Reviewed: May 11, 2012

One Word - FANTASTIC

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Reviewer:

pennyfran

Reviewed: Mar. 31, 2012

very moist , nice flavor , opening the parchment near the end to crisp it up is recommended

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Reviewer:

dirtyfrankny

Reviewed: Feb. 25, 2012

I will never roast a chicken without parchment paper again. It was so moist and tender!! In addition to putting the sliced garlic on top I made about 10 slits in the skin and shoved the garlic into the chicken. This is a very flavorful bird.

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Reviewer:

pjeever

Reviewed: Jul. 4, 2011

I have fresh thyme in my herb garden and was looking for a roast chicken recipe to use it in. Loved the flavor, and the chicken came out very moist and juicy. We like a crispier crust though, so next time I'll stuff everything in the chicken and roast it under a foil tent (my normal method). Thanks for sharing!

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Reviewer:

MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

Reviewed: May 24, 2011

This recipe tasted very good for us. Thank You.

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Reviewer:

Linda Grein

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Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Apr. 4, 2011

This recipe is awesome. I modified it because I didn't have any lemons on hand, but I did have fresh 'poultry' herbs, which I put inside the bird, and outside, marinating overnight. I used a cover, and baked for about 2 hours. Check your bird after one hour though, because I overcooked mine a little too much.

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Reviewer:

Jenna Buescher-Hill

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Reviewed: Mar. 23, 2011

This did produce a very moist chicken. The dish was low on taste. I prefer a more flavorful dish. It also seemed like it needed a sauce.

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Reviewer:

sarad

Reviewed: Jan. 27, 2011

Very good and definitely moist! I added some celery into the cavity and rubbed minced garlic under the skin of the chicken. Thanks for the recipe!

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Reviewer:

rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Feb. 3, 2010

This was amazing! I soaked it all day in salt water, then rubbed it with olive oil and herbs then did as the recipe said and yum!

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Reviewer:

Clover

Cooking Level: Intermediate

Reviewed: Dec. 16, 2009

Very tasty. Will definitely use again. I followed someone's suggestion of stuffing the chicken celery. It really helps keep the chicken moist. Now I do that any time I roast chicken.

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