Reviewed: May 28, 2012

This was really good. We all, even my 3 and 7 year olds loved it. I doubled the spices (except the salt) as most reviewers suggested. The only other change I'll make is next time add some chicken broth to the roasting pan so that there is a little more drippings. Thanks for a new and different way to make chicken!

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Reviewer:

Nikki

Cooking Level: Intermediate

Reviewed: May 13, 2012

I never would have picked these spices myself for roasting a chicken but this recipe was the best roast chicken I've ever made. Absolutely delicious! Thanks.

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Reviewer:

admaust

Living In: Wake Forest, North Carolina, USA

Reviewed: May 9, 2012

Varied the recipe by doubling the amount of spices and stuffed cavity with one whole onion cut in quarters (following other reviewers suggestions). Strange flavoring for a chicken...but not unpleasant. My biggest problem with this recipe was the spattering in the oven at these high temperatures. The oven was spotless and now needs to be cleaned. The house has a chicken grease smell that's evident 12 hours after I cooked it. 500 (and then 450) degrees is too hot. The skin burned black...probably the combination of hot oven and sugar that burned. It took 1/2 hour to scrub the baking pan it was in (and that was after soaking in white vinegar!). After the initial 1/2 hour, I turned oven to 350 degrees and just kept checking until temperature was 180 degrees. Breast meat was tender and juicy. I never cooked a chicken upside down before, but I will in the future...that was probably the best thing about this recipe.

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Reviewer:

gardengal719

Reviewed: May 6, 2012

We usually eat only half a roasted chicken, however, my family at 3/4 of this one! I used the leftovers to make enchilladas the next day. This is restaurant quality!!! I wouldn't have put these flavors together, but it was a hit. I doubled all the ingredients except the salt.

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Reviewer:

cstovall

Reviewed: May 5, 2012

Great flavor. I put sweet potatoes, carrots and apples, covered it and put it in the oven for a couple hours. The flavors were perfect together.

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Reviewer:

rachnel

Reviewed: Apr. 29, 2012

I was very skeptical of this recipe when I first came across it. I got a whole chicken on sale at my favorite grocery store and was looking for a new way to serve it. Looking at all the spices in the rub that goes on the chicken it all seemed very 'sweet' to me, not at all what I was trying to find in a recipe... but I did it anyway and the chicken turned out delicious! Excellent flavoring, it wasn't sweet at all when you actually bite into the chicken. I saved all the drippings and used them as a sauce after I diced the bird up. Will do again! Next time I plan to experiment with adding veggies to the bottom of the pan

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Reviewer:

midorialexandros

Reviewed: Apr. 27, 2012

I will definately make this again. Very simple to prepare. Had a unique flavor that the whole family loved. I don't know about the cooking upside down or the high heat then dropping it down parts of this recipe. But the flavor was very good. Oh' and I had to add chicken broth because the first 15 minutes into the cooking of this bird, the little juice that did come out blackened on my pan. Would definately recommend a bit of broth being added to this recipe.

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Reviewer:

day

Reviewed: Apr. 15, 2012

Tried this today and it was really good. Had guest over and the only thing I regret is not having enough for seconds. I did double the seasoning (except the salt) and stuffed the cavity with a small onion along with the garlic. I will be adding this to the meal rotation.

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Reviewer:

Lanee

Reviewed: Apr. 12, 2012

Simply DELICIOUS! I made a fresh pineapple/mango salsa to accompany it and just for the heck of it, I put the core from the pineapple inside the chicken along with the garlic and an onion...WOW! So good! I will DEFINITELY make this again and again!

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Reviewer:

traceyposner

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Goldsboro, North Carolina, USA

Reviewed: Apr. 8, 2012

We loved this one. I was surprised how moist the chicken turned out considering that the oven is set at 500 to start. It took a little longer to cook than what the recipe said, about an extra 20 minutes. I also tried this recipe using an oven stuffer roaster of about seven pounds. Too dry. I will definitely make this one again (according to the directions) and maybe experiment with the spices too. An absolute keeper!

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