The seasoning mixture in this recipe is "spot on". Instead of using regular paprika, I used Spanish smoked paprika (also known as sweet smoked paprika and pimenton), which added another dimension of flavor. I only had garlic and onion powders on hand, so I used them instead of fresh or granules. At home during the cooking time, I was surprised by how each ingredient's fragrance filled the kitchen at different times. I was also surprised by the amount of liquid and fat that rendered out of the chicken, and was glad I had cooked it in a 9x13 pan. The end result was moist, succulent and delicious, and I really appreciated the ease of preparation. There were leftovers, so I found that most of what rendered from the chicken were juices which jellied when refrigerated and which made it easy to remove the TBSP of fat that remained. Thank you for sharing your creation, Ev!
Sensational marinade with remarkable results. This is such a simple concept, but the taste and ease of preparation makes this a true winner. I bumped the oven up to 300 degrees F and roasted for about 4 hours. This is a lazy (wo)man's dream come true. Thanks, evelyn/athens, if this is any indication of your cooking expertise, I'll be amassing your other recipes in my cookbooks.
This long, slow roasting method turns a humble bird into something glorious. Creating the marinade paste was quick and simple, as was rubbing it on the chicken. I followed Evelyn's recipe and directions exactly which were clear and easy to follow. After 5 hours away from home, I returned to the most heavenly aroma and a delectable meal. Great recipe Evelyn, thanks.
Evelyn, we loved this! I cooked it firstly in a slow cooker for too long so it was dry. I think to do this successfully, you would need to be home to watch it. (Maybe it only needed 5 hours) The second time, it came out so moist and tender, I believe the lemon juice contributed, as I often stuff my chicken with lemon halves. We enjoyed the flavours and it took 5 minutes to put together. I can't praise it enough. I did add some chilli flakes the second time and liked it. Simon's words were "It looks just like store bought chicken".. Don't be offended, that's just the way he is :-)
I loved the taste of the seasonings! I used this on chicken, the slow cooking made this fall apart tender! I used the rub on salmon, it was good too! Thanks evelyn! I definetaly will be cooking this again.
Wonderful roast chicken! I did use minced garlic and the combination with the ground mustard is packed with flavor! I made a "sauce" with more of the mustard, garlic & lemon and poured over baby red potatoes and roasted with the chicken. This chicken just falls off the bone and was sooo juicy. Thanks for posting, this is yet another keeper!
What an easy and tasty way to fix a chicken! I used garlic and onion powders and cooked at 300 degrees for a little over 4 hours. The chicken fell off the bones it was so tender. Next time I'll put the chicken on a rack so it won't sit in all that fat. Delicious!
I doubled the rub ingredients and stuffed the bird with sliced lemons, and I inadvertently ended up marinating it for 48 hours. Next time I will do the same thing. This was a great, easy, delicious recipe!
I LIKE IT! I followed the recipe exactly. I like the idea of putting the breast side down for the first four + hours and then turning it up. I found the meat could use a touch more flavor and will increase the salt a bit the next time I make it. Thanks for posting, evelyn, another great recipe on recipezaar.
This chicken was moist and very very delicious. I did not use the olive oil at all but rather poured some chicken stock in the bottom of the pan that I used to baste the chicken occasionally. The entire family enjoyed it. A definate keeper. Thank you.