Reviewed: Nov. 16, 2009

YUUUUUUUMMMMMMMMYYYYYYY!!!!! Absolutely wonderful!! I'll admit I had no oranges, so was forced to omit that, but followed the rest of the recipe as is! Will be making again soon!

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Michelle

Cooking Level: Beginning

Home Town: Rougemont, North Carolina, USA

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Reviewed: Oct. 22, 2009

The flavor was good but I think marinating the chicken for 6 or more hours would improve the flavor.

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Virginia Mom

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 21, 2009

AMAZING, great flavor, and the juices really get into the potatoes and make them amazing as well... just make sure you cook it 1/2 hour per pound...

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timhensonjr

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Reviewed: Oct. 18, 2009

This was sooo good. The chicken was moist and tender and the potatoes had a faint hint of rosemary. I used russet potatoes as that was all I had. I also basted the chicken with fresh squeezed orange juice. When the chicken was done I had a lot of juice in the pan so I added it to chicken stock and mixed in corn starch for a wonderful gravy. My brother came over later and made a chicken and potato sandwich with havarti cheese and said it was the best sandwich he'd had in years.

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templina71

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

I didn't add vegetables to mine; I think it may just be our family but this was just ok for us.. We never really get enough flavor with roasted chicken and I always feel a bit let down after all the work that goes in them. I followed the recipe exactly and it was difficult to get the slipery chicken on top of the beer can without the oranges falling out. I think I will invest in a roasting rack that allows you to put the beer can in the middle. Maybe I need to marinade my whole chickens before baking... I don't know! I can say it was moist!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Sep. 19, 2009

This was so completely delicious!! I had to cook it for 2 hours and 15 minutes to get to 180, but man oh man...worth every minute!!

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lesandboy

Cooking Level: Expert

Home Town: Downers Grove, Illinois, USA

Living In: Cheriton, Virginia, USA

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Reviewed: Aug. 26, 2009

Unfreakinbelievable!

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tatersalad

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Reviewed: Aug. 21, 2009

Do not do this without the chicken rack. Mine toppled over on the beer can. Complete disaster in my oven. It was still good lying down, but not what I had worked for.

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tjones29

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Reviewed: Aug. 5, 2009

This was great! The fresh rosemary and the oranges gave the chicken such a great flavor. After I carved the bird I juiced some of the orange and chicken broth from the pan on top before serving and loved it.

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Aug. 1, 2009

I roast a lot of chicken using a "stand-up" chicken rack (round pan with two metal arches you impale the chicken on). But this is the very best-tasting. While I tried using orange juice instead of oranges, it didn't really work. But the rest of the seasoning was amazing...especially if you use fresh rosemary with the onion slices. I also used poultry seasoning rubbed onto the greased chicken. The smell in the house drove us crazy, it was so good. I will definitely be using this recipe almost weekly.

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AdeB

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

I made a variation of this recipe last weekend that was just phenomenal. I used Blue Moon's summer beer, Honey Moon and basted the chicken with butter every 45 minutes or so. A must try before the summer is out!

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Scottie B

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Reviewed: Jul. 21, 2009

This was really fabulous! I roast quite a bit of chicken, and my husband said that this was the best I've ever made. The only change I made was to use Poultry Magic instead of seasoned salt. Thanks for such a great recipes...definitely will make over and over again.

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Michelle

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Jul. 21, 2009

AWESOME!!!!! This is the best chicken ever! You can get the stand for a couple of bucks at the local grocery. I was in a hurry this time and just cooked on a broiler pan in the oven and cooked veggies separately. Came out great. This is a huge hit every time I make it. With the left overs, I take the carcass and boil. Remove bones etc.. it makes a great soup with some added noodles and seasoning. This last time I froze the soup and when the weather cools down it will be an easy dinner to thaw and add some simple dumplings for a hearty Chicken and Dumplings dinner. This is a true winner and can easily be a 2 in 1 meal.

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Debbie

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Reviewed: Jul. 21, 2009

Just did this recipe, and its just Awesomeee!! Just my recipe was spreead some oil in all chicken, then put all the seasoning u like ( oregano, garlic,mint, rosemary, etc..)It worth to try!!

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