I made the same suggested additions... inside: 1 lemin, 1 onion, 3+ cloves garlic, 5 stems rosemary. Outside: no rack so used carrots as the rack. rough chopped 1 potato but next time would do 2 or 3 because they are YUMMY, 1 cup water in the bottom. Rub with olive oil. top with garlic salt, poutlry seasoning, and pinches of [spanish] paprika and cumin. Oh lord. yum.

Coat with olive oil, kosher salt,chopped garlic,pepper and rosemary. stuff with lemon, onion and rosemary

I didn't have an onion, so I used a Fuji Apple instead. The result was delicious. A lot more liquid was created than I'd expected, though. It made more like boiled chicken in that sense.

Certainly moist and yummy, but I made a few modifications to get it that way. Still couldn't taste the rosemary, but...smelled good.

Dude this is the best chicken I eeeeever made! I rubbed it with olive oil then rubbed salt, pepper and rosemary all over it. Stuffed the inside with onions and orange slices and a bunch more rosemary sprigs. Also shoved like 5 more rosemary sprigs underneath its skin. Cooked as the recipe directs. OMG SO GOOD!

I made this recipe following AbeLincolns' review because to me, tossing in carrots & potatoes in to have a complete meal in 15 minutes of preparation was great for a busy week night... and it was: very tasty and juicy, lots of flavors! I will make this again but next time, I'll add the veggies after an hour of cooking or so... Very good & sooo simple!

Yum! Added garlic cloves inside and rubbed olive oil on and under the skin as past reviewers suggested. Simply delectable.

Per other suggestions I added chicken broth to the pan along with potatoes, carrots, whole garlic cloves and more onion. I also placed some rosemary and butter under the skin. My family loved it, so I am making it again tonight. Very easy meal!

This was delicious! The only thing I did different was to separate the skin from the chicken and rub olive oil directly on the meat under the skin as well as on the outside. I saw this on a cooking show once. I cooked it in a covered roasting pan. Serve with roasted red potatoes and pan grilled asparagus. Fantastic!

I just love this recipe! I've been making roast chicken so often now--who knew something this tasty could be so easy! I took suggestions of other reviewers and prepare mine this way: rinse out chicken and cover in olive oil, salt and pepper. Squeeze lemon juice from 1 to 1.5 lemons (depending on how lemony you want it) over body and then stuff body cavity with the lemon halves and 1 whole small onion chopped and then about 3-4 sprigs of fresh rosemary (coarsely chopped to release more flavor). I then bake the chicken at 400 (so it doesn't take as long) for around 2 hours--this is especially important to use higher heat because I've been using chickens that are 5-6 lbs., not just 3 lbs. The chicken is ALWAYS moist--I don't add extra water to the baking dish--I did this once and not necessary. The lemons and onion inside keep it moist and juicy. For a slight Asian flavor, a variation I did was to stuff the body with minced garlic, 2 limes, and a whole onion, then season the body outside with garlic powder, salt, pepper, soy sauce and a bottled ginger/garlic salad dressing. Yummy! If youre chicken comes with giblets, I make gravy, too...combine pan drippings from roasting the chicken with rinsed giblets in a small saucepan and bring to a boil. Strain out and discard giblets and any solids, then whisk in about 1/4 cup milk, 2 TBs flour, and 2 TB's butter--I then season with parsley flakes, and salt and pepper to taste.