Reviewed: Oct. 28, 2009

This was good, I didnt cut up the chicken, i just used a whole roasting chicken, about 7lbs. I cleaned it out and put in in the pan and made this and poured it over, only i forgot the rosemary so i threw that on top of the chicken after i poured on the sauce. I also cooked it at 350 and i covered it in foil except for the last few mins i took it off. it was super moist and you can really taste the lemon. i will make again.

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Samantha Smith

Cooking Level: Intermediate

Living In: Troy, New York, USA

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Reviewed: Oct. 27, 2009

Delicious.

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hobbycook

Cooking Level: Expert

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Reviewed: Aug. 2, 2009

This was the first time I made this recipe so I tried to follow it as closely as I could. I didn't have rosemary so I used Mrs. Dash Grill Blend for Chicken which has rosemary in it. The chicken was perfectly cooked, moist and flavorful. I used a large pan and cooked onions and cubed potatoes in the same pan. The sauce was delicious and went well with the potatoes too. As far as flavor is concerned, you can't go wrong with butter. I will definitely make this again but will cut the butter down to 1/4 cup.

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allyson

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 23, 2009

Though my husband liked it I found it too lemony and the chicken was dry. I cooked it 20 minutes less than suggested. The idea is good but will adjust the lemon amount next time and of course the cooing tome.

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Chris

Cooking Level: Intermediate

Home Town: Salem, Virginia, USA

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Reviewed: Jul. 10, 2009

I have to admit, the look and smell of the sauce before pouring over the chicken made me think twice about possibly ruining a whole chicken. But I had to try it, and I'm glad I did. The seasoning was perfect and the chicken was juicy. Thanks for a great recipe - I wouldn't change a thing.

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Marne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Jun. 2, 2009

Very delicious! I added more cayenne because we like it spicy! Thanks!

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Shelly

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Reviewed: Jan. 20, 2009

This was very good. My husband does not like white meat, but actually ate it this time. I used a whole chicken and followed the recipe as written except for using less butter.

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amy

Cooking Level: Intermediate

Home Town: Gig Harbor, Washington, USA

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Reviewed: Dec. 16, 2008

I've made this a couple times now. First time, I followed advice and used half the lemon. I regretted it! It was missing something and I could see how the lemon would be a nice little tang. So the second time, I added ALL the lemon and a bit more (all the juice from one lemon, basically). IT WAS FANTASTIC! This is so juicy, so tender and so flavorful but you do not taste the lemon, per se. It's just wonderful! The second time I made this, I made two batches of the sauce and poured that over potatoes and zucchini with the intention of roasting them. That was fantastic, too - except that next time I WILL NOT add the lemon to that. The zucchini soaked the lemon juice up and the tartness was a bit overwhelming in that case. Nonetheless, I WOULD definitely recommend using ALL of the lemon juice for the chicken!

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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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Reviewed: Nov. 17, 2008

I definitely agree with some of the other reviews about cutting the butter in half. It was nice to have it for basting though. This was such a flavorful and tasty chicken you cant go wrong.

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3boysand1girl

Cooking Level: Intermediate

Living In: Hastings, Michigan, USA

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Reviewed: Oct. 21, 2008

This is good. There is a lot of butter but hence the name of the recipe! I basted it about 4 times while it was cooking...the result was a very juicy tender chicken!

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Sep. 26, 2008

This has become our favorite roast chicken Sunday dinner. I use a whole roaster chicken, make half-again as much sauce, and baste the chicken every 20 minutes while roasting. It stays very moist! Once the chicken is done, I use the pan sauce to thicken for gravy... YUMMY!

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Maggie351

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Reviewed: Sep. 17, 2008

This was very easy to make and we liked it okay. My husband and I agreed it is nice for something different, but not something I would add to my recipe box to make often. The taste was surprisingly "tangy"... not what we expected, but decent.

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Jul. 2, 2008

this was a very good roasted chicken recipe. I used only 3/4 of the 1/3 cup lemon juice, and half the butter and it still had too much butter. My friends said its def a keeper and I trust them to tell me the truth. I used fresh rosemary since i have a tree and i think that is what made it so good.

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angelas bistro

Cooking Level: Expert

Home Town: Charleston, West Virginia, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Apr. 16, 2008

mm mm good! And the best part of all is the gravy that you make with the drippings - the best gravy!

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JR62

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Reviewed: Mar. 6, 2008

This was very good and it was this beautiful burnt sienna color, but the flavor was not quite as great as I expected. It makes me wonder about the quality of my spices, particularly with the large amount of Paprika. I also used half the butter, and put partly steamed carrots in the pan for the last 15 minutes -- they were as good as the chicken. I will try this again with fresh paprika...

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Karennina

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Reviewed: Feb. 18, 2008

Never before have I made such a moist chicken! I made a few tiny changes: Left the chicken whole, shorted the lemon juice by a tbs or two, extra cayenne instead of paprika, left out the rosemary (DH HATES rosemary) but used Penzey's Pasta Sprinkle in place, forgot the brown sugar and added in some garlic. I put 2/3 cup water in the bottom of the pan with one cube of bouillon. Brushed the mixture over the bird, and poured the rest INSIDE the cavity. (Basted twice during cooking). Saving this recipe FOR SURE!!!

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 12, 2008

Half way through the sauce preparation I realized I didn't have any lemons so I substituted 1/4 cup balsamic instead. It was great and the chicken skin was the color of mahagony. My husband raved about it too. Thanks for sharing the recipe Elizabeth

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PAULA

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New York, New York, USA

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Reviewed: Feb. 3, 2008

Great recipe! So tender and flavorful. I did cut the amount of butter in half - that seemed to be enough. Have definitely rated this as one of my favorites.

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Dana P.

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Reviewed: Jan. 20, 2008

This is a great recipe!! Easy to make and tastes great!

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Flannypants

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Reviewed: Nov. 6, 2007

My husband made this exactly as recipe says. The chicken was so tender it was almost falling of the bone and the flavor was savory and spicy. We'll definitely make this again!

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