I live in Seattle, work at Allrecipes. com - love the rain & the city. Some of my loves in life: my husband, my dog, family, friends, Washington State University, appetizers, wine, wine events, wine shops, wine bars, martinis, martini bars, happy hours, meeting new people, Seahawks, Mariners, Sounders, a great deal on anything ( esp wine) , trying new things - why not, if it doesn' t turn out that great, you don' t have to do it again.

A new love is Australia! My husband is Australian and we recently got to spend some time in S. Australia- it was AMAZING!

Thanks to this recipe I have been designated as the & quot; bringer of the dressing& quot; by my mother- in- law. I used two large cans of chicken breast, including the liquid, with three cups of canned chicken broth. I upped the onion and celery, one large, sweet onion and six stalks of celery. I baked at 325 for one about 50 minutes. The extra ingredients allowed me to bake my Dad ( the dressing nazi) his own small loaf. For my Dad to eat and enjoy any dressing besides my Mom' s is AMAZING! Thanks for sharing.

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I was surprised this was as good as it was because of the combination of spices, but it was truly yummy. Like others suggested, I doubled the olive oil and the spices for a 4. 5 lb. bird.

I also greased the baking dish a bit, but realized 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 cooked it an additional 30 minutes because of the larger bird, and it came out perfect.

I brushed the bird with a bit more olive oil toward the end as well.

I threw chunky potatoes ( all I had were idaho bakers, but they still came out great) in the pan during the last 40 minutes with chunks of onion, and brushed them well with more olive oil and sprinkled them with granulated garlic and salt. They were so good, it was amazing, I' d never roasted potatoes that way before. I never covered the bird or the potatoes - it was delish. I highly recommend this recipe - it was easy and very tasty.