Reviewed: Mar. 7, 2007

Great recipe. Originally I thought it used a little too much lemon, so the next time I used only about 3/4 the lemon zest. Took longer too prepare and cook.

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Reviewer:

FPOTUSNAM

Reviewed: Jan. 27, 2007

Really loved the way this smelled while it was roasting and the flavour was very nice. I did cut back on the butter as others did, about 1/2 cup and I needed to cook for much longer. I think next time I would like to try this with a small turkey. I think it would give it a definite kick and it's so moist with the butter under the skin. also I turned the drippings into a cream sauce for my husband. No roast is complete for him without some sort of "gravy". Very rich.

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Reviewer:

Carrie

Cooking Level: Intermediate

Home Town: Comox, British Columbia, Canada

Living In: Angus, Ontario, Canada

Reviewed: Jan. 18, 2007

The calorie content, the fat and cholestral count make this recipe a bad choice no matter how good it taste.

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Reviewer:

LAP5

Reviewed: Jan. 9, 2007

This is a great roast chicken recipe, but if you find stuffing it with butter too much trouble, I agree that it's not really any different than other roast chicken recipes. I used about 1/3 to 1/2 cup Smart Balance Buttery Spread and it was plenty for a 5 lb chicken. I followed the other reviewer who said to start cooking it at 500 degrees, but I forgot to turn the oven down and flip the bird after 20 minutes! So I ended up cooking it at 500 for about 50 minutes, then at 350 for 20 or so minutes. Luckily, I didn't ruin it: it still tasted great and was very juicy.

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Reviewer:

DISNEYLANDGODDESS

Reviewed: Jan. 5, 2007

This was good, but not good enough to justify the high calorie count and the very high cost. Next time I'll just brine the chicken.

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Reviewer:

chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 6, 2006

Smelled incredible while cooking, and tasted fine. However, I didn't think it was any more flavorful than a simple roasted chicken, surprisingly, and with all that butter. I don't think it was worth the extra trouble.

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Reviewer:

Avocat

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Nov. 16, 2006

Loved it! I used fresh garlic, rosemary & Meyer lemon from my garden ~ wouldn't change a thing!

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Reviewer:

Andrea Duncan

Reviewed: Sep. 30, 2006

Fabulous! I followed the recipe, only I used 1/2 cup butter instead of 1 cup; even though I had a 4.5 pound chicken, it was still enough. The chicken was very moist and flavorful. I changed the way I roasted it, though----I roasted it at 500 degrees for 20 minutes, breast side down, and then I flipped the chicken and turned the temp down to 375 and baked until done. Nice crispy chicken. My husband and I just LOVED it. Thanks for sharing!!!

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Reviewer:

NICOLES3

Cooking Level: Expert

Reviewed: Sep. 6, 2006

I love this recipe -- delicious and super easy!

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Reviewer:

KZANDY

Cooking Level: Expert

Home Town: Hamden, Connecticut, USA

Living In: New York, New York, USA

Reviewed: Aug. 14, 2006

This chicken is moist and delicious! I can really taste the rosemary, even though I only used dried. I had to bake mine for an hour and a half, as I used a four pound bird. I always place pats of butter under the skin of a turkey, and doing this with chicken is equally outstanding. Thank you for a phenomenal bird! Pair this with mashed red potatoes and you can't go wrong.

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