Broiled Lemon-Garlic Chicken

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Good way to prepare chicken halves. I agree with SGallmeier, delicate flavor and a solid recipe.

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Very good chicken! A little bit to much lemon though

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Turned out with nice, crispy skin. The flavor wasn't very strong at all, but it was there. A solid, but not special, chicken recipe. Also, I used split Cornish Hen.

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Super easy weeknight dinner! This chicken was so juicy! I used split chicken breast instead of the half chickens. The timing worked about the same. On the last flip of the chicken to brown the skin, I did leave it for about 4-5 minutes instead of only 2. This gave the skin a chance to crisp and get a beautiful brown. This is an easy base to build off of. To change up the flavors in the future, I'll add to the mix maybe a teaspoon of herbes de provence, or even just some dried rosemary. I could even see adding some orange zest and some of the juice with the lemon as well.

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Very very bland. Nothing special. I was surprised and how little flavor there was considering the ingredients.

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It was very bland and the skin did not crisp up at all. I will definitely not be making this again.

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This sounded good - but we were disappointed. Not that it wasn't good but for the effort I didn't see the added value in the effort. We did it on rotisserie and for some reason the skin wasn't as crisp as we had expected.

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I have never made someting that had 5 stars that I didn't like, but this was blah. I followed everything exactly. The chicken had only a small fraction of the flavor I would have expected from this.

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This recipe was easy to prepare and cook. It will be a redo for the future.

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It was easier than I expected. It tasted as good as it looked and I will definitely make this again.