The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 21, 2009
This was excellent! I will definitely be making it again & again. I was very juicy & seasoned wonderfully--I didn't make any changes to this recipe. Quick & easy dinner. Made nice chicken noodle soup the next day with the leftovers.
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Cooking Level: Expert

Home Town: Milford, Michigan, USA
Living In: Apex, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 20, 2009
I have never been one to eat a lot of chicken on the bone. I am used to just cooking b/s chicken breasts.Tonight I think I ate the most chicken I have ever eaten. I will never use another recipe. YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 17, 2009
Excellent. Tastes just like my grandma's. Very juicy. I followed the recipe closely (only difference is that I used real butter). I used a digital meat thermometer during baking and have to say that this recipe cook time is spot on. Thanks so much for this recipe - love to have that grandma's home cooking taste I miss so much since she passed away.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 15, 2009
Simplicity at its best! This chicken was delicious and very juicy as the name says. **I did use butter (didn't have margerine and added a quartered onion to the cavity with the celery. SO GOOD!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 13, 2009
Easy and just as recipe states: juicy!
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Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA
Living In: Newburgh, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 13, 2009
Easy to make and you get some nice juicy chicken. It comes in handy for making chicken soup with good flavor too.
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Home Town: Hamtramck, Michigan, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 13, 2009
Other than using a butter/margarine combo instead of all margarine, followed the recipe exactly. It's delicious--so simple, but so tasty & juicy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 13, 2009
I didnt have any celery sticks so I just put onion wedges and minced garlic plus some dried thyme in the cavity and naturally skipped the onion powder but used generous amounts of salt and pepper on the inside and outside. I also added slized frozen carrots and peas from a bag mix to the roasting pan, around the chicken with the margerine. After the chicken was done I boiled basmati rice and mixed the roasted veggies in it. We had a lovely dinner.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 12, 2009
Had a random whole chicken in the freezer, and needed something simple for Shabbat dinner, as I just started school again and my schedule is crazy. I stuffed the margarine and some sliced onions into the chicken Thursday night and lay the chicken on top of some diced carrots, onions, and potatoes. I then left it for my husband to roast in the morning. The 5-lb chicken roasted for about 2 hours at 350, and fell apart when he tried to cut it up today; it was that juicy and soft! Will definitely make this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 12, 2009
this recipe is really great. However, I think I will use less butter next time. Thanks for sharing.
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Cooking Level: Intermediate

Home Town: Dammam, Ash Sharqiyah, Saudi Arabia
Living In: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 10, 2009
Oh my golly this was good! I misread the recipe and mixed my onion powder with my salt and pepper. When I realized my mistake, I figured what the heck and added some garlic powder too. I had a 5 pound chicken so I cooked it longer and basted with the drippings every 30 minutes. I can't believe something so simple tasted so good!
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Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 8, 2009
If you are out of ideas on what to cook for dinner and you have a whole chicken in the freezer, try this recipe. Wonderful flavor and very moist! I don't like to change a recipe and then rate it but I did add a couple of sprigs of fresh rosemary to the cavity of the bird. The aroma reminded me that Thanksgiving is only a couple of months away! With or without the rosemary, a keeper recipe for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 7, 2009
The ONLY change I did to this was add garlic cause...well I am Italian and LOVE garlic. This is a wonderful recipe the chicken comes out so moist! I would recommend it every time! Will make this again.
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Cooking Level: Expert

Living In: Abilene, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 5, 2009
I was a little hesitant because this recipe seemed so simple. But I followed it exactly anyway and it came out wonderful! It would be easy to add some other spices to change it up but it was great as is too. The whole family loved it!
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Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 2, 2009
Very tasty. I added different seasonings to the chicken because I like spicy foods so it was kicked up a notch. Other than that I followed the recipe exactly. Very moist, very yummy!!
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Cooking Level: Beginning

Home Town: Canton, Mississippi, USA
Living In: Jackson, Mississippi, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 2, 2009
Doesn't have much flavor and the breast meat became dry. Cooking to 180 degrees is a bit much. I prefer about 165-170 degress taken at the thickest part of the thigh. Next time I would add more aromatics to the cavity maybe.
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Cooking Level: Expert

Home Town: Hermitage, Pennsylvania, USA
Living In: North Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 1, 2009
Best chicken recipe I've had. So easy to make and delicious! My whole family loved it. Will be making it all the time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 26, 2009
This is excellent! I added other spices from the "roast sticky chicken" recipe from this site as well and made the most delicious chicken! thank you so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 25, 2009
Oh. My. God! This is beyond amazing!! It was by far the best roasted chicken I have ever eaten, and I can't believe I made it!! I didn't have celery on me, so I quartered an onion, and stuffed it inside. I used olive oil instead of margarine/butter as a more healthy choice, and it was superb. DEFINITELY making this again. I still can't believe how juicy this chicken was. And the best thing of all, it was SO easy to make. Believe me, if you haven't made this chicken yet, PLEASE DO!! :) Thanks for this great recipe.
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Cooking Level: Intermediate

Living In: Cairo, Al-Qahirah, Egypt

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 23, 2009
This recipe is soooooo yummy!!! I just added some minced garlic and rosemary...it would have been still super yummy without what I added but I love garlic and rosemary. I can't say enough about this recipe.....I could have ate the whole chicken myself. Thanks for this great recipe!!!!
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