Reviewed: Jun. 24, 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

Cooking Level: Intermediate

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Reviewed: Jun. 21, 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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mina

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Reviewed: Jun. 19, 2009

This was the best roasted chicken i have ever made,it's easy too!

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Jennifer

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Reviewed: Jun. 17, 2009

The best roast chicken I have ever made. Before I cook any chicken I brine it. I highly recomend brining for this recipe.

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Frances G

Cooking Level: Intermediate

Living In: Gravenhurst, Ontario, Canada

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Reviewed: Jun. 14, 2009

So easy and everyone LOVES it. I have made it twice and everyone wants to know what the recipe is. They are shocked to hear it is only a few simple ingredients. Thanks for this one!

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BUTTERFLYV

Cooking Level: Expert

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Reviewed: Jun. 14, 2009

I've used this recipe several times over the past year. Very easy and delicious every time.

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LMurphy418

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

This is full of flavor! It's great to be able to bake something so good with such little effort.I bake this every week. I save the drippings and use to flavor the side dishes made to accompany the chicken. Our favorite is to boil egg noodles and add some of the drippings with a little milk with cornstarch. The broth will flavor the egg noodles so no other seasoning is needed. Thanks for the great recipe!

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Jannabofanna

Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Jun. 12, 2009

I was worried about all the margarine so I used a lighter stick kind I buy and it was great so juicy but then I have never had much problem with birds drying out. My only reason for 4 stars is the bird didn't have much taste so the nexy time I made it I did what I always do fill the cavity with garlic oranges and lemons with the light spread and it was wonderful.

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justluckie

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Reviewed: Jun. 11, 2009

This is excellent. So easy and has wonderful flavor with so few ingredients. Do yourself a favor, don't change a thing and try this recipe, you won't regret it. Makes a great chicken salad for the next day!!!

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kendra.oh

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 11, 2009

I have made this chicken many, many times. My husband and I live alone and this makes enough for our dinner with leftovers for lunch the next day. I follow the recipe pretty much. I place the chicken in a large roasting pan so I had lots of space around the chicken for vegetables. I add sliced potatoes, baby carrots, squash, bell peppers and onion. It makes a one pan meal. About halfway thru baking I baste with some chicken broth to keep the veggies moist. The left overs can also be used for chicken salad. Mmmmm, So good!

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Marie

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Reviewed: Jun. 10, 2009

I brined my chicken before baking. Very simple, very delicious! And the celery was a tasty surprise at the end.

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SNEJDL

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

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Reviewed: Jun. 5, 2009

Love this recipe and Im German too!

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AnnInMaine

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

Very easy recipe to follow. I made it exactly as written and it turned out wonderful. Thank you.

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fila

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Reviewed: May 30, 2009

Turned out moist and tender - Delish!!!! Thankyou for sharing your recipe

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Coot226

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 28, 2009

I cooked this for all the guys in my house and it was a smash. I cooked it in a roster instead of an oven also added some chopped carrots,celery, and red potatoes. and every one loved it.

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fast&fun

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Reviewed: May 28, 2009

This was very simple and delicious. We were able to have a Sunday dinner midweek! I will make again! Thanks for sharing this recipe.

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CHRISSOLO

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Reviewed: May 27, 2009

Simple & delicious. My family loved it!

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Karigirl

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Reviewed: May 26, 2009

It was okay like any other roasted chicken I have made. I followed the recipe to a "T" but didn't experience the moment of "silence" from my family.

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JENNEVANS313

Cooking Level: Expert

Home Town: Irving, Texas, USA

Living In: Godfrey, Illinois, USA

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Reviewed: May 26, 2009

I followed the directions exactly except for the time and temperature. I roasted my chicken at 375 degrees F for 1 hour and 30 minutes, then removed and covered for 30 minutes. I couldn't believe how tender and juicy the breast was...fantastic. Even though I usually use my rotisserie for a whole chicken, I will make this recipe again.

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ronalyn

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Reviewed: May 26, 2009

This was great. Simple, easy, and delicious. The white meat really does come out moist- I couldn't believe it. Rubbed the chicken down with a smashed clove of garlic (which got thrown into the bird with the celery and stuff) because we love garlic in our house and pretty much use it in everything; other than that one tiny change, followed the recipe to a T. Which means I went out and bought margarine instead of using butter. Next time I'm making 2 birds at a time so we can make soup or chicken salad or something afterward- there wasn't much meat left with one bird because everyone had seconds.

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