Simple Whole Roasted Chicken

The savory aroma of the cooking chicken didn't disappoint the eater. My husband loved this roasted chicken. I doubled the spices as other reviewers recommended. I didn't marinade overnight... I just rubbed it in and put it in the oven. I also stuffed it with an onion. Husband has already requested for this chicken again. It was so easy. And the result was a hot, juicy and tender chicken.

AWESOME recipe! I just made it for the first time tripling the spices because I cut out the backbone to butterfly it (and put it under the skin for me to eat) coating both the inside and out, as well as under the skin and marinated in a zip bag only a few hours because that's all the time I had. I roasted a 4 lb chicken with the directions shown butterflied breast down with minced garlic on the inside of the breast, and it is EXCELLENT! My 9 year old even gobbled it up! DEFINATELY will make again and again.

This recipe is good, my family loves it. At first I was a little hesitant to put sugar and cinnamon on meat, but I'm glad I did, because it's the best whole chicken recipe I've made.

WOW! We were having guests over and I wanted to serve more than just a basic roasted chicken. I followed advice and doubled the spices, no allspice though. I rubbed the mixture under the skin with the garlic and marinated for the recommended 24 hours. I baked it according to directions, and it came out delicious! The left-overs made a delicious and exotically spiced chicken soup. These are my only changes: #1 Double the spices, mix with grated garlic. #2 Rub under skin, marinate for 24 hours. This is my standard baked chicken now, thanks, Indriani!

I didn't have allspice and put the seasoning under the skin since we are non skin eaters. Otherwise I made this as written- YUM! It was moist and delicious. I had hoped for leftovers- but my husband and I and his parents ate every single piece of meat off the chicken! We were literally hunting for the smallest morsels that were left.

I have made this over and over again just like the recipe, and it is always delicious. I was a little leary at first because it seems to be a strange mixture of spices, but once I tried it, I'm a true fan of this recipe. Thanks for sharing.

this recipe is soo good. my husband loved it, and he wants me to make it like this forever! I will double the ingredients next time for that double flavor, thanks for this recipie!!

It was a standard roasted chicken, but I wasn't really a fan of the spices. I saw other reviews that shared my concern for the spices, but they said the chicken turned out great. So I gave it a go. I followed everything about the recipe except the cooking time (I do roasted chickens somewhat often, and have a cooking time that works great for me). It tasted like I should be eating pie, but I got chicken instead. I'll stick with my usual herb roasted chicken. But they do have it spot on about baking it breast-side-down and basting.

If I could gove more stars I would! This was so delicious. I doubled the seasoning, added about 4 TBLSpns butter under skin and on top of chicken, I cut up some red potatoes, carrots, celery and onion put it in the pan with the chicken. Added onion inside the onion with the garlic as well!!! OMG OMG so delicious! my husband not too excited about chicken took 1 bite and was said it was the BEST chicken he had ever eaten. My kids cleaned the bones and even ate the veggies and potatoes there was just soo much flavor... SO good our new go to!!! Thank you for sharing

I have made this chicken a few times and it always gets rave reviews from everyone - even the picky eaters. I normally make a 4 lb chicken, double the spices and add an onion in the cavity like so many others based on other reviews. Tonight I made a 7 lb chicken and was concerned that it would not come out as well due to another review I read. However - it came out awesome! It fed 5 adults and 2 toddlers with nothing left over! Due to the size, I cooked it at 500 for 25 minutes, 450 for 25 minutes and 425 for about 40 - 45 minutes until it reached a 180 temp. I also added a cup of chicken broth to the roasting pan and basted about 3 - 4 times. It did get smoky so I tented it with tin foil and the combination of that and the broth kept the smoke under control. The result was a fully cooked, flavorful and moist chicken! My "dark meat only" eaters were raving about the white meat. This chicken was such a hit, I will be making it over and over and over again!

This was the first time I made roast chicken, and this got rave reviews! The bf talked about how "awesome" it was all night, and from him "I like it" is high praise. That said, I thought it was way too salty. The only change I made was to add onion to the stuffing and I put the spice rub under the skin since I don't like the skin. I think next time I make this I'm going to cut back on the salt, because otherwise it was DELISH! Easy to make, though I was a bit afraid the smoke was going to set off alarms...

