Reviewed: Jul. 29, 2009

4.25 pound chicken took 2 hours & 45 minutes to reach 180 degrees. The breasts were a bit dry. I prefer other baked chicken recipes. Gave our rating an extra star because we liked the thick gravy a lot. Cut back on the chicken boullion & used sherry (dominant flavour in gravy). Probably would be good on steak as previous reviewer mentioned. I'm going to try it on pork chops.

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

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Reviewed: Jul. 4, 2009

This was okay. The chicken was moist and cooked in the correct time frame. The gravy however was very different. Mine turned out very dark in color like a beek gravy. It had an interesting taste. Not bad, just different. It would have been really good on a steak. My husband also commented that he thought it was pretty salty. I like salty so I didn't find it so. I don't know if I would make again.

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

This chicken was very moist. The gravy which I used apple juice for was excellent. Thankyou Jane.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Mar. 25, 2009

Very moist and easy to make. I thought it lacked a little spice for my taste, but my husband thought it was great. Took a little longer to cook, but it looked beautiful when it came out...nice and brown! I also loved the fact that the recipe did not call for butter to save in the fat/calorie department.

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Lisa M.

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Reviewed: Mar. 12, 2009

Very good & moist. It was fall off the bone tender. I didn't make the gravy, it wasn't missed as we enjoyed the juicy chicken as is! THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 17, 2008

This was super amazing!!! The chicken was very moist...everyone loved it. Altered the recipe just a tad bit...Added Garlic under the skin, also cut up carrots, potato, garlic around the chicken. Great with a rice, simple green salad and steamed frozed green peas.

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Somayeh

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

Great! This was super moist. I didn't make the gravy, that's a bit more work than I was into. The chicken was very tasty and easy.

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Donna

Cooking Level: Beginning

Home Town: Binghamton, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Sep. 29, 2008

This was delicious! I didn't have any lime, so I used lemon and I didn't make the gravy, but the chicken was perfect! I did salt and pepper it, but we're salt freaks, so it's probably not necessary. I used my probe thermometer since my chicken always takes longer to cook than everyone elses seems too! I had to carve it in the roasting pan because I could not get it out of the pan without totally wrecking it...it was falling off the bones! Very tender and juicy! Thanks!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Sep. 14, 2008

Very juicy - we cooked it at 250 for an hour & then took the temp up to 375. Very easy.

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Kirsten

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Reviewed: Aug. 29, 2008

Delicious! So moist and tender and the meat fell off the bone. I used white wine, no stock, lots of extra garlic (I think about 8 cloves total), halved an onion to put in the cavitiy, and put the whole thing in a cast iron skillet in the oven. I didn't cover it with foil and it was done right when the recipe said it would be. Yum!

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Kristy

Cooking Level: Expert

Home Town: Lino Lakes, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Apr. 16, 2008

Mmmmm, this was delicious. So easy to prepare, too! I made the gravy with apple juice and added a little extra chicken broth. It was delicious over the chicken. I increased the cooking time 20 minutes to get the chicken to the correct internal temperature but my chicken was just over 4 lbs.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Mar. 30, 2008

HUBBY says: "Spice it up!" He ate a whole breast, leg, and wing, but apparently there was not enough garlic and pepper for him. HUBBY said "This would be great with cajun seasoning!" This would be a great recipe for someone with a part-time job who likes to try to do new things with poultry. Follow the time and temperature directions; if you do your chicken will be very moist. I used chicken stock instead of wine or broth, and the meat was extra savory. Prep rating: ***** Super easy! Cooking method: ***** You can't go wrong with a roasted bird. I watched an episode of LOST while it cooked. So simple. Taste: **** It could be spicier. Clean-up: *** Few dishes to wash, but cleaning a roasting pan is never fun. I will make this again, but with more PEPPER!

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Hubby Luv

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

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Reviewed: Oct. 28, 2007

This is a fantastic recipe for roasted chicken. Extremely tender and juicy. I didn't have sherry, apple juice, or lime so I just did without. I also used dried thyme instead of fresh. I put the called for ingredients inside the chicken, but added a half of an onion. The juices combined with a the chicken broth the chicken cooked in made a delicious gravy. I just added flour and water to thicken. I cooked mine for the allotted time in a clay pot but did not cover it at all. The skin turned a nice golden brown. This one is a keeper!

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momster1966

Cooking Level: Intermediate

Home Town: Mechanicville, New York, USA

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Reviewed: Oct. 18, 2007

This roast chicken was amazing!! I followed the recipe exacatly except I used more garlic and more white wine. I did not make the gravy as I served it with roasted veggies. Thanks for sharing!

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Parker05

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Reviewed: Oct. 8, 2007

This tasted pretty good, the meat was plenty moist. I didn't have a rack that fit in my roasting pan so I sliced up an apple and set the chicken on the apple slices. I didn't have a lime so I just used a couple of teaspoons of lemon juice instead. I roasted it per the recipe, but it took a lot longer for the meat to get to temperature; the skin was mighty dark when it was finally done. (The bird was just slightly over 3 pounds). I had to add about 3/4 cup chicken broth partway through the second half of roasting. I omitted the apple juice (used water instead) because of the apple in the pan; I will admit that the gravy was a bit sweet, but not sweet enough that I particularly disliked it. It made enough gravy for us.

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Fujiko

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Oct. 8, 2007

I made this for dinner tonight... my first Roasted Chicken ever, and dare I say, it certainly rivaled my mother's! It was incredibly moist. I ran out of white wine to add for basting after I removed the tin foil, so I used a bit of apple cider. Delicious!

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AnnieintheKitchen

Living In: Pearl River, New York, USA

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Reviewed: Oct. 2, 2007

Very good! Just what I was looking for. Mine took about 20 minutes longer to cook, but turned out great. I will do this again.

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Kelly O

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Sep. 22, 2007

Very moist and tender chicken.I used a smaller chicken and substituted a bit of lime juice for the lime wedge. I took an idea from another garlic chicken recipe and made slits in the chicken and placed half cloves are garlic in each slit. It really added to the flavour of the chicken, especially the next day for sandwiches. I added some extra spices to the gravy because I like a lot of flavour but overall, this is a good recipe for a flavourful roast.

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abby

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Regina, Saskatchewan, Canada

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Reviewed: Sep. 15, 2007

My first baked chicken was a success with this recipe! The chicken was very flavorful. Recommend having extra chicken broth or white wine on hand. I ended up needing more to marinade the chicken while roasting. My husband was very impressed. Great recipe!

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Kristy

Cooking Level: Intermediate

Home Town: Splendora, Texas, USA

Living In: Lansing, Michigan, USA

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Reviewed: Sep. 12, 2007

Fantastic flavor to the gravy, BUT super salty if you're cooking with a kosher chicken that you haven't re-soaked to remove salt. In that case, taste BEFORE adding boullion - you may need to skip some or all of the salty stuff to balance out the flavor. Even salty, it was a big hit here on the first night of Rosh Hashanah.

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