Reviewed: Jan. 10, 2009

Sometimes the simpliest recipes are the best ones. If you cook this for two and a half hours it's going to be overdone. Start checking with a meat thermometer (never cook meat without one) at one hour and then add more time as needed. This is a versatile recipe that can be added to as desired, but it's great on its own.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Dec. 31, 2008

Wow, what a great chicken. This was my first attempt at making a whole chicken and the only thing that didn't go quite right was that it basically fell apart after an hour and 45 minutes. I decided to check it on a whim and the legs were falling off!! I cooked it in a roasting pan at 350 and it was a 4lb bird. It was still moist and delicious but I couldn't lift it out of the pan well because the whole thing just fell apart. At least I knew it was done. Next time I'll only cook it for 1 1/2 hours and see what it looks like.

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BethyDomin

Cooking Level: Intermediate

Home Town: Islip, New York, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Dec. 25, 2008

I made this recipe with the modifications suggested by other reviewers, namely adding lemon to onion and rosemary inside the chicken, rubbing the outside with oil, rosemary and lemon zest, and filling the pan with carrots, parsnips, and onions and pouring a couple of cups of chicken stock over it all and basting frequently. I also cooked the bird breast-side down. This was by far the best chicken I've ever eaten, the meat was very moist and flavorful and the aroma in the house while it was cooking was mouthwatering. I highly recommend this recipe!

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Kelly O.

Cooking Level: Intermediate

Living In: Flemington, New Jersey, USA

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Reviewed: Dec. 20, 2008

This was so simple and so good. The meat fell of the bone. I followed other reviewers and added butter under the skin.

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Heather

Home Town: Burlington, Massachusetts, USA

Living In: Tyngsboro, Massachusetts, USA

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Reviewed: Dec. 18, 2008

all I can say "YUMMY". I'm making stock from leftovers right now, and I'm sure that will be yummy too.

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JuiceMom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 17, 2008

I bought a whole chicken for the first time the other day, but had no idea what to do with it. Luckily I came to all recipies to find something and came across this. I LOVE rosemary so this is definatly the recipie for me. I also added lemon to the inside and skin, cooked ontop of carrots and celery and poured 2 cups of chicken broth over the top. It was great. The carrots really soak up the flavor nicely. They were probably my favorite element to the dish, and i don't even like cooked carrots usually.

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Kyaboots

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

Easy, versatile and you really can't mess this up at all!! I usually butter it up like a turkey first (well it's not really butter, it's country crock). I have thrown the powdered gravy over the potatoes w/ some chicken broth, or some cream of mushroom over them as well.

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CALICOOKIN

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Dec. 2, 2008

By itself, this recipe is great. The second time around, I stuffed the cavity of the chicken with a quartered lemon, a quartered small onion, several garlic cloves, along with the fresh rosemary. I placed halved red potatoes, baby carrots and additional onion wedges on the bottom of the roasting pan and covered them with approximately 28 - 32 oz. of chicken stock. The vegetables came out perfectly and the chicken was so moist!! The onions and carrots caramelized and the potatoes came out perfect, too.

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Tina

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Murrysville, Pennsylvania, USA

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Reviewed: Nov. 23, 2008

followed the advice of others to rub the skin with butter. this came out delicious! i didn't need to cook mine for 2.5 hours, and i stuffed it with onions, rosemary, carrots and potatoes... i will definitely be making again!

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THEBESTEVER

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Reviewed: Nov. 20, 2008

So easy, so delicious. I made this three times now and I can't get enough. Thanks for a great recipe!

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omigodshoes

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Reviewed: Nov. 19, 2008

Awesome! Sooo juicy. I followed some tips--I stuffed the cavity with lemon in addition to onion, placed baby carrots around the bird, and poured a bit of chicken broth into the pan. Every 20 min to half hour I baste it. So easy!!

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KLorrayne

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Reviewed: Nov. 3, 2008

Really good flavor. I made in a dutch oven and the meat was fall-off-the-bone tender and very tasty. Will definitely make again.

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smileysv

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 29, 2008

Oh my so delicious! I used italian herbs to rub into the skin along with some melted butter. I have made this many times and since I have been rubbing the butter onto the skin it makes it crispy. I also add celery and carrots inside it. My children love it and we all enjoy mashed potatoes and corn with it.

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FroogleFamily

Cooking Level: Expert

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Reviewed: Oct. 25, 2008

Very moist, easy to make. I added olive oil to the garlic, rosemary and onions. I added potatos and baby carrots; salt and pepper! I also made an easy gravy (drippings, chicken broth and flour). I will be making this one again.

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Nurse08

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Gilroy, California, USA

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Reviewed: Oct. 24, 2008

This was amazing! I followed the suggestion of others by stuffing the chicken with one lemon in addition to the onion and rosemary. I also stuffed a sprig of rosemary under the skin of each breast and rubbed some butter into the skin and sprinkled with salt and pepper before putting it in the oven. It turned out fabulously crispy, tender and oh so flavorful! The drippings made for an excellent gravy which we served over mashed potatoes and stuffing. Thanks for this wonderful recipe. I will be making my roast chickens this way from now on!

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Bethany O.

Cooking Level: Expert

Home Town: Wilsonville, Oregon, USA

Living In: Marion, Iowa, USA

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Reviewed: Oct. 24, 2008

Love it!! wonderful and so easy.

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Blackbird

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

I've been making this chicken for several years now, just never took the time to rate it. I just popped one in the oven and decided to look the recipe up, feeling nostalgic since it's been a long while since I've made one. My daughter's face lit up when I told her what we were having for dinner tonight! This recipe alone is why I'm so glad to have fresh rosemary growing year round. Anyway, I make the same basic alterations that many have mentioned- butter under the skin, rubbing the skin with olive oil,seasoning etc. Never tried the lemon but I definitely will next time. Overall, one of my favorite recipes from this site!

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KELLY759

Cooking Level: Intermediate

Home Town: Fishkill, New York, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 19, 2008

I didn't have any rosemary at home so I stuffed the chicken with a quartered onion and 4 cloves of garlic. I mashed up some butter with dried thyme and spread it on the breast under the skin. Delicious!

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Lauren

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Reviewed: Oct. 16, 2008

When I made this I lifted the skin of the chicken and placed a good size sprig of rosemary under before cooking. I also placed an extra sprig inside the chicken along with the stuffing. Delicious.

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