Great tasting chicken. We were going to the cabin and I marinated the chicken in a gallon size bag before we left..then I cooked it in a small nesco roaster..decreased my cooktime a bit - but we had a great tasting dinner without a lot of fuss!!
This was excellent! We made two chickens and it lasted almost the entire week with lunches and dinners! I would make this for guests it was sooo yummy!
My daughter gave me this recipe. I cook it in my crockpot. Best chicken recipe I have tried. I shared it with peolpe at work and they all raved about it. great meal for dinner guests.
This is so much like the sticky cicken recipe I got off TSR year or so ago that I have used now to create a wonderful gravy. Also this process works well with all different types of spices, depending on what you like, lemon pepper, greeks, italian it all works well! As for beatign Kenny Rogers--well I can't agree to that one, I still am searching for the secret of his citrus wood fire chicken.
Wonderful and easy-will become a staple in my menu. Smells great cooking. I only basted a couple of times.
I found this recipe on another website and wanted to try it and then post it, but you beat me to it! Made it for dinner tonight and it was as good as all the reviews say it is. It's a sure keeper! Thanks!
I made this recipe in the crockpot last week.It turned out real good,but I had a very hard time getting it out of the crockpot. It ended up falling apart when I took it out. Other than that,it looked very pretty(before I destroyed it) and it tasted really good.I'll be making this again,but I'm going to try the oven roasting way next time. I served it with baked potatos, broccoli and cheese, and baked bread.
Thanks so much for this recipe! Its reallllly good. So good that I tacked this recipe onto my kitchen board! Delicious blend, whether I marinate in fridge or use right away. Thanks again :)
This is my favorite roasted chicken.Made this 5 times.Every time great.Falls off bone and skin has a great flavor also.5 star for sure.
I just made this today and it was awesome! I cooked it at 425 for 20 minutes, then turned the temp down to 300 for 2 hours and 40 minutes for a 5 pound chicken. Stuffed with carrots, celery, apple, onions and garlic, and a little olive oil on top to help crisp the skin. It was delish!