The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 13, 2009
This makes a moist and flavorful chicken. Only change was to rub some olive oil with rosemary, sage and thyme under the skin of the chicken. The aroma while the chicken was cooking was wonderful.
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Pam
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 13, 2009
I agree with the others MOIST & DELICIOUS!!! Followed recipe exactly except for adding a quartered orange to the cavity. I did use an oven bag. The gravy from the drippings had loads of flavor. And very easy, as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 12, 2009
This is a great basic recipe, however, I did have to add a few things to make it sunday dinner perfect. I added baby carrots, parsnips, red potatoes and onions to the bottom of the pan and put butter, rosemary and thyme under the skin. I poured a can of chicken stock over the chicken and then rubbed it with olive oil, salt and pepper. I also sprinkled some dry rosemary over the top before baking. It came out perfectly moist and delicious. It is also super easy with adding the vegetables to the bottom . . .you work is done once you put it in the oven!
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Cooking Level: Expert

Home Town: Southington, Ohio, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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Reviewed: Jan. 12, 2009
We enjoyed this recipe very much. I added baby carrots and turnips and alittle rosemary on top. I also added a lemon to the cavity. Thanks for the recipe!!! Also, made a wonderful gravy with the drippings.
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Cooking Level: Intermediate

Home Town: Aston, Pennsylvania, USA
Living In: Winter Haven, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 11, 2009
I have roasted LOTS of chickens in my life, but this was the BEST I have ever made. The only thing different than the recipe, was that I had a 7 lb. roaster so I used double the ingredients, and I also melted some butter and added the salt and pepper, and part of the rosemary to the butter. Then I basted the chicken with this under and on the skin. The chicken came out JUICY and the skin was crisp. In the past I have used lemons in the cavity but the meat was not as juicy as with this recipe. I think it must be the FRESH rosemary and onion combination.
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Cooking Level: Expert

Home Town: Jamaica, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 11, 2009
Very easy to make and pretty tasty, according to my husband. I'm not sure it's really differnt from the regular roast chicken that I make. Thanks!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 11, 2009
This is a great Recipe as is. However, you can stuff the chicken with any type of fruit. Apples,grapefruit,oranges,lemons,onions etc..Garlic and butter under the skin is always good.Roasting this on the grill is always incredible. If you use a gas grill with 3 burners go Medium, off, Medium. Check temperture to keep it around 350-375 you will love it.
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Cooking Level: Expert

Living In: Largo, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 11, 2009
I do a similar recipe that others have mentioned, using lemons. I squeeze the lemon halves over the bird, then stuff the squeezed lemons inside. I also add a couple of lemon slices under the skin. Yummy! Everyone .loves it.
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Cooking Level: Expert

Home Town: Guilderland, New York, USA
Living In: Davenport, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
This recipe was so easy and so delicious. The smell of rosemary in the house long after dinner was over was wonderful. I followed the other suggestions of placing butter under the skin, added garlic in with the onion and rosemary. I basted the outside with olive oil, Herbs de Provence, garlic powder, salt and pepper. I also followed the suggestions of Wonderwabbit from September, 2008 of cooking first with the breast up and turning it over for the remaining time and then turning it back over for the last 20 minutes. I am not a good cook at all and this was easy and delicious. Thank you Lilquiz.
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Cooking Level: Intermediate

Home Town: Burbank, California, USA
Living In: Valencia, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
My family loved this!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
this was very easy and tasted great! i just added red potatoes and lemon juice to the mix. yum!
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Cooking Level: Intermediate

Home Town: Wampum, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
I made this chicken tonight for dinner. Yum! My husband and son enjoyed it. I brushed olive oil, rosemary and the juice of half a lemon on the skin before roasting. One addition I did was to put some cooking wine (white) in the roasting pan to deglaze. Then I continued to make gravy as usual. I am sure I will make this one again. Great dish to make on a snowy Saturday!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
This is one of the first grownup recipes I learned from my Grandma. Best off with sea salt and fresh rosemary. This is great for family dining or upscale-impress dinner. One of my go-to roast chicken recipes. TIP: This leftover chicken is GREAT in fried rice.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
Wonderful recipe. I have baked this chicken for years. Only suggestion is that the chicken is baked way too long. 1 1/2 hours maximum should do it. And let chicken sit for 15 minutes before slicing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
I used this recipe for our Christmas dinner as we're not too fond of turkey and needed just a small amount of meat. Everyone loved it and I was happy to make something special and homemade for Christmas, but for everyday eating, I will rely on the roasted chickens I can buy already cooked from Sam's Club. I buy them often and use the meat for chicken salad and casseroles. They are plump and jucy, and a whole lot less trouble. But for a homemade meal, this recipe is excellent.
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Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
I haven't made this recipe per se. However, this is the way I was taught by my Mother. Exactly the way that PINTSIZELINDA described. To a "T"! Indeed, we had it just last night. I taught my wife and she does at least as good a job as I. Being of Armenian decent I made my family's rice pilaf recipe with carrots vichey and broccolli and Mid-East/Med/Greek salad and soudough loaf with olive oil and balsamic. Let me tell you... life doesn't get any better than that. Cheap to with chicken bought at $.67/pound. $10.00 spent on dinner for 2-8 people is unreal.
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Cooking Level: Expert

Home Town: Fresno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
Have been making rosemary chicken for years and for me, simplest is best, especially when roasting. Lemon and rosemary inside is wonderful. I also make rosemary butter (fresh minced rosemary worked into buuter) Lift breast skin up very gently by placing fingers undenearth the skin and lifting very gently..spread rosemary butter all over the breast meat..cover as much as you can. Sprinkle with paprika and a little garli salt.roast for about 1 1/2 hours or until juices run clear. Best chicken I've ever had/1
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Cooking Level: Expert

Home Town: Jamaica, New York, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
My recipe like this includes basting with a lemon-butter baste, then sprinkling on the rosemary. I've had this recipe for close to 25 years and served it many times for dinner guests to rave reviews. It's a hit!! Also my recipe calls for roasting the chicken from 1 hour 15 minutes to 1 hour 30 minutes. No matter what size, I've never had an undercooked chicken. I'm at about 300 feet elevation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
This is my to die for chicken dinner. I salt& pepper the chicken.Iuse dryed Rosemary,put it in a blinder and grind it to a powder. Thin I rub all the spices onto the bird.I roast upside downfor 30 mintes @ 375 Then turn it breast up and finish for 1 hour. In the same roasting pan I cut up patatos with the same spices and rub butter on them.T turn the patatos over at the same time I do the chicken. Chicken comes out wonderfuland the patatos delish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 10, 2009
In response to the comment that 2.5 hours is too long to roast a chicken - I would like to say roasting time depends on where you live. I live at 6,000 feet above sea-level and 2.5 hours, or maybe even 3 hours sounds realistic to me.
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