Reviewed: Nov. 12, 2012

The first time I saw this receipe I was a little hesitant of the spice combinations, but I made it as directed and it came out great! I have made it several times since only to be asked for the recipe. Thank you, thank you!

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Reviewer:

jomokke

Cooking Level: Intermediate

Home Town: Dolton, Illinois, USA

Living In: Phoenix, Arizona, USA

Reviewed: Oct. 27, 2012

WOAH!! Crazy good! Making it tomorrow for company 2nd time this week. Same with other reviewers, double spices (but not salt) and rub it under skin. It's an instant favorite!

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Reviewer:

hershpersh

Reviewed: Oct. 24, 2012

This chicken is sooo easy, my husband askes for it all the time now and I make it almost weekly, just toss in some vegitables to your pan and you have a full simple and quick meal. I leave uncovered the first 15mi to crisp the skin and cover the rest so it stays juicy and the juices cook into the vegitables making it amazing

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Reviewer:

leeannbusch

Reviewed: Oct. 17, 2012

Incredible. I followed the recipe but only marinated in the refrigerator for 6 hours. This was amazing! I have been an allrecipes.com fan for a number of years now and this is only the second review that I have done....but I had to say something about this recipe!! The chicken was so juicy and the flavors surprised me. This skin was perfect and crispy...YUM! I will be adding this one to my regular cooking calendar without a doubt. Thanks for sharing!

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Reviewer:

Bree Folk

Reviewed: Sep. 30, 2012

This was really good, however, I read the reviews and took the advice of others to double the spices . . . next time I will just go with the recipe because I thought it was just a bit over spiced. Also, I did not put the spices on a day ahead of time, but just before putting it in the oven. The chicken was juicy on the inside & the skin was crispy on the outside. Really surprised at how good it was. One additional thing, I went by the time on the recipe & should have checked with a thermometer because the breasts were a little undercooked & had to put them back in after cutting the chicken up.

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Reviewer:

Housie

Cooking Level: Intermediate

Living In: Dallas, Georgia, USA

Reviewed: Sep. 24, 2012

Who ever thought of cinnamon on chicken has got to be genius!! I was a little unsure but this was out of this world!! It was the 1st time I've made a whole chicken & it was as good as the store bought rotisserie chickens! I doubled the spices as everyone recommended & rubbed it on & under the skin. I added a little garlic powder to the rub & sprinkled some inside the chicken & stuffed it with an onion. My only reason for not giving this amazing chicken 5 stars was that it was WAYYYY too salty! Next time I will only do 1 tsp salt even though I double the other spices. Otherwise best chicken dinner ever!!!

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Reviewer:

nrsejessica

Cooking Level: Intermediate

Reviewed: Sep. 14, 2012

Turned out better than I thought. I have never cooked a whole chicken and this was very easy to do. I didn't have any allspice or nutmeg, so I added ginger. I also doubled all the spices. I also tried to lift up some of the skin and insert spices that way. I didn't have time to marinate, I just threw it in the oven. I cooked mine a lil bit longer than suggested because I was looking for of a more golden crisp to the skin. Everybody really loved this chicken!

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Reviewer:

meliss

Reviewed: Sep. 8, 2012

This is the most amazing way to cook a whole chicken. My family adored it and the leftovers added a wonderful flavor to a custom shepherds pie. I doubled the spices as well, and added an onion to the chicken cavity. Enjoy!

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Reviewer:

springlakemom

Reviewed: Aug. 24, 2012

I make this at least once a month and my whole family loves it. Like other reviewers, I double the spices (except salt) and add chopped onion to the cavity. In the summertime when I don't want to turn on the oven, I make this in the slow cooker the same way and simply cook on high for 5 hours. (no liquid needed) Thanks for the great recipe!

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