Reviewed: Jan. 23, 2012

I made two and it took 2.5 hours to get to temp. The lemon, rosemary mix was tasty. I had to use dried thyme.

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2 users found this review helpful

Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Dec. 22, 2011

Very good.

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3 users found this review helpful

Reviewer:

STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

Reviewed: Nov. 22, 2011

Chicken was very moist! My family ate the roast chicken for dinner, the we made soup with the bones and with the left over meat we made chicken quesadillas

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3 users found this review helpful

Reviewer:

mRei

Cooking Level: Expert

Home Town: Keaau, Hawaii, USA

Reviewed: Oct. 25, 2011

so easy and wonderful. skipped the lemon and added butter instead which made the skin extra crispy.

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4 users found this review helpful

Reviewer:

joliemua

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Mission, Kansas, USA

Reviewed: May 21, 2011

Perfect!

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4 users found this review helpful

Reviewer:

Tabitha Hyatt

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 8, 2011

I always make another whole chicken recipe from here but I think Ill start swapping it up with this one. A beautiful bird and smelled so good. I did shove both lemon halves into the cavity. Served with broc cheese rice and a green salad and french bread. It didnt feel like a weeknight meal!

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8 users found this review helpful

Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Mar. 6, 2011

This is the best chicken I have ever cooked!! The only thing I did different is I put the chicken in the crock pot instead of he oven. This will be a recipe that we use often!

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10 users found this review helpful

Reviewer:

elysia.jackson

Reviewed: Feb. 21, 2011

Good! Moist and tender, just how we like:) No lemons in the house, used lemon juice instead. Served with sweet potato fries and roasted zucchini. Will definitely make again!

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5 users found this review helpful

Reviewer:

brandimcd

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Living In: Dundas, Ontario, Canada

Reviewed: Feb. 5, 2011

This is very good. I did change a few things though... I used dried herbs (about 1/2-1 teaspoon each), skipped stuffing the bird with garlic and used margarine instead of the olive oil. I combined the margarine, herbs, 3-4 cloves of minced garlic, lemon zest and salt & pepper in a food processor to get it mixed really well. Rubbed this under the skin and all over the chicken. I did add 1/2 cup of water into my baking dish to avoid burning. I used a 2lbs. bird so I cooked it for a little less time.

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14 users found this review helpful

Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Feb. 2, 2011

Great flavor combination. The lemon, rosemary and garlic complement each other well. I only had skinless chicken breasts on hand, so just put them on top the sliced lemon, spread the chopped garlic, rosemary, thyme, and olive oil mixture over the chicken and baked it for about 45 - 50 minutes. Probably should have baked them for a little less time. 40 minutes probably would have been about right for two chicken breasts that were almost 2 pounds. Be sure to scoop up some of the juices from the pan and drizzle on top the chicken before serving, for extra flavor and moisture (if you over cook your chicken like I did). Will definitely use this flavor combination again.

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18 users found this review helpful