I made this last night and it was ABSOLUTELY delicious!! And super easy too! The changes I made were as follows:<br/><br/>1. I didn't rinse the chicken or pat with a paper towel, etc. after brining, although since there is the added salt, I think next time I will omit the additional 1/2 tsp salt in the herb rub.<br/>2. I put all the ingredients for the herb rub together along with the melted butter and garlic. I rubbed this under the skin of the chicken and on the outside.<br/>3. I used a regular glass casserole dish for baking, put the chicken breast side down.<br/>4. After 15 minutes of cooking, I added onions, red potatoes, celery, and carrots that I had chopped into large chunks, around the chicken in the casserole dish.<br/><br/>I cooked the chicken (approx. 3 lbs) for 1 hr 20 minutes. It looked BEAUTIFUL, was very tender and juicy, had a bunch of natural juices for a gravy, and tasted FANTASTIC. I highly recommend!
This was the best roast chicken I've ever made! It was very tender and had a great flavor. I'll definitely make it again.
the ONLY reason that I'm giving this just four stars is because I was admittedly a lazy cook. Instead of using the myriad of herbs listed, I went straight for my poultry seasoning. I did use the lemon pepper, and I also stuffed my chicken with half of a lemon and and onion. I had a bit of a larger bird, so it did take a little longer to roast. Because of this, I covered the breast with foil for the last half hour, to keep it from drying out. It turned out so beautifully, that I was honestly sad to have to cut in to it! So good, thank you!
Awesome! The brine really keeps this chicken moist and delicious. I mixed the herbs together and rubbed them under the chicken skin then basted the skin with the melted butter. The last hour of cooking I began basting the chicken with pan drippings about every 15 to 20 minutes. The chicken was done in 1 1/2 hours and was a real hit.
This is the first whole chicken I've ever cooked. I thought I overcooked it but it actually turned out very moist. I used a 6 1/2 pound roaster chicken and tripled the butter to 6 tbps and doubled the spices.
I think it turned out well. It was yummy! Thanks for the recipe!
This chicken turned out moist and delicious. I can't believe what a difference brining makes. This is the first time I have used the brining technique and it was quick and easy, and markedly more moist and juicy than any roasted chicken I have ever made! I increased the butter to 4 T. Thanks, elainegl, for posting!
I've roasted chicken many many times but have never brined one, until now. The brine adds so much flavor and moisture to the meat. After reading up on brining at several sites I added 1/2 cup of sugar into the mix and let the chicken soak for about 2 hours. I followed this recipe exactly except for the brining method and my dinner was delicious.
Awesome flavour, and so simple. I used this on chicken pieces (legs, breasts, etc) and followed the recipe exactly, just adjusting the cook time since I wasn't using a whole chicken. It was so delicious! I am adding this to my favourites list and I thank you for sharing the recipe. My family loved it. Thx Elaine!
This was my first time roasting a whole chicken, and this recipe was good :] I did not brine the chicken, but I did marinate it overnight. The skin was delicious; although , my boyfriend and I try not to eat the skin! I wish the flavors could have infused in the meat a little more though. The wings were awesome! I did not have any of the dark meat, but boyfriend said he loved it. Thanks!