*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Just wanted to say that this cooks absolutely brilliantly! Any comment about smoke I'm going to make a comment now that those people will not like but hey they started the smoke comments. CLEAN YOUR OVEN! Simple as that and as for comment re the flavour being "OK" or "Good flavour but nothing to write home about" well I'd recommend those people buying some fresh herbs and spices and not use the ones that have been sat in a cupboard for years! This is a very tasty well cooked bird with tons of flavour. PS. How did those people not cook it properly? (The ones who needed to cook their chicken for more time or in the microwave!) D'oh! I think you have done something incredibly wrong.
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.
I had a 4.5# chicken that needed to be used today. And due to us having wedding appointments this afternoon we got home a little while ago. Since I did not want us eating at 9pm i figured I'd try this recipe! I oiled the bird and added a few extra dry ingredients to the rub - (amounts not approximate) fresh cracked pepper kosher salt garlic powder cumin oregano paprika cayenne pepper and ancho chile powder. I made enough to rub both the top and bottom as well as under the skin of the bird. Put it breast side down in a covered roasting pan. Thanks to the suggestion of the top reviewer for this recipe I cranked my oven up to 500 F and am letting it roast for 20 minutes. I turned it down to 475 F and let it roast for another 20 minutes. Then I took it out of the oven and flipped it breast side up and returned it to the oven uncovered. I turned it down to 425 F and let it roast for the last 20 minutes. When it temped at about 165 F in the thickest part of the thigh I pulled it from the oven and let it rest for 15 minutes. Bird was nice and juicy!! Made a pan sauce from the drippings and served with mashed and green beans. Fiance enjoyed every bite. Cooking Tip - USDA recommends a safe min cooking temp is 165 F. Cooking to 180 F will just result in a dry bird. COOKING WITH SCIENCE ROCKS!:)
This chicken looked really good but upon cutting it we found the skin really dry and the inside undercooked. We had to roast it an extra 40 minutes for the chicken to be fully cooked. I might try it again in the future and do a few things different but overall I wasn't impressed with this recipe.
I'm not sure why there are reviews saying this chicken is dry...I have made it over 10 times with very consistant results...meaning a very tasty moist chicken (with no cover on the chicken)! I truly appreciate a recipe as yummy and quick as this one! My husband asks for this at least once a week and I'm happy to oblige. I love how the skin gets crisp and how the chicken stays moist...I'm pretty sure I add more paprika (I use smoked) to the mix and use fresh oregano from my garden and stuff the inside of the bird with it as well as putting it on the skin with the other herbs. I also cut a lemon in half and also put it in the cavity...but the recipe is just as good on it's own. I always serve this with dilled carrots and roasted rosmary new potatoes. Thanks Nancy for a wonderful quick recipe!
ok... so the only reason i didn't give 5 stars is because i only used the seasoning from this recipe for my roasted chicken. mainly because i find that the longer you roast your chicken the juicy & more tender it comes out. the seasoning was AWESOME! i also added 5 halved garlic cloves into the cavity of the chicken & baked @ 350 for 2 hours. YUMMY!
Followed others suggestions and roasted the chicken upside down - now I always will!!! Breast were much more moist. Also added half an onion basil leaves and crushed garlic cloves to the cavity of the chicken. This recipie has made the rotation list for sure!!
This is how I've roasted my chickens for years. It's a wonderful method for preparing a juicy succulent chicken. The only changes I make are that I put a halved onion a whole lemon which I've pierced all over with a sharp knife and a handful of fresh rosemary in the cavity. mmmmm!
One of my favorite recipes! I trim off all of the skin first and then add the olive oil & seasoning rub. Then I put minced garlic fresh rosemary sprigs fresh thyme sprigs and a whole lemon into the cavity. The meat turns out moist and flavorful! I save the carcass to make the best chicken stock (after roasting the bones). So good!
Rating: 1 stars
I followed the recipe exactly and did not care for this.