Reviewed: Sep. 11, 2012

I haven"t tried this yet but it sounds delicious and super easy. The kosher salt will make it tender and melt-in-your mouth delicious. I will probably let it sit in the 'fridge after I rub the salt in for an h

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77 users found this review helpful

Reviewer:

draughnqueenbee

Reviewed: Oct. 4, 2012

What can I say - straight forward crispy skin and moist and tender meat. One tip - rinse the chicken and then set it upright to drain and dry - even in the refrigerator for several hours or at least for 30 minutes room temp. You will be surprised at how much water drains out. The salt really makes for a great crispy skin. Thanks for a no fuss recipe.

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110 users found this review helpful

Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Oct. 11, 2012

Yep. So simple it's stupid. I've been experimenting with various roast chicken recipes and methods and this one so far is the clear winner. Easy. Moist. Delicious. And ridiculously easy.

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4 users found this review helpful

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Cooking Level: Intermediate

Reviewed: Oct. 14, 2012

This was AWESOME! I made it tonight and tweaked it just slightly. When I sliced the lemon in half- I sqeezed the juice over the skin of the chicken and then put the halves in the cavity with a 1/2 stick of butter. This was the BEST roasted chicken I have ever made - hands down. And so simple! Thanks!

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12 users found this review helpful

Reviewer:

embug77

Reviewed: Oct. 15, 2012

This recipe was perfect! My chicken was tender, juicy, and covered in crispy skin. Mmmmm!

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2 users found this review helpful

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Dixiethegriffin

Cooking Level: Intermediate

Reviewed: Oct. 26, 2012

I have been roasting chickens for almost 30 years and this is the best method I've tried. I placed a local free-range chicken on a rack, and followed the instructions (only had half of a lemon on hand). The chicken yielded very little drippings (good sign--the juice stayed in the bird). The drippings were mostly dried out and a very deep brown--the makings of a great gravy. I added some potato water (poured off from the red potatoes I boiled for mashing) to the roasting pan and scraped up every last bit of the browned bits, poured it into a saucepan and thickened it with cornstarch for the best gravy I've made (NO added broth or flavor enhancers). The chicken was juicy, tender and delicious. Thank you for sharing the recipe!

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8 users found this review helpful

Reviewer:

SUSAN360

Reviewed: Oct. 28, 2012

Hmmm.....I would give this 3 stars as far as "taste" goes and probably 5 stars as far as tenderness. The recipe doesn't clarify how much salt I was supposed to use....I think I ended up using about 1.5 to 2 teaspoons. There just wasn't much flavor....and I don't equate saltiness with flavor anyway. The tenderness was superb. And the "stupid simple" definitely had me intrigued.

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Reviewer:

WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

Reviewed: Oct. 30, 2012

Very quick and easy and definitely tasty. Also, a good starting point if you wanted to add herbs and/or spices. The high temperature caused the fat to smoke quite a bit (I got concerned my fire alarm would trip!!), so the next time I use this recipe, I will add about a cup of water to the pan to keep the smoke level down. But, as to the recipe itself, it's a winner.

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Reviewer:

SusieG

Cooking Level: Intermediate

Living In: Miami, Florida, USA

Reviewed: Nov. 9, 2012

Really good! My chicken was larger than called for and probably still a bit frozen when I put it in the oven so it took much longer than expected. My husband said it was the best he's ever had. Very juicy. Thanks!

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8 users found this review helpful

Reviewer:

DeniseK

Reviewed: Nov. 18, 2012

This was awesome! I had doubts that this would come out as well as people said, as easy as it is. It was so easy and so delicious I will be making it regularly. Thanks!

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2 users found this review helpful