I love this! I use the cheap 'frying chickens' and it's still great.

This was outstanding! The chicken was moist and flavorful. The kitchen smelled soooo good when it was cooking! I am definitely going to continue to use this method for cooking my chickens from now on. It was fantastic! And it's good enough for company. Serve with a nice salad and some bread and you've got yourself a meal!

This was soooooo good. I used olive oil instead of butter and it turned out great! This will be a staple at our house.

OMG so good, and smells absolutely amazing. I didn't have a lemon the second time I made it, so I used an orange and it was a very unique flavor. The chicken absolute absorbs all of the wonderful flavors. I gave the recipe to a coworker and she also loved it, we are making it again tonight.

The herbs and lemon gave this chicken a delicious strong flavor. I cut the butter in half and it was still a bit too "buttery." The cooking time was also way too short. To make sure it was moist, I brined the chicken first (1/4c.sugar, 1/4c. kosher salt, 8 cups cold water) for a couple of hours in the fridge. This would have been a five star recipe if it wasn't for all the butter.

THANK YOU THANK YOU THANK YOU! this recipe was sooo delicious! My husband went crazy over it the other night. I used half the butter and loved all the garlic! This recipe is going in my recipe box! thanks!!

I really like the flavor that this recipe creates, but I agree with others regarding the amount of butter and cooking time. My own variation is to combine the minced herbs, lemon zest, garlic, salt and pepper and stuff that under the skin, then add pats of butter after. I also add a small quarted onion into the cavity. I roast the bird at around 400 degrees the entire time (but I usually cook two bird for my huge family, so my cooking time is always longer). Even though I've changed alot of the procedures, I still think this recipe deserves 4 stars for the amazing taste that comes from this ratio of ingredients.

Not sure how I feel about this one. I don't think that it was as flavorful as it could have been. The butter didn't spread well on the bird. The lemon on the inside of the chicken overpowered it a bit. It did however come out very moist. Maybe with a little extra seasoning and a little less lemon this would have been a real hit. I cooked this in a roasting bag to make sure that I didn't over cook it.

This recipe was so easy to make. I did though only use half the butter. My dinner guests loved it. I will be making this again!!

Great recipe. Originally I thought it used a little too much lemon, so the next time I used only about 3/4 the lemon zest. Took longer too prepare and cook.

Really loved the way this smelled while it was roasting and the flavour was very nice. I did cut back on the butter as others did, about 1/2 cup and I needed to cook for much longer. I think next time I would like to try this with a small turkey. I think it would give it a definite kick and it's so moist with the butter under the skin. also I turned the drippings into a cream sauce for my husband. No roast is complete for him without some sort of "gravy". Very rich.

The calorie content, the fat and cholestral count make this recipe a bad choice no matter how good it taste.

This is a great roast chicken recipe, but if you find stuffing it with butter too much trouble, I agree that it's not really any different than other roast chicken recipes. I used about 1/3 to 1/2 cup Smart Balance Buttery Spread and it was plenty for a 5 lb chicken. I followed the other reviewer who said to start cooking it at 500 degrees, but I forgot to turn the oven down and flip the bird after 20 minutes! So I ended up cooking it at 500 for about 50 minutes, then at 350 for 20 or so minutes. Luckily, I didn't ruin it: it still tasted great and was very juicy.

This was good, but not good enough to justify the high calorie count and the very high cost. Next time I'll just brine the chicken.

Smelled incredible while cooking, and tasted fine. However, I didn't think it was any more flavorful than a simple roasted chicken, surprisingly, and with all that butter. I don't think it was worth the extra trouble.

Loved it! I used fresh garlic, rosemary & Meyer lemon from my garden ~ wouldn't change a thing!

Fabulous! I followed the recipe, only I used 1/2 cup butter instead of 1 cup; even though I had a 4.5 pound chicken, it was still enough. The chicken was very moist and flavorful. I changed the way I roasted it, though----I roasted it at 500 degrees for 20 minutes, breast side down, and then I flipped the chicken and turned the temp down to 375 and baked until done. Nice crispy chicken. My husband and I just LOVED it. Thanks for sharing!!!

I love this recipe -- delicious and super easy!