Phenomenal! I made these 2 days in a row. I used 3Tbsp. honey and 3Tbsp. butter. I did need to bake them about an hour. Also, I cut the potatoes in half and then each half into quarters. This is definitely a keeper!!

Reviewed On: Mar. 8, 2013

I've tried many dinner roll recipes in the past, but always went back to the frozen dough because the recipe I tried wasn't worth the effort. But not this time!! I used my bread machine and followed the recipe exactly. I think they could have baked a few minutes longer than the 12 minutes I used, or maybe if I just left them on the baking sheet to cool slightly that would have been enough. I have my family over for Thanksgiving dinner and will be making these rolls this year. My family (especially my younger son) are "roll freaks", so I'll have to do a double recipe! They are going to LOVE these rolls!!

Reviewed On: Aug. 28, 2012

Nothing special about this recipe. If you take the skin off, it's just chicken. My husband and I don't like spicy food at all, so I reduced the chili powder and cumin by half and used a dash of cayenne and 3/4 tsp salt. I used the full amount of garlic powder. If I was going to make this again, I would use the amounts stated in the recipe (except for the cayenne) - it was rather bland with the amount I used. I used legs and thighs, baking them 20 minutes at 400 degrees, then baking 60 minutes at 350 degrees. I basted it after 30 minutes and again just before I took itout of the oven. The chicken was juicy. The skin got quite brown, but I don't think it was burned. I think it was just carmalization of the honey. I will not be making this again - I have other recipes we like better. If we ate white meat I might try it with skinless breasts (but we're dark meat people!). That way you wouldn't lose all of the honey coating by pulling the skin off.

Reviewed On: Apr. 1, 2012