Reviewed: Oct. 30, 2009

This is a wonderful recipe!!! One that is sure to be a weekly dinner in my home!

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laylu

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Reviewed: Oct. 29, 2009

Good chicken. Will make it again.

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Emilie

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Reviewed: Oct. 19, 2009

Oh my goodness. I have never been all that impressed by chicken, but this was quite possibly the best thing I have ever eaten, and definitely the best dish I've ever cooked. It was BURSTING with flavor. It was easy, too, although it took some time. I made only one change; my chicken was only 3.5 lbs so I used a little less garlic. AWESOME!!!

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Becca

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Reviewed: Oct. 14, 2009

All I can say is unbelievable!! I can honestly say that this was the best chicken I've ever had. I also, tweaked it a little bit. I kept the same ingredients but added about 1 Tbsp of pepper....added a bit more flavor. I also added extra lemon juice once it was done cooking for the first 45 minutes. I also left it uncovered the whole time. I added LOTS of Thyme, both to the rub and I stuffed the chicken with it. I used both halves of the lemon (after I squeezed the juice out of both of them) to the inside of the chicken along with some extra garlic. I think the secret is in the basting though. Baste, baste, baste again! Every 10-15 mintues for the last 1 1/2 hours. At the least....the last 45 minutes. Love this dish!!!

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Murmeg

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Reviewed: Jul. 19, 2009

I read the previous reviews and sort of combined ideas. I used thighs and breasts instead of the whole chicken. I substantially reduced the amount of garlic for my husband's tastes; omitted the broth as the pieces make plenty on their own and while baking, left the dish uncovered the entire time. I kept the chicken/vegetables basted and everything turned out delicious. I will certainly make this dish again.

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TaetaTx

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Reviewed: May 2, 2009

My husband and I loved this recipe. We did it just like it was outlined and it turned out great! We will certainly try it again.

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zai

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Reviewed: Mar. 27, 2009

I made this for my fiance and I and we LOVED it!! I added extra garlic in more slits in the chicken. I was so impressed with the garlic flavor that was infused in the whole chicken. I also added some Cavender's Greek Seasoning to the chicken. It's a must have for the Greek flavor. I do agree with the previous reviews that there was too much broth to be added. The veggies turned out great but they were swimming in the broth although honestly, the chicken was so moist and delicious that I would do it exacly the same again because I'm guessing that if you reduce the amount of broth you may not end up with such a juicy chicken. This recipe was great and I will make several more times in the future!! Thanks so much!! Efkaristo Jessica! Bravo! OPA!

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koukla

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Holiday, Florida, USA

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Reviewed: Mar. 7, 2009

I used this recipe for the first whole chicken I ever roasted. I love cooking and have only recently started trying new things. Both my boyfriend and I love garlic, so this was the obvious choice. I made it without the vegetables because I chosed to do stuffing and candied yams. The chicken was moist and full of flavor. We loved it. I would definitely make it again. The garlic gave the chicken such a wonderful, savory taste! It even made the chicken salad I made from the leftovers better!!!

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Kira

Cooking Level: Expert

Home Town: Olney, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 9, 2009

If you don't own a good roasting pan, get one. This recipe is fabulous just the way it is, just make sure your roasting pan is large enough and do not use a rack in it. Definitely great for garlic lovers!

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LeahsMommy

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Reviewed: Jan. 4, 2009

I followed this recipe precisely and found that it came out very moist. However we found that the lemon juice was overpowering. We will not be trying this recipe again

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Shanda

Cooking Level: Intermediate

Living In: Kamloops, British Columbia, Canada

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Reviewed: Nov. 23, 2008

This chicken was fabulous! If I could give it more stars, I would. I agree that it is tight fitting in the pan, but everything turned out just great. The juices make a phenomenal tasting gravy. Will add to my recipe box for the future.

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Cora

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Reviewed: Nov. 15, 2008

I made this chicken for a dinner party and followed the directions almost exactly (except for the vegetables as this was a potluck dinner). It was delicious, and a big hit at the dinner. I will definitely make it again, and have been asked for the recipe.

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Candace

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Reviewed: Aug. 10, 2008

I followed this recipe as directed and it turned out better than my expectations. My chicken was only a 4 lb one, so I did not use quite as much chicken broth, but I did stick with the rest of the measurements, including the garlic. I think the key is to baste the chicken every 10 - 15 minutes during the last 45 minutes of cooking; this allows the chicken to brown up nicely. The vegegtables came out tender and tasty as well. The only thing I would add next time is to try and make some gravy out of the leftover broth/drippings in the roasting pan. Thanks for a great recipe!

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texcyn1

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Reviewed: Apr. 21, 2008

This is a great recipe! I made it for a dinner party this past weekend and all I heard was it was wonderful and so good. I put a little less garlic in the chicken and more down in the broth. My guests told me to add more garlic to the chicken.the whole house smelled amazing. I also put the lemon remains inside the bird to give it more moisture. As well as only covering it for the first 30 minutes. I had a bird about 4.5 lbs. and I had to add another 20 minutes onto the cooking time then covered when it came out of the over.

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ladypittbull

Cooking Level: Expert

Home Town: Latrobe, Pennsylvania, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Nov. 11, 2007

Very good. Me and my husband loved this recipe. However, my husband became overwhelmed with the garlic after one helping.

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CAZ4

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Reviewed: Oct. 16, 2007

We tried this for our first real chicken dinner. Our roaster was not big enough to fit the veggies so we skipped that, but we tried it with the garlic and everything and the chicken came out with a really nice flavor. We also uncovered it more at the end to get the brown color and we didn't put the butter inside.

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leakylanskeyla

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2006

I followed the recipe to the T and it turned out perfect. My family LOVED it and my skin was crisp and the vegetables were delicious. I made everything fit, it is a tight fit in the pan, but it works if you make it work. Best chicken I ever had. The Garlic softens right into the meat. So if you like Garlic a lot you will like this recipe, you can really taste the garlic. I will definetly use this recipe again. Yummo!

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NARNIA9334

Cooking Level: Expert

Home Town: York, Pennsylvania, USA

Living In: Red Lion, Pennsylvania, USA

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Reviewed: Oct. 26, 2006

This recipe produced flavorful chicken and veggies, but I had a few problems with it. I used my largest baking dish, a 9x13, and there was no way the chicken and ALL the veggies would fit, so I roasted my taters separtely in 9-inch dish. Way too much broth is called for. You couldn't really taste the lemon at all. Plus, the veggies and juices didn't get all yummy and carmelized because everything was drowning in broth. The recipe said to cover the chicken for the majority of the time. I uncovered it at the end and cranked up the heat because I like the skin to be browned, but it didn't get browned in time, and the chicken was done. I would suggest leaving it uncovered, and only cover it if it's starting to get too brown. I don't know the point of putting butter in the cavity, so I skipped that, and just rubbed one tablespoon on the skin. Another thing, the garlic stuffed into the meat remained hard. It didn't get soft at all, so we had to take it out. It was a hassle to stuff all of that in there and I'm not even sure it was worth it. The end results of this dish were tasty, but I'd choose a different recipe next time.

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