Reviewed: Jul. 10, 2009

I brined it as some suggested, put it on a roast pan rack. It had onions and carrots inside. I didn't have celery. I did add mushrooms too but they shrivel up so don't bother. It just wasn't "to die for" chicken for me but still good.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 10, 2009

I have tried roasting chicken so many ways and something was always not quite right. I made this recipe last night. The very best roasted chicken I've ever made! I did use butter not margarine. The white meat was so moist and it had a wonderful buttery flavor.

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MomTeresa

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Reviewed: Jul. 9, 2009

So easy and SOOO good!! I have made this a few times. I brined one (which is supposed to make it even more juicy) and i dont think it really made that much of a difference. This chicken is already super moist. Try it, i promise you wont be let down.

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GRANDROYAI

Cooking Level: Expert

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Reviewed: Jul. 7, 2009

This chicken received RAVE reviews from all of my family and friends. Without a doubt, the juiciest chicken with GREAT flavor!

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My4grls

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Reviewed: Jul. 7, 2009

i always thought my baked chicken turned out good till i tried stuffing it with the celery.what a difference.moistest chicken i have ever eaten

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angie

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Reviewed: Jul. 6, 2009

This recipe has me cooking roasted chicken on a regular basis. It is a great basic that can been tweaked in numerous ways. Last time I threw a bunch of veggies in the bottom of the pan and stirred them halfway through. Delicious & easy! (Oh, I definitely use the real butter-yum!)

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onbutnotof

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Reviewed: Jul. 6, 2009

This was my first roasted chicken and it was amazing! So easy. I used real butter instead of margarine but followed the recipe exactly otherwise.

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Jesse M

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Reviewed: Jul. 4, 2009

I've made this Roasted Chicken many times now and I follow the recipe exactly, to the letter, each time and I swear it just keeps getting better. Thank you for sharing this, it's delicious and my family and I love it! If you don't try it, you won't know what you're missing.

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SoberGAgal

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jul. 1, 2009

I have made this recipe several times now and it always turns out tender and juicy. I sometimes change it up a bit by adding different seasonings or stuffing with lemon, but it is great as is written. Thanks so much.

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cookin4four

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Jul. 1, 2009

Excellent recipe!This was my first time cooking a whole roasted chicken. It was so moist and juicy-just fell off the bone. My only change was adding half a can of chicken broth. Definitely a keeper! Give it a try!

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betsysmom

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Reviewed: Jul. 1, 2009

All I have to say is WOW. My husband hates Roasted Chicken, and this recipe he could not get enough of. My 4 year old son, I normally have to MAKE eat his meat,but this chicken was gone in an instant! Stuck VERY close to recipe, and it turned out beautifully done, great color, moist, and most of all, awesome flavor. Will definitely be making this again! Thanks alot for sharing!

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shortiemomof2

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Reviewed: Jun. 30, 2009

This is so incredibly easy and tastes fantastic. I also sprinkle liberally with celery salt inside and out and add a little garlic powder. Delicious.

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Leslie

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Reviewed: Jun. 26, 2009

This is definitely a 5-star recipe. Not only does the chicken come out moist and delicious but it is so easy to prepare. Takes about 10 minutes to prepare it and 2 hours in the oven to roast it. The chicken comes out golden brown and melts in your mouth. The drippings make a delicious gravy. This recipe is definitely a keeper. So good you can serve it to your guests!! Thanks!

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Marjay

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Reviewed: Jun. 26, 2009

This was the best roasted chicken I have EVER had. It was so moist and tender. I could not believe it. My picky husband who ONLY eats dark meat because it's moist, actually ate a chicken breast and talked about how moist it was. LOVED IT and followed the recipe word for word. Will def. make it again.

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Heather

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Reviewed: Jun. 26, 2009

Haven't "tried" this recipe yet, although I've done this for years with my Thanksgiving Day turkeys and they always comes out juicy, never dry. Also, must cook breast-side down. Looks weird but it makes all the difference! Funny to see "my" turkey recipe used for chicken but it's all poultry so, of course, it would work!

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nikitrik

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Reviewed: Jun. 25, 2009

I've made this recipe twice now. The first time I used butter, but otherwise followed the directions exactly. I couldn't believe how good my first roasted chicken tasted! Of course I never leave well enough alone and the second time I added several sliced cloves of garlic to the cavity and under the skin of the breast and again the chicken was amazing (My husband and I love garlic and I add it to just about everything). Thank you for making me confident that I can roast a moist, flavorful chicken too! And it was so easy for a beginner cook such as myself

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cherryblsm

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Reviewed: Jun. 22, 2009

I'd give this recipe 4 stars without my adjustments. First of all, I stuffed the cavity with carrots and onions along with celery. Also, we used real butter and a lot more onion powder than called for. Instead of putting the butter on the outside of the chicken, we put it underneath the skin. We used a probe thermometer during cooking and the chicken took longer than stated to reach 180 degrees F. Overall, this recipe was very good and we will definitely make it again.

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