Reviewed: Dec. 2, 2012

I had only 1 4.5lb chicken. I followed the rub and put inside and out. I also added minced garlic and the onion in the cavity and wrapped in plastic wrap overnight. I baked on 250 for almost 4 hours with the breast side down the entire time. It was awesome and juicy!

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Reviewer:

Chicken143

Cooking Level: Intermediate

Reviewed: Nov. 23, 2012

AMAZING! Oh, so good! My mods: I used 2-1/2 teaspoons salt, and I dredged four pats of butter in the spice mixture and pushed the spice-covered pats under the skin at various places over the breast and down into the thighs. This was, of course, in addition to rubbing the spice all over the bird. I did baste a little toward the end. The pan drippings were delicious in gravy, too. I used this same recipe for my thanksgiving turkey with adjusted times, etc. It was also fantastic!

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Reviewer:

juliegoddess

Cooking Level: Beginning

Home Town: Saginaw, Michigan, USA

Living In: Monroe, Michigan, USA

Reviewed: Nov. 21, 2012

I've made this for years! I absolutely love it! I do use the white pepper (suprisingly I find it at my local grocery store in the "ethnic" section - Badia brand.) I seasoned my chicken tonight for Thanksgiving and didn't have onion powder so I used dried minced onion and increased the garlic powder. Also, I brush my chicken with olive oil before seasoning, and I put carrot, celery, onion and lemon quarters in the cavity. Chicken (and Turkey) comes out perfect. I omit the cayenne pepper b/c it's too spicey for kids. A+ chicken! It's my go-to seasoning for holiday poultry.

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Reviewer:

Daeelle

Reviewed: Nov. 18, 2012

Used this recipe and the stupid chicken suggestion to make two fantastic birds at once. Well worth the time! I can't wait to see what the next recipe on this site offers...

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Chef_in_training

Reviewed: Nov. 18, 2012

I didn't have time to marinate the chicken overnight so I put the spices on and cooked the chicken as is!! Awesome. Followed the recipe to a tee either than I only had one chicken!!

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Reviewer:

Cooking Level: Intermediate

Living In: Pefferlaw, Ontario, Canada

Reviewed: Nov. 12, 2012

It was tender and juicy and the skin was surprisingly crisp!

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Reviewer:

Janessa

Reviewed: Nov. 11, 2012

I was trying to update my original review, but wasn't able to. Anyways, I was reading some of the comments where people said the seasoning didn't penetrate through the skin. I put the seasoning on the skin, under the skin and in the cavity, using the entire amount of seasoning on one bird. I did cut the salt in half and I'm glad I did. This was an amazing recipe & I'm so glad I tried it!

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Reviewer:

chrisnef1970

Cooking Level: Intermediate

Home Town: Middleburg Heights, Ohio, USA

Reviewed: Nov. 8, 2012

Excellent mix of spices. Followed exactly the first time, absolutely superb. Craving that flavor again, just used two chicken breasts covered them with the spice mixture then wrapped each with two slices of bacon for moisture. Cooked about 2 1/2 hours at 275 - delish!

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Reviewer:

Jill528

Cooking Level: Expert

Home Town: Edgewater, Maryland, USA

Reviewed: Nov. 8, 2012

I was hoping this would be a new go-to recipe, but it was rather bland. It was so easy, and the chicken was moist. I love the cooking method, but will look for another recipe that imparts more flavor. On the upside, the leftover chicken was perfect for quesadillas and salads later in the week.

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