Reviewed: Feb. 22, 2010

Very easy and very tasty! I might try adding a wider variety of vegetables next time.

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1 user found this review helpful

Reviewer:

Windy

Cooking Level: Beginning

Reviewed: Mar. 8, 2010

Awesome and easy!

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1 user found this review helpful

Reviewer:

HAZYRIGBY

Reviewed: Jan. 19, 2009

Super easy and delicious!

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6 users found this review helpful

Reviewer:

corisue

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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21 users found this review helpful

Reviewer:

Monkeyleigh

Cooking Level: Beginning

Home Town: Manteca, California, USA

Living In: Brooklyn, New York, USA

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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6 users found this review helpful

Reviewer:

cassie

Cooking Level: Intermediate

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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26 users found this review helpful

Reviewer:

Buckinfun

Cooking Level: Intermediate

Home Town: Strafford, New Hampshire, USA

Living In: Mount Olive, North Carolina, USA

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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19 users found this review helpful

Reviewer:

april NC

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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5 users found this review helpful

Reviewer:

Mags

Cooking Level: Expert

Home Town: London, Ontario, Canada

Reviewed: Nov. 22, 2009

Very tasty, moist chicken and crispy skin.

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0 users found this review helpful

Reviewer:

galincognito

Reviewed: Feb. 14, 2010

Ok so I changed it a little... usually I use recipes to give me a base (cooking time, etc.) and then I do my own thing once I get started. Put half a lime, half a lemon, an entire head of garlic cut in half, one small onion cut in half into the chicken (inside). Then I rubbed the chicken with a good amount of olive oil (probably 2 Tbsp in all... use your judgement), 0.5 Tbsp sea salt, 0.5 Tbsp pepper, 1 tsp rotisserie chicken spice rub (at store), with about 1/2 cup Swanson chicken broth over the chicken & into the roasting pan. Also in the roasting pan I put a few cloves of garlic & a squirt of the lemon & lime that I put into the chicken. Roasted it using the exact time this recipe called for and it could not have been better!! So juicy & delicious. Will use this roasting time & temp every time I roast a chicken.

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11 users found this review helpful