Reviewed: Nov. 8, 2007

I used a salt brine for two hours the night before. Rinsed & dried the chicken and put all the spices on it & in it. Then poured lemon juice mixture over it and left it in the fridge overnight. I cooked it breast side down in a Pampered Chef stoneware pan with a bowl on top of it. People at work loved it so much they asked for the recipe. I will make it again!

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BECKHOLZ

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Reviewed: Nov. 4, 2007

First time I have ever made Roasted Chicken and it turned out very moist and looked beautiful. However, I doubled the spices to try to difuse the lemon, and it was still a little too lemony. Will cut down the amount of lemon next time, but will make again!

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J.T.

Cooking Level: Intermediate

Home Town: Lakewood, New York, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 29, 2007

This chicken is delicious and full of flavor! I used a 7 pounder and the spice mixture was perfect and did not need to be doubled. I brined the chicken for about 2 hours beforehand and then followed the recipe. I did add about 1/4 tsp of lemon pepper seasoning since my chicken was so big but other than that kept the measurements the same. I stuffed the cavity with the squeezed lemons and I think this intensified the flavor. I did add about a cup of water to the bottom of the pan for basting and my chicken was done in 2 hours. The chicken was very moist and flavorful. I did try to make a gravy out of the drippings but ran into problems because of the oil. I did end up making a good gravy using my chicken francaise gravy recipe. I heated up some chicken broth and wine, took the lemons out of the cavity and squeezed out the rest of the lemon juice from 1/2 lemon into the broth. I added some butter and flour and simmered until I got the consistency I wanted. Amazing!! Thank you Barbara, this is a keeper!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Oct. 28, 2007

i am overseas and didnt have mustard powder or italian seasonings available- so i used dried oregano instead and it was wonderful. excellent reciepe and the chicken was very moist!

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ewallace

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Reviewed: Oct. 14, 2007

Beyond moist, juicy, and tender... My boyfriend picked up the chicken leg to take a bite and the meat all just fell off the bone. I was looking for more flavor throughout the chicken though it definitely did taste great. My boyfriend also raved nonstop about how amazing the skin was! So all in all, a successful first attempt at roasting a chicken.

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ANGELM82

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Puyallup, Washington, USA

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Reviewed: Oct. 2, 2007

This is the first and only roasted chicken recipe that I have ever made, and it was fantastic. I follow the recipe exactly, and it turns out great every time--my husband and I love the flavor! I try to make this when I have time to brine the chicken for 2-5 hours beforehand (using the instructions on this Web site), because I find that it turns out even juicier, but I have made it when I haven't had time to brine it, and it still turns out great. Thanks so much for sharing this recipe!

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laserkatie

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Reviewed: Sep. 29, 2007

This was a nice, flavorfull, moist chicken. I put the squeezed lemons in the cavity. Both my girls loved it. Thanks.

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MELODY0112

Cooking Level: Expert

Living In: Royal City, Washington, USA

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Reviewed: Sep. 27, 2007

thought this was ok, tried it on a whole chicken, rubbed 1/3 of the marinade under the skin, and divided the rest into the cavity of the chicken and drizzled it over the skin. didnt impart much flavour into the chicken itself though. ps subbed garlic powder for minced garlic and also added half an onion into the chicken cavity whilst baking :)

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cheruppe

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Reviewed: Sep. 4, 2007

I might have just cooked this wrong and i had to substitute lemon concentrate because i didnt have any real lemons around, but it came out too lemony and just not great.

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AlenaUSF

Cooking Level: Intermediate

Home Town: Satellite Beach, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 4, 2007

I've made this numerous times, and it always turns out great. It's a basic recipe that you can build on. You can vary the spices to taste and it will still turn out great. I always cut an onion in half and stuff it inside. Not sure why...probably because that's the way my mom did it!

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Sandra

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Reviewed: Aug. 31, 2007

I found this recipe to be way too lemony. I could hardly taste the chicken amidst all of the lemon. Definitely not one of my favorites.

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Heather

Cooking Level: Beginning

Home Town: Wyoming, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Aug. 25, 2007

Easy, inexpensive, and tasty:) The flavor is in the skin and drippings, so since I don't like to eat the skin, I dipped each bite in the drippings before eating. (I didn't bother making gravy out of the drippings as some other reviewers suggested, but if I made this for company, I would.) My husband (who does like the skin) said that this chicken is better than one from the grocery store, but not as good as something from a nice restaurant. I used a 4 1/2 pound chicken and cooked it at 350 for 2 hours (breast side down for the first 1 1/2). It was perfectly done and nicely juicy.

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Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Aug. 23, 2007

AWESOME! As it was cooking the beautiful lemon-garlic smell filled the kitchen and made my mouth water. Definitly reccomend!

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andy211

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Reviewed: Aug. 20, 2007

My husband was not a chicken fan until I made this. Thank you very much for the recipe!

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Carrie

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Aug. 19, 2007

This was pretty good. The only change I made was to use a 3 lbs chicken breast rather than the whole chicken and we put some butter under the skin to keep it moist. The only thing I would have liked is if the juices in the bottom of the pan would have kept better for sauce. For some reason all the juices burned onto the pan.

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LoveMy3Boys

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Dover, Delaware, USA

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Reviewed: Aug. 10, 2007

I make chicken every Sunday. My picky son told me this was the best one ever. It was easy to put together and very moist. A definite keeper recipe.

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jenbook

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Reviewed: Aug. 2, 2007

I was curious about the combination of seasonings, but since a whole roasted chicken is too much food for just two of us, I marinated boneless, skinless chicken breasts in all of the listed seasonings, along with the juice of one lemon (and its zest for a more intense lemon flavor), & a touch of olive oil and grilled them! The flavor was very nice and this will be a good quick dish for us again in the future. Thank you for sharing your recipe, Barbara.

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 25, 2007

So delicious! I had never made a whole roasted chicken before and I was so pleased with the ease of this recipe. I did not have mustard powder, so used 1 Tablespoon of dijon mustard, mixed that with all the spices, then rubbed all over the chicken. Stuffed the cavity with lemon, garlic cloves, and onion. Baked the chicken in a pan with quarted potatoes, squash, and carrots. The veggies took on the flavor of the chicken seasonings. The meal was just great! Will definately make more often.

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bess99

Cooking Level: Intermediate

Home Town: Ledyard, Connecticut, USA

Living In: Bandar Lampung, Lampung, Indonesia

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Reviewed: Jul. 2, 2007

This was good...the only thing is that I had a 3 lb. chicken, and I had to make more of the dry seasoning-when I mixed all of the dry ingredients together to put them on the chicken, there was not enough. Also, instead of basting with just olive oil and lemon juice, I used olive oil,lemon juice, lime juice, oj, and fresh garlic...will definatley make again!

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