I've NEVER made a whole chicken before and was pretty nervous about roasting it for the first time. THIS WAS SO DELICIOUS! I didn't let it marinate and I didn't have most of the spices - I just did the salt, sugar, and doubled the cinnamon. I rinsed the chicken, put an onion and the garlic in the cavity, and rubbed it with the spices. That is all the prep work I did for the chicken and it took less than 10 minutes. Then I chopped up some red potatoes, carrots, leftover radishes, and one more onion to roast along with the chicken. I tossed them with olive oil, salt, pepper, and rosemary. I put the veggies around the chicken and lastly put about a cup of chicken stock in the bottom of the pan with the veggies. This was so good and the cooking time was perfect. I think I might use less salt next time though. Thank you for the recipe!

I usually do not eat chicken, however I cook it frequently for the family. I tried this recipe and the chicken was so beautifully brown, so delicous smelling, I had to eat some. OMG! This is the best roasted chicken in the world. Make 2 because 1 will not be enough.

Awesome tasting chicken, but wish someone would have comented on putting a lid on the roasting pan, my oven was one horable mess, took hours to clean up. Will do again with a lid.

Awesome. The previous chicken I made came out so boring. This one rocks. There are two virtues to this recipe: * the general instructions on the proper cooking times and temperatures, which created a crisp exterior and an evenly cooked, juicy interior * the seasonings, which are delicious; The only thing I would do differently next time is to leave out the Old Spice, which gave it a "deoderant" taste, which my wife and children found off-putting. (Just kidding about that last part! I know it called for Allspice).

This is a great recipe. I have to admit I was concerned about starting off with 500 degrees but it comes out perfect; very juicy. It cooks perfect in one hour. My chicken was just over 4 lbs. I doubled the spices and put them under the skin, put in zip lock bag for about 12 hours; because that's all the time I had. I am a dark meat person because I think the white meat is too dry and I ate the white meat because it was so juicy :)

Yum! My husband calls this "Christmas Chicken" because he says it (and the gravy that I make from the drippings) tastes like Christmas. I've made it twice. The first time, I left out the allspice but doubled the rest of the spices (except the salt). I added a sliced onion with the garlic in the cavity. The second time, I again left out the allspice and tripled the spices (incl. salt) and the chicken had the best flavor! The drippings ended up too salty though, which made my gravy too salty, so next time I will limit the salt again. I serve this with mashed potatoes & gravy, and oven roasted brussel sprouts.

My first roasted chicken and this was a big hit...!! I did double the rub ingredients except the salt and stuffed the bird with 1/2 an onion in addition to xtra cloves of garlic. I cooked this as recommended but cooked the bird on quartered red potatos and carrots with a cup of chicken stock and basted with butter as I dropped the oven temp. This made for a wonderful gravy thickened with some cornstarch and cold water. I also added the chicken juice that accumulated while the bird was resting. My boyfriend and I are licking our fingers as I type. Thanks for a wonderful complete dinner INDRIANI...!!

This was wonderful! So easy and so good.The flavor really gets into the whole chicken. I was only able to marinate it for a little over an hour but the flavor was unbelievable. I tented the chicken with foil for the first 15 mintues, as another reviewer suggested, and I also added a cup of water to the bottom of the pan so it wouldn't smoke. I will definitely make this again.

Very good and made the house smell delicious!! I added some peeled, cored and sliced apples and sliced garlic with the same spice mixture to the pan to accompany the chicken, and they were delicious!! Thanks for sharing!

Rarely do I ever give reviews - I must say this turned out delicious and so easy. I had to modify a bit due to lack of time and spices.... I doubled all the spices but didn't have all spice or cloves - added garlic and onion powder. Added minced garlic and whole onion in the cavity. I didn't marinade at all as I didn't have time. Rubbed the two 5 lbs chickens that I bought. Placed in my roaster (the one I use for my Thanksgiving turkey) and followed the temp and time to the directions. They didn't brown because of the roaster - but I have never had moist chicken like this before! I have four children and they all tasted it and couldn't wait for me to serve! They loved it!! Trying to get my picky 9 year old to eat chicken is an act of God - this was the 1st time she asked for seconds! I placed mushrooms on the bottom as some other reviews suggested and they were amazing! I also placed chicken broth on the bottom of the pan to prevent burning and smoking - it was awesome! I made a gravy with the left over broth, served mashed on the side with gravy! Can't wait to make it again!

