Reviewed: Jul. 23, 2009

I felt the rosemary taste was a bit strong, but it was still delish, and i didnt even have the wine...i ended up cutting up the chicken and making it into kabobs will grilled potatoes... yumm

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Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Jun. 8, 2009

I liked this, just thought it needed a little salt.

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Reviewer:

JAMJMine

Reviewed: Apr. 10, 2009

this marinade was very tasty with a rich flavor of herbs, and lemony. there was a lot of prep though. next time i will make a double batch of the marinade and freeze it. make sure you have time to make it, there is no way around the prep time. the effort was worth it! i made it for passover, and everyone raved. this is from a lot of jewish mothers who know how to cook! i did add more olive oil and salt. i will most definately make this again.

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Reviewer:

Mechiebelle

Reviewed: Apr. 7, 2009

Wow, the marinade made the chicken smell and taste wonderful! My 3 pound chicken marinated for 12 hours. I forgot to marinate it earlier but it didn't seem to matter because it was great. I didn't change the recipe but I cooked it in the slow cooker for 8 hours on low.

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Reviewer:

PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

Reviewed: Dec. 11, 2007

It was pretty good, but it doesn't need to be cooked as long as the recipe calls for. Had I not done a quick check at the 45 min. mark, it would have burned. Yipe. Otherwise, it was fabulous!

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Reviewer:

shaunabphillips

Home Town: Meridian, Mississippi, USA

Reviewed: Jun. 9, 2007

I adjusted the recipe by using boneless/skinless breasts and didn't have parsley on hand, so omitted it. It turned out great and I really liked the bright green color!!! Can never have too much garlic, but the marinade did not call for salt which was a necessity. Will make again - have already had requests for it again!

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Reviewer:

MsLisaK

Reviewed: May 18, 2004

I used this recipe as a STARTER THANKS so much. I had (1) 3-1/2 lb chicken. I combined 1-TBS of 'Great Garlic' from "Tastefully Simple", with 2-TBS Olive Oil, Parsley, Rosemary, Thyme (all dry) & about 2-TBS Lemon juice. Rubbed Cavity, under Skin and lightly over outside of chicken. Let marinate only 2hrs (my time was short) ... Baked (15 mins at 450) and then (1-hr at 350). WOW !!! Bird was brown and the chicken was so moist!!! THANKS Again!!!

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Reviewer:

Janet - NJ

Cooking Level: Intermediate

Home Town: Wallington, New Jersey, USA

Living In: Florham Park, New Jersey, USA

Reviewed: Nov. 30, 2003

The flavor was great, but I have to say that it was way to much rosemary and garlic. I used a 4 lb chicken and it was too much. So next time I will use 1/2 of the rosemary and garlic. But other than that the chicken was moist and great!

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Reviewer:

GUERA1981

Reviewed: Nov. 17, 2003

I had the same problem as some of the others with the marinade...it just didn't flavor well. This was ok...I had hoped that the flavor of the marinade would be a lot stronger than it was...it just was too bland for my tastes.

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5 users found this review helpful