Reviewed: Feb. 12, 2008

Just totally fantastic. I, too, cooked it at 225 for 15 minutes and then turned it down to 350 for an hour. It was amazingly succulent and my very picky husband devoured it. I'll definitely make this one again!

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MaggieB

Cooking Level: Expert

Home Town: Ladysmith, Wisconsin, USA

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Reviewed: Feb. 3, 2008

Very simple, delicious recipe. I made this as a one pot meal and added baby carrots and new potatoes. The vegetables were delicious too! Recipe took longer (about 20 additional minutes) to cook to even reach 165 degrees. I baked in LeCreuset casserole and clean up was easy. One comment indicate that there wasn't enough pan drippings - I ended up with 1 1/2 cups remaining. I fixed the Chimichurri sauce as others recommended - and while I loved that sauce, the flavor of this roasted chicken stands alone and doesn't need the Chimichurri.

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MLANKENAU

Cooking Level: Expert

Home Town: Marion, Indiana, USA

Living In: Claypool, Indiana, USA

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Reviewed: Jan. 29, 2008

I was a bit skeptical about these ingredients but it turned out to be so good. Very flavourful and juicy, probably due to roasting with the breast-side down first. Will make this again for sure.

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foodhedonist

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Reviewed: Jan. 20, 2008

by far the best whole chicken i have made. i only had it in the fridge for about 6 hours but next time it will be 24. i used the neck and gibblets, and the same seasoning as on the chicken and boiled them as if i was making a gravy. and as the chicken cooked basted like recipe says. only when the juices started to run out i added more from the stove top instead of water. in the end i had enough pan juices to make a realy good gravy for on top of the chicken and potatos. the gravy was perfect on the chicken. since i did not marinate it over night, the gravy really helped enhance the flavor that was already in the chicken. this recipe was great and i will be making it again. the family loved it

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itsmemo

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Killeen, Texas, USA

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Reviewed: Jan. 17, 2008

Amazing! Delicious! Tender! Following changes were made: You do not need to cook chicken to 180 anymore. The USDA says it's safe to cook to 165, then cover with foil for 20 min. That'll let the juices redistribute and bring the temp up. Plus it makes it juicer! I didn't have allspice so I didn't use it. I doubled the spices and rubbed half of them UNDER the skin (omg so good). I used Stevia instead of sugar. I stuck an onion in with the garlic - not necessary I don't think. With about 10-15 min left to cook I flipped the bird over to make the breast skin crisp too. Holy moly. I think I'll be making this at least once a week. It's less savory and more...baking spice-esque, but it goes great with the chicken. I made switch up the spices too but still use the same cooking method. It was that perfect.

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dovelette

Cooking Level: Expert

Home Town: Geneva, New York, USA

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Reviewed: Jan. 13, 2008

I do double this recipe. Best ever chicken. We seem to have to have this chicken atleast 2 to 3 times a week. Good to the last bite. YUMMY!!!!!!

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LAURANG57

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Hackensack, New Jersey, USA

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Reviewed: Jan. 13, 2008

Doubling the rub ingredients is a must. Excellent chicken.

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foodie

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

Tried this after reading all the rave reviews, Was not as good as expected. Used 8lb capon for Christmas dinner,took longer to reach 180 internal temp. Breast was slightly dry, other wise ok not as good as all reviews had me exptcing, even after basting very often inside and out.

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Ed.Dolanski

Cooking Level: Expert

Home Town: New Haven, Connecticut, USA

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Dec. 25, 2007

This is recipe makes the most tender and juicy chicken, especially the white meat! I followed the recipe with the exception of doubling the spices. I was a little leary of these spices and the sugar, but was definitely glad I had tried it! There was nothing left of the 6 lb. chicken! It fed 3 adults and 3 small children! It also makes the house smell wonderful! Definitely a keeper!

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KrisKoe

Cooking Level: Expert

Home Town: Bemidji, Minnesota, USA

Living In: Hayden, Idaho, USA

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Reviewed: Dec. 19, 2007

I followed the advice of the previous reviewers by doubling the spices and putting an onion in the cavity w/ the garlic. I let the rub stand for 6 hours vs. overnight. The main thing I changed was the cooking method. My roasting pan was way too large for my chicken, so I substituted my cast iron dutch oven. I added a small amount of water (1/4 cup?) to the pan, but I probably didn't need that. I kept the temperature at an even 375 the entire time I cooked it. I basted several times. I was amazed at how wonderful this turned out! The gravy I made with the drippings was equally fabulous! Definitely will make this again!

