Reviewed: Jan. 1, 2009

This is the quickest way to cook a whole chx. I did mine slightly different. I put my chicken on a beer can holder than placed in a heavy duty pie dish to catch the drippings. Half of the beer went into the pie dish and the other half stayed in the can and that's what I put in the beer can holder. I rubbed my chicken down with a mixture of oive oil and Dinosaur Bar-B-Que Cajun Foreplay spice rub, it is very much the same as the spices in this recipe. Came out great.

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melissa1977

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Dec. 27, 2008

Came out great!

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lisa

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Reviewed: Dec. 25, 2008

I cooked this for my sistr and her husband one night. It was one of the best. Her husband thought it was great tasting.

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tabu58

Living In: Brunswick, Maine, USA

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Reviewed: Dec. 23, 2008

Came out perfectly tender and juicy.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Dec. 19, 2008

I, like many others had the problem with smoke. In fact my fire alarm went off :) So, needless to say, I will try cooking at a lower temp. for longer next time. I will however say that the spices were good when doubled.

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Samara

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Reviewed: Dec. 16, 2008

Great! Great. My family loved this recipe! I did have the smoke! Next time, I will cook at 350 for 2 hours.

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bdave00

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Reviewed: Dec. 16, 2008

My family LOVED THIS! The chicken was moist, even though I had to cook it longer to get temp up to 180, the flavor was incredible. Thank You

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LDJ2008

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Reviewed: Dec. 15, 2008

I couldn't determine the weight of my chicken, so I just watched it after the initial hour. It turned out great. I put red potatoes and baby carrots around the chicken after it had cooked for an hour. I added a can of chicken broth, stirred up the broth with the chicken fat and roux cooked the vegetables for 20-30 minutes until tender. It made a fantastic gravy. I'll definitely make this again.

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Tarea

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

Dinner + Lunch for two for $5? Sign me up!

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Jonathon Barton

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Reviewed: Dec. 12, 2008

Loved this! My oven could probably use a cleaning so my house was smoky, but the taste is fab!! I had a big 5 lb plus chicken so I upped the seasonings & cooking time a bit. Everyone loved it. Cooked it breast down.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

This recipe was great! I used a bigger chicken, so I doubled the recipe, and it turned out great. I added carrots and potatoes to the pan, they were delicious! I cooked the chicken breast down, until the last 20 minutes. It was so tender it was falling off the bone! I will definitely use this recipe again.

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Karen

Cooking Level: Intermediate

Living In: Garland, Texas, USA

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Reviewed: Dec. 10, 2008

This is a great cooking method! I've never cooked a whole chicken before but bought one because it was on sale. I used a lemon-herb mixture instead of the one in the recipe. While there is a lot of smoke associated with cooking at such high heat, it wasn't bad, and all I had to do was use my stove fan. For those with cooking time difficulty, I would recommend a meat thermometer. I did have to turn the heat down to 350 and cook for a tiny bit longer than the time stated in the recipe but it wasn't a big deal. Would definitely make again!

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branchan

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Columbia, Missouri, USA

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Reviewed: Dec. 8, 2008

This is a good spice mixture and made for a flavorful chicken. I took the skin off before applying the olive oil and roasted potatoes with it. It smoked a lot when I was making it. Smoke was pouring out of the chicken's cavity. But it didn't affect the taste.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Dec. 7, 2008

Good chicken really moist and tender. I marniated the chicken over night. After rubbing chicken with the herbs and spices I wrapped it in saranwrap. I cooked it at 250 degrees for 5 hours uncovered. For first 3 hours I cooked breast side down and then last 2 hours I cooked it breast side up. Doing this made the chicken breast much more flavorful.

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Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Dec. 7, 2008

Excellent! Made this when dad was gone, and the kids and I gobbled it down. I added thyme for a little added sweetness. Super easy to do and very very delicious!

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PeekasWay

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Reviewed: Dec. 3, 2008

Even if you don't season the chicken according to the recipe exactly it comes out awesome! I've cooked all my whole chickens this way for a over a year now and it turns out great every time. :)

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alysiaanne

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Nov. 24, 2008

Not bad. Skipped the cayenne. My chicken didn't cook all the way through on the time given so next time I will follow the review suggesting to up the heat!

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 22, 2008

WOW! The best roast chicken we have ever put in our mouths. Great Recipe.

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Mrs.Snow

Cooking Level: Expert

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Reviewed: Nov. 20, 2008

This is the best chicken! My Father and Husband were so impressed with it that told me to please make it more often!!! It so easy to make!!! I added 1/4 teaspoon of Thyme leaves and 1/4 teaspoon of Rosemary leaves for a even tastier chicken!!!

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