Reviewed: Apr. 9, 2011

This was a very easy recipe to make and it sure tasted good, thank you for this recipe.

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Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Feb. 25, 2011

Loved it with the rice added around esp.

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Reviewer:

Kristie

Cooking Level: Intermediate

Reviewed: Jan. 10, 2011

This recipe provided the perfect guide on how to cook a whole chicken. I added pepper and garlic and rosemary and olive oil and i really dont think you can go wrong as long as you season it according to your own tastes. I also added rice to the broth that was in the bottom of the dishafter it had cooked for a few hours (the last 30-ish mins before it was ready). I suggest any Nooblet cook to try this recipe and go crazy with the herbs you have on hand to make it taste wonderful :)

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Reviewer:

Chance

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Dec. 22, 2010

SO easy, comes out beautiful and absolutely delicious!

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Reviewer:

1795april

Reviewed: Oct. 31, 2010

EXTREMELY easy. Completely delicious. I was a little concerned about the amount of salt, so I added slightly less. Chicken was very moist and delicious. I will definitely be making it again!

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Reviewer:

mmcoble

Reviewed: Oct. 25, 2010

Very simple, yet delicious. I used a free-range chicken and the chicken flavors really came through and were not over-shadowed by overpowering ingredients.

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Reviewer:

GAYLE521

Home Town: Houston, Texas, USA

Reviewed: Oct. 14, 2010

I use this recipe all the time! This was the first time I had ever made a whole chicken and it turned out beautifully. Now I use this recipe as-is, or I vary it just so we aren't eating the same thing all the time (because I use this so often). I have used an orange instead of a lemon and seasoned with Penzey's Bicentennial Rub instead of salt (it's got salt and orange peel in it). I have also stuffed with an onion and fresh rosemary instead of a lemon and rubbed herbs on with the paprika. This recipe is perfect as it is and a perfect starting point for variations. Thank you SO much!

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Reviewer:

wannabe_writer

Reviewed: Oct. 7, 2010

My first baked chicken yet. It turned out great! My husband loved it....I used a 6 lbs chicken and cooked it in 400 degrees for about 2 hours. It turned out moist and juicy. Will make it again for sure but with some additions (butter and rosemary).

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Reviewer:

palawala

Reviewed: Sep. 29, 2010

This was really tasty! I ended up using 2 lemons, instead of one, because my Husband and I love citrus flavours, and we have a lemon tree next door ^_^ We really enjoyed this recipe. I also kept going back to the oven, every 15 minutes or so, to spoon the drippings over the chicken, to make sure it didn't dry out. Very tender, very flavourful! We each had a baked potato and a serving of lemon flavoured rice on the side

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Reviewer:

MaGeMoMMa

Cooking Level: Intermediate

Home Town: Arizona City, Arizona, USA

Reviewed: Aug. 27, 2010

This was the juiciest baked chicken I have ever had! My husband grew up eating chicken and he agreed that this is the best chicken dish ever! I did change some of the seasonings though. Instead of adding plain iodized salt, I added seasoning salt along with garlic salt and curry powder. I also put fresh rosemary inside! It came out perfect! HAPPY EATING!

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