Reviewed: Aug. 26, 2008

Fantastic!

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Reviewed: Aug. 21, 2008

OK here is whats special about this recipe. The cooking time(s). I was skeptical that 1 hour would work but it was wonderful. I used my own spice combo but the cooking time made it moist and wonderful. The spice combo sounds wonderful but we all really wanted garlic. Great method to cook a whole chicken. I made the two 15 minute times 20 minutes because mine was a 5 lbs. I also stood mine up on a pop can filled with broth. Very good moist chicken.

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Eve

Cooking Level: Expert

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Reviewed: Aug. 19, 2008

I love this recipe. I always quadruple the amount I just don't thing that doubling it is enough spices) and make two whole roasted chickens. One is eaten right away and the other is carved for leftovers. My whole family loves this recipe.

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afpennings

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: North Las Vegas, Nevada, USA

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Reviewed: Aug. 8, 2008

Pretty good. I made as directed only i added half an onion to the cavity of the chicken.

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Carnygirl

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Sherrard, Illinois, USA

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Reviewed: Aug. 6, 2008

This was very good! We enjoyed it. I followed the recipe like it said but I cooked it differant. I cooked it at 250 degrees for 5 hours. Yum!

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April M

Cooking Level: Expert

Home Town: Merritt Island, Florida, USA

Living In: Fort Stockton, Texas, USA

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Reviewed: Aug. 1, 2008

very good, everyone was pleseed.

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Heather L

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Jul. 29, 2008

I just got done eating this for dinner, and it was great. I used totally different seasonings, but followed the cooking method to a T. I was looking for a way to bake a chicken and have it come out juicy, and this really did the trick. We baked it breast down for the entire time and then flipped it and cooked it breast up for another 5-10min to crisp up the skin, and it worked out great. This will be how I bake chickens from now on.

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KatieTrys2Cook

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jul. 28, 2008

this recipe has a great basic technique for seasoning and then cooking the chicken. I cooked exactly as the directions said, but did double the spices as others suggested. The flavors were quite different, but good. i thought it was a little too salty, probably fr doubling the spices. I want to make it again with a spice rub that is of a more traditional taste (salt, pepper, garlic, onion powder -- one could try just about any seasoning combo) and i will let it marinate and cook it with the different temperature times as stated in the recipe as i think that is the secret to this chicken. Also, at some point towards the end of cooking, i will flip the chicken over so that the skin gets crunchy there too. I have to say the crunchy skin was good and my husband and boys liked it and said i should make it again. Oh yes, i added potatoes and carrots to the pan and those were absolutely yummy and crunchy and coated with the sweet/salty mixture because of basting. they were delicious! Thanks for such a unique recipe!

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Cathy

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Pembroke Pines, Florida, USA

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Reviewed: Jul. 25, 2008

This certainly did NOT disappoint! I can see why it keeps getting five stars. This was the juciest roasted chicken I have ever had. I roasted it exactly as the recipe stated and it was absolutely delectable. I did not care for the spice rub at all...I prefer more savory spices. Next time I will just make my own rub, but will definately cook the chicken just as this was. SO DELICIOUS. I think this is one of those recipes that just can't go wrong!

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Mandy

Cooking Level: Expert

Living In: Hilton Head Island, South Carolina, USA

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Reviewed: Jul. 21, 2008

It's hard to ruin chicken, so this wasn't bad, but I found the combo of spices really odd.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jul. 3, 2008

This was a huge hit! I did modify a little: left out the sugar and salt as well as used an orietal five spice combo that I got from Ocean State Job Lot that had most of the spices (saved time!). I also didn't marinate over night and it was still great! Definitely a keeper!

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closer2fine99

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Reviewed: Jul. 3, 2008

I will have to give this 5 stars. The Hubby enjoyed it so much he request seconds of his already large portions. I even took the small amount of leftovers to work the next day and my co-workers liked it.

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remac7016

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 2, 2008

I cooked two whole chickens using this recipe. The chicken turned out very moist and juicy. I added half an onion and some 4" pieces of celery inside each chicken. It had a good flavor, but the nutmeg and cinnamon were a little odd-tasting. Next time I'll try this using the Creole Seasoning Blend from AllRecipes. With 2 kids, I don't add the cayenne, and I use smoked paprika, and the flavor is wonderful. Thanks for the post...it was definitely "something different"!

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Johanna

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

Like others, I was intrigued and a bit skeptical about the spice ingredients. While it was cooking, I was still a bit unsure. The scent reminded me of the honey-baked ham we get at Christmas and I wasn't sure if that would translate well onto the chicken. I followed the recipe exactly, except I brushed some melted butter 30 minutes in and added a cup of boiling water (didn't have any smoking!). The chicken turned out very moist and delicious. I will be using this recipe again. Next time I may substitute brown sugar for white and try to make my own honey-baked Christmas ham!

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DIGITALDIVA16

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Reviewed: Jun. 16, 2008

I didn't like the way it turned out. It was too dry and it had more cinnamon flavor than the other ingredients.

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argelia2008

Cooking Level: Beginning

Living In: Newport News, Virginia, USA

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Reviewed: Jun. 5, 2008

I made this for the first time tonight. My husband raved over it. As others suggested I doubled the spices, and I cooked it right away instead of refrigerating it. I didn't have any garlic cloves, so I substituted garlic salt in place of the regular salt, and added it to the other spices instead of inside the cavity. A fter rubbing the spices on the outside of the bird I used the remaining spices in the cavity, and stuffed it with an onion. This recipe goes great with the oven roasted potatoes submitted by JMRYGH.

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teach486

Cooking Level: Expert

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Reviewed: May 17, 2008

This chicken smelled wonderful, looked beautiful and tasted very nice - extremely juicy. The only change I made was to stuff part of an orange in to the cavity along with the garlic.

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IFEANDINDY

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Saint Clair, Michigan, USA

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Reviewed: May 9, 2008

This recipe is awesome! The sweetness of the cinnamon and sugar along with the nutmeg and other spices contrasts well with the garlic not to mention that the aroma while it is cooking is enticingingly wonderful!

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Disco Diva

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Reviewed: May 4, 2008

I first need to sat THANK YOU! Thank you for sharing this delish recipe!! This was fantastic, just fantastic!! I doubled the spices and rubbed it in good (under the skin) and lined the pan well with foil.**EASY CLEANUP** I cut up some carrots and potatoes and put them under the rack of the chicken, added just a little bit of water so they wouldn't stick to the foil. PErfection. BIG THUMBS UP! Got any ideas for my next meal?? :)

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~jz~

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

The BEST for its GREAT TASTE and SIMPLICITY TO MAKE! We just had this last night with friends and family - I made with TWO whole chicken - they loved it - it's all gone! Today (not realizing the time), I had one of those store-bought roasted chicken for my and my daughter's lunch. And I came to a VERY SERIOUS realization, I will try my very best to NEVER EVER eat any more store bought roasted chicken. Store bought roasted chicken (regardless of what seasoning they claim to have cooked it in), is ABSOLUTELY NO COMPARISON to this recipe!! We have this almost every week along with Chimichurri Sauce! Thanks so much for sharing!!

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Benette1963

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Simple Whole Roasted Chicken

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