Reviewed: Nov. 5, 2012

I didn't bother measuring the ingredients, I just estimated. The chicken was so tender and juicy. I had a small bird, so only cooked for 4 hours.

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Reviewer:

NJSS2000

Reviewed: Nov. 4, 2012

This chicken even pleased my husband and he's not a "chicken guy". It's moist and juicy and very flavorful. One thing I would note might be a reason some folks' results were dry is that the recommended internal temperature for whole chickens is 165 degrees. If you let it roast all the way to 180 and then the temperature continues to rise while resting, the chicken could be over cooked and dry.

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Reviewer:

AuntieM

Cooking Level: Expert

Home Town: Homer, New York, USA

Reviewed: Oct. 30, 2012

I loved this recipe. I use it all the time now. I find the longer it sits on the chicken the better it is. Thanks for sharing!

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Reviewer:

bfortier

Cooking Level: Expert

Reviewed: Oct. 28, 2012

The best! Everyone had second helpings and the kids (2.5 and 6) even asked for leftovers the next night!

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3 users found this review helpful

Reviewer:

Madison Mom

Home Town: Madison, Wisconsin, USA

Reviewed: Oct. 28, 2012

made this with a few minor spice tweeks, and one thing you definitely have to do is TENT THE PAN WITH TINFOIL TIGHTLY!! and cut the baking time a bit. our chicken was fall off the bone good and VERY moist! your chicken will brown in the tinfoil. mine did!

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6 users found this review helpful

Reviewer:

mommamimi

Cooking Level: Professional

Living In: Shelton, Washington, USA

Reviewed: Oct. 28, 2012

This is soooo easy and sooo good!!!

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Reviewer:

Dawn

Reviewed: Oct. 16, 2012

Excellent flavor, easy to cook. Definitely baste, then turn it up to 350 for the last 15-30 mins to crisp up the skin. Cook on top of quartered potatoes and add boiled beets for the last 30 mins or so for easy sides!

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Reviewer:

Lindsay H

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

Reviewed: Oct. 16, 2012

I loved this and so did the whole family! Followed directions exactly except I do have a rotisserie and used that. It turned out moist and so flavorful!!

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Reviewer:

makeuwell

Cooking Level: Intermediate

Home Town: Trumansburg, New York, USA

Reviewed: Oct. 15, 2012

So delicious! I made it just as the recipe states and it came out perfect. When i make it again i may put some butter under the skin to make it a bit core crisp.

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Reviewer:

Megan

Cooking Level: Intermediate

Living In: Hamilton, New Jersey, USA

Reviewed: Oct. 15, 2012

The seasoning on the chicken itself was not very special, but the slow cooking made for an amazing moist and fall apart chicken. I didn't realize that chicken that tastes like what I get from the deli could be made at home with out special equipment. I was very pleased with this recipe, as was my family.

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2 users found this review helpful