The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 21, 2009
It was okay. When I saw "Rapid Roast" in the title, I wondered how someone could cook a chicken fast and still get it done. Whenever I roast a chicken, it takes 1 hour, so this recipe was not any faster or "rapid". Rapid would be less than 30 min.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 18, 2009
This was an excellent recipe. I am a very amature cook and I managed excellent results. I did add a tablespoon of ground red pepper for the rub to make it a bit more hot and cut up lemmons into slices to stuff inside the bird to get additional falvoring.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 13, 2009
First time - made according to instructions, but cooked less time due to personal time restrictions. rubbed with more olive oil after first 20 minutes. tried to keep as moist as possible. very moist, but very bland - no flavor. Second time - doubled spices, added jamaican jerk spice, pulled back skin and rubbed under, added olive oil after every 20 minutes...was moist with tons of flavor! May become a Sunday night regular event!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 12, 2009
simple, delicious, and just a hint of spice. We added some whole garlic cloves throughout to add some flavor. Perfect Sunday night meal!
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Photo by zoey alexis

Cooking Level: Intermediate

Home Town: Gig Harbor, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 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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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 4.48 star rating.
Reviewed: Jul. 8, 2009
Delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 8, 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 4.48 star rating.
Reviewed: Jul. 7, 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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Photo by Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA
Living In: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 7, 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 4.48 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 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 6, 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 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 6, 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 1 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 5, 2009
try again with stuffing in the chicken
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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 5, 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 4.48 star rating.
Reviewed: Jul. 5, 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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Photo by MintNChip

Cooking Level: Intermediate

Home Town: Cypress, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 5, 2009
Delicious and very moist...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 5, 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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Photo by Kattididit

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 4.48 star rating.
Reviewed: Jul. 1, 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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Photo by MARCIA99116

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 4.48 star rating.
Reviewed: Jun. 28, 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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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 22, 2009
Easy and delicious. The leftovers were perfect for Chicken Enchiladas
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