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Reviewed: Nov. 15, 2009

fabulous meal. i used the broth and left some veggies in the bottom and put my oster in to make the most delicious gravy. just added salt and pepper and served. no thickening agent necessary.

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Reviewer:

Mags

Cooking Level: Expert

Home Town: London, Ontario, Canada

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Reviewed: Nov. 15, 2009

This is the best roasted chicken ever! My family and friends love it and so do I. The only thing I've changed is the basting process. I check it about every 15 mins. and either baste or add more oj and broth. This chicken is so juicy, tender, and flavorful. You've got to give it a try!!!!

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april NC

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Reviewed: Nov. 7, 2009

This was just perfect! Of course tweaking is in order when you don't have everything to a T. I used whole onions and quartered them. Both Red and White potatoes. Fresh carrots, peeled and cut in half. Dry Rosemary. 2 cups of chix broth (I like extra). I also rubbed the chix in olive oil and not butter. Pretty much all the same just doubled the recipe. FULL OF FLAVOR! It just woke up our tastebuds! My picky 20 year old demanded to make it again and even ate leftovers (he never does that!) My hubby took it to work and everyone said he's lucky he's married to a chef! AWESOME RECIPE!

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Buckinfun

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Reviewed: Oct. 7, 2009

This was one of the best chickens my family has had. It was perfect. It did take 2.5 hours to cook, but my oven is kind of funky so that may be why. Thanks so much for the delicious recipe!

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cassie

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Reviewed: Jun. 21, 2009

Instead of Rosemary, I used Thyme, Green onion and Parsley for herbs. This made for a perfect Sunday dinner. I will make this again and again.

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Monkeyleigh

Cooking Level: Beginning

Home Town: Manteca, California, USA

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 20, 2009

Very easy to prepare. The orange juice/chicken stock mixture gave the chicken a unique flavor, very good. The chicken and vegetables both came out tender and delicious. Will make this one again for sure.

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