Reviewed: Feb. 25, 2009

My husband went bonkers for this recipe. I got my comfort food and he got his spicy kick. I hate roasting any kind of meat to have it come out dry (especially after smelling it all evening) so I put about a half cup of water on the bottom. I haven't had any dry meats since!

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Tiffany

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Reviewed: Feb. 24, 2009

here is a tip about roasting chicken. Sprinkle a light dusting (I mean light) of flour on top of the skin, you can add dry spices with it, but only dry, nothing wet...(I usually just use flour, fine pepper and salt) the skin and flour "fry" together and make a crispy crust. The meat underneath will be tender from the crispy skin holding in the juice. This had revolutionized my chicken baking...

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kkbstock

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

I cooked two chickens that where just over 4lbs each so I made this recipe X4. I mixed the spices with the olive oil and then rubbed it over the chicken and in the cavity; I also stuffed 1/2 of an onion into each bird before cooking. I followed the recipe but cooked it for a little longer because my chickens were larger. I too had problem with smoking so I added a little chicken broth to the bottom of the pan when the chicken stated smoking and this solved the problem. I loved the flavour of the chicken although my daughter thought it tasted a lot like the chicken I make already. I will make this again the chicken is juicy and it cooks quickly.

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LORNA MB

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

I really liked this recipe and most importantly my boyfriend did. CHANGES: I marinated it in the spices for 24 hours before baking it. Also I baked it at 350 for about 2 hours, basting it after the first hour.I followed other reviewers and doubled the spices (not the salt) and added 1/4 cup (about) of water to the pan. DELICIOUS!

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Sashi

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 23, 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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Dawn-Faith

Cooking Level: Intermediate

Home Town: Mill Valley, California, USA

Living In: Vienna, Wien, Austria

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Reviewed: Feb. 18, 2009

The recipe is good but the chicken was still pink. i cooked it another 25 minutes just to be sure.

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DawnAsh

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Reviewed: Feb. 16, 2009

Wow, easy roasted chicken! I put a few cloves of garlic inside the cavity and added extra cayenne. I also took the advice of other reviews and doubled the herbs and rubbed under the skin. Yummy and fast!

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karen1960

Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

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Reviewed: Feb. 15, 2009

Very good!

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Feb. 11, 2009

Excellent flavor. I added some white wine to the pan, and stuffed an onion in the chicken cavity. Cooked two chickens (for 7 people) hoping for some leftovers, but they were both picked clean!

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ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: Feb. 8, 2009

My chicken turned out moist, flavorful, and delicious! I doubled the spice rub because my chicken was 4.5 pounds, and mixed it with the olive oil to rub on the bird. We have so much left over... I'm excited about chicken sandwiches!

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freya

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 5, 2009

Skinned it, cooked it, and it was delicious! (I saved the skin and the cooked carcass in a freezer bag to make chicken stock at a later date).

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KLOKANEK

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 2, 2009

Excellent! I followed the advice of throwing in red potatoes after the 20 minute mark. They were cooked to perfection! I also threw some garlic in the cavity at that point. Fabulous! Fell off the bone. Loved that I could throw this together in no time at all!

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SPOTMEA30

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Reviewed: Jan. 29, 2009

wow the flavor was awesome the chicken was so tender, practically falling off the bone :)

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NYDIVA28

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Reviewed: Jan. 28, 2009

Another excellent recipe! super easy and very tasty! will definitely make this again. Update - I fixed this for the 2nd time and it was excellent...Even our 13 yr old chicken hater loved it!

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GARSKESD

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jan. 25, 2009

This recipe was very easy and delicious. The chicken turned out very moist and flavourful, although I added a couple of changes. To the spice mixture, I added garlic powder, and substituted the cayenne pepper for cajun powder. I also stuffed a chopped onion into the cavity. When I reduced the temperature to 400, I added some chopped potatoes (drizzled with olive oil, rosemary and garlic) around the chicken, and they were ready when the chicken was. All around, an excellent roasted chicken recipe! Will use again in the future!

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Marie

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2009

This was very easy and it came out wonderful, very tender and juicy. I did take the advise of other reviewers and doubled the spices also rubbed the spices under the skin. I like to cook my chicken breast down, which allows all the juices to flow to the breast (just my preference) Thanks for the recipe my whole family loves it.

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Vberchem

Living In: San Jose, California, USA

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Reviewed: Jan. 16, 2009

Very good, I did double the spices and next time I will take one of the recommendations to rub the seasoning under the skin for the breast because you could not taste it without eating the skin.

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Anne

Cooking Level: Intermediate

Living In: Mishawaka, Indiana, USA

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Reviewed: Jan. 13, 2009

This recipe is simple yet extremely flavorful. My husband was even able to make it.

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Amy

Cooking Level: Expert

Home Town: Howard City, Michigan, USA

Living In: Six Lakes, Michigan, USA

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Reviewed: Jan. 11, 2009

Turned out pretty good both times I made it. Might try putting the rub under the skin next time for more flavor. I'll be keeping this recipe for sure.

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Andrew

Cooking Level: Intermediate

Home Town: Eau Claire, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 5, 2009

this was my very first whole chicken and i was very worried that it would not come out good because i am not the greatest cook (even with a simple recipe)i have to rate this recipe a 4.it's a great recipe but i agree with the others, you have to up the spices. i didn't have a problem with my oven smoking. my very picky daughter asked if she could have her very own chicken next time. this recipe will go in to my weekly rotation. i began preparing dinner at 6:50 and was enjoying my wonderful meal by 8pm. thank you for this great recipe, i will try it this weekend with chicken legs.

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