Reviewed: Dec. 6, 2008

Easy and yummy.

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BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Nov. 11, 2008

I loved this recipe. It was easy, and the final product tasted very good. I kept going back for left-overs! The chicken did take me a bit longer to cook than the time given. Also, I realized that next time, I need to cut up the potatoes into smaller pieces (fourths or smaller) because they weren't fully cooked when the chicken was done. With these modifications, the recipe will be perfect.

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Andrea

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Reviewed: Nov. 8, 2008

Mmmmm... my house smells yummy! Next time I will add the veggies about half way through. I like them a bit firmer.

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Venessia

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 26, 2008

This was a big hit with my husband and my 2 year old! I started by rubbing the inside & out of the skin with butter and then with a basting brush I painted on a nice coat of extra virgin olive oil. I used diced red potatoes, half a bag of peeled baby carrots, half of a yellow onion (fine diced), and about a cup of chopped celery. I added only about a cup of water, since I wanted more of the chicken juices to cook into the vegetables. Cooked my 4lb bird on 350 for 2 hours covered, basting about every 30 minutes, then cooked uncovered at 400 for another hour. DELICIOUS. ROSEMARY is a must with this recipe, the taste is absolutely devine. I also used garlic salt, onion salt, thyme, basil, and fresh ground pepper...mmmm! We will definitely be making this a regular meal in our home!

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ArmyWife45

Cooking Level: Intermediate

Home Town: Folsom, California, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Oct. 26, 2008

This recipe is easy and delicious! I folloewd the advice to use 2 cups chicken stock and it made plenty of gravy. Mind you, my chicken was a huge "Huderite" chicken 7lbs. So, I cooked it 1 hour longer and got lots of juice! Basted it every hour and it was just perfect! "Himself" says it's great and looks forward to the left overs.

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Saucey Sarah

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Sylvan Lake, Alberta, Canada

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Reviewed: Sep. 26, 2008

I have no idea what I did wrong, but this chicken was terrible. Because so many other reviewers loved the recipe, I must missed a step. For that reason, I'm giving the chicken an average rating, although I seriously doubt that I would ever waste a chicken using this recipe again.

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Amy

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2008

I found this recipe not long after we had our son (our first born) and at the time I was so tired and just didn't know how I was going to find the time or energy to make a healthy suppers for all of us SEVEN days a week! This recipe is so easy, it always turns out great, and is one of those recipes that you can add to and make substitutions in - and it will still turn out great. We have it at least twice a month once the fall comes all the way through the winter.

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 1, 2008

This was so easy to make and my family really enjoyed it! The only thing that I would change would be to add more vegetables. We couldn't get enough of the natural juices and veggies poured over the chicken. This was the second thing I have ever cooked and it was so good!

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Jess

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Reviewed: Aug. 23, 2008

This recipe was a huge hit - I let it cook covered for about 5.5 hours and everyone said it was delicious - I also sprinkled the top with chicken boullioun

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Dania

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: New York, New York, USA

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Reviewed: Jul. 11, 2008

MMMmmMmMm! I Added a few more spices to the chicken & veggies (which were red potato, sweet potato, broccoli, carrots, onions, & mushrooms) It was so juicy and delicious! I basted it every 25-30 min. and cooked on 350 for about 2 hours (4.5 lb chicken). Used a 14oz can chicken broth instead of water and made a gravy with the juices! Great/healthy recipe.

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*m*

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Jul. 8, 2008

Very good, however, only rating 4 stars 'cause I (like everyone else it seems) made some adjustments. I used chicken broth instead of water. Also, added a mixture of fresh garlic, onion powder and salt underneath the skin of the chicken. Tossed vegetables with onion powder and garlic powder (we like garlic and onion powder in my house) before placing in the pan. Also, rubbed chicken seasoning on the bird itself. It came out perfect! My favorite recipe yet!

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Karen

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 7, 2008

Tender with so much flavor - I now grab a chicken and add whatever organic vegetables are in season, chop them up and throw them in...it's never bad! Thanks for the great information on slow-cooking a chicken!

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AlexandraMHPW

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Reviewed: Jun. 23, 2008

Mmmmm. Just like Mom used to make. However, that's not 5-stars (sorry, Mom). You can use almost any hard vegetable combination. I used red bell peppers instead of carrots, 'cause I didn't have any. I also coated the chicken with an herb mixture to add some flavor. Vegetables need a way to get seasoned or else they turn out pretty bland. Otherwise, it's a typical roasted/baked chicken dish - good but nothing special.

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Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: May 8, 2008

Made this last night, and it was fantastic. Next time I will probably rub some butter and herbs UNDER the skin of the chicken, as all the stuff I put on top of the chicken came off as it baked. Also, I didn't cut up the potatos because the recipe didn't call for it, and I ended up having to nuke the potatos at the end because they weren't quite done yet.

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Momof4

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 28, 2008

Chicken was very tender and juicy.

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JMOZILO

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Reviewed: Mar. 7, 2008

This was a good, easy recipe to build on indeed. I made a few changes. I rubbed olive oil all over the chicken, and instead of salt and pepper to season, I used Seasoning Salt instead. Then I mixed up the veggies in a bowl and added some Seasoning salt and tossed it prior to adding it in the pan with the chicken. I replaced the water with 2 cups chicken stock. This turned up with lots of liquid at the end, but that's fine by us. Now, I didn't have a roasting pan, and I used my glass lasagna pan. This prolonged the cook time to 3 hours instead of 2. I used a meat thermometer to make sure the internal temp was 165F. Basting regularly is a must to keep it moist. Thank you for sharing. I'm adding this to my bi-weekly menu plan.

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CookinGheri

Cooking Level: Intermediate

Home Town: Quezon City, National Capital Region, Philippines

Living In: Roxbury Township, New Jersey, USA

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Reviewed: Feb. 20, 2008

This has a very good flavour. The vegetables are well cooked and the chicken is very juicy. I added some oregano and thyme as well as celery and onion. I will make this again.

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BevyD

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Oakville, Ontario, Canada

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Reviewed: Feb. 17, 2008

This was really good. I did use chicken broth (one can) instead of water. I added some other spices to the mix and it came out nice. I didn't have room in the pan for potatoes so I just made mashed. Overall it was a hit and I will make again!

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Erin

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Reviewed: Dec. 8, 2007

This worked nice, but it needed more water than it said. I added some rosemary.

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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 1, 2007

This was a good recipe. I followed the other suggestions and used the rotisserie chicken rub. I thought the chicken came out a little tough although it could have been the chicken I had.

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