Reviewed: Jan. 3, 2013

I had my teenage son make this while I was at work. My other son made a salad. We had it with some pasta, and all of us agreed it was terrific! Easy and tasty. Thanks for a great recipe!

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RadioSallio

Reviewed: Jan. 1, 2013

we bought the smart chicken whole roasting chicken. great dinner!

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sbogan

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 1, 2013

Making this for the second time! 1st time it was delicious! Can't wait to eat it again!

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Jennifer

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Reviewed: Dec. 31, 2012

Definitely juicy! Like many other reviewers, I thought the ingredient list was way too simple to yield such glowing reviews. And, like many other reviewers, I was pleasantly surprised. I used half butter, half margarine, because that's what I had in my refrigerator. Other than that, I followed the recipe exactly. Cook time was a bit longer for me, but not substantially. The drippings made delicious gravy. I may use less margarine and swap in some garlic powder for the onion powder next time, but this recipe is definitely a keeper and one that I can add to my kids' list of dinners they can help prepare. Thanks for sharing!

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Chirish

Cooking Level: Intermediate

Reviewed: Dec. 24, 2012

I thought this recipe was entirely too bland to be so highly rated. Juiciest chicken we've ever had in our lives. Ever. It may have something to do with the fact that I accidentally cooked it upside down, I don't know. I will happily accidentally do that all the time now! The only thing I changed, besides the position, was the time and temp. It was a 5 lb chicken and I only had 2 hours so I cranked it up to 375. 2 hours at 375 with a 5 lb chicken upside down yielded an amazingly juicy, fall off the bone, cut the breast with a fork chicken that I can't wait to make again! Oh, and I used butter, not margarine.

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jg34240

Reviewed: Dec. 24, 2012

I made this recipe last year for Christmas Eve dinner. It was so EASY and tasted FANTASTIC!! Let me first say...the onion powder scared me. I HATE onions. But, I pulled up my big girl panties and followed the recipe as written. EVERYONE loved it, including me. It smelled so good while baking, and just fell off the bone when we went to eat it. Today is 12/24/2012...and you guessed it, we are making this again. It is our new tradition. Something different from "ham and/or turkey."

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kaskins

Reviewed: Dec. 19, 2012

OMG, I just made this chicken and not only was it sooo juicy, but it was so flavorful. I stuffed my chicken with a whole garlic clove, carrots and onion (all found in my refrigerator) in addition to the butter. My kids told me I have to make this more often. Very good and simple recipe.

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Melva

Reviewed: Dec. 17, 2012

We loved it! Might try to kick the flavor up a bit next time. But great company recipe!

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NanaL

Reviewed: Dec. 16, 2012

Perfect!! I had a 4 lb. chicken, but except for the cooking time (about 2 hours for me), I followed the instructions exactly. I only wish that the recipe specified exactly how much salt, and whether the bird should be breast side up or down (I did the former, but next time--and there will be a next time!-- I'll try the latter). In any case, the chicken was very succulent, tender and juicy as the writer promises. I also made Ina Garten's gravy with the trimmings. WIN!!

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