Reviewed: Nov. 17, 2009

This is a great alternative to my usual butter and poultry seasoning massaged roast chicken. It has healthier taste using olive oil instead of butter. I also add cloves of garlic in the cavity but I haven't tried it with lemons like other reviews mention. Tastes great - I've made it twice already.

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hermelanieways

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Reviewed: Nov. 16, 2009

Very moist, not a whole lot of flavor to it though.

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ERIDQUA

Cooking Level: Expert

Living In: Tustin, California, USA

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Reviewed: Nov. 13, 2009

Followed the main review, except for adding the lemons, as we didn't have any on hand. Delicious. For a 5lb chicken should have cooked it for 1 1/2hrs, as the internal thermometer went off, but we kept cooking it to keep with the recipe directions. The meat was dried out.

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SnL

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Reviewed: Nov. 12, 2009

So tasty!!! I followed the recipe as is but separated the skin from the breast and stuffed the space with fresh rosemary and butter. Delsih!!!

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thecook

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Reviewed: Nov. 10, 2009

I followed the advice and brined my chicken also. I had a 5 lb bird. I used minced garlic, dried rosemary, 2 lemon halves and 1/4 onion to stuff the bird. I also squeezed the lemon juice out and poured it over the bird. I drizzled olive oil over it and seasoned w/ S&P. I did stuff garlic and rosemary under the skin of the thighs and breasts. In my oven at 350, with the convection fan on, it reached 165 internally in only 1 hr and 10 minutes. Way faster than I thought it would. But I left it in for another 20 minutes while I scrambled to finish the rest of dinner. I put the bird breast side up on a rack in an open roasting pan with just about a cup of water added to the pan. I basted the chicked only one time. It was moist and tender and so tasty. I will be using this again! Thank you for a great recipe!

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mom2jmnbd

Cooking Level: Beginning

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Nov. 3, 2009

This got rave reviews from my husband who doesnt care for chicken! I will be making this often:)

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LivinOurLuvSong

Cooking Level: Expert

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Reviewed: Oct. 30, 2009

It's very good, but many people will wish they'd had more seasonings. I personally added garlic & savory to mine, and it was very tasty. It's worth noting that, as written, this chicken will not produce a golden crisped skin--you must apply olive oil, butter, or cooking spray to the skin to brown & crisp it. My picture (when I submit it) will reflect a chicken with herbs & cooking spray applied.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 29, 2009

Very yummy. I took the advice of others and stuffed it with garlic cloves, celery, lemon, onion, kosher salt. I rubbed the outside with salt, pepper, garlic, rosemary and olive oil. Placed carrots and quartered red potatoes in the bottoom with a can of chicken stock. Highly recommended.

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Jessica Siu

Cooking Level: Expert

Home Town: Englewood, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 29, 2009

My family of 4 ate every bite of the chicken no leftovers. I sprinkled salt and added a washed and pierced lemon with the onion in the cavity before cooking so juicy and flavorful, wish I would have made 2 chickens not just one.

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joanne

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 26, 2009

Was a hit!

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vocalenchantress

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

I also rubbed the inside and out and seasoned with garlic pepper and seasoning salt. I added an old apple to help keep it moist.

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Susie

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

Delicious! I used some rosemary from my little herb garden and with the edits AbeLincoln offered, the chicken came out ready to fall off the bone! I will make again!

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Holly

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

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Reviewed: Oct. 22, 2009

Delicious! I had no sprigs of rosemary, so I stuffed the chicken with 1/2 of a large red onion (cut in wedges) and 3 pressed cloves of garlic. I did not want to get my roasting pan out of storage, so I roasted the chicken on top of a bed of red potatoes in stoneware 9x12 pan. THe chicken covered the potatoes and the results but great! But next time I will salt and pepper the potatoes before roasting. I set this up in less than 20 minutes, popped it in the oven, went to soccer practice, and came home to a wonderful aroma and a succulent main course. My chicken weighed about 5.3 pounds.

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Gina B

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Reviewed: Oct. 22, 2009

Adding a quartered lemon to the cavity definitely adds to the flavor and prevents drying. Also, roast breast side DOWN for the first 1 1/2 hours then turn, so as to avoid overcooking the white meet.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

I also followed many of the recommendations by stuffing the bird with rosemary, onions, lemon and 4 garlic cloves. I rubbed the outside with olive oil and fresh lemon juice and seasoned with salt and pepper and fresh chopped rosemary. It turned out very juicy and had tons of flavor.

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LH

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Reviewed: Oct. 17, 2009

I stuffed the bird with half of a lemon, onion and rosemary. Rubbed the outside it with Olive Oil and seasoned it inside and out with salt, white pepper, garlic, and rubbed skin with the fresh chopped Rosemary. I cooked it as directed and it came out beautifully. The whole house smelled wonderful. The chicken was juicy and flavorful. I will make this again and again.

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MC

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Reviewed: Oct. 16, 2009

We also stuffed this with lemon wedges, onion wedges, garlic cloves, and rosemary, and slathered it with olive oil, crushed garlic, and rosemary, put chunks of potato, parsnip, and carrots beneath it, and poured chicken stock over it, baking it for 1 and 1/2 hours. The skin was crisp and flavorful, the chicken was moist and delicious, and the potatoes, etc, were done perfectly. An amazing meal!

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litgirl24

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 12, 2009

This was scrumptious, simple, earthy and oh so homey. THe carrots and spuds I made with it, baked in the salty, peppery chicken fat were oh so vegetable heaven.

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butterkookie

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Reviewed: Oct. 7, 2009

I have to give this five stars because it provided the inspiration for one of the best meals I have ever made. I washed the chicken and dried it well(a necessity to get that wonderful crispy skin), salted and peppered the cavity and the chicken very liberally, stuffed the cavity with a lemon cut in half and a generous amount of garlic in addition to the onion and rosemary. I mixed some minced rosemary and garlic with softened butter and rubbed it underneath the chicken skin. I tossed some cut up red skin potatoes, baby carrots and quartered onions with olive oil, garlic and minced rosemary and put it all around the chicken. I cooked it at 400 for about an hour and 45 minutes(5 lb chicken) and it was sooooo delicious. Everyone in my family loved it and they are all begging me to make it again soon. The chicken was flavorful, juicy and delicious and the veggies were perfectly cooked and incredibly yummy as well. This is the perfect meal for a fall evening; I'll be making it often!

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Sep. 30, 2009

Very good as written. Second time I made it, I stuffed cavity with several springs of rosemary (much easier than chopping) and put a couple of tablespoons of butter under chicken skin on breast and spritzed skin with olive oil. Came out moist with crispy skin. (I used a 4 pound chicken and cooked for about 2 1/2 hours.

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