Reviewed: Jun. 25, 2008

This recipe makes the BEST gravy. It's become a family favorite.

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botolski

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Reviewed: Jun. 23, 2008

Easy to make and tastes pretty good. Nothing original.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jun. 23, 2008

I read the reviews and I had no problem with the temperature in my oven. It is Rapid Roast right, and it saved me an additional 45 minutes of cooking. From now on any dish I make with whole chicken as a base I will incorporate this recipe. Oh yeah if your oven starts smoking you probably need to clean it. A dirty and crusty oven causes uneven cooking, which in not good for any dish, especially if your looking for that perfect result.

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Chris C.

Cooking Level: Expert

Home Town: Cameron, Wisconsin, USA

Living In: Rice Lake, Wisconsin, USA

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Reviewed: Jun. 15, 2008

Excellent! Added a little broth to pan to keep it moist.

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Jun. 13, 2008

The best roast chicken! Because of previous reviews mentioning smoke with the high heat, I did turn the temp down just a bit. I loved how the chicken is seasoned!

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BLUEBERRYJILLY

Cooking Level: Intermediate

Home Town: Vienna, West Virginia, USA

Living In: Fort Drum, New York, USA

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Reviewed: Jun. 2, 2008

Used 3.5 lb chicken and doubled the seasonings. I mixed the seasonings in a bowl and added EVOO. I then took a basting brush and brushed the chicken all over. I wanted to put some seasonings under the skin but forgot to. I cooked for 20 mins at 450*, 25 mins at 400*, then 15 mins at 375*. I had to reduce to 375* because of smoking. Overall I was very happy with the chicken and my husband thought it was great. Next time I'm going to try it with chicken breasts instead of a whole chicken and make sure to put the seasoning under the skin.

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Coupon*Crazy*Mom

Cooking Level: Intermediate

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Reviewed: May 29, 2008

Roasting rocks! Rave reviews! What a great midweek, "what am I going to do with this chicken?" recipe. I did a large package of drumsticks and they roasted wonderfully at the recommended temps. Our oven smoked a time or two in the past when some rather large "crumbs" escaped it's original pan (not a good thing!). Try this recipe again, the rub/sprinkle is very lovely.

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MLWiese

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: May 24, 2008

Yummy!

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Belly

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Reviewed: May 21, 2008

This produces the most crispy outside and tender inside on baked chicken that I have ever tasted! This is great. I use a whole chicken or even thighs and legs and it is still great. I love this recipe, it is the only way I bake chicken now. Thanks!!

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SuzieQ

Cooking Level: Expert

Home Town: Irvine, Kentucky, USA

Living In: Richmond, Kentucky, USA

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Reviewed: Apr. 25, 2008

Chicken was very juicy and tender.

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sexycook

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Jackson, Mississippi, USA

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Reviewed: Apr. 25, 2008

The recipe sounds like it would taste great, but it did smoke quite a bit and although it was supposed to cook fast, it only caused the skin to get burned and the rest of the chicken had to be cooked on a lower temperature to even it out.

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Shannon

Cooking Level: Expert

Living In: Radcliff, Kentucky, USA

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Reviewed: Apr. 20, 2008

This is the best roast chicken I've ever made! I doubled the seasoning mixture because I had an 8 lb. chicken and I rubbed the olive oil and seasoning under the skin as well. After reading the "smokey" reviews, I decided not to try the high heat method and I cooked it breast side down, with a cup of chicken broth, and covered at 350 for 2 hours. It came out sooo juicy and very flavorful! Perfect!!

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Alissa

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Hegins, Pennsylvania, USA

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Reviewed: Apr. 19, 2008

Very good chicken, but it sure made a mess, spattering all over my oven. Next time I will do it in a pan on the gas grill.

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ArmyMom

Cooking Level: Expert

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Reviewed: Apr. 16, 2008

very good! This even makes it better though. Put a couple of tablespoons of liquid smoke all over and it really taste like it was grilled on the grill. wonderful!

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krisc

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Reviewed: Apr. 13, 2008

Very Good and Moist, but make sure you have the fan on!!

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Regina

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2008

How easy & flavorful! I recommend following the recipe to a "T" so as not to overseason, the seasoning works for a 3-4 lb. bird. I will use this recipe often, thanks for sharin! One thing I'm puzzled by though is how in the world do you get 8 servings out of a 3lb. bird? That feeds 2, maybe 3 in my house...ha,ha,ha.

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Gina B. Cookin

Cooking Level: Intermediate

Living In: York, South Carolina, USA

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Reviewed: Mar. 26, 2008

This chicken was okay. The skin and seasoning was really good, I doubled it as most people suggested and rubbed the seasonings under and over the skin. I had a 4 pound chicken, cooked it for the recommended time and the white meat was dry and flavorless. My husband really liked it but I have a thing about dry chicken. The legs, thighs and wings were really good though which is why I am giving it 4 stars. I also didn't experience any smoking as others reviews wrote.

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Melissa

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: Garner, North Carolina, USA

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Reviewed: Mar. 25, 2008

Nice roast chicken recipe. I didn't have any smoke trouble. Meat was very moist and flavorful. Will add this recipe to my favorites.

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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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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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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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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