Reviewed: Feb. 5, 2013

This is so delicious! We double the cloves, allspice, nutmeg, cinnamon, and sugar. Goes great on a whole chicken, or any type of chicken with bone in. This is our simple, "go to" recipe for chicken!

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Reviewer:

nick & jody

Cooking Level: Expert

Reviewed: Feb. 2, 2013

DO THIS RECIPE!!!!!!! The best and JUICIEST roast chicken I have EVER had! I doubled the ingredients and added garlic on the inside with whole onions. Since I don't like eating the skin, next time I'll also put the seasoning under the skin to add more of that deliciousness! I did cooking times as directed and basted during the seating period. My family LOVES this. We also did the roasted honey potato recipe from this site as a side and was a HUGE hit! Will be doing this again for company.

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Reviewer:

kialypso

Cooking Level: Intermediate

Reviewed: Feb. 2, 2013

Simple yet delicious!

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Reviewer:

mlrunlisted1

Reviewed: Jan. 28, 2013

Moist and delicious! I doubled the spices, but not the salt and rubbed them both under the skin and all over the outside. I still wanted the flavor to be a little stronger. The skin was just so good. I didn't have any drippings left when it was done, but I bet a gravy would have been great with these flavors. It was so good either way and I will definitely use this recipe again.

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Reviewer:

IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 27, 2013

great recipe! Doubled the spices and put a quartered onion in the chicken. I put the spices on 2 hours before cooking and had no problems.

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Reviewer:

amy

Living In: Eldersburg, Maryland, USA

Reviewed: Jan. 25, 2013

Tasted great. Nice crispy skin and moist inside. However, what a mess it created! The high heat made the fat sizzle, and coated the oven with grease, which then started smoking. The whole house filled up with smoke and set off the smoke detector! And the oven will take awhile to clean. I'm not sure if it will come out the same covered in aluminum foil, but I'll have to do that next time.

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Reviewer:

matt151617

Living In: Plattsburgh, New York, USA

Reviewed: Jan. 24, 2013

Takes a long time to make and requires entire recipe even small ingredients.

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Reviewer:

bourn1ad

Reviewed: Jan. 22, 2013

I've made this chicken for 2 years now. The seasonings are excellent and the method results in a very moist meat with a crunchy, crisp skin.

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Reviewer:

TJPenn

Reviewed: Jan. 15, 2013

My oven was clean. The 500 degrees was to hot, the 450 degrees was to hot. The alarm went off the fire truck came. The chicken was delicious! Should have given the firemen some chicken! I followed the recipe exactly.

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Reviewer:

gaye

Reviewed: Jan. 10, 2013

I came across this recipe when I wanted something different to do with a whole chicken. Too late I realized the spice rub should sit overnight on the chicken but decided to go ahead and just cook it that same day. This came out very moist and tender and the skin was nicely browned and crunchy, yes I know its not healthy but I did eat some of it. I did bake this in a 375 oven in a foil lined casserole dish for about 2 hrs. as my smoke detector would have been going off way to often with the higher temperature.

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