Your basic roast chicken, cooked at high temperature at first then lower so the bird remains nice and flavourful. Good spice blend with a bit of heat.
Altered ingredient amounts. GREAT spice. Double it and rub it UNDER the skin (then get rid of the skin - no one needs it anyway). 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. - 18 Jul 2008
Altered ingredient amounts. I was surprised this was as good as it was because of the combination of spices, but it was truly delicious. I doubled the olive oil and the spices. I also greased the baking dish a bit, but realised 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 brushed the bird with a bit more olive oil toward the end as well. I highly recommend this recipe - it was easy and very tasty. - 18 Jul 2008
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. Also, there is a good amount of smoke involved; I had to turn on the kitchen fan and open a couple of windows. - 18 Jul 2008