Reviewed: Apr. 2, 2013

Really enjoyed this recipe. My first time making this recipe I followed the recipe. I will use this recipe again, but I think next time I might use alittle less soy sauce. For our taste it was a bit too salty.

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Reviewer:

crappiekat

Cooking Level: Expert

Home Town: Wauconda, Illinois, USA

Reviewed: Apr. 1, 2013

I made this for Easter dinner and everyone loved it. Thanks for the recipe! The whole chicken was moist and tender. I took the chicken out of the oven when it was temping 170 degrees. ~Kim

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Reviewer:

Mystica

Cooking Level: Beginning

Reviewed: Mar. 28, 2013

Omitted vinegar and added baby carrots. This was just okay.

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Reviewer:

MissMeredith

Cooking Level: Intermediate

Reviewed: Mar. 9, 2013

I chopped up some potatoes onion and have some baby carrots. I also added a lil blue agave and some rotisori seasoning that i needed to use up. the left over chicken will be used in making chicken and dumplings. I like how its super easy and its a good home meal that really i can't screw up to much. :D

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Reviewer:

mommaveg

Reviewed: Mar. 5, 2013

Excellent dish. The potatoes were not quite how I prefer them. Kinda of rubbery, but the chicken was excellent.

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Reviewer:

CookinDad

Reviewed: Feb. 23, 2013

This was surprisingly REALLY good and very moist! I did change the recipe a bit....instead of oregano/rosemary, I just added 4 tsp. italian seasoning and instead of red wine vinegar, I used the juice from two whole lemons, and put the leftover lemon skin inside the cavity of the chicken, along with half an onion and 4 cloves of garlic. I also used 4 tblspoons olive oil and added 2 tsp. garlic powder. It was delicious! Bake it for 450 for the first 10 minutes, then reduce the heat to 350 and cover with foil for last 30 minutes. Delicious and so easy!

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