WOW! This bird will fly!! The chicken was moist and juicy, and the seasoning was uniquely exceptional. The chicken was absolutely lovely, a nice brown skin. I absolutely recommend this chicken dish to all. Thanks for sharing the recipe.
This was good and my only complaint is to get the oil run UNDER the skin as well! That meat likes flavor too!
DELICIOUS!!!! I changed this recipe a little (maybe a lot) but I know how good this would be preparing it the way it is written because I've used lemons and rosemary in this way before in roasting a chicken. I just didn't have the ingredients on hand. My changes were: I put a whole lime that had been pierced with a knife inside the cavity instead of 1/2 a lemon. I also used fresh lime juice in the marinade. I didn't have rosemary so I used fresh thyme and finely snipped chives. I took small pats of butter and rubbed it under the skin of the breast and added some of the herbs. After letting the chicken rest and when I finally cut into it, it was so moist and juicy I had juice all over the cutting board, counter top and floor. It's a keeper recipe...thanks for posting it!!
Last night I made this chicken recipe for my family. I actually cooked it using an upright chicken cooker. It is a round ceramic pan with a well in the middle that you sit the chicken on like a beer can chicken recipe. I coated the chicken in the sauce and then poured the rest in the well. The results were delicious, although a little dry since I think I cooked it a little too long. We used the cooked sauce to pour over the chicken and the rice I made as a side dish. Also, I doubled the recipe and used the sauce to coat chicken pieces that I cooked in a separate oven for about 50 minutes at 350. Everyone loved the chicken pieces even more than the roasted chicken! They were juicy and tender with a fabulous, sticky coating from the sauce. Next time I will probably just use the sauce to make chicken pieces. It was so easy and the results were incredible! Thank you for sharing. :)
This was very good! Easy to prepare and I had everything on hand! It cooked up very moist and fall off the bone tender with a great flavor! Will definitely keep this one in the rotation! Thanks for sharing! :)
This was DEEELICOUS!!! Perfect amount of seasoning! I loved how flavorful the skin was so next time I will cook it for the first 15 minutes or so at a higher heat to make the skin crunchy. We just loved this chicken!!! Thanks PanNan for a fabulous dinner!
Made this for dinner and it was great. Probably among the best roasted chickens I have ever made.
Made this last night....so easy and really really tasty. It was better than the "artificial flavors" that I sometimes taste in the store-bought baked chickens. Because of the soy seasoning, I made Benihana's Japanese Fried Rice (recipe 71472) with it and we all enjoyed the combination. I followed the recipe exactly and was so happy with the crispy skin and the beautiful color. I was afraid it might burn or get too dark, but it was perfect and I could have even baked it longer if needed. Thanks for posting.....I will make this often since I have found such a perfect recipe. Donna
This was just delicious! I had a nice 6.5 pound roaster I purchased to inaugurate the rotisserie on my new grill.The weather did not cooperate so I went looking for inspiration since I was wanting to try my rotisserie and really was not in the mood to roast a chicken.The flavor combination in this recipe caught my eye and certainly did not dissapoint. I used convection at 325F and the large bird was just right at the recommended time. My apologies to Kikkoman, though, since they developed the recipe---I only had San-J Tamari in the house so that is what I used. :) Thanks, PanNan, for sharing the recipe!