The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 9, 2009
That was the fastest chicken I ever roasted! I had a 6 lb. chicken and added just about 20 more minutes to the recipe and it came out fine.
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Photo by Kimindallas

Cooking Level: Expert

Home Town: Belmont, New Hampshire, USA
Living In: Dallas, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 9, 2009
I had to roast a bit longer than the recipe indicated, but the results were terrific. Very juicy and flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 9, 2009
Delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 8, 2009
I had a 4 1/2 lb bird, so intended to give it 30 min plus 60 min, and then changed my mind. Used 25 and 50. It turned out very good! Browned enough, moist--I left it breast down for the first 25 min, then upright. No problem. Spiced and rubbed as the recipe recommended. Was in a hurry, and was well pleased.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 8, 2009
We take the skin off and cook the chicken in a pan with the lid on. I omit the olive oil altogether, and sprinkle about twice as much of the spices all over it. The chicken still comes out super moist with the lid on during cooking, AND you can eat the parts that have the spice since the skin is gone. Serve with rice cooked in chicken broth. While the chicken is cooking, I put celery, carrots, canned corn, sauted onions, summer savory and oregano into a pot to simmer in chicken stock, and when we finish eating our fill of the chicken, we chop up the remainder and add to the soup. Delicious!
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Kat

Cooking Level: Intermediate

Home Town: Goderich, Ontario, Canada
Living In: Radium Hot Springs, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 7, 2009
This chicken was REALLY delicious! I normally don't rate a recipe if I've changed it at all, but I did add cajun spice to the dry spice mixture and used a little less cayenne pepper. I also added some onion powder. I made mine in my Flavor Wave oven and it cooked for 1 hour and 55 minutes. It was extremely moist and full of flavor! This is so easy. it's a keeper!!!!
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Cooking Level: Expert

Home Town: Getzville, New York, USA
Living In: Williamsville, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 7, 2009
I tried this with an almost 5 pound bird and it took a LOT longer to get rid of the pink inside. Also combined the spices with butter and rubbed inside the skin so the flavor was good, but was disappointed in the cook time and the heat it generated in the kitchen. Will revert to my standard roasting procedure.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 7, 2009
First off I cheated a little I used a 7lb Perdue oven stuffer roaster with popup,instead of cayanne pepper & Bazil I used Homemade sundried cili peppers and celantro and 4 cloves of fresh garlic and rest of ingedients which I had to double,I mixed all ingredients in food chopper incuding 1/2 cup olive oil and rubbed chicken inside and out added 1/2 cup chickenstock to pan coverd breast with foil to last 20-25mins baking time to brown breast,all I can say it was not eaten it was devourded Happy Roasting! JohnnyO
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 6, 2009
I use rubs all the time for my chicken adding cut up raw veggies (carrots, onions, parseley, celerty) to the cavity and tie to secure. I spit barbeque on my outdoor grill avoiding hot oven and smoking in the kitchen. Takes about 90 minutes for a 4+ pounder whole chicken and is tasty and nice presentation on the table.
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Cooking Level: Expert

Home Town: Sun City West, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 6, 2009
Delicious and very moist...
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The reviewer gave this recipe 1 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 6, 2009
try again with stuffing in the chicken
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 6, 2009
One of my favorite recipes! I trim off all of the skin first and then add the olive oil & seasoning rub. Then I put minced garlic, fresh rosemary sprigs, fresh thyme sprigs, and a whole lemon into the cavity. The meat turns out moist and flavorful! I save the carcass to make the best chicken stock (after roasting the bones). So good!
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Cooking Level: Intermediate

Home Town: Cypress, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 6, 2009
Taste like chicken you buy at Publix. I am not impressed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jul. 2, 2009
Very good - I also put the rub under the skin and cooked it breast side down. I think next time I will completely remove the skin - would be better that way!
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Cooking Level: Expert

Home Town: Fortville, Indiana, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 29, 2009
Really good, really easy. We don't eat skin in our house so next time I will lift the skin up and put the rub under the skin to get more flavor on the meat.
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Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 22, 2009
Easy and delicious. The leftovers were perfect for Chicken Enchiladas
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 18, 2009
absolutelty delicious! SO easy and so juicy! The skin was crispy the meat was moist. I pretty much followed the recipe with the exception of extra spices. My 7 year old ate 3 helpings!!! This is a keeper!!!
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Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA
Living In: Metairie, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 17, 2009
I have used this recipe several times now and it is great. I had never roasted a chicken before so it was an easy recipe for me to follow as a beginner and it turned out delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 15, 2009
This was excellent! I did it exactly only I cooked it in the slow cooker for 7hrs - flavor was great and the moisture was wonderful and it FELL off the bones! Loved it!
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Photo by Sparkles1981

Cooking Level: Intermediate

Home Town: Grandville, Michigan, USA
Living In: Middleville, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jun. 2, 2009
Turned out juicy with a crisp, savory skin. Thanks for this timeless recipe! I served it with cream cheese mashed potatos and a green salad. UPDATE: Just wanted to let you all know that I make this chicken about once a week and it's a favorite in our home. I even shared the recipe with a neighbour who has never had success roasting a chicken; she called me jumping for joy saying she couldn't believe it, she had finally made a delicious chicken! GREAT recipe!
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Cooking Level: Intermediate

Home Town: Mill Valley, California, USA
Living In: Vienna, Wien, Austria

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