The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 2, 2007
This chicken was so savory and delicious I find myself suggesting it to my husband all the time for dinner. I used a rosemary and garlic rub recipe that I also found on this site. It basically consists of fresh rosemary, garlic, olive oil, salt and pepper which I mixed together and then rubbed uner the skin of the chicken. Then I took the other recipe suggestions and stuffed the bird with fresh chopped onion and plenty of rosemary sprigs. I then filled the pan with chopped potatoes, onion and carrots. I sprinkled some olive oil on the veggies to keep them from drying out along with some salt and pepper. This smelled wonderful while cooking. I had a five pound bird and it took a little over two and a half hours. I had the oven at 350 and then turned it up a little after about two hours because everyone was getting hungry. This is an easy and delicious recipe. I had never roasted a chicken before this, and it came out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 22, 2007
This was fantastic! I did as other suggested and added butter under the skin and put olive oil on the bird. I used poultry seasoning, paprika, s/p, garlic powder and onion. The chicken was 5lbs and done in 2hrs...it was so moist! Wonderful flavor and I got to use rosemary out of my garden. TY! Great recipe.
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 7, 2007
Tasty chicken recipe. I had a 4 pounder that took 2:30 hours. I also stuffed with onion, rosemary and a halved lemon. Squeezing the juice of the lemon in and on the chicken, i also used fresh cracked black pepper in and on it too. I also put a few sprigs of rosemary between the skin and the flesh, along with a little pat of butter and a sprinkling of salt. Surrounded it with veggies that roasted while i cooked, and a little broth at the bottom of the pan for moisture.
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Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 7, 2007
This was delicious!
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 27, 2007
followed the advice of others. added lemon in the cavity and rubbed the skin with salt, pepper, crushed rosemary, olive oil and squeezed lemon juice on top. i baked using the said temperature and time. it was perfect! i was so proud :) my first roast :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 25, 2007
This was just ok to me. I followed the advice of some and put carrots in the bottom of the pan while baking. Those were delicious! However the chicken had a very mild flavor. I could taste a subtle rosemary but I decided if I'm going to flavor my chicken I want an obvious strong flavor to it. I might make it again trying a different herb to see if it's just the rosemary I didn't like much.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 19, 2007
I have made this several times and everyone always loves it. It is the number one thing my boyfriend asks for and it is so easy! Perfect for a Sunday dinner.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 3, 2007
This is a very good recipe. I wouldn't have even bothered with it if I hadn't read the author's subtitle story about how they serve this in Vicenza. I made good use of my rosemary bushes for this. Normally my husband doesn't care for the herb at all but I don't think he noticed it because I made a paste of it with a bit of water and my coffee grinder. I poured most of it into the cavity of the bird with onion and carrot and put the rest on top with salt pepper and a touch of garlic powder. I highly recomend using a meat thermometer with a tempreture alarm because my chicken was done at 350 after just over 90 minutes in the oven not the 2 hours stated in the recipe. Happy Cooking!!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 31, 2007
I made this on Sunday for my mom and sister and kids and had RAVE reviews. It was wonderful. I changed it a little. I added some crushed garlic to the cavity, along w/a red onion and some butter. I also put some butter under the skin and drizzled the top of the bird w/EV Olive Oil and sprinkled more rosemary on the outside. I had a 5lb bird and it was ready in 2 and 1/2 hours. Wonderful flavor. Also added carrots to the baking dish they were delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 24, 2007
cool
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Cooking Level: Professional

Home Town: Bartlesville, Oklahoma, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 26, 2007
USE A MEAT THERMOMETER! I followed the 20 minute/pound advice of several reveiwers, and did NOT cook my 3-lb chicken 2 to 2-1/2 hours as the original recipe recommended. Was I ever sorry! It looked beautiful, but was terribly underdone... red meat at the inner thighs. (I did use 2 oven thermometers like I always do to insure I had the oven temperature at 350. I wiggled the leg and the juices ran clear). BUT I should have used a MEAT thermometer to check the inner thigh temperature- the USDA says to cook chicken to an internal temp of 165 degrees. (I also found several resources that said an unstuffed chicken takes 20-30 minutes per pound, and a stuffed chicken needs more cooking time than an unstuffed one.)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 25, 2007
I drizzled olive oil over the chicken and covered it with foil, removing it for the last 20 mins. I cooked it at a lower temperature for 3 hours. The chicken stayed moist and you could really taste the rosemary.
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Cooking Level: Expert

Living In: Belfast, County Antrim, Northern Ireland, U.K.

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 20, 2007
This was an excellent basic dish. A few variations are necessary to achieve near-perfection. They are as follows: add lemon quarters and smashed garlic cloves (as many as your tastebuds like) to the cavity of the bird (along with the rosemary and quartered onion). Also, squeeze juice from the quartered lemons and pour over bird prior to seasoning with salt & pepper or poultry seasoning. Take a few pats of butter and tuck them under the skin of the bird. You can also follow the lemon juice with a little bit of EV Olive Oil prior to seasoning (this helps to crisp the skin). I recommend roasting veggies in the roasting dish because the juice that comes from the chicken and lemons is awesome. Make sure that a meat thermometer inserted into the thickest part of the thigh reads 180 before removing from oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 7, 2007
Simple and delicious. I added lemon slices and garlic in the cavity. This was my first experience cooking an entire chicken. As a former vegetarian, I've had a hard time getting over the bones. I now feel empowered! The meat fell right off the bones! If you shy away from cooking the whole bird, you must try this. It will change how you cook chicken forever! It's moist and delicious and results in tons of chicken that can be used countless ways!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 24, 2007
This recipe is best for smaller birds, like cornish hens. I made the recipe with a 7 lb extra meaty chicken and the flavor was variable. The parts of the chicken in contact with the rosemary were the best. The parts closer to the bone had no flavor.
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Cooking Level: Intermediate

Home Town: Bel Air, Maryland, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 3, 2007
good recipe, i added lemon and garlic to the stuffing inside the bird. yummy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 21, 2007
Great recipe. I used thyme instead of rosemary though...personal preference. I too added thyme, onion, garlic, celery and carrots to the cavity. Used an oil rub on the outside with more thyme/poultry seasoning. I did use about 1/2 cup chicken broth and 1/2 cup wine in the bottom, raised the chicken out of mixture with a rack. Did two small chickens. 1 for dinner, the other for soup. Amazing homemade broth when you make stock with veggies from inside birds. THE BEST stock I have ever made. Thanks for post.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Mar. 19, 2007
What a delicious way to prepare chicken. The entire neighborhood smelled like Rosemary - the meat was perfect....
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Cooking Level: Intermediate

Home Town: Spencer, Massachusetts, USA
Living In: Victoria Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 8, 2007
I used this receipe just this past weekend. The only things I did differently was to add a sliced potato to the bottom of my pan and omitted the salt and peper (personal choice & dietary needs) THIS CHICKEN LITTERALLY FELL OFF THE BONES! There was enough left over for seconds! A deffinate must for anyone who wants a great chicken that is quick and easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 4, 2007
I gave this 5 stars, but actually I really used a lot of tips from these reviews. I rubbed the outside with olive oil/black pepper/garlic powder/rosemary and I stuffed the cavity with lemon, onion, garlic, and rosemary sprigs. Delicious! The leftover chicken can be used for chicken soup(see Quick and Easy Chicken Noodle Soup) or casserole. I'm so glad I tried this recipe! I also want to point out that I made it without salt, and it was still amazing, so it's perfect to make for those who are on a low sodium diet.
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Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA
Living In: Denver, Colorado, USA

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