The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: jun. 24, 2009
This was SIMPLE & EXCELLENT! I followed the recommendations of others and added an entire head of garlic into the cavity along with the onion & rosemary. I'm cooking two more tomorrow--another for our house and one for my mom. Thank you for the recipe! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: jun. 23, 2009
Hubby said best chicken he'd ever had. Combined methods of 1st three reviewers: rub in lemon, oil, liberally salted & cracked pepper on top, put paste of rosemary/garlic/oil under skin. Lemon/onion/garlic in salted cavity. Lemon quarters/potatoes/onions/celery on side w/ chicken broth. Will add garlic pods next time. Cooked 15 min at 450 without veggies in baking pan. Added veggies & cooked 435 for another 15 and then 30 minutes at 350. This was a 5 lb. pastured bird. Delish! Thanks so much for the recipe and tips!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: jun. 17, 2009
I don't care for a whole chicken but this sounded so good. I stuffed inside with unpeeled garlic, onions, lemons and fresh rosemary. Rubbed olive oil and garlic and lemon pepper on top and rubbed some butter under skin. I added more rosemary to the top and baked for 1 hour at 350 covered. Added red potatoes and carrots and some chicken broth and baked another hour. Broiled for a few minutes at end to crisp up skin. Super good!!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: jun. 15, 2009
This was excellent - I also used rosemary, garlic and olive oil to braise the top of the chicken. Then I poured about 2 Tbsp lemon juice over it. I also put 3/4 c. of chicken broth in the bottom of the pan and cooked the veggies in the pan while the chicken roasted.I will do this again !
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: jun. 8, 2009
Yummy, great flavor. I added the lemon and sage which was really good.
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Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
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Reviewed: may 28, 2009
Great basic recipe! I marinated the chicken the day before, so it had a lot of flavor. I stuffed the chicken with lemon pepper seasoning, fresh garlic, onion quarters, rosemary and lemon. I rubbed the outside with olive oil, fresh garlic, lemon pepper seasoning and rosemary. Cooked on rack and added 1 cup of chicken broth in the pan. Baked at 300 degrees for a little over 2.5 hours. It turned out very moist and delicious!
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Cooking Level: Intermediate

Home Town: Florianopolis, Santa Catarina, Brazil
Living In: Boynton Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: may 15, 2009
Excellent. I really like the combination of garlic, rosemary and pepper. I used olive oil on the skin and it came out crispy and tasty.
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Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: may 8, 2009
This chicken was so moist! My whole family ate it up, and asked for more! I drizzled honey over the whole thing about 15 min. before it was done, delish!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.62 star rating.
Reviewed: apr. 28, 2009
I gave this 3 stars for the taste... I knew going into this that it would be too bland for our tastes so I did what others suggested... I put 1 lemon, 1 onion, 2 garlic cloves, parsley, salt and pepper inside the bird and I rubbed extra virgin olive oil on the outside of the bird and put one chopped up garlic clove, parsley, salt and pepper on the outside of the bird. I put it in a covered dutch oven roasting pan and put baby carrots all around it and baked it at 350 degrees for 2 hours. It cooked PERFECTLY! BUT.... I was surprised it was still too bland for our tastes. If you have never roasted a chicken before DEFINATLY give this recipe a try and know that you can add whatever you like to make it your own. I never stuffed the inside of a bird before and the bird was soooooo juicy, I'll definatly be doing that from now on. And the carrots were Excellent, again I've never done that before so I'll also be doing that from now on. Just know if you like alot of spice or taste you'll Definatly need to use your own ingredients!
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Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: apr. 27, 2009
This was good enough, but not as exciting as I expected, based on some of the other reviews. Per others' suggestions, I added lemons, onion quarters, and garlic cloves to the cavity stuffing. Was still very tasty.
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Cooking Level: Intermediate

Home Town: Temple, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: apr. 13, 2009
Very good chicken, moist and full of flavor!
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Cooking Level: Intermediate

Home Town: Burlington, New Jersey, USA
Living In: Hamden, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: apr. 9, 2009
Definitely rub butter and rosemary under the skin. I also sprinkled a little kosher salt on the chicken. So moist, so tender, we really enjoyed it. I'll make it for my in-laws next time they visit...that's how good it was!
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KK

Cooking Level: Beginning

Home Town: Osceola, Indiana, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: apr. 7, 2009
Very good flavor! Husband liked and he's not a big chix fan. I will make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: apr. 7, 2009
This chicken was fantastic! Instead of normal oil though I used a garlic oil and it added so much flavor to the chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: mar. 23, 2009
This became a family favorite the first time I made it! Even my picky 5 yr. old loves it, and eats it all up.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: mar. 18, 2009
I've made a lot of roasted chickens in my life & I have to admit, this is one of the tastiest! I did rub it with Olive Oil & sprinkle my homemade Italian Seasoning on top. Mine was fully cooked in 2 hrs. Wonderful!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Rowlett, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
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Reviewed: mar. 17, 2009
This was my first time cooking a whole chicken & I plan to do it often now. This was delicious! My family loved it. As other reviewers I rubbed outside with EVOO (extra virgin olive oil), stuffed the cavity with onions. I did not have fresh rosemary, so I sprinkled dried rosemary on the outside and it was delicious, I also placed carrots & potatoes in the roaster with the chicken.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: mar. 11, 2009
Very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: mar. 11, 2009
Great chicken! I put it in the crock pot and it fell off the bone. Tasted great and made the whole house smell wonderful!
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Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA
Living In: Brandon, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: mar. 9, 2009
This was my 1st roasted chicken and it turned out beautifully! I made sure to brine a 3lb. chicken for 2.5hrs. in the fridge. I stuffed the cavity with fresh rosemary, a chopped onion, a few cloves of fresh garlic, a little olive oil, Kosher salt, pepper, lemon zest, and squeezed lemon quarters. I added more rosemary, Kosher salt and pepper under the skin. I rubbed olive oil all over the outside and finished with the reserved lemon juice. I cooked the chicken covered @ 350F for about 2hrs, uncovered for the last .5hr., basting every so often with some stock. Very flavorful, juicy and tender! Used leftover the next day for a cold chicken sandwich and it was by far the best one I've ever had. Lastly, I made stock from the bones...nothing went to waste! Will definitely make this again.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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