This was amazing! I doubled the spices as suggested by other users and rubbed it under the skin. Otherwise followed recipe exactly and it was so good. Even my basic-food-liking father in law liked it and I had been concerned that he might think cinnamon on chicken was strange. Mom-in-law even asked me for the recipe, Put sweet potatoes, potatoes, carrots, onion and turnips and a little water under and around the rack in the roasting pan and the drippings gave them an amazing flavor. Also made the Chimichurri Sauce as recommended and it was deelish! and The cooking time was right on for my 4 lb chicken. Leftovers made a great chicken salad with grapes and apple. 14 year old loved the chicken, 7 month old loved the veggies, an out and out hit! Will absolutely make again, with no changes.

Best part for me is the roasting upside down. The breast was moist and juicy, being protected from direct heat. Next time I will use no sugar because I prefer a savory herb blend instead of a sweet spice. 500 degrees in my oven for 15 minutes did blacken the chicken unpleasantly, so I will try 450 next time for the first 15 minutes and reduce to maybe 375 for another hour.

Wonderful, wonderful wonderful!!!!! will never make any other roasted chicken again!!! Had a6 lb chicken so I doubled the spices and garlic. I acrually marinated it for 36 hours and it was AWESOME!!! unbelievably moist!

This is an interesting recipe. Per other reviewers, I doubled everything except the salt and also rubbed the seasoning underneath the skin. My chicken was 5lbs, so I expected it to take a little longer, but I also had to rub it with a bit of butter after the second 15 minute segment at 450 degrees because there wasn't anything on the bottom of the pan to put back over the chicken. This was different and tasty. I kept thinking, this isn't exactly the best chicken ever, but then again, I couldn't stop eating either. It's a nice change once in awhile. Next time, I'll cut out the sugar and nutmeg, and maybe add a little chile for some spice.

This chicken recipe is killer good. The high starting temperature crisps the skin, so the inside can steam. It cooks fast and evenly for a roasted chicken. My other chicken experiences have been dry, raw nightmares.. >_

Great tatste BUT it was totally burned within the first 20 minutes. I'd recommend all the spices but only 350 degrees and then broil it for a few minutes if it is not brown enough for you

I very rarely review recipes but this one definitely deserves it. This is by far one of my favorite recipes on this website. I always double the seasonings and fill the chicken cavity with sliced onion and celery along with the garlic for some added flavor. I also add a teaspoon of butter inside the cavity for a little extra juice. My family absolutely loves this recipe and it makes an excellent Sunday night dinner!

This chicken is awesome I made some small changes, used brown sugar instead of white and I made extra rub and rubbed it under the skin along with some softened butter. I also lowered the cooking temp. started at 450 degrees F then 425, then finished at 375 because my oven runs hot. The chicken came out so flavourful and juicy everybody loved it!

I never would of put these spices together for chicken but this was wonderful. I have a rotisserie for my chicken so i cooked it that way. The chicken was amazing! Everyone loved it, including the picky kids!

I was extremely skeptical of the spices but trusted fellow reviewers praise. Doubled the ingredients except salt. It was outstanding!! My husband said he'd never tasted a better roast chicken and it was super moist, not the dried out usual version.

I make this at least once a month and my whole family loves it. Like other reviewers, I double the spices (except salt) and add chopped onion to the cavity. In the summertime when I don't want to turn on the oven, I make this in the slow cooker the same way and simply cook on high for 5 hours. (no liquid needed) Thanks for the great recipe!

Oh. My. Gosh. I didn't have time to marinate overnight so I doubled the spices and cooked my 4lb bird at 375 for an hour and 45 minutes. I basted it three or four times while it cooked, and it was DELICIOUS. Best roasted chicken I ever had.

This was AMAZING. I stuffed the chicken with an onion and sliced up potatoes, carrots and onions around the bottom of the pan with a bit of water. We had company over and I ended up forgetting to baste the chicken and thought I had totally ruined it when I forgot to take it out of the oven when the timer went off, but nope! It ended up being the juiciest chicken I've ever had. Everyone loved it. Thank you very much for sharing!

best chicken recipe ever, easy and delicious

I HIGHLY recommend this recipe!! The only changes I made are, I didn't use the Cloves because I don't like Cloves. Doubled the ingredients, cooked breast side up on a rack, and added chicken broth to the pan for more drippings. The drippings make an awesome gravy, and I freeze the remaining drippings in ice cube trays to cook with at a later date. Also, make sure you put your oven rack a little lower than the center. Otherwise, your chicken may burn. Yum! Yum! YUM!!!

