We loved this and will bake it again.

This is a nice roast. I like to add a little tyme and garlic powder and place either a small apple or onion in the cavity. Yum!

This was my first time oven-roasting a chicken and it came out beautifully. The onions were my favourite part, which is odd because I don't usually like onions at all. I rubbed olive oil and lemon juice under the skin of my bird and sprinkled crushed rosemary on top. Everyone loved it, and I will make it again!

The flavor of this chicken was good... but the skin on my bird did NOT crisp up, especially on the bottom. I even used a roasting rack, as others had suggested. I ended up pulling off all the skin and pan-frying it. I don't know what happened... maybe it's my oven. :(

When I read the recipe, I couldn't understand why it was so highly rated when it seemed so simple. Well, I tell you what, this was amazing chicken! I stuffed mine full of red onions, garlic, rosemary, lime juice, salt and pepper. I rubbed the outside with olive oil after patting it dry, and then put lots of salt, pepper, thyme, garlic and rosemary one the outside. I baked it for a little over two hours on a rack, keeping it covered for half the time. The skin was crispy and the meat was so flavorful!

Great recipe - we will definitely have this again.

This recipe was good but not amazing. I did add 1/2 a lemon and onion to the cavity of the chicken along with several sprigs of fresh rosemary [lemon and onion provide added flavor and keep the chicken moist]. I didn't bother chopping the rosemary and just sprinkled the rosemary over the top of the chicken. Although the chicken was flavorful - we didn't enjoy it as a main dish. The chicken would be best to slice and/or shred and use in a salad, sandwich, or casserole.

It smelled better than it tasted. I think it needed more salt or something because it was lacking in flavor just from depending on the rosemary.

This was great. I bought a 3.4 lb Maverick organic whole chicken and incorporated several ideas in earlier reviews. I stuffed it with fresh chopped rosemary, onion quarters, two lemon halves (after using the juice!), and fresh garlic cloves! Then I rubbed the outside with olive oil, put some rosemary on top, added a little organic chicken broth, some carrots and quartered red potatoes and cooked about 20 min per pound. It was really good. Could have used slightly more flavor--we don't add salt to our food but I bet you pepper would have done it. It was delicious and smelled great!

I used all of AbeLincoln's suggestions. This is a fantastic roast chicken!

This recipe was wonderful. I changed it up a little by cooking the chicken over a bed of leeks and baby carrots. I also added oranges to the stuffing which gave it just a hint of flavor. The smell in the house while this cooked was worth making this!

This was my first attempt at a whole bird, so I read through a lot of the reviews before starting. Per the advice of other reviewers, I rubbed the bird inside and out with olive oil prior to stuffing and seasoning. I added several cloves of garlic (crushed) to the insides along with the onions. I also added two wedges of lemon, but I think I will forego these next time I make the recipe. I also cut slits in the top and stuffed them with bits of garlic. (Obviously, I love garlic.) I put it in a 425 degree oven for the first 15 minutes before turning it down to 350 for the remainder of the cooking time. It came out delicious and looked beautiful. It was very moist and juicy. I was so proud of myself! Thank you for a delicious recipe. My husband and I will be picking on this for the next few days which means I'll get a break from cooking on a weeknight. :)

My husband is not the best cook in the kitchen, but he tried this chicken recipe, and it turned out WONDERFULLY!! Needless to say, I was pleasantly shocked! The meat is chockful of flavors that make my mouth water. And as if it weren't already wonderful, it's even better reheated! Kudos to the creator of this recipe!

Followed other reviewers' suggestions and added celery, garlic, and preserved lemon (since I didn't have a fresh one...) to the cavity. Made small slits in the bird and stuffed in small pieces of garlic. Also tucked pats of butter under the breast skin. Cooked as per recipe and the end result was unusually good. The breast meat was fairly juicy and hubby really enjoyed the leg quarter. Very nice!

It was so very delicious! The meat just fell off the bone. My niece said, can I have a drumstick and I said that is the drumstick, HA HA if just fell off the bone. I added a bit more to it but it was great.

So yummy! I added lemons to the cavity as well. Will definitely make again.