322 Reviews

Delicious! I skipped the marinating time because I decided too late in the day to make it. Was good nonetheless. I used some of the drippings to roasts some chopped potatoes. Very satisfying and easy meal.

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Andrew Mollmann June 27, 2009

WOW! This is the best roasted chicken yet! I have made this recipe as posted 3-4 times with the following exceptions: first, I used just one onion to stuff into the cavity and found it to be plenty, maybe my onions are bigger or my chicken smaller; I did not use a black garbage bag to cover the chicken; and, I put it on a roasting rack then inside a shallow baking pan (I don't like the soggy part on the bottom otherwise). Moist and wonderful chicken and the skin is so fabulous (too bad it's not too good for you!). Thank you, thank you, C Chatwin, I will use this recipe A LOT in the future.

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Garlic Chick June 26, 2009

GREAT RECIPE!!!! Placed the chicken in a deep bowl and covered it. This way the spices wouldn't come off the chicken and stick to the plastic. Did add a few slices of butter under the skin. Also add some of the spice mix under the skin. Placed a few lemon slices in the cavity along with the onion. When I did check on the chicken the skin did look a little dry so I poured a little olive oil over it. We will certainly make this delicious chicken again.

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slickchick March 07, 2009

Loaded with sodium this chicken tasted great but it had way too much salt. I will make it again and just add a sprinkling. I loved the spice mix! I wrapped mine in saran wrap. Worked for me!

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ChewieJacuBeau December 31, 2008

This was excellent. I used a little less cayanne and salt, I didn't let it sit overnight- just sprinkled the seasoning on before baking. I baked it, uncovered, at 350 degrees for about 1 1/2 hours. Very, very tasty. Thanks for sharing.

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littlethibault October 27, 2008

I have been cooking this chicken for several years now and we love it. I have yet to marinate these and I ALWAYS cook two at a time and freeze the second one. Sometimes I'll cut them in half for smaller meals or leave them whole. I wrap with a double layer of plastic wrap then heavy duty foil. I've left them in the freezer for months and once reheated they are always just as moist and delicious as when I first cooked them. I also keep a container in the pantry of pre-made rub so it's always available when I'm ready to cook these. Great on turkey breasts/thighs too! Just adjust cooking times accordingly.

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SloppyJoe October 09, 2008

This was great! I seasoned exactly as called for except I cut the salt in half. Because of time constraints I only refrigerated mine for 3.5 hours. I started off baking at 275 degrees and lowered it to 250 degrees. After about an hour I basted it with melted butter. I used a meat thermometer to make sure it was done. Very moist, even the breast meat. A keeper.

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vicki October 02, 2008

Oh me, oh my, this turns out fabulous chicken! I used smoked paprika. Very nice. Wondering if I might want to adjust the spices, I dipped my finger in the mix to sample it. Ahh chaw chaw, it was HOT. I very nearly tossed it to remix it using less cayenne. I didn't want to waste my precious (read expensive) Celtic sea salt, however, so I left it. I'm glad I did; it came out with the perfect heat intensity. Yum, yum, yum.

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pinkpeppercorns July 13, 2008

Loved this recipe! I changed a few things to make it "my recipe". Check it out! http://www.youtube.com/watch?v=gZU0I8D0Pg8

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bobyan December 18, 2007

Followed the recipe and the skin was WAY too salty, even though my chicken was really big (about 7 lbs). It could have used about a half hour less than the five hours I had it in for, but it was a good approximation although I think a smaller bird would have taken less time. It made delicious (although a little salty) gravy, and the meat tasted delicious and moist. I'll definitely try this again with at least half as much salt and for a little shorter time. Thanks!

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CountryMama December 16, 2007
Roast "Sticky" Chicken