Reviewed: Feb. 4, 2009

Yummy....it was great. I love this recipe

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liz192

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

As written I'd only give this recipe 3 stars. It's a good begining but needs some tweaking. I added two cloves of garlic to the chicken and added some broth to the bottom of the pan. I made sure to rub some of the rosemary with butter under the skin along the breast and leg. I also didn't cook it for as long as stated in the recipe; if I had the chicken would have been dry and overdone.

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LORNA MB

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

I baked my chicken on convection roast in the oven and it was amazing.

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EEMERSON

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Reviewed: Jan. 26, 2009

This was really good, but the flavor didn't pop as much as I'd hope.

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Melissa

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Burbank, California, USA

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Reviewed: Jan. 26, 2009

4 stars as is, 5 with the addition of fresh garlic, lemon, and olive oil. Zest the lemon, mix it with sea salt and olive oil, then rub the bird on and under the skin with it. Add crushed garlic cloves and the quartered lemon(s) to the cavity. SOOOO good that even my picky 5 year old loved it!

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Mel in Pensacola

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Jan. 23, 2009

I did few changes to this recipe. I had a 6 pound chickenI added 4 garlic cloves with the chopped onion and rosemary. I poured 1 lime and 1 orange all over the bird salt, pepper, oil and dust paprika all over as well. I put it in the preheated oven 350 degrees for an hour and for 3 other hours @ 250 degrees....cover with aluminum foil at all times. This chicken was the most moist bird we have ever had....Do it just like I'm telling you and you will be impress with yourself!!!

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CubanSpice

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Reviewed: Jan. 23, 2009

this is soo good !

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food4me

Cooking Level: Intermediate

Home Town: Wylie, Texas, USA

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Reviewed: Jan. 22, 2009

Awesome!!

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Jan. 21, 2009

Great way to prepare chicken for recipies that call for "cooked" chicken. Mine didn't have a lot of flavor, and I followed others' advice regarding adding garlic to cavity, rubbing some rosemary and olive oil under the skin of the breasts, etc. I have another recipe I will be more prone to use in the future...

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luckybrown

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 20, 2009

Started out wrong when I couldn't find fresh rosemary. Ended up selecting fresh savory. Followed reviewer alterations: Cooked on rack but got no crispy bottom. Quartered potatoes, carrots - came out dry and not cooked enough. Dumped can of chicken broth in bottom of pan - not enough to cook/keep moist vegetables?

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Jan. 20, 2009

This recipe is excellent. It is even better when the pieces are reheated the next day. The juices from this recipe should be kept and reused for recipes that call for chicken stock. I used fresh rosemary that remained from our summer garden and it made the whole dish spectacular.

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Betsy

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Reviewed: Jan. 19, 2009

My sons ate every bite. I didn't have fresh rosemary, but dried worked great. I seasoned inside & out per the recipe. I squeezed 1/2 lemon over it and then placed the lemon and onion inside. I poured a cup of water over it. My 4.5 lb bird baked 2 hrs. I poured the juices into a saucepan, heated to boiling and then added a cup of milk with 2 tbs. flour whisked in to make a yummy rosemary lemon gravy.

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Momof3

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Reviewed: Jan. 19, 2009

This chicken was juicy and full of flavor! I added carrots and potatoes to make it a complete meal and the whole family loved it. I also rubbed a little oil and rosemary on the outside of the chicken to brown it. I will definitely cook this recipe again.

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sarapot

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Reviewed: Jan. 19, 2009

Wow! This is without any doubt the best roasted chicken my wife and I have cooked. In addition, and as other reviewers mentioned, we added lemon (two slices), a little of fresh sage under the skin, and to cloves of garlic with the onions and rosemary. We also brushed the chicken with a little olive oil. Cooking time: 2 hours 20 min at 350F. Thank you for sharing this recipe!

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Pitusa

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Reviewed: Jan. 19, 2009

I used garlic instead of onion. I also changed the cooking time by using the 20 minute per pound at 350 degrees rule. It came out great. Everyone liked it. After removing the garlic before serving, I put it in my mashed potatoes. That gave it a slight garlic flavor with just a hint of rosemary.

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beachie

Cooking Level: Intermediate

Living In: Manchester, Washington, USA

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Reviewed: Jan. 18, 2009

This recipe was easy, but not as sensational as I had anticipated based on other reviews. I also stuffed mine with lemon, onion, fresh rosemary and garlic. It was moist and the aroma was great while it baked.

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Judy

Cooking Level: Intermediate

Home Town: Placentia, California, USA

Living In: Monterey, Tennessee, USA

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Reviewed: Jan. 17, 2009

We thought this was pretty good and will have again. Very easy to fix and forget about. I served this with roasted carrots & potatoes as suggested by another reviewer.

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Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 16, 2009

I needed a recipe where the flavors wouldn't interfere with a recipe that I needed the left overs for. I had a 7 lb chicken and used two onions and a bunch of rosemary sprigs. First time roasting a chicken with out butter or olive oil....pleasantly surprised by the flavor.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jan. 15, 2009

This was delicious! One of my daughters said we should have eaten it on china, very special.I stuffed it with onions, lemons, and garlic like some others had suggested.

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Cheryl B.

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Reviewed: Jan. 14, 2009

This was a very easy dish to make. I followed what others had done. the only thing was it took less time than stated in the original recipe

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suprg54

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Phoenix, New York, USA

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Roast Chicken with Rosemary

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