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!!

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eleana

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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.

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FPOTUSNAM

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Reviewed: Jan. 27, 2007

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.

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Carrie

Cooking Level: Intermediate

Home Town: Comox, British Columbia, Canada

Living In: Angus, Ontario, Canada

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Reviewed: Jan. 18, 2007

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

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LAP5

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Reviewed: Jan. 9, 2007

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.

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DISNEYLANDGODDESS

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Reviewed: Jan. 5, 2007

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.

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 6, 2006

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.

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Avocat

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Nov. 16, 2006

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

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Andrea Duncan

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Reviewed: Sep. 30, 2006

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!!!

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NICOLES3

Cooking Level: Expert

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Reviewed: Sep. 6, 2006

I love this recipe -- delicious and super easy!

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KZANDY

Cooking Level: Expert

Home Town: Hamden, Connecticut, USA

Living In: New York, New York, USA

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Reviewed: Aug. 14, 2006

This chicken is moist and delicious! I can really taste the rosemary, even though I only used dried. I had to bake mine for an hour and a half, as I used a four pound bird. I always place pats of butter under the skin of a turkey, and doing this with chicken is equally outstanding. Thank you for a phenomenal bird! Pair this with mashed red potatoes and you can't go wrong.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 11, 2006

I am a huge,HUGE fan of this sites recipe for "Roast Sticky Chicken Rotisserie Style" but I gotta say...when I do occasionally feel the urge to stray from that recipe...this is where I go...yummy!!!

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TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

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Reviewed: Jun. 16, 2006

Good recipe - my two year old dug on i9t but that's her and baked chicken. Good flavors, but I think we could have done with half as much butter mix to put inside and outside the chicken. Also, 50 minutes was too short to cook it. We put it back in for 20 minutes or a little more. Accidentally had heat at 375 the whole time, too.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 20, 2006

This chicken had great flavor. However, the cooking time is way off. I made the butter as directed and indeed there was a lot of it. But I was able to still use it as accents for the rest of the meal...some in the mashed potatoes, a little on the steamed green beans, and finally some on the table to spread on the bread. I still had a lot left over, so I can use this later in the week for other things. I will make this recipe again and next time I will take into account that the time needs to be pretty much doubled. The flavor was what made the recipe. I am going to look for more by this person! :)

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TURTLNSITE

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Reviewed: Sep. 28, 2005

Very Good! I too used only half the butter the recipe called for but the recipe was very tasty! I'll make it again!

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Jersey Girl Jen

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2003

Very good roast chicken recipe. I agree about cutting the butter in half. Also, iIn my not-so-good oven, and with a 5lb bird, it takes more like 80min to cook.

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JES_ROO

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Reviewed: Jun. 12, 2003

I tried this with boneless chicken breasts and stuffed the garlic and rosemary inbetween the skin. I would cut down on the rosemary and omit the garlic cloves next time. I baked it for 40 minutes on 350 and then put in in the broiler for a few minutes to brown the tops giving it more color and a bit "crunchier" crust.

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GLORIA BERNADETTE

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Reviewed: Jun. 8, 2003

Very good. I used Butterball whole roaster chicken and followed exactly. None of the flavors were too strong. It was just right. Thanks for this wonderful recipe.

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LDALLAS

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Reviewed: Jul. 17, 2001

I liked it but my wife didn't. I really like garlic and so does she but I guess she doesn't like it as much as I do. As much as I enjoyed this recipe I still felt gulity using all that butter. If you're planning on making this you might want to waite until the guys come over for a football game. It would be a great half time treat.

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