Reviewed: Nov. 19, 2007

Chicken is my favorite little sweet bird to roast during the week for a quick meal. This version is outstanding and came out as tender and golden brown as can be! I had a 7lb bird so I brined it overnight with lemon juice & hot sauce in the salt water and I generously doubled the spices and threw a lemon inside with the garlic. I used the Chimchurri sauce as well and I was ooh-in and aww-in the whole meal! Excellent and thanks for sharing this one.

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mountainjake

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Reviewed: Nov. 19, 2007

Excellent recipe. Super moist chicken. I would never think to put these ingredients together but the taste was awesome. My husband loved it too. Only thing was that I had to cook the chicken longer than the stated time. Try it, you won't be disappointed.

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Cheri'

Cooking Level: Intermediate

Home Town: Bridgewater, Massachusetts, USA

Living In: Raynham, Massachusetts, USA

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Reviewed: Nov. 14, 2007

This chicken was the most flavorful and tender that I have ever cooked or tasted! I went out on a limb and cooked it for my in-laws based on the reviews. Didn't have overnight but it didn't matter. I doubled the spices and rubbed a generous amount between the breast and the skin. While cooking, my mother-in-law kept asking if I was doing it correctly because of the smoke...after her insistance to help was calmed by a glass of wine, we were all amazed at the depth of flavor this easy dish had. Absolutely wonderful. Two notes...added a cubed onion in the cavity with the garlic and deglazed the pan drippings with chicken stock and 1/4 cup flower/water mixture (added later with sauteed mushrooms in butter) to make the most flavorful gravy that complimented the mashers and chicken. What a hit!

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capt. chach

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Nov. 10, 2007

This chicken is amazing. It has become my signature main dish....people are always asking me to make it!

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glodine

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2007

This was so easy and so good. Came out nice an moist. Although I did eventually turn it breast side up so it would brown as well. Will always roast a chicken this way now.

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marisa45

Living In: Sarnia, Ontario, Canada

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Reviewed: Nov. 5, 2007

This was excellent!!!! Great Flavor!!!

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scongleton

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Reviewed: Oct. 29, 2007

The taste is a 5 star. The procedure is a 4 star. Actually, the next time I do this I will have to use extra chicken broth or add water because the extreme heat evaporates the liquid and then it burns. I would also tent the chicken for the first two heatings to prevent it from burning. I think the sugar in the rub burns with the high heat. Having said this, the taste was out of this world. My family loved it. I will be doing this again. Gravy was yummy. PS I double the spices.

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Deanna

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Reviewed: Oct. 27, 2007

This chicken came out great! Moist and full of wonderful fall flavors. This one is a keeper! :)

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STibbs

Cooking Level: Intermediate

Living In: Lyman, Maine, USA

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Reviewed: Oct. 22, 2007

I thought I followed the recipe to the T. Something must have gone wrong. Definitely will not try this again.

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TRINITEE0971

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

Living In: Marietta, Georgia, USA

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Reviewed: Oct. 13, 2007

Really good, really different. My roasting pan was too big so to stop the drippings from burning I added a can of chicken broth to the bottom and some butter. Also had to cook it quite a bit longer. My husband said it tasted like the holidays, but didn't realize what it was. It made delicious gravy, having leftover mashed potatos and gravy for lunch as I type. Served with honey ginger carrots and Caramel Apple Pie from this site.

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BIGRED227

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Reviewed: Oct. 8, 2007

This is my new favorite way to roast a whole chicken! I've made many different vairations on the flavors, but it always comes out crisp on the outside, tender on the inside, and fully cooked. Thank you!

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CHEFKEWE

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Reviewed: Sep. 23, 2007

Loved this recipe my husband and kids loved it too there was none left I didn't have any allspice and I put the rub under the skin and inside along with an onion and garlic cloves inside And I doubled the recipe eveything but the salt.

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Kim

Living In: Coward, South Carolina, USA

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Reviewed: Sep. 21, 2007

Easy and delicious. I did double the spices as recommended by other posters. Made it last night for the family I nanny for and they're convinced I'm a culinary goddess. Served it with corn on the cob, mashed potatoes and a peach cobbler to welcome autumn.

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pearltellszoe

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Reviewed: Sep. 6, 2007

I am an extremely picky cooker and eater. My kids could not be pickier. I also love to cook and am considered to be pretty good at it. Having said this, this was the best chicken recipe I've ever made! I followed the advice to double the spices and I did marinate it overnight. I put the spices under the skin and rubbed them inside the bird as well. then I cut slits in the skin to make sure the flavors got in. Being concerned about the smoke issue, I used one of those stand up chicken cookers where you place the bird on two metal arches with a bowl in the middle to catch the juices. I cooked it at 350 for just over an hour and It was perfect. The only things I changed were I sprinkled garlic powder inside and out instead of crushing garlic and I basted it once with some melted butter.This recipe was a total sucess with not one morsel left over. The dogs were going crazy over the smell, but as cinnamon is bad for dogs we did not give them any. This is a great company dish and I plan to make it again this weekend when we have friends over. Absolute perfection!

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Patty M.

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Long Island, New York, USA

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Reviewed: Sep. 5, 2007

I followed this recipe exactly, not a single change to it, and it was so so good! And very easy! The ingredients did seem a little odd when I was making it, and I was afraid my very picky boyfriend wouldn't like it, but he loved it too! I served it with the chimichurri sauce, which honestly I'd never had before, and also with some brown rice, and all of it was awesome! I'll definitely be making this again.

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CARTOONRCKR

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Mountain House, California, USA

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Reviewed: Aug. 30, 2007

This recipe was very easy to prepare and it was delicious too! Even my very picky three year old gobbled it up!

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domestically_challenged

Cooking Level: Beginning

Home Town: Three Rivers, Michigan, USA

Living In: Sturgis, Michigan, USA

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Reviewed: Aug. 30, 2007

I made this twice: once without allspice, nutmeg, and ground cloves and the second time with them. Both turned out very good (extremely juicy!). My husband and I agree the first one was a little better, but maybe that's only because I bought the cheap spices to make the second one (nutmeg, cloves, and allspice). I’m sure the more expensive ones are better. Either way, I would make both again, and my husband requests it be made every week. **Tips: I doubled the recipe, and tented the pan the first half hour. I also rubbed the spices all over the skin, under the skin, and a lot inside the cavity. Had to cook it for about 15-25 minutes longer for an internal temp of 180. Baste about 3 times. Dark crispy skin with juicy meat. The fat drippings were used for sauce and was to die for!

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Michelle

Cooking Level: Expert

Living In: Brea, California, USA

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Reviewed: Jul. 31, 2007

This was very good, but I think I prefer traditional seasonings for roasting a chicken. However, it was great for leftovers on a salad.

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jonesin2eatwell

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Jul. 25, 2007

Very good. The aroma from the oven reminded me of a pumpkin pie!! I left out the cloves (personal preference) and served it with brown rice, gravy, and corn. YUMMY!!

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mygrandmaskitchen

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Reviewed: Jun. 6, 2007

My kids loved this one and want me to make again. The rub has a great flavor just be ready for the smoke in the house but well worth it. I had to double the rub recipe.

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