First: I had no smoking ANY time I've made this, and I usually cook the chicken 20 min on 500, 20 min on 475, and 20 min on 425. Second: GREAT spice. Double it and rub it UNDER the skin (then get rid of the skin - no one needs it anyway). Third: You only need to cook chicken to an internal thigh temp of 165, then remove, cover, and let sit for 15 min. If you cook to 180 you have a higher chance of drying it out (this is not bogus, it's from the USDA's wesite) Forth, and MOST important: COOK THE CHICKEN BREAST DOWN! You will not BELIEVE how amazing the breast meat is. I mean, better than dark meat usually is moistness wise. The skin on the breast won't brown or look pretty...but we're not eating that anyway, right? If you have to have a crispy breast flip it over for the last 15 min of cooking.
I was surprised this was as good as it was because of the combination of spices, but it was truly yummy. Like others suggested, I doubled the olive oil and the spices for a 4.5 lb. bird. I also greased the baking dish a bit, but realized after the fact it wasn't really necessary. Instead of sprinkling the spices on top of the chicken, I brushed the entire bird with olive oil and rubbed the spices all over it. I cooked it an additional 30 minutes because of the larger bird, and it came out perfect. I brushed the bird with a bit more olive oil toward the end as well. I threw chunky potatoes (all I had were idaho bakers, but they still came out great) in the pan during the last 40 minutes with chunks of onion, and brushed them well with more olive oil and sprinkled them with granulated garlic and salt. They were so good, it was amazing, I'd never roasted potatoes that way before. I never covered the bird or the potatoes - it was delish. I highly recommend this recipe - it was easy and very tasty.
Great spices. I cooked this in an oven bag and added a bit of water to the bag to make a great gravy with the juices and the flour you have to add to the bag (so it won't burst) and it turned out really tender. The meat just fell off the bone the longer I cooked it. I've found that OVEN BAGS are the key to roasting meat.
For those who said it was not flavorful bc you don't eat the skin I highly recommend marinating it for 24 hours in your refrigerator. You can even do as you would a turkey raise the skin and apply some of the rub underneath the skin. I have never once had smoking but it is because it absorbs so much of the oil when it marinates in the refrigerator overnight. We are from LA and like spicy so I also double the amount of spices!
yummmy moist chicken!!! a little hint to get two dinners out of one, boil the leftover carcass(and gizzards) for a couple hours with veggies to make a stock, add noodles and you have yourself a wonderful chicken noodle soup!
Good flavor but nothing to write home about. Due to previous comments about the high cooking temperature causing smoke in their kitchens I reduced the temp. to 350 and baked it until the chicken's pop-up timer popped (I used a 6 lb. roaster chicken and it took about 1 hr. 45 min.) Chicken was moist.
This recipe was outstanding!! The chicken was so flavorful. My whole family enjoyed the tasty meal. I used a six pound chicken so I doubled the spices. I put an onion and celery leaves in the cavity before roasting. I cooked it at 350 degrees for about 2 hours. It was wonderful!! Quick to prepare and very delicious!!
My house smelled incredible tonight. I just knew this chicken was going to be good. I love this high heat blast at the beginning to ensure a rich, golden skin, but I was a little more laid back on the remaining cooking time, lowering the heat to 375 rather than 400. I also rubbed the chicken with butter rather than olive oil (under the skin too!), again to help with browning. Rather than the seasoning called for I used "Chicken Seasoning Blend," recipe also from this site. (I can't recommend THAT recipe enough!) I filled the cavity of the chicken with sprigs of rosemary, lemon halves and a quartered onion. I roasted it until the thickest part of the thigh registered 170 degrees, which was about 18 minutes a pound (after the initial 20 minutes at 450). I made a rich pan sauce by deglazing the pan drippings with white wine, reduced that, added a good glug of chicken broth, reduced it again, then added another cup or so of chicken broth and reduced it once again. The sauce, the chicken - simply outstanding.
Very good! I didn't measure the spices just poured each adding garlic powder into a bowl and then rubbed them onto the chicken. The timing was perfect for a 3.5 pound chicken. I also added a little white wine and some lemon juice to the pan. It made a lot of drippings so I made some gravy. Delicious! Will keep this recipe. Thanks!
It was OK. The spices were good but since I don't eat the skin I didn't taste them very much. The chicken wasn't finished by the end of cooking time (still pinkish inside) although the skin was beginning to darken too much for comfort. I had to pop it in the microwave for an additional 5 minutes to finish cooking the inside. Also there is a goodly amount of smoke involved; I had to turn on the kitchen fan and open a couple of windows.
