Roast Crispy Chicken

Really moist. I Bar B Q'd it in a Weber charcoal cooker.

Delicious, unusual flavor. I've made this twice so far using "pickling spice" and the flavor is different than other roasted chickens I've made. It definitely needs a whole day in the marinade. The second time I made it I left it in for a shorter period of time and the flavor was not as robust. Thanks, Chef Blade, this one's a keeper!

This chicken turned out perfectly! I placed some thick onion slices in the bottom of my iron skillet and roasted the chicken on top of those. I made a gravy out of the drippings using some of the onions as well as a splash of white wine. Served with rice pilaf and roasted broccoli. This chicken was so moist and juicy, and the skin was so crispy. Exactly what we were looking for. Brining poultry is the way to go, as I've done this with turkeys for Thanksgiving with wonderful results as well. Will definitely do this one again. Thanks!

What a wonderful aroma filled my house and made the dogs drool as this baked. It was the moistest, most flavorful chicken I have ever baked. Thanks for sharing the recipe.

Excellent! I would give this more than 5 stars if I could. Used 4 chicken breasts with bones and skin and a 3 oz package of Zatarain's crab boil. Couldn't be simpler to make. Brining produces a very moist chicken with good, though not overpowering, flavor. My 7 year-old son, who usually does not eat much meat, ate 1 1/2 breasts himself. That's a 10 star recipe at my house. Even picky DH said it was good. I'll make this one again soon. Thanks, chef blade!