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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christina

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Reviewed: May 7, 2009

Wow! I didn't know chicken could hold this much flavor! Definately will prepare again.

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bhunt

Cooking Level: Intermediate

Home Town: Beaumont, Alberta, Canada

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Reviewed: Apr. 23, 2009

This recipe was so easy and so Juicey!! Definately double the spice amounts.

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meggy177

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Reviewed: Apr. 14, 2009

Quite good. My family liked the "autumn" aroma and the chicken was very tasty.

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KikiBean

Cooking Level: Intermediate

Living In: Grayslake, Illinois, USA

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Reviewed: Apr. 13, 2009

For me, the secret to this chicken being so delicious isn't the spices, it's the cooking method. It sears the outside and keeps the juices in. My fiance is allergic to cinnamon and nutmeg, but we'll put whatever we have on hand around the outside, and cook any chicken like that and it comes out fantastic. Works for turkey, too - my first Thanksgiving was a hit because of this! I make it a few times a month now, regularly.

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conrad25

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Reviewed: Apr. 3, 2009

WOW!! I don't know what I could say that hasn't already been said. I followed the recipe as written, except I omitted the garlic. My hubby and I loved it. I ordinarily don't like the skin on poultry, but, this was so beautifully black and so tasty, I ate the skin last night. The rest of the chicken is for dinner tonight. I did double the amount of spices, and let it marinate for about 8 hours. When I do roast chicken, I will cook it this way. Thanks for a simply great, and inexpensive recipe.

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sueon

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Mar. 31, 2009

YUMMY

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Ammie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Mar. 26, 2009

I have to give this a five star rating. It was definitely super juicy, which is totally what I wanted. Thank YOU!!! I do believe the cooking method (breast side down) has something to do with it). I too doubled the dry ingredients, although next time I won't double the salt. It doesn't need it. I didn't have time to marinate it for the recommended time, and marinated for 3 hrs. Next time I'll try the 12 hrs,but it came out soooo great anyway. I followed the time and temperature directions, except I did add a foil tent the last 1/2 hour to keep the skin from overcooking. I don't eat the skin, but other family members love it and it helps keep in the seasonings and adds flavor. Soooo EXQUISITE!!!!! Thanks again Indriani

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V.Naehu808

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

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Reviewed: Mar. 22, 2009

Made this recipe for my family~FULL OF FLAVOR!! I added half an onion inside and basted it with chicken broth for a natural saltier flavor. Served with rice or potatoes. THANKS!

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KMENDOZA00

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Reviewed: Mar. 11, 2009

Like others I was a little freaked out about putting 'baking' spices on meat. I could not believe how awesome this turned out!! I, too, placed a foil tent on the chicken a while into cooking for fear of the skin burning. I don't care for skin, and the thought of eating it disgusts me, but I had to try it. It was fantastic. My husband and I found ourselves tearing into the bird like some starving savages. We LOVED this recipe and will try it this summer on a turkey, as suggested by another member. We will also try it on a cut up fryer next time, rather then trying to rip apart the chicken at the dining room table, like a couple of beasts.

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kario

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Reviewed: Mar. 8, 2009

Wow! Good thing I read the reviews because this combination of seasonings seemed so odd to me. This was amazing! I used a 4.5lb chicken, doubled the spices and rubbed it under the skin. After the first 20 minutes, the skin was almost burnt so I did cover it with foil for the rest of the cooking time. I cooked it for 20 min, 20, min, then 40 minutes. Delicious!

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Kylie

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Reviewed: Mar. 5, 2009

This simple whole roasted chicken is full of flavor and just melts in your mouth. The sweet aroma fills the home with wonderful scents that hints of the middle east. The adorable chihuahuas stand by the oven to breath it in. This is truly the only way I roast chickens since i first tried it aver 3 months ago. The only addition to the recipe I made was Taraagon because i think it needed a different color to all the brown seasonings. When I make this, I like to eat it with a greek salad with family recipe dressing topped with feta cheese, garlic, onions and cucumbers to compliment all the flavors. Seriously, I am always telling everyone i know about this recipe, IT IS THAT GOOD!!!

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Estreitta

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Reviewed: Mar. 3, 2009

Doubled the seasoning as others recommended. Rubbed some under the skin. Marinated it about six hours. I am surprised that no one mentioned the high temperature in the oven tends to burn the skin and I had to put a foil tent on top of the chicken to prevent the skin from being burnt. This was one of the best chickens we have ever had. We also enjoyed it with the Chimichurri Sauce.

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MrsMom

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Reviewed: Feb. 28, 2009

Frankly a little surprise how wonderful this turned out. Definitely one we'll do again (and again).

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rsogburn

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Reviewed: Feb. 21, 2009

I think the method here is the key to how juicy this bird comes out. I have a convection roast option on my oven so I think that also helped make a juicy bird with a crisp skin. Generally convection cookingn means you reduce the heat by about 25 degrees but mine adjusts automatically. I also roasted breast side down and the last 15 minutes roasted breast up let sit for 15 minutes then ate. I also did a brine - a really important step I think in getting a juicy bird. I read the article about roasting chicken on allrecipes and it also said to let the bird soak for at the most 6 hours no more and no less than an hour - also let it air dry in your fridge for at least an hour or overnight.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Feb. 20, 2009

I've made this twice..delicious! I've never had roast chicken so tender and juicy. The key to that is the cooking method. I'm going to try it this weekend with different seasonings even though we love the flavor of the seasonings called for in the recipe. No matter how you season it if you use this method of cooking it will turn out amazing.

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madninnie

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Reviewed: Feb. 16, 2009

This was great! My husband and I both LOVED it. I cooked sweet potatoes, potatoes, carrots, onions, and peppers in the pan too, and the juices were delicious. I flipped the chicken halfway through and it worked great. We had to cook it a little longer than the recipe called for -- about 15 more min. We'll definitely make this again.

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Louisa K

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Reviewed: Feb. 16, 2009

This is a great recipe. It is a great homestyle meal with roasted potatoes and carrots. The secret to a moist chicken is to bake it breast side down half the time and breast side up the rest of the time.

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Erin

Home Town: Tucson, Arizona, USA

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Reviewed: Feb. 14, 2009

So easy and so economical. I roasted a chicken for me and my partner, had dinner. had enough for lunch and am now making a chicken pot pie and then will make a soup with whats left. All for only eight dollars!

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mdaye

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 7, 2009

Second time making this recipe and it was even better this time. Marinated a few hours, not overnight. I had a 5# chicken, cooked for 20 mins @ 500 and 450, then about 50 mins to reach 180. Put potatoes and carrots in the bottom of the pan - YUM! Doubled rub and added onion to cavity. This is a family favorite!

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