4 Reviews of Eurasian Roast Chicken

From: Chrissyo

On Jan 27, 2006

This recipe added a nice complexity to the chicken. Next I will try cooked the breast side down first, then breast side up for the last bit of the cooking time because I lost the brown chicken breast when I turned it breast down. Maybe I will try cooking the chicken on a rack next time. A nice combination of flavours. I will cook this again. Thank you.

From: Chef #961478

On Jan 17, 2009

Wonderful recipe. My husband and son have asked for this almost once a week since I've made it. So easy, and the leftovers (if I use a big enough chicken) taste even better. Thank you.

From: ccferne

On Dec 25, 2008

Fabulous! Cooked it at my older son's home during a pre-Christmas visit, using a 6-pound free-range chicken. They didn't have any marjoram so I used an herb combo mix and it turned out fine.

From: Christopher Lee Wren

On Aug 20, 2009

15 minutes into the oven and the entire kitchen was full of smoke. I even changed the temperature down to 400 and the oven was still smoking. I don't know what step wasn't included, but my oven is always clean when I put food in, so there wasn't anything else to burn but the chicken. On top of that, the skin of the chicken cracked off and was gone. So much for all of the taste. I gave up because there was no way I could continue cooking in a kitchen full of smoke. I think the temperature is set way too high on this recipe. There's nothing else I can think of that would cause this to happen.