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My boyfriend loved this! I brined the chicken first so it came out extra moist. I found that at 325 degrees it took over 2hrs to cook my 5 lb. chicken. I think that next time i'll cook it at 350. The flavor was exactly what you think of when you want roast chicken.

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Chef Emstar September 06, 2010

The chicken was fantastic! All the right herby goodness that I crave (thyme is one of my fave-o-rites!). We weren't crazy about the gravy, we felt it was just too lemony for our personal tastes so next time I think we'll stick with traditional giblet gravy. The chicken came out perfectly roasted and we really enjoyed it!

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Cynna June 25, 2006

I use the gravy part of this recipe often for making a lovely gravy to go with roasts. I usually omit the lemon juice and tried it with the lemon tonight, but we prefer it without (or perhaps I'll try less next time). I'm so glad I have an easy go-to recipe for rich and flavorful gravy like my mother and grandmother make. Thank you!

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lolablitz May 17, 2010

YUMMO!!! best chicken i have ever made!..my 4yo liked it so much she went for 2nds! I made the gravy as followed except i didn't put the lemon juice in it and it was excellent. Thankyou so much for sharing this great recipe with us!!

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^RoSe^ November 13, 2009

Really fabulous! Flavor all the way thru the chicken! Put little red potatoes around the chicken and pulled the onion and garlic out of chicken and put together with potatoes to serve. Excellent!

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Camsgram May 24, 2007

mmmmmmmmmmmm soooooooo goooooooood!!!!!!!!! I don't like rosemary, sage or thyme, but have them in the kitchen and was wondering how to use them and still eat the food that has used them, this was it! I must say this has been the best chicken I've had! However it took 2 hours to bake in my oven, and the last 40 min I spooned the drippings and poured over the chicken every 10 min. The picture I have taken (and submitted) has the dripping on the plate coz I couldn't be bothered making the gravy, and the chicken is so nice just dipped in the dripping and eaten like a sauce! SO FLAVOURFUL I keep wondering when I should take out that other chicken......Although this serves 6, my brother and I finished 1 chicken in one go! Will make again and again!

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Cabnolen June 22, 2006

Nummy !!!!! This is a wonderful recipe thanks Ev :)

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Shirl (J) 831 February 12, 2006

I found this to be a wonderful roast chicken. It browns beautifully and the herbs give it a really special touch. The squeezed lemon adds flavor that is not overpowering or obtrusive. I will be making this again.

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MollyJ January 08, 2006

This is an excellent recipe if you are looking for a beautifully browned, flavorful and succulent roast chicken! I made my own chicken stock for the gravy while my 7 pound chicken was roasting, by cooking the giblets in 4 cups of water with an onion, carrot and a stalk of celery. I adjusted the roasting time according to the larger size of my chicken. I served this with mashed potatoes and peas. This is an easy recipe which I will be making again! Thanks, Evelny!

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Bev April 11, 2005
Classic Roast Chicken and Gravy