This was very good, whole family enjoyed it. I did the searing thing by cooking @ 500 for 15 mins than reduced temp to 350 for the remaining hour. Obviously 50 mins is just wrong and not enough time to cook any whole chicken. I was also making a fruit salad for dinner and had half an orange left over, so instead of throwing it out I cut it in half and threw it in the cavity with the lemon and rosemary. I think the orange really tamed down the lemon taste and gave it just a slight hint of orange flavor, btw all this flavor is in the meat not just laying on the skin. this recipe is going in my box.

Reviewed On: Jun. 28, 2009

This was very easy and surprisingly good. Cooked sausage then just dumped everything into a slow cooker and let it simmer a couple hours til we were ready to eat. I did add a few cloves of fresh garlic and cooked some rotelle noodles al dente prior to dumping them into the stew.

Reviewed On: Jun. 17, 2009

The time and temperature of this recipe worked perfect. Here's a lil tip for those of you having problems with the cooking time. Invest in a stand alone oven thermometer, preheat your oven with the thermometer exactly where you will be placing your roast, if it does not say 375, than adjust your temperature accordingly. When I did this I had to lower the temperature to 300 degrees in order to maintain the 375. Every oven is different so dont trust that because you set it for 375 necessarily means it is actually 375 in the area of the oven you are cooking in. Heat rises, even in your oven, so the higher your rack is, the hotter the temperature you are cooking in. This recipe was top notch! Best roast I have ever made.

Reviewed On: Oct. 22, 2008