My husband couldn't stop eating it!!! I diced up some potatoes, put them on the bottom of pan. When it was done, I used the drippings from the pan and some sour cream, mashed em up. OMG!!! The best mashed potatoes!!!!!!!! Will use this recipe often!!!

I was a bit skeptical about using sugar, cinnamon and nutmeg as a seasoning to roast the chicken, but to my surprise, THIS WAS ABSOLUTELY THE BEST TASTING, DELICIOUSLY MOIST AND CRISPY CHICKEN THAT I HAVE EVER COOKED. I did not have allspice or cloves, but I did add pepper, garlic powder, parsley flakes and paprika to the blend. I also cooked the chicken the whole time in a 350 degree oven. Thanks for this fantastic recipe!

Covered bird w/ another pan during 500 deg. cooking period. Bird did not burn, and really was quite juicy. W/ the sugar in the rub, would advise putting tinfoil down in your drip pan b/c now I'm left w/ disgusting burned black drippings that are NOT coming off. Will make again, did as others advised and doubled spices and rubbed underneath skin as well. Flavor was not everything it's been raved about....maybe if I'm able to let it sit 24hrs and not 5....

Very good! I love how it came out golden brown; very picturesque. It was fall-of the bone delicious. I didnt have a roasting pan, so I used a 9x13 " baking pan instead, but it worked great, and instead of garlic for the cavity I used an apple and sprinkled the inside with some garlic powder. I also made sure I dry rubbed under the skin along with the outside of the skin the night before. It adds more flavour in the end. Easy overall, and will probably not go back to baking my whole chicken!

I was hesitant try to this recipe due to the various spices used (ones I'd normally use only for baking), however it turned out fabulously! It smelled so delicious while it was cooking, friends and family couldn't wait to try it! Was a huge hit - absolutely delicious! Will definitely make it again!

I made this chicken last night and it was delicious! I followed the recipe but there was one problem...at the beginning of cooking while the temp was at 500 degrees, the juices burned to the bottom of the pan and smoked out our house. I added water after that and everything went well. I didn't add the water to begin with because it was not in the recipe instructions.

I have made this chicken several times and I love it. I double the spice mixture. Then I cut out the spine of the chicken and lay it in the pan, breast down. Then I rub the spices under the skin of the bird. Drizzle olive oil on top (the inside cavity that is now face up). Roast it at 450 degrees for 20 min, then 425 for 15 min, 400 for 15 min until done. Crazy temp, I know but it ALWAYS comes out so tender and juicy.

I LOVE the seasoning of this roasted chicken. It's a huge hit at my house, and the leftovers are delicious for anything from chicken pot pie to just topping on a bed of salad greens.

I guess I don't like the sweetness in this recipe. Would have rather not used the sugar, just the spices. Will not make again and would not recommend.

I made this last night for my Husband and a friend who comes to our house for Sunday Dinner. She is 70 years old and said that was the best roasted Chicken she had ever had! I was a bit dubious about using those spices on chicken, but after reading the reviews I decided to try it. I am so glad I did! I will be making my Roast Chicken this way from now on! So tender and juicy, and smelled great cooking too!! I highly recommend trying this recipe! It will surprise you!!

Varied the recipe by doubling the amount of spices and stuffed cavity with one whole onion cut in quarters (following other reviewers suggestions). Strange flavoring for a chicken...but not unpleasant. My biggest problem with this recipe was the spattering in the oven at these high temperatures. The oven was spotless and now needs to be cleaned. The house has a chicken grease smell that's evident 12 hours after I cooked it. 500 (and then 450) degrees is too hot. The skin burned black...probably the combination of hot oven and sugar that burned. It took 1/2 hour to scrub the baking pan it was in (and that was after soaking in white vinegar!). After the initial 1/2 hour, I turned oven to 350 degrees and just kept checking until temperature was 180 degrees. Breast meat was tender and juicy. I never cooked a chicken upside down before, but I will in the future...that was probably the best thing about this recipe.

Based on my experience with roasting chickens, I opted to rub the spices between the skin and the meat by gently loosening the skin. I also included the garlic in with the rub instead of putting it in the cavity. I had to cover the chicken pretty early in the cooking time as it was getting close to black on top. As a result, I had to cook it much longer than indicated. I would have to modify the cooking time and temps to use this recipe again.