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akfilly

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Maron Di Brugnera, Friuli-Venezia Giulia, Italy

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Reviewed: Dec. 13, 2007

This is simply delicious. The whole house smells wonderful while it's cooking and the chicken is divine. I even make a huge pot of stock afterwards. From that, I made a delicious tortilla soup. My husband has already requested this chicken again.

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heff_a_palooza

Cooking Level: Expert

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Reviewed: Dec. 6, 2007

I took the advice of adding 1 can of chicken broth with some butter and that defiantly helped. It also took an extra 25 minutes to cook. It was so worth it!!!I will cook this one again. Here's a tip for your pan if the juices stick to the bottom- just fill it up with water and bake for 1/2 hour (or more depending on how burnt it is). You'll be able to scrub it off with a cloth. no problem!!

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SandraA

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Reviewed: Dec. 5, 2007

Simply the best!

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livetoeat

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Reviewed: Dec. 4, 2007

I've NEVER roasted a whole chicken before, and I think this is the PERfect recipe for first timers! I think the recipe is really awesome! The meat was SO juicy! It's probably the juiciest roasted chicken I've ever had. I doubled the spices and added some chopped onion as others had suggested. I didn't have time to marinate it overnight, but I think next time I'll try doing that so that the flavors can really get in the meat. Anyway, thumbs up!

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Katie-Bug

Cooking Level: Beginning

Home Town: Longview, Washington, USA

Living In: Kalama, Washington, USA

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Reviewed: Dec. 3, 2007

My husband loved the chicken. It took a bit longer than we anticipated to cook, but it was worth the wait. We also doubled the seasonings, except the salt. We combined the chicken with the chimichurri sauce as suggest, and we also combine it with a Cajun roasted potatoes (recipe on all recipes). Overall, great meal.

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Caribbean Food Lover

Cooking Level: Intermediate

Living In: Stamford, Connecticut, USA

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Reviewed: Nov. 28, 2007

This recipe turned out really well for me, but I'm not sure it was totally by design. I don't have a lot of experience with whole chicken, so I don't know if the juices usually stay inside the skin most of the cooking time -- when I went to baste there was nothing in the pan to baste with because all the juice was still in there. This phenomena kept the chicken super moist, and really infused the garlic flavor. I did not marinate overnight; I put the spice mixture right on and cooked. From the taste I think it would have been overwhelming if it had been allowed to sit 24 hours. Immediate baking worked fine. I also added 1/2 chopped onion to the garlic on the inside. No smoke problems; I turned down the heat a little bit and it still cooked through. The flavor was unique; my boyfriend really loved it -- I will make it again!

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Alison

Cooking Level: Beginning

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Reviewed: Nov. 28, 2007

Lovely, lovely recipe. As advised by many others, I doubled the spices and I did not refrigerate overnight (something I will do next time, just so the flavours will be absorbed into the meat). I filled the cavity with one diced onion and the garlic. I used a roasting bag (not sure how this translates. It's made of heatproof plastic) and added sliced zucchini and carrots. The chicken was wonderfully juicy and like everyone else says.. this combination of spices really surprised me, but it works!

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Zenissima

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

I love this recipe- thank you! The only note I have it that each time (twice now) that I have made this, I have needed to increase the roasting time by 25-35 minutes.

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FERNIF

Cooking Level: Intermediate

Home Town: Huntington, New York, USA

Living In: Redwood City, California, USA

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Reviewed: Nov. 25, 2007

Elegant! It was very moist and the flavors infused nicely! This was by far the best roast chicken I have had. I would add that there weren't too many drippings, so I would add about a cup of boiling water to the pan so that you can capitolize on the drippings for gravy.

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PamperedVictoria

Cooking Level: Expert

Home Town: Bear River City, Utah, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 22, 2007

Okay, a little aside about this chicken... 1. It is extremely moist and tasty. 2. It was a little salty, so next time I'll probably cut it in half. 3. My expensive roasting pan was completely ruined by the sugar/spice mixture. Next time I'll probably purchase a throw-away pan. 4. Delicious. Really good and interesting flavor. 5. I served this for Thanksgiving, instead of a turkey, and it was a huge hit. 6. Others complained about it smoking up their kitchen, and when mine started to smoke I just added water to the pan and it made the smoke stop. This is really worth trying!

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KHunsicker

Cooking Level: Intermediate

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Simple Whole Roasted Chicken

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