Michelle's Roast Chicken Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 4, 2003
The chicken turned out well. The brown color of the marinade made the chicken a nice brown color. I added a few things to the sauce like sesame oil, cilantro, pepper flakes and chunks of carrot and celery. The end product did not seem to taste Asian to me. It tasted more like a version of Grandma's chicken. Very good, but not what I was expecting.
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Reviewed: Nov. 11, 2002
I'm sorry Michelle but this recipe did not work for me. My chicken was a little bigger, 5 pounds instead of 4 so I allotted an extra 20 minutes onto the cooking time and prepared the rest of the dinner, set the table etc. At the end of the time the chicken nice and brown (A little too brown) on the outside but the inside was still not cooked...so I threw it into the microwave and could tell that wasn't going to work either, so now it is late and I had to put everything away while I put the chicken in at a lower temperature. I'm a little dissapointed I guess, sorry.
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Reviewed: Jun. 28, 2002
I tried this recipe several times.the chicken i used was soaked in a salt brine for 24 hours because i wanted a crispy golden brown finish on the chicken
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Reviewed: Dec. 29, 2001
This fragrant dish, redolent with garlic and ginger was certainly scaled down to "American" tastes. I prepared it verbatum but I will make the following adjustments next time: more fresh ginger (perhaps 1/2 squeezed for the juice)no chili powder but the addition of hot red pepper flakes (we like our food stompin')I cut up the chicked to permeat the meat more thoroughly. A bit of asian red vinegar seems a fair addition too. As is, this is a fine dish for the average palate. Zipping it up with additional vavoom is our option! Thanks Michelle. This was a terrific recipe with a complex and satisfying pan sauce for the addition to rice.
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Reviewed: Mar. 22, 2001
This recipe was really great! I used a 7 lb. chicken and marinated it for 5 hours which wasn't long enough. The flavor was there only mild. I also had to turn down the oven. My chicken looked burnt, even though it was only the onions on top which carmelized. I'll definitely try this recipe again and marinate it overnight. I'll also just bake it the usual way. By the way, the kids loved it!!!
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Reviewed: Mar. 3, 2001
The marinade for this chicken was awesome! It smelled so good I could hardly wait for the chicken to get done. It didn't cook like the recipe says. I had to turn the oven down after the first half hour and cook it longer because the chicken was getting very brown. I will definitely use this recipe again. I will probably use the marinade for other meats and cook them on the grill.
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Photo by BECKYBAX

Cooking Level: Intermediate

Home Town: Enterprise, Alabama, USA
Living In: Eagle River, Alaska, USA

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