One of the best chickens that I have made in a long time! My chicken was around 3.5 pounds, so I only used 1 Tablespoon salt, but also added in 1 teaspoon garlic powder and 1 teaspoon onion powder to the mix (sorry, I couldn't help myself, lol), which were great additions. This roasted up so beautifully and was perfectly tender, moist and flavorful. This is a new favorite, for sure~YUM, YUM, YUM!!!!! Thanks for sharing. :)
Made as listed with exception the chicken was small. Overall it turned out great with only 1 day of marination. This is better than the peruvian rubs I've tried according to the family. Note that the orange zest doesn't really come through except in the dark meat on the bottom of the bird. Perhaps I'll double it on the next go-round. It's simple and well worth trying.
This chicken is wonderful! I have made it several times and it always turns out tender and juicy. I read some of the reviews and wonder if perhaps the ones who say it was too salty used regular table salt. I read a tip somewhere to use coarse salt and that’s what I’ve always done.
This is the best chicken I have ever had. It was juicy and the flavor was amazing. The only thing I would do differently is to cut down on the salt. I love salt and it was too much salt even for me. I waited 2 days and doubled the orange zest. Otherwise I followed the recipe. Awesome!
I made this as the recipe directed and it was delish! I only marinated the chicken overnight uncovered as I do my turkey as per Chef Michael Simon. So good, as were the leftovers. I took half of the leftover orange and baked it in the cavity of the chicken. Definitely making this again!
This recipe is excellent! I substituted lemon for the orange ground fresh rosemary with the salt and mixed it with thyme for the rub. I stuffed the cavity with half a lemon. 24 hours later I brushed it with 2 tbsp of butter melted with a squeeze of lemon and 1 tsp of garlic powder and 1 tsp of onion powder. I added 5 whole garlic cloves to the cavity then popped it in the oven at 350 for two hours (5.3 lb chicken). I tented it with aluminum foil for the first 90 minutes then removed the foil to get a golden finish. Simply fabulous!
I really like this basic recipe! I butterflied my chicken added garlic and onion powder and subbed lemon zest for orange zest. Really great way to roast a chicken! Moist and flavorful.
I have a wet brine recipe I always use. This is easier and just as good. Only thing I did that wasn't in the directions was to rub the salt mixture under the skin of the chicken as well as inside and out. My family loved it.
Really good and very easy to make! The meat was juicy and flavorful!
Cut the salt in half but still came out very salty after 2 days in the fridge
