The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 19, 2008
Did not have a whole chicken, I used this on chicken legs instead. Was very good though and easy to make.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 6, 2008
This recipe is so good. I had no problems with my oven smoking and it is not the cleanest oven. Can't wait to rub it on some chicken breasts and grill them this summer.
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Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 3, 2008
Maybe I'm just having a bad day, but this chicken turned out awful-- rubbery and chewy and burned on top. Followed the directions exactly. Hmmmm.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 27, 2008
Outstanding. This is now my standard roasted chicken recipe that I make once or twice a month for family or company. Guests always rave.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 26, 2008
First: I had no smoking ANY time I've made this, and I usually cook the chicken 20 min on 500, 20 min on 475, and 20 min on 425. Second: GREAT spice. Double it and rub it UNDER the skin (then get rid of the skin - no one needs it anyway). Third: You only need to cook chicken to an internal thigh temp of 165, then remove, cover, and let sit for 15 min. If you cook to 180 you have a higher chance of drying it out (this is not bogus, it's from the USDA's wesite) Forth, and MOST important: COOK THE CHICKEN BREAST DOWN! You will not BELIEVE how amazing the breast meat is. I mean, better than dark meat usually is moistness wise. The skin on the breast won't brown or look pretty...but we're not eating that anyway, right? If you have to have a crispy breast flip it over for the last 15 min of cooking.
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Cooking Level: Expert

Home Town: Geneva, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 13, 2008
What a hit! My 8 year old just walked in and said - yum! while I was putting it together. The family loves it and it is so nice to have it quickly - I never plan that far ahead! I use a 6lb. bird and cook an extra half hour. The spices are wonderful and really add some kick! Afterward, it's great for lunch boxes and I save the wish bone for later in the week. Good family fun!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 30, 2008
This was a great roasted chicken recipe. I added more spices then called for as I didn't measure..just guessed since I had a larger chicken. Like many other reviewers, I rubbed the seasonings and olive oil under the skin in addition to the top. I think this really made the taste and it was very moist. My cooking time was quite a bit longer but I had stuffed half an onion in the cavity and as I stated previously; I had a larger bird. I also added garlic powder (personal preference) to the seasoning. Unlike some reviewers, I did not have a problem with my oven smoking. Not sure why so many have that issue. Thanks for a great roasted chicken recipe.
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Cooking Level: Expert

Home Town: Puyallup, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 30, 2008
the taste was fine, but it set off the smoke alarm. not the best recipe for a cold snowy day!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 23, 2008
This cooking method is fantastic. The reason I only rated this recipe four stars is I had to make some changes to season the meat of the chicken as opposed to just the skin. I mixed the olive oil and spices in a bowl (adding a few extra spices to taste). I then added two tablespoons of softened butter and mixed well. I rubbed this mixture inside and outside the chicken, but I also rubbed it under the skin. This made for an incredibly flavorful, juicy bird. Thank you for this recipe.
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Home Town: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 22, 2008
I've been roasting chickens for several years and they usually turn out OK but this high heat technique has produced the best roast chicken I've done yet. I highly recommend trying it even though it does have a tendency to smoke up the house a bit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 19, 2008
I love this chicken! I usually increase all the spices as other reviewers have said, and usually add lots of vegetables to the pan as well as stuff the cavity. Some of my favorite combos are carrots, celery, and fennel bulb. Also onions and lemon quarters in the cavity. Never had trouble with a smoking bird, and I've made it many times. I usually make rice and use some of the drippings to flavor it. Yum!
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 14, 2008
The taste of this was wonderful. The seasonings were perfect. But I had to give only 3 stars because the technique just didn't work. As others noted, this creates an awful amount of smoke. I tried pouring off the grease every 20 minutes, but this didn't help enough. I would like to try the concept again, maybe starting at 400 degrees for 30 minutes and finishing at 350 degrees until done. Either way, I'll use the seasoning mix whenever I do roast my next chicken, regardless of the procedure.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 29, 2007
Excellent recipe. This was so easy to do, my husband made it the first time! I also played around with it a bit, placing a clove of garlic in the cavity with a hint of garlic powder added to the rub. I also tented it for the last 15 minutes to prevent over-browning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 16, 2007
Yes, this is a very clever way to cook the bird - high heat. This was moist and delicious. Seasonings were outstanding. Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA
Living In: Little River, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 12, 2007
Like others I doubled spices and stuffed cavity with half an onion and two cloves garlic. My son said it was the best roast chicken he's ever had. Flavorful and very tender. Definitely a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 11, 2007
Changes: 4 lb. chicken - I doubled the seasoning. I had to extend the cooking time by almost 30 minutes. I stuffed the cavity with celery, garlic, onion & potatos. I also surrounded the chicken with carrots and veggies. I also shoved smashed garlic & seasoning under the skin. I did not have smoke from the 450 degree oven. How does that happen? Maybe the rack is too high???
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Cooking Level: Intermediate

Home Town: White Bear Township, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 25, 2007
Very juicy! Definitely makes a difference roasting it at a high heat and then lowering the temperature. The skin was crispy and very flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 24, 2007
i also doubled the spices plus stuffed it with garlic cloves, rosemary and one sliced yellow onion....and it really was moist and tasty! i put some carrots and potatoes around it to cook in the juices and they as well were a hit with the fam.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 19, 2007
VERY GOOD! After reading other reviews, I made the following changes: doubled the spice measurements, stuffed the chicken cavity with onion, garlic cloves and fresh rosemary. I rubbed the spice mixture under the skin and over it. It did take an extra 10 mins to bake at the recommended tempurature. But excellent - everyone loved it. It's a keeper!
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 15, 2007
This is the only way I roast chicken now. It comes out so tender and delicious. I often cut some potatoes into small cubes, spread them around the pan and put a little salt and garlic powder on them to roast in the juices. It is such a nice meal and so easy to do.
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