The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 18, 2009
Great!~ Just be sure you roast breast side down so the white meat does not dry out. I used 2x's the kosher salt and omitted the olive oil as I think the skin is fatty enough. I also sprinkled the inside of the cavity generously as well. The skin was krispy and the meat very flavorful and moist. I have a convection oven so the bird actually cooked 10-15 minutes faster and left him in the oven to "rest" while I made green beans. Perfect!!
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 17, 2009
Did not cook in the hour the recipe claims. It took more than twice as long, and it was an average-sized Foster Farms chicken. It ended up flavorless and my home reeks of smoky-burnt-chicken-smell even several hours later.
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Cooking Level: Intermediate

Living In: Tracy, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 17, 2009
Basic good flavored chicken i stuffed mine with quartered onion.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 9, 2009
Perfect. I sometimes don't like whole chicken because it can be to gamey for me this was moist delish and perfectly seasoned all the was through.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 7, 2009
I loved this recipe because I've never had meat so tender and juicy come along with a skin so crispy and delicious: I've always had to sacrifice one. I did use a 4 lb chicken and it was not quite done in the thighs with the time specified: either stick with a 3lb like the recipe states or at the end of the written cooking time cover with foil and lower to 350 for half an hour, which is what I did with great results. The seasoning is good with a moderate spicy kick, not too overwhelming. I did quadruple the seasonings and would probably go to 5x in the future, I like it crusted. Thanks so much for sharing :)
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Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 6, 2009
Really Moist! I gave it a 3 star b/c I didn't find it all that flavorful and it took an extra 20 minute to cook, and we had a smaller bird than what the recipe calls for.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 6, 2009
Followed recipe except doubled everything for 5 lb roaster. Average result. Next time will spice and let sit overnight as someone suggested and think that will make better - spices will permeate meat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 5, 2009
Easy, yummy and relatively fast for a roasted chicken. Definitely a go-to recipe. Roast with potatoes and onions for a one dish meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 4, 2009
My husband says: Tastes so Good!!! So easy to make, no smoking the house or making a big mess in the kitchen. Had pretty much all the ingredients except the dried basil. Used thyme instead.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 3, 2009
Absolutely delicious! I followed the advice of doubling the spices and placing some under the skin. Moist and juicy with a nice kick of spices! A definite repeat!
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Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 27, 2009
Excellent! I made 1 1/2 times the seasoning, because it sounded so good. Normally I don't eat the skin, because I know it's healthier without, but it was so good... I ate the skin and some extra! I used a meat thermometer to check the temp, took it out at 165 degrees, and let it set in order to get up to 180 like recommended. Very moist inside and crispy outside. I cooked it breast side down, then turned it over the last 20 minutes to crisp it up. Fantastic! I will make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 26, 2009
SO YUMMY!!! This was a super easy recipe to throw together...I think the hardest part was changing the oven temp, LOL!! Great spicy kick to it and the chicken came out nice and moist...perfectly cooked in 60 mins! I did remove all of the skin and after reading other reviews, I took it out at 165 and left covered for 5-10 minutes, yummy! Will definitely make again!
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Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 21, 2009
Nice seasoning, but wish the skin had been crispy. I threw in a veggie assortment and it made a very nice, one-pot meal. Will make again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 20, 2009
This has nice seasoning and the chicken turns out with delicious crispy skin, but we had to roast it about a half hour longer than stated. That is the only flaw with this recipe.
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Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA
Living In: Maple Grove, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 11, 2009
Excellent bird! I did as some had suggested and roasted it breast side down on a rack for the first half, then turned it over to get all of the skin crispy. Very tender and juicy. Leftovers made great sandwiches too.
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Cooking Level: Expert

Home Town: Wenatchee, Washington, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 8, 2009
I took other reviewers suggestions and placed the spices under the skin. I was extra generous on the spices and still thought this was bland. I won't be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 7, 2009
I used this recipe as a temperature and time guide to roast a chicken. I didn't use the seasoning in this recipe. Instead I mixed together Montreal Chicken and Rosemary Garlic seasoning then roasted it according to the recipe. PERFECT!!!! Crispy skin and tender fall off the bone moist meat. This is the best way to roast a chicken.
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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 5, 2009
The chicken is very moist and flavorful. I marinated the chicken overnight as another reviewer suggested. I also doubled the spices, stuffed cavity with garlic and onion. I did not have a problem with the high temp as other readers mentioned. However, the chicken did take at least 20 minutes longer to cook.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 4, 2009
This chicken is sooo moist and delicious. The first time I made it, I tried putting all the spices under the skin, thinking it would infuse into the meat -- that didn't work. :-) So the next time, I made it the original way, and the skin turned out so much better. I won't use any other recipes for roast chicken ever again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 18, 2009
This is one of my favorite recipes on this site. Simple, crispy on the outside and juicy on the inside. I wouldn't cook a whole chicken any other way. Thanks for submitting!
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