Reviewed: Apr. 18, 2009

Wow! I just tried this one, thanks to all the positive reviews and they were right. We just finished eating it and my husband can't stop raving about it - the moistest chicken ever, incredible, amazing, etc. Sometimes the best things are the simplest. Note - I used garlic powder instead of onion powder.

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Sara N.

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Reviewed: Apr. 18, 2009

I think this is a great recipe for a basic, moist chicken. You can always add some spices to your liking; but we enjoyed it just as is. Very juicy and moist. I prefer dark meat, but even the white meat of this chicken is good.

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AUBYRD

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Apr. 18, 2009

This was the best tasting chicken I have ever eaten, and I've been cooking a long time. Didn't change a thing. It's my new standard.

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Feebee

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Reviewed: Apr. 17, 2009

Made this tonight, absolutely the best roasted chicken I ever ate. Hubby loved it to. Thanks, this will definitely go in my receipe collection and be used often.

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bhs

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

This was really tender and juicy and had a simple but good flavor. I cleaned the chicken well, covered in lemon pepper, salt, then onion powder, cut 3 stalks of celery and put in cavity along with 3 tbs. of butter, put remaining pads of butter under skin throughout. Roasted at 350 for 1.5 hrs and covered with foil for another 30 min. Came out great!

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Katie

Cooking Level: Intermediate

Living In: Foresthill, California, USA

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Reviewed: Apr. 17, 2009

Very easy fool proof cooking. I use a meat thermometer for perfect results every time. Lift up the skin on the breast & thighs & rub seasoning directing onto meat. Instead of just using salt & pepper and onion powder...I add a little cayenne pepper, Old Bay & dried thyme. I also insert dabs of butter under the skin.

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

add garlic cloves under the skin...yummmmm...

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Rakel

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Reviewed: Apr. 13, 2009

Excellent, tasty and easy! I thought the dark meat was delicious, and usually only eat white. I didn't alter the recipe, other than to rub the butter under the skin.

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SproutMommaAlison

Cooking Level: Expert

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Reviewed: Apr. 13, 2009

This is the first time I am writing a review and I have tried many recipes from this site. I made this exactly the way the recipe says it does and it was amazing...very very good. I thought it a strange recipe at first but it was great!

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ERZ0813

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Reviewed: Apr. 12, 2009

This celery stuff really does keep the bird moist. A recipe that I will share and use again.

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mikeboz603

Cooking Level: Expert

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Reviewed: Apr. 12, 2009

i wont make this again. i think it is just because i cant handle cutting apart a chicken. thats gross.

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Jessica

Cooking Level: Beginning

Living In: Denver, Colorado, USA

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Reviewed: Apr. 11, 2009

Great recipe for when you're short on time! Wonderful taste with minimal effort. Thank you RobinRockingbird for a recipe I'll use again!

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Happ

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Reviewed: Apr. 11, 2009

FABULOUS! Very easy to do and so nice and moist. Thank you for sharing.

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Laurel

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Reviewed: Apr. 11, 2009

I found this recipe simple, but the end result was quite bland. If you use this recipe be sure you've bought high quality chicken.

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love4food

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Reviewed: Apr. 11, 2009

very tasty and tender!

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grandmaBC5

Cooking Level: Expert

Home Town: Fort Belvoir, Virginia, USA

Living In: Naples, New York, USA

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Reviewed: Apr. 7, 2009

I made this chicken on Sunday, April 5, 2009, using a 4 pound chicken. Baked it for 1 1/2 hours at 375 degrees. Such a simple recipe that turned out absolutely flavorful and juicy. Will definitely make this again and again. Thank you so much!

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Carol

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Reviewed: Apr. 7, 2009

Very good, basic recipe! The skin tasted excellent with the seasoning and the meat was juicy, but we wished it had a little bit more flavor. Very easy, though, and probably will make again.

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Cranker, the cook and baker

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Apr. 7, 2009

The best roast chicken I've ever made. I used butter in lieu of margarine.

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SARAHW8665

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

Living In: Miami, Florida, USA

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Reviewed: Apr. 7, 2009

This bird was very juicy and delicious. Wouldn't change a thing.

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Wendy's kitchen

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Reviewed: Apr. 7, 2009

With so many 5 stars I thought this recipe would be exceptional good but it wasn't as great as I expected. It was just OK. Although juicy it didn't have much flavor. I cooked it exactly 1 hr 15 minutes but it wasn't quite done it needed at least 15 minutes more. I usually put different seasonings under the skin and punch holes in the chicken so that the flavor goes through but I didn't this time just followed the recipe thinking it would be good. Very disappointing.

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