Reviewed: Jan. 26, 2009

This was very good! My DH, who normally doesn't like roasted chicken, loved this recipe. Definitely a keeper!

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1 user found this review helpful

Reviewer:

Teresa E.

Cooking Level: Intermediate

Living In: Lees Summit, Missouri, USA

Reviewed: Sep. 6, 2008

I love this! I use the cheap 'frying chickens' and it's still great.

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5 users found this review helpful

Reviewer:

ROCKNROLLNICOLE

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Living In: Port Moody, British Columbia, Canada

Reviewed: Jul. 30, 2008

This was outstanding! The chicken was moist and flavorful. The kitchen smelled soooo good when it was cooking! I am definitely going to continue to use this method for cooking my chickens from now on. It was fantastic! And it's good enough for company. Serve with a nice salad and some bread and you've got yourself a meal!

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4 users found this review helpful

Reviewer:

Geanine

Home Town: Holbrook, New York, USA

Living In: Abington, Pennsylvania, USA

Reviewed: Apr. 30, 2008

This was soooooo good. I used olive oil instead of butter and it turned out great! This will be a staple at our house.

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1 user found this review helpful

Reviewer:

kimmer

Reviewed: Apr. 4, 2008

OMG so good, and smells absolutely amazing. I didn't have a lemon the second time I made it, so I used an orange and it was a very unique flavor. The chicken absolute absorbs all of the wonderful flavors. I gave the recipe to a coworker and she also loved it, we are making it again tonight.

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Reviewer:

Jmehney

Cooking Level: Intermediate

Reviewed: Mar. 23, 2008

The herbs and lemon gave this chicken a delicious strong flavor. I cut the butter in half and it was still a bit too "buttery." The cooking time was also way too short. To make sure it was moist, I brined the chicken first (1/4c.sugar, 1/4c. kosher salt, 8 cups cold water) for a couple of hours in the fridge. This would have been a five star recipe if it wasn't for all the butter.

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Reviewer:

CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

Reviewed: Feb. 12, 2008

THANK YOU THANK YOU THANK YOU! this recipe was sooo delicious! My husband went crazy over it the other night. I used half the butter and loved all the garlic! This recipe is going in my recipe box! thanks!!

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Reviewer:

jblasi

Reviewed: Jan. 15, 2008

I really like the flavor that this recipe creates, but I agree with others regarding the amount of butter and cooking time. My own variation is to combine the minced herbs, lemon zest, garlic, salt and pepper and stuff that under the skin, then add pats of butter after. I also add a small quarted onion into the cavity. I roast the bird at around 400 degrees the entire time (but I usually cook two bird for my huge family, so my cooking time is always longer). Even though I've changed alot of the procedures, I still think this recipe deserves 4 stars for the amazing taste that comes from this ratio of ingredients.

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Reviewer:

Elyse Alexander

Reviewed: Apr. 9, 2007

Not sure how I feel about this one. I don't think that it was as flavorful as it could have been. The butter didn't spread well on the bird. The lemon on the inside of the chicken overpowered it a bit. It did however come out very moist. Maybe with a little extra seasoning and a little less lemon this would have been a real hit. I cooked this in a roasting bag to make sure that I didn't over cook it.

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