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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rstroh33

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Reviewed: May 4, 2007

Yum! I keep the spices, minus the garlic in a sealed container to have ready anytime, we've tried it on a variety of meats. Great recipe!

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KYGrammyto2

Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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Reviewed: Apr. 28, 2007

If I could give this 100 stars I would. It's seems like such an odd combo of flavors, but they really work. The whole chicken was full of flavor not just the skin. I have a house full of kids and a discriminating husband and everyone said this was the best chicken they had ever had. Even though the spices seem very "autumn" I do not feel like this is a dish that needs to be at all limited to the fall or winter months. We will have this over and over again.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Apr. 17, 2007

Love it! easy to make and very tasty.

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xapaula

Cooking Level: Intermediate

Home Town: Ville Platte, Louisiana, USA

Living In: Menlo Park, California, USA

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Reviewed: Apr. 10, 2007

tasty and easy, this was my first time roasting a whole chicken, I was suprised how easy this was!! I will definately make again!!

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j.love

Cooking Level: Intermediate

Home Town: Charlevoix, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 9, 2007

This was the first time I have ever roasted a chicken! It was amazing! I looked like a pro! The chicken was so juicy and the skin was really yummy! Even the white meat was juicy! It just fell off of the bone!

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HeatherM

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Reviewed: Mar. 25, 2007

It was okay, my chicken was a lot bigger then called for so it took a really long time to cook and was in the end dry. I would try the rub again, just not on a whole chicken.

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JET'smom

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Mar. 14, 2007

This was a delicious chicken recipe, however next time I think I will cut the salt in half. Also, just using what I had on hand, I used allspice and then 1/2 tsp of pumpkin pie spice. This just added a little ginger to the mix and it was delicious. Thanks, I will make it again and again.

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sugarnspice

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Reviewed: Mar. 11, 2007

I have made this several times now and it's super. You can marinate it for 5 hrs. or more and it's just as good. Tonight, the dogs smelled the carcass and promptly stole my leftover. Smart dogs!!

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Theresa Rezentes

Cooking Level: Intermediate

Home Town: Oshkosh, Wisconsin, USA

Living In: Columbia, Missouri, USA

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Reviewed: Mar. 10, 2007

I didn't let this sit the 24 hours, and next time I will. The spice combination was delightfully different, and my family really liked the sweetness of it. I will make this again.

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Kim A.

Cooking Level: Expert

Home Town: Watertown, Connecticut, USA

Living In: Vernon, Connecticut, USA

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Reviewed: Feb. 25, 2007

Delicious, a perfect recipe that makes it easy to enjoy the chicken. We use organic chickens, then you don't have the problem of larger than normal (though its now considered normal) breast meat - which cooks so unevenly.

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keith.d

Cooking Level: Expert

Home Town: Coos Bay, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Dec. 11, 2006

**The chicken was moist but the cinnamon was very over powering it called for 1/8tsp i would cut that down but other then that it was good. Has to cook a little longer then stated in the recipe..Not sure i would make it again

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luv2cook

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Reviewed: Dec. 6, 2006

Great recipe for the holiday season. Interesting combination of sweet and savory.

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SouthernEagle

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Reviewed: Nov. 21, 2006

It was good, I did not have time to marinade it, so I just rubbed it in and put in the oven. I liked it, but it was not the best I've had.

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Damaris

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Reviewed: Nov. 19, 2006

The savory aroma of the cooking chicken didn't disappoint the eater. My husband loved this roasted chicken. I doubled the spices as other reviewers recommended. I didn't marinade overnight... I just rubbed it in and put it in the oven. I also stuffed it with an onion. Husband has already requested for this chicken again. It was so easy. And the result was a hot, juicy and tender chicken.

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