 15 min at 500, 15 at 450, and an hour and a half at 425, although it was probably done after only an hour. The meat was moist, but mostly just tasted of garlic. I doubled the spices but didn't have time to let it sit overnight and didn't put them under the skin. My husband said the skin was good, but it was getting black so I covered it with foil after 20 minutes at 425. My problem was the same some other reviewers had- a smoky, burning roasting pan. I kept adding water to the bottom of the pan, which seemed to help, but my roasting pan is probably pretty burnt up. Not sure how else to get rid of that problem, short of cooking veggies underneath.

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Rachel

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Reviewed: Sep. 10, 2009

I made this tonight for my family of five. I used a 4.5 lb chicken. I marinated it in the rub (doubled the spices including the salt)... rubbed it inside and out and under the skin... sat in a ziplock bag for about 5 hours. Tucked orange and onion inside the cavity. In the bottom of the roast pan I put sweet potatoes, potatoes, celery, red onion, and carrot sprinkled with garlic salt. I added a bit of water to avoid the smoking problem... there was none. The rack I used to place the chicken in stood above the pan, and the drippings fell onto the veggies. I tented the chicken with foil for the last 30 minutes. I made the chimichurri to go on the side... dipped Hawaiian rolls into it along with offering it as a condiment to the chicken. My family loved it! Oh, my GOSH! I spent $3 on the chicken itself... tasted like 4-star restaurant cuisine. Thank you!

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KELTICWISH

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

My husband said this was the best chicken he'd ever tasted and i agree.....it was!!! I used all kinds of veggies on the bottom of the roasting pan and let them cook in the drippings. Wow!!! It doesn't even need to marinate. Putting the seasonings under the skin was an awsome suggestion. I put sweet vidalia onion AND freshly crushed garlic inside the bird. Also, cooking the chicken breast side down is brilliant!! All the juices seep right into the meat. Absolutely scrumcious! Thanks.

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langoria74

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Reviewed: Sep. 3, 2009

So GOOD WE LOVED IT! But we just added some white wine and cooked it not Chimichurri Sauce.

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Kristian

Cooking Level: Intermediate

Home Town: Fruitland Park, Florida, USA

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Reviewed: Sep. 1, 2009

YUMMY YUMMY!!!! Thank you for another wonderful recipe. It's a keeper. I also doubled the spices. I will be making this often.

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Amelia

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

I have never done a roast chicken and this was awesome!!! the rub was great and the chicken turned out so juicy! did double the spices. will definitly make again!

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tara

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Reviewed: Aug. 11, 2009

Not a homerun, but could have been due to using too much clove powder when I doubled the recipe. I was also out of nutmeg, so I used pumpkin spice. I made a gravy from blending the cooked onion with the drippings = delicious.

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BAKINGBETTY88

Cooking Level: Beginning

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Reviewed: Aug. 9, 2009

Great recipe--the cooking manner. I will certainly play with the ingredients more next time. This has incredible potential! The chicken turned out well--crispy and juicy, though I did err in that we waited more almost an hour after I took it out of the oven to eat it. I had rewarm it. I wonder whether that was the reason it lost its juice. Another thing: You've got to put something under the roasting rack that will catch the oil--chopped potatoes or something--because the fat will burn and cause your whole house to go smoky. Also, be sure to keep the chicken moderately away from the broiler burners--put it on the middle rack--I turned on the broiler setting later that night and it started sparking because of the fat that had splattered EVERYWHERE, covering the burners and the entire oven. Lucky we have a self-clean feature.

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Kismet

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Reviewed: Jul. 29, 2009

never in my life have i tasted a chicken so juicy and tender. it was awesome. i did double the spices as other reviewers suggested.

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katethegr3at

Cooking Level: Intermediate

Home Town: Hainesport, New Jersey, USA

Living In: Delanco, New Jersey, USA

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Reviewed: Jul. 9, 2009

This was my first attempt at roasting a whole chicken, and my whole family loved it. I was skeptical at first, but the rave reviews made it impossible not to try. I doubled the spices omitted the allspice. I will definitely make this again.

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happymom81

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Reviewed: Jul. 7, 2009

I omitted the sugar and doubled the spices. Very good. Quite tender.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 5, 2009

This was my first roasted chicken. I used a Caribbean jerk rub instead, which still came out very well! I love how quickly this chicken can be prepared, plus it always turns out juicy and tender. Sometimes, I use Italian herb blends or give a Mexican flavor with some of the fabulous blends available on the market. For a roast chicken recipe, I'm very satisfied with the cooking time on this one, and the really crispy skin doesn't hurt it one bit either...and I hate chicken skin!

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mzmocha318

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Reviewed: Jul. 1, 2009

This was a great and easy recipe. It was so simple and yet tasted so delicious. I doubled the spices as others suggested, and i tightly wrapped the chicken in plastic to marandaide to keep the spices on the skin. I have never had such a juicy chicken. I will make this again and again im sure.

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Emily<3's2cook

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 22, 2009

Everyone loved this recipe. I didn't marinate it but next time I will

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Drina

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Reviewed: Jun. 5, 2009

I made the same changes as others. (Doubled the dry mix and added an onion to the cavity.) My husband also said it was the best whole chicken he had ever had. I added water to the bottom of the pan and used the juices over the rice. Also, the recipe didn't say to cover this at any point, but you need to so that it's done all the way. I would say cover for at least the first 30 minutes and then uncovered so the skin gets cruntchy! Yummy! I am going to try this on pork chops next!

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Cart Wheel Manatee

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Kingsland, Georgia, USA

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Reviewed: May 25, 2009

A wonderfully juicy and fragrant chicken recipe. Made it for the first time on Passover and it's been a family favorite ever since. Thanks for this great recipe!

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baylam

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: May 22, 2009

This recipe is easy. I don't even let it marinate. I just add all the spices on the chicken and start the cooking process. It's always a hit and I love making leftover sandwhiches with it the next day. I am so happy a friend sent me this recipe!

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