Reviewed: May 12, 2009

Can you say moist!Next time I'll add some more flavor(seasonings) to it.

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sandy4

Cooking Level: Intermediate

Home Town: Hilmar, California, USA

Living In: Oakdale, California, USA

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Reviewed: May 12, 2009

This was an incredibly moist chicken!! I did add butter under the skin as other reviewers suggested. Also, I used a variety of spices (garlic salt, onion powder, garlic powder, seasoned salt, coarse sea & himalayan salt, garlic & herb rub and ground pepper). WONDERFUL flavor! (Note: the recipe is for a 3 pound chicken, mine was nearly 7 pounds and took a little over 2 hours.) One other thing, in a covered baker I cut up celery, carrots, red potatoes and yellow onions, topped with the same seasonings I used on the chicken, as well as added some fresh garlic. Wonderful accompanyment!! Thanks for a great recipe that will definitely be a staple in my monthly recipes!

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Wanda S.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Bargersville, Indiana, USA

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Reviewed: May 11, 2009

I have made this twice and my family loves it, even my very picky husband. We saved the leftovers and used it to make a chicken & rice casserole and also chicken noodle soup. It's great and SO VERY EASY!!!!

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tdkmom

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Reviewed: May 11, 2009

This is exactly how my Grandmother did her roast chicken and I proudly follow in her Germanic footsteps. She always lifted the skin of the chicken and inserted little pats of butter along the breast and at the thigh and butter inside the cavity with the celery. An easier recipe would be hard to find. Truly delicious.

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: May 11, 2009

It was good, but wasn't the best. I followed the recipe exactly and we enjoyed the chicken just like any other which was not what I was expecting. I was expecting a really juicy, extra special skin type chicken. I think my expectations were too high. Over all, it is a good recipe and I'll try it again.

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: May 10, 2009

Such an easy recipe and the chicken comes out great! I did use butter instead of margarine and placed cut up carrots, pumpkin and potatoes in the pan around the chicken to roast as well. After all was cooked I removed the chicken & veggies to a serving tray and used the drippings to make gravy. The whole dinner was delish!!!

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2BCREATIVE

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: May 7, 2009

it really can't get any easier than this.....so delicious. i substituted garlic salt for the onion powder. wonderful, wonderful!

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courtney

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Reviewed: May 6, 2009

I made this last night for dinner and I thought thats all the ingredents? It turned out awesome, I would recomend to cook it a little longer, other than that It was a keeper and will make it again. Very easy and quick to make.

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Vicki

Cooking Level: Expert

Living In: Tecumseh, Michigan, USA

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Reviewed: May 6, 2009

So tender and juicy... Won't do it any other way!

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Lori

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Reviewed: May 5, 2009

I am a personal chef. My clients love this dish. I stuff the cavity of the bird with celery and put celery in the roasting pan around the bird. No other seasoning besides the onion powder. I do use butter, and it's great, but margarine would be just as good. This is one of the tastiest low-salt dishes I've found. Thanks for the help.

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Winter Park Cook

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Reviewed: May 5, 2009

This recipe is fantastic! It was my first time roasting a whole chicken and felt a little intimidated. I followed the recipe and arranged some sliced potatoes and carrots around the bird and roasted them along with it. It turned out perfect. I will be using this recipe again and again.

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2birds1key

Living In: Salt Lake City, Utah, USA

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Reviewed: May 5, 2009

This was so juicy and tender. I was looking for a new way to make chicken for my picky eaters and this fit the bill. I was out of onion powder so I improvised with garlic powder and it was excellent. LOVED IT!!

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cinilu

Cooking Level: Expert

Home Town: Delano, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: May 4, 2009

This was just okay. Yes, it did come out nice and juicy but it did not have enough flavor. Next time I will stuff it with the celery and use the butter and onion salt but add some other spices like garlic and rosemary.

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MARGS21

Cooking Level: Intermediate

Home Town: Gillette, Wyoming, USA

Living In: Kansas City, Missouri, USA

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Reviewed: May 1, 2009

Juicy as promised but a little greasy, will cut down on margarine next time, good flavour.

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Phoebe

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Apr. 30, 2009

really nice and moist the best roasted chicken . will definately make again

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amanda

Cooking Level: Expert

Living In: Deer Park, Texas, USA

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Reviewed: Apr. 29, 2009

i thought this was a very goodrecipe will make again for sure

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Teresa

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Reviewed: Apr. 27, 2009

Tastes fabulous and is super easy to cook!

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Amanda W.

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Reviewed: Apr. 24, 2009

This was the basis for my first roasted Chicken. Good recipe. I did use lemon and onion and Rosemary seasoning on it. The only reason I gave it four stars instead of five is because I didn't follow the recipe to the "T" the first time.

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Sally

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: Apr. 19, 2009

I made this chicken for the guys at the office at they all cleaned their plates. I used large pieces of split chicken breast so that all portions would be the same. Great, easy recipe. Don't change a thing!

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Dannielle

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Reviewed: Apr. 19, 2009

I have tried many roast chicken recipes and this is the best (though truthfully, I used garlic instead of onion powder and used lemon quarters in and around the chicken as well).

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