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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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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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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bbell

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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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rsogburn

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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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Jourdemayne

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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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gojeans

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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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baylam

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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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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jenniferjt

Cooking Level: Intermediate

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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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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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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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chocolate_frenzie

Cooking Level: Expert

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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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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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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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whodunitrdr

Cooking Level: Expert

Home Town: Wenatchee, Washington, USA

Living In: Bellingham, Washington, USA

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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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Susan

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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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BellesMom

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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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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efs410

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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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jayemw

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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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Ratalinda

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Reviewed: Sep. 17, 2009

Very good, had a problem with smoking, but after I added the vegtables to the pan after the first 20 mins it stopped. Next time I will add the veggies at the start, as they were cooked through but not as soft as I like them. Cooked breast side down and it turned out moist and juicy. Love the high heat cooking, the skin was brown and crispy, just the way I like it. Needs an extra 10-15 min cooking time.

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ROSIE99901

Cooking Level: Expert

Living In: Ketchikan, Alaska, USA

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Reviewed: Sep. 13, 2009

This was a very good chicken. It wasn't really rapid roast though, but it turned out moist and good. I rubbed the seasonings under the skin also to give it more flavor,. I did 25 minutes at 450, 30 minutes at 400 and 30 minutes at 350, but I was also using a larger chicken. Over all, I'd make this receip again.

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CHELSEA

Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

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Reviewed: Sep. 12, 2009

This was excellent! I doubled recipe and added cooking time, as our chicken was nearly 6lbs. Roasted breast-side down for the first hour, then turned over for an add'l 45 minutes. Couldn't find my oregano so I used thyme instead, and added a dash of garlic powder. Delicious! Drippings would have made great gravy, will do that next time.

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QUILTNCAT

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Joshua Tree, California, USA

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Reviewed: Sep. 3, 2009

I have made this twice now, this is the best roasted chicken ever! I did as dovelet suggested and roasted it breast-side down...very jucy! thanks for this recipe.

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