Reviewed: Jun. 15, 2012

This recipe made a really delicious, moist chicken. It was really easy to stuff the butter under the skin, I had never tried that before when roasting poultry. You could add herbs or spices to the butter to give the meat more flavor if you wanted. I will use this recipe again.

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Reviewer:

janet

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Littleton, Colorado, USA

Reviewed: Jul. 27, 2012

I like how she said she was going to make it healthier - with butter! So true! This was great, I make it all the time now! I also added some beets, squash and zucchini because it's summer and it was yummy!

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14 users found this review helpful

Reviewer:

sscabela

Reviewed: Jan. 17, 2013

I followed this recipe with 1/2 the butter (I used 1/4 c. total) and added two garlic cloves inside the Chicken. The meat was juicy and the skin was crisp. The vegetables were also very delicious with the olive oil and chicken drippings. We will definitely have this again.

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1 user found this review helpful

Reviewer:

Domesticdiva3

Reviewed: Nov. 19, 2012

Chicken took longer that stated on recipe so vegetables were slightly overcooked.

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Reviewer:

Canakat

Cooking Level: Expert

Reviewed: Oct. 16, 2012

While very moist I found the chicken to be rather bland. I have never roast a chicken before so I followed the recipe exactly with the exception of throwing some mushrooms in with the veggies because hubby and I love mushroom...should the skin have been crispy? because mine was decidedly not. All in all, I'll try this again.

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Reviewer:

Becco T

Cooking Level: Beginning

Reviewed: Sep. 11, 2012

The amount of butter this recipe calls for was probably twice what it needs to be. The butter melted and dripped down onto the veggies, which were already coated with oil. The result was soggy veggies swimming in fat. It also needs seasonings to boost the flavor. It was edible and can be modified to suit personal preferences.

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6 users found this review helpful