Reviewed: Oct. 6, 2008

Great recipe, nicely moist.

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Reviewed: Oct. 5, 2008

I have made this recipe many times before and it is wonderful!! I have also added 1/2 teaspoon of curry powder. We usually make chicken quesadillas the next night with the leftover chicken(tortillas, refried beans, mex rice, cheese and chicken--pan fried...yummy!) Super moist and flavorful and most importantly...EASY!!

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cookingforhubby

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Reviewed: Sep. 28, 2008

This was really good! Perhaps a little too spicy for my taste, but my husband thought it was perfect. It was so crispy and delicious. The meat just fell right off the bone.

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Emily White

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Reviewed: Sep. 21, 2008

I doubled the spices in this recipe - and it had a VERY good flavor! Also, this was extremely easy to make. I followed the oven directions exactly - and the meat came out perfectly done and tender.

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KM

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 13, 2008

This recipe is fabulous! Even altitude of over a mile, the recipe worked. The next time, the only thing I would add is more heat. It's a southwestern kinda thing!

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Sharpshooter

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Rifle, Colorado, USA

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Reviewed: Sep. 7, 2008

Juicy, flavourful ... wonderful!! After washing & drying the chicken, I sprinkled a little salt & pepper into the cavity and then stuffed the chicken with a quartered orange to add moisture & flavour (and to absorb fat). I added powdered garlic to the spice mix as well as a little thyme. I poured some white wine and lemon juice into the bottom of the pan and put the chicken in breast side down to ensure it was as moist as possible. I cooked it as suggested by another reviewer .. 20 mins at 500, 20 mins at 450, 20 mins at 425. I basted it several times during cooking and added water/chicken broth as needed, then turned it breast side up and removed the roasting pan lid for the last 10 minutes, then let it rest for 15 minutes while I made gravy. It was perfectly cooked (I had a 3 3/4 lb bird), moist, flavourful and the boys LOVED the gravy over the chicken as well as on their baked potatoes. Great recipe - thank you!!!

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BONNIEBELLE2300

Cooking Level: Intermediate

Home Town: Niagara-On-The-Lake, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Sep. 5, 2008

Super simple,Moist and yummy! Kid's loved always a bonus and we had no left over's!I will be making this again.Thanks for a great recipe :)

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Sep. 3, 2008

I didn't really care for the oregano and the basil mixed with the other spices, but the cayenne and the paprika mixed together was absolute heaven. Next time I will probably just double those spices and completely omit the other herbs. I also used canola oil instead of olive oil, as it is more stable at high heat (it also packs more omega-3s!)

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Sarah Elizabeth

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 21, 2008

This chicken is so easy and so yummy. Due to previous reviews I remove the skin, double the olive oil and season, and cook it breast down. The rest I followed as is and love this recipe!!

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ralynne

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Reviewed: Aug. 7, 2008

This recipe was so quick and the chicken came out with a crispy flavorful outside and a moist and juicy inside, my family loved this. I don't know why others gave it a bad review. Definitley try this one!!

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Maria

Cooking Level: Intermediate

Home Town: King, North Carolina, USA

Living In: Reidsville, North Carolina, USA

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Reviewed: Aug. 1, 2008

Crispy spicy skin and tender all the way through, awsome!

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SIGEP93

Cooking Level: Intermediate

Home Town: La Porte, Indiana, USA

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Reviewed: Jul. 28, 2008

The chicken turned out nice and tasty, but I had to roast it for an additional 15-20 minutes. The texture is perfect; it is moist and tender. Yum.

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Brandi

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Reviewed: Jul. 27, 2008

Great quick chicken recipe. I've tried it twice, once with the step-down temp. cooking and once at 350 for 2 hours. I'll stick with the 2 hours at 350. I tried the step-down last night and only half of the chicken was cooked at the end of the 60 min.

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cascadechef

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Reviewed: Jul. 23, 2008

Delicious - so quick and easy. Next time I think I will double the spice mixture, mix some with olive oil and slide it under the skin to infuse the meat with more flavor. I roasted my chicken breast-side down and it was very moist.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jul. 8, 2008

I thought this recipe was fabulous. I used a 5.5 lb bird instead of a 3 pounder and doubled the spices. I did not increase the cooking time because 180 degrees really is too high as the meat continues to cook as it cools covered. I also put it in breast side down and it was soooo tender. I had no problems with smoke either. Great recipe and great technique.

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momEof2

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Reviewed: Jul. 7, 2008

Great chicken. Like others, I doubled the olive oil and spices, and I also added a good dash of garlic powder.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jul. 2, 2008

Loved it! I doubled the spice so I could rub under the skin and I added 4 pats of butter. Juicy and moist. Permanent spot in the recipe book.

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Teagan's Mom

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Reviewed: Jun. 27, 2008

This chicken has wonderful flavor and family looooved it!! One thing though is that if you cook to 180 it will be dry. Internal temp. should be 165 with chicken. Other than that great recipe.

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