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Fantastic! Made it for my first xmas dinner at my house... SO GOOD. I love the bit of kick with the cayenne pepper.
Nice roasted chicken recipe. I did it as written, with the whole lemon. I'm not a huge lemon lover with poultry but this was quite nice. I think I could get by with 1/2 of a lemon inside my chicken and use the other 1/2 of something else. Both my chicken and lemon were right out of the fridge, so mine took quite a bit longer to "roast" and that was even with a convection oven (and I nuked the cold lemon for 45 seconds before putting it in the chicken because I knew that that big, cold lemon in the cavity was going to increase my cooking time. It did turn out very moist, and I liked the skin, although it wasn't really as crispy as I thought it might have been. I will try this again, I thought the butter/oil/lemon/seasoning was successful.
Moist, tender, flavorful meat, and crispy, crunchy skin. Who could want anything more? My cooking time was longer, because I had a bird twice the size of what the recipe called for. But it was the best roast chicken I've ever made! Had leftovers in a flour tortilla with cole slaw and a touch of shredded cheese for lunch, and it's just as good cold as it is hot! Thanks for yet another