Recipe by Susan
"Want a crispy skin on a chicken that's tender and moist inside? Try this...it takes a little tending in the beginning, then you're home free!"
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1 (4 pound)
salt and ground black pepper to taste
onion, coarsely chopped
celery, cut into 4 pieces
lemon, cut into 4 pieces
dried Italian herb seasoning
Excellent recipe - I did two organic chickens in a large roasting pan. One I seasoned as directed - the other I stuffed with the onion and celery but used another seasoning mix. They were both delicious but the original recipe chicken won the taste taste. The bones are roasting as I speak - I see some good broth in my future. Thanks!
This was not my favorite, personally I did not care for the garlic in this. If I make this again I will not add the garlic. Plus I thought the meat came out very dry too. I was expecting something juicier, just didn't work for me.
I made this chicken exactly as stated, no changes. One of the best roast chickens I've ever made. Our family ate the whole. darn. bird. There was nothing leftover. Next time, I will double the recipe as I think this would be great picked apart for chicken sandwiches. NOTE: I served this with Pioneer Woman's Crash Hot Potatoes and a simple vegetable platter. This was a very inexpensive meal to make but comforting and satisfying all the same.
I made this for dinner last night and everyone loved it. I thought I would have leftovers to make chicken salad for lunch today, but it was picked clean. The chicken was very moist and I will definitely be making this again.
I've cooked my chickens and turkeys breast side down for years. The reason this works is the dark meat on the legs and bottom of the bird is denser and takes longer to cook than the white breast. Upside down, the dark meat is in the higher, hotter part of the oven (heat rises). Unwrap your chicken or turkey and leave it in the fridge over night to dry the skin and then rub your favorite fat and spices into the skin. Then there's no need to baste!
Delicious! The first time I didn't have lemon or celery but it was still delicious! I put pieces of butter under the skin with the garlic to help get it a little crispier too. I even saved the bones and made chicken soup the next day! I'm currently making it for dinner now(with the lemon and celery this time). This recipe is so flexible also. You can whatever seasonings you like! Thanks for posting it!
Beautiful to look at and delicious to eat. Moist, juicy and very flavorful. I used half butter and half olive oil for the herb mixture to coat the chicken. Other than that, no changes. Loved the garlic flavor on the meat from the garlic being under the skin. Seriously a delicious dinner that my family loved!
This recipe came out even better than I even expected. I purchased a 4 lb. organic roasting chicken from Whole Foods (they also birds labeled for frying) and made this with my 9 1/2 year old son, who loves to cook (and eat!) and needed to do a family activity for a Boy Scout achievement. He read the directions (with some help from me) and did all the steps with me to prepare the bird. When it came out of the oven, he said, "Wow, we made THAT?" After a great dinner the first night, we had enough moist, flavorful meat to make a wonderful chicken and pasta salad for the next night. We will definitely make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Best of Both Worlds Roast Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 444
** Calories from Fat: 258
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