It turned out great. I was skeptical about the different spices, but WOW it was really good. The only thing I changed was I roasted it conventionally. That is to say I thought the temp, as written was way to high. I put it on convection roast @ 325. It was done in the time frame of an hour. Thank you for sharing this recipe.

This has a taste that is good to have once in a while when you are looking for something different.

Must be just a personal preference but this was inedible - didn't care for the taste or combination of spices.

Great recipe--the cooking manner. I will certainly play with the ingredients more next time. This has incredible potential! The chicken turned out well--crispy and juicy, though I did err in that we waited more almost an hour after I took it out of the oven to eat it. I had rewarm it. I wonder whether that was the reason it lost its juice. Another thing: You've got to put something under the roasting rack that will catch the oil--chopped potatoes or something--because the fat will burn and cause your whole house to go smoky. Also, be sure to keep the chicken moderately away from the broiler burners--put it on the middle rack--I turned on the broiler setting later that night and it started sparking because of the fat that had splattered EVERYWHERE, covering the burners and the entire oven. Lucky we have a self-clean feature.

I was very disappointed in this recipe. I would like to know what type of oven the original recipe was cooked in. When I cooked it according to the instructions, in my standard gas oven, it was far from being done. In fact the breast of the chicken was raw inside and looked like it needed another hour of cooking time.

Smells wonderful, now to just get it to taste as good as it smells. The flavor is only on the skin, we are not a fan of skin, but even with the skin it just lacked flavor.

Truly amazing! The flavors "pop" and the chicken is both crispy (on the outside) and juicy (on the inside.) Be sure to use a thermometer to check your temperature as the exterior appearance of the chicken will make you believe the chicken is farther along than it really is. I took the suggestion of other recipe users and was generous with the spices and covered every square inch of the chicken. You will not be disappointed!

One word... OUTSTANDING!! And the chicken smells wonderful while cooking!! I added some poultry seasoning as well... everything else the same.... Excellent!

This my all time favorite chicken recipe. I've made it multiple times and its been absolutely delicious every time. I always double the seasoning. I made it this evening, and after reading some previous reviews, added red onion to the cavity and bottom of the pan as well as multi colored carrots, and red potatoes. I also put smashed garlic under the skin and some butter too. Holy delicious, batman! The flavor of the veggies were AMAZING and the chicken was nice and juicy! It makes an easy one pot dish that everyone loves.

This was just crazy good! I was shocked, mostly because of the unexpected ingredients..cinnamon, allspice, nutmeg..etc. After reading other reviews I decided to double the spices and am glad I did. I think it would not have been enough flavor otherwise. I also decided not tolet it sit in the refrigerator overnight. I did make a change in decided to cook it in a Reynolds cooking bag and added potatoes and carrots. I baked/cooked it a little slower at 350 degrees. It took a little longer, but was well worth the wait. It got rave reviews from the family. Thanks so much for sharing this! Everyone should try it.

I thought this chicken was so moist and good. We made it exactly like the recipe states.

I know the ingredients sound a little strange, but it is delicious! I have even made it with out letting the rub sit for 24 hours so don't let that scare you off either. My 3 boys and husband all loved this. Even makes great gravy.

The chicken browned nicely. It was moist. My biggest complaint was the splatter of chicken grease and the smoke it created in the 500 degree oven. My oven is a mess and the house still smells like smoke the next day.

I love making this chicken. I also double the amount of spices. When roasting, I put in on a bed of sweet potatoes and russet potatoes cut into discs. As I dropped the temperature, I basted with melted butter to make the meat even juicier and to help cook my potatoes. Absolutely delicious!

I roasted this chicken the way suggested and it was Bloody!!! I had to roast it an additional 45 minutes. Everything else I cooked that day turned out well, so I know it was not my oven. I am not even sure at this point how it turned out because it was so late I just let it cool and put it away.

I've used this rub on my whole chickens numerous times. My husband thinks his rub is better than this, but he's wrong. One day we will have a cook off for friends and family to decide. Without a doubt, this recipe will win! The first few times I made it I followed the recipe to a T, although I doubled the recipe because I didn't feel like there was enough to fully cover the chicken. Since then, I purchased a rotisserie and make it that way. It helps keep the temp down in the kitchen. I'm not lying when I say this is the best tasting chicken I've ever had!

