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
Good flavour, but nothing to rave about. - 18 Jul 2008