Reviewed: Nov. 5, 2009

This was good, and the flavors made me think of fancy foods you find in an expensive bistro. It lacked something, though, which is why I gave it only 4 stars. I guess my mouth was expecting a little more pizazz or excitement. Wasn't exactly "robust" in my opinion, but that's just me, and Ms. Goldberg deserves a lot of credit for this great recipe. I may try this again, and actually add some lemon juice to the buttery mixture. I admit, I used this on skinless chicken breasts, which could very well account for the lack of zip in the flavor, but I'm not very sure about that. I cut slits into the breasts and stuffed them with the butter/rosemary/lemon mixture, sprinkled a bit of paprika, covered and baked, then basted with the mixture and baked a short while longer. Eager to try it with a full skin-covered chicken, and with lemon juice added in.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ArbitraryCook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Alpharetta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

Not as flavorful as I'd hoped. I probably won't make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pauline

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Batavia, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2009

GREAT, DELICIOUS, SIMPLE RECIPE!!! Because of the extra butter (about 1/4 cup) I baked the chicken surrounded with potatoes topped with the excess butter mixture. Also, I covered the chicken for 20min to allow the potatoes to cook, then broiled the chicken for an additional 15min on low. This is why I love the simple recipe, it allows for modification to your taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Skywave

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

I used 5 whole chicken legs and followed the recipe as written. Children and adults both enjoyed this. For the children I very lightly coated with BBQ sauce, to cover the strong herb taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

inounvme

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2009

OMG!!! This was the best chicken recipe I have ever made. I have tried a whole lot of chicken recipes and this is by far the best. We ate the whole chicken that night. I served it with cold cranberry sauce and homemade mac and cheeze...Yummy Yummy..Thank you for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kmwilhite

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2009

This was very good, whole family enjoyed it. I did the searing thing by cooking @ 500 for 15 mins than reduced temp to 350 for the remaining hour. Obviously 50 mins is just wrong and not enough time to cook any whole chicken. I was also making a fruit salad for dinner and had half an orange left over, so instead of throwing it out I cut it in half and threw it in the cavity with the lemon and rosemary. I think the orange really tamed down the lemon taste and gave it just a slight hint of orange flavor, btw all this flavor is in the meat not just laying on the skin. this recipe is going in my box.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BB Bob

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Hollywood, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2009

I'll be making this again. I used boneless, skinless chicken breast and thighs. Started by using McCormick's Vegetable Seasoning over the chicken. Then I made the butter (using just 1/2 the butter) and dolloped the butter onto the chicken. I also quartered a large onion onto the top along with the whole cloves of garlic and whole stems of rosemary. Covered the pan with tinfoil for the first 40 minutes of cooking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PEARISON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2009

This was the moistest, most flavorful chicken I've ever baked! After reading other reviews, I cut the butter to 1/2 cup (used light butter), even though I baked a 5 pound chicken, there was plenty left to put some on the potatoes, carrots and onions I put around the chicken. Poured a little chicken broth on the veggies along with the seasoned butter. Baked for an hour and a half. It looked terrific and tasted wonderful! Oops, almost forgot, I didn't have kitchen string so I tied the legs with a length of natural cotton yarn that I sanitized with boiling water. Worked as well as the string! Thanks for this tasty dish that I'll serve again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Maxie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2009

Delicious! the family loved it. we're big garlic lovers, so this was a hit!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mom2four

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

This was very good! My DH, who normally doesn't like roasted chicken, loved this recipe. Definitely a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Teresa E.

Cooking Level: Intermediate

Living In: Lees Summit, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 6, 2008

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

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ROCKNROLLNICOLE

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Living In: Port Moody, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2008

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Geanine

Home Town: Holbrook, New York, USA

Living In: Abington, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2008

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

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kimmer

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jmehney

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 23, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2008

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!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jblasi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 15, 2008

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Elyse Alexander

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2007

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lauren

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2007

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!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

eleana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2007

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

FPOTUSNAM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Robust Garlic Baked Chicken

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!