Interesting combination of spices; it has a Moroccan flair. I doubled the spices and salt, though I thought it came out a little salty that way. I would keep the salt the same as the original recipe next time. I stuffed the bird w onion since I didn't have garlic cloves, and instead mixed minced garlic from a jar with the spices and rubbed that on the chicken. Cooked it right away, and added sliced carrots along the sides of the dish.

Turned out spectacular. Didn't change a thing from the original recipe. Thanks for sharing this!

So easy and delicious. Be sure to add extra baking time if you have a chicken larger than 3 lbs!!!

Excellent as others have said ... I was surprised based on the seasoning though aware of cinnamons way of enhancing flavor. Minimal changes i made include ... Doubling the seasoning mixture (less than double sugar - don't like to use in anything except dessert!), placed pads of butter under skin, added onion to cavity along w/whole vs crushed garlic, and cooked breast side up. The bird had a pop up timer and I have a hard enough time as it is knowing when it's done ... Did not want the timer to be ineffective being upside down & so close to the bottom of the pan. Still came out juicier than any other I've roasted and I believe it was quite well to almost well-over done!! So glad i tried this one & will do it again. Also added cut up fresh zucchini and yellow squash to the pan at the last 20 -30min ... They tasted DELICIOUS with the juices/seasoning. Did not anticipate that at all ... Again, glad I experimented with something new!

This chicken is FANTASTIC! My entire family loves this and I can't believe how juicy it is. I think the key is roasting it breast side down. I didn't have any issues with it becoming too brown either. I have made this several times now and love it each time.

LOVE IT!!! I didn't let it marinate overnight. I slid some butter under the skin. I also stuffed the chicken with onion and garlic and dusted the cavity with some extra seasoning. While roasting this, I put some quartered potatoes and some more onion in the pan to roast together. Love the gravy, too.

This recipe is amazing!! I wasn't sure about the mix of spices at first, but I was so intrigued that I had to give it a try. My husband kept going back for seconds and thirds! I followed the suggestions of some other reviewers to double the spice mixture, and to place some of the mixture under the skin. I roasted a farm-raised chicken that I'd picked up at a local farmers' market, and wow, this was like 5-star dining!!

I am baking my chicken right now. I followed the instructions and it acted like it wanted to burn. I took it out of the oven and rubbed a little oil on it and covered it with a tent of foil. Hopefully that will help. Will rate after it's baked and eaten

This chicken was probably one of the best that I have ever had. We loved the flavor! Would definitely make again! updated 12/30/12 I double the spices and put some of the spice mixture between the chicken and the skin. I also put some carrots, potatoes and onions in the bottom of the pan with about 3/4 of a cup of water. Turns out perfect every time.

Amazing. One tip...poultry cooked to 170 degrees F and left to sit the 20 minutes will be even more moist, and will still be safe to eat. Any salmonella will be destroyed.

Husband LOVED this dish! I doubled the rub (except salt), and cooked in my slow cooker on top of quartered potatoes and onions on Low for 10 hours...an easy great dish, thanks!

Mmmmmm!!!! Soooo gooood! So easy and so delicious. I used to be a fan of Costco chicken, however, I make sure to buy 1 whole chicken every couple weeks and roast using this recipe. It's also nice knowing I'm buying a hormone free, vegetarian fed, free range chicken. Thanks for sharing this yummy recipe!

I only marinated the chicken about 8 hours but put the rub under the chicken skin along with two of the garlic cloves, sliced. My chicken was 4 3/4 lbs. and took about 10 minutes longer to cook. Very moist. I will probably increase the amount of rub mixture next time.

My family LOVED, LOVED, LOVED this chicken! Soooo juicy!!!

Made this for dinner mid-week so we'd have leftovers. There weren't many leftovers though because it was SO tasty and easy. Everyone said it was one of the best chickens they'd ever had!

Family loves it. Cook it this way all the time now.

Made this for a small college Thanksgiving dinner using a 6lbs chicken. I have never cooked my own bird before and I was very worried about not taking it out in time. It turned out amazing! so much better than a turkey. I doubled the spices, stuffed with garlic and onions and set the bird breast down on some potatoes and carrots because I don't own a roasting rack. Cooked it an additional 30min at 350 degrees. Thanks so much for this recipe!

perfect timing in oven.

I made this chicken for Christmas dinner 2009 and everyone thought it was fantastic. I liked the fact that the spices were put on the chicken the night before so there was very little prep on Christmas day. I do think that the next time I make this recipe, I will use a disposable pan since it really did a number on my roasting pan and it was very hard to clean.

Really delish! I also doubled the spices - added a onion inside with the garlic - along with rubbing garlic and the spices under the skin. Thanks!

I had never roasted a chicken before and found this recipe. When I saw the ingredients I almost skipped it, but the number of reviews and stars made me take a closer look and after reading all the rave reviews I decided to give it a shot. I didn't have the 24 hours to let it marinate so mine only sat for about 3-5 hours. Also I hurrried through the instructions and mixed the crushed garlic with the seasonings, lol. I was a bit worried... Boy was it delicious! I read some of the other reviews said that they didn't like the taste, I think the crushed garlic mixed in with the seasonings could make a difference. I don't know but I love the way mine turned out and I will keep making it that way :D Next time around I might double the seasonings and see what happens

family tested and approved!

Made this last night. It was delicious. My husband always wants me to bake chicken longer to brown up the skin and normally that just makes it to dry. Followed the recipe exactly, however I did double the rub and put some of the rub under the skin. It looked beautiful and tasted fantastic. It was a little time consuming to be constantly reducing the oven temp and basting, but well worth the effort. This is a keeper.

recipe must be a prank because the seasonings don't work with chicken at all. I was thinking it sounded weird but went ahead and tried it because of all the great reviews. But if you are reading this... DONT DO IT!

Excellent. Took a bit longer than advertised but it was tasty and moist. Served it with the recommended Chimichurri Sauce found on this site.

Tried this recipe and it was ok. I like other seasonings better though. Followed the cooking temperatures and times from the recipe, but after letting it rest for 20 minutes, I cut into a leg portion to begin serving and saw it was far from done. Back into the oven it went at 400 degrees for another 30 minutes and even then I questioned the doneness. Probably won't make again.

Lovely flavours. Used a Pyrex dish instead of a roasting pan

I have been making this recipe for about a year now. It is superb! I add fresh ground black pepper and turmeric for an extra boost of flavor! Thanks again for such an epic recipe

LOOOOOOVE this recipe. After trying SEVERAL various roasted chicken recipes, it's become our go-to recipe. We've been cooking it for about four years. Kids love it. Guests love it. Delicious.

I wasn't sure about these spices since I rarely use them in savory dishes, but it surprised me how good it was. Like others suggested, I doubled the spices (could've added more, even) and added onions for the cavity.

All I can say is WOW. After making this as is the first time- just to test the chicken and spice combination which I loved so much- I tweaked to perfect it. I doubled the spices, leaving out the nutmeg and used course salt instead of regular. I rubbed under the skin as well and marinated overnight. Then I put it on my indoor rotisserie for 90 minutes and added the drippings to a regular canned chicken gravy....I could eat the whole bird myself!! Everytime I have company for dinner this is what they request. Thanks for the flavorful, exciting way to roast a chicken!

Use the spices you like, but the cooking method is what counts. I learned to cook birds like this and especially turkeys from La Technique, Jacques Pepin. I do not preheat the oven, using high heat then lowering. If you wish, after 20 minutes the heat can be lowered one time to 170C. Try this with a whole prime rib as well, works great.

Amazing. I baste with melted butter during the cooking and it creates the best chicken skin ever!

Wow! I had given up on roasting my own chicken because they always ended up over cooked, dry and pretty unremarkable. After trying this recipe, I am amazed; this was the best roasted chicken I have ever made - the flavors are very unusual, but work nicely, and the chicken was so perfectly cooked and moist, I will definitely be making this again. I followed others' recommendations and increased the amount of seasoning used (doubled), as my chicken was also much larger than the 4lbs recommended, I had to add time to the end (added 15 minutes) and my 6 lb chicken was perfectly cooked after resting for 20 minutes. I just finished a salad using the leftover chicken and it was still so moist and flavorful. I highly recommend this recipe to others who, like me, have struggled with roasting chickens and challenge them to give it another try – I don’t think you’ll be disappointed!

I made 1-1/2 recipes of the spice rub. I also put carrots, potatoes, and onions in the bottom of the pan and sat the chicken, breast side down, on top of them. I cooked it the exact time in the recipe. This chicken turned out to be the most moist and juicy I've ever roasted.