Reviewed: Apr. 9, 2012

Loved this roaster. I used a 7 pounder so I doubled the herbs and added salt and pepper to the mix. Stirred the herb mixture into 4 Tbs of softened butter. Washed and patted dry the bird, rubbed half the butter herb mixture under the breast skin and the rest over the breasts and legs. Stuffed the lemon halves and 4 smashed garlic cloves inside the cavity and tied up the legs with kitchen twine. Placed the bird on a rack in a roasting pan. Baked at 425 degrees for 20 mins uncovered and then turned down the oven to 350 degrees. Tented him with foil and continued baking for approximately 15-20 mins per lb or until a thermometer read 180 degrees. The skin was so yummy good, the meat buttery, moist and delicious. Five hundred stars! :)

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Reviewer:

Lightedway

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Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Feb. 26, 2012

I thought this was a fantastic recipe. Used fresh thyme in place of rosemary, as I think it compliments chicken better. Served with a lemon rice found on this site.

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Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Feb. 21, 2012

This was very good. I used seasonings I had on hand, and the aroma that filled the house while it was roasting was lovely. A 3.89 lb. bird was not done after 2 hours, though, so allow cooking time for the size of chicken.

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Reviewer:

Bibi

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Feb. 12, 2012

Perfect!

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Reviewer:

patricia

Reviewed: Jan. 30, 2012

Absolutely delicious. I wanted to keep the chicken from scorching on the bottom so I layered one small onion in the bottom of the pan, then laid the chicken over the top. I did add a little liquid, a good couple splashes of white wine. I didn't measure the spices, I was quite liberal with them. The chicken was wonderful. There's only a small amount leftover for chicken sandwiches for lunches today.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 9, 2012

We made this for the 1st time last night. As we were using a 9 lb. chicken, we did dbl. the spices. The bird came out of the oven moist, succulent and Beautiful! Will definately make this again!

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Reviewer:

Sarah B.

Home Town: Jamestown, Rhode Island, USA

Reviewed: Nov. 25, 2011

I used this recipe, minus the lemon juice, to roast drumsticks. I didn't have a roaster so I used a shallow baking dish and rolled alumimun foil into cylinders to keep the chicken from touching the dish and allowing room for the drippings. I've never roasted anything..ever. This recipe is absolutely delicious.

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Reviewer:

Lee

Cooking Level: Intermediate

Reviewed: Nov. 13, 2011

Delicious!

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Reviewer:

gemela2

Reviewed: Nov. 1, 2011

Tastey

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Reviewer:

degrened

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Bartlett, Illinois, USA

Reviewed: Oct. 26, 2011

This was delicious!!! And the best part - it was ridiculously easy! Can't get any better than that. I served it with asparagus and red potatoes and the hubby raved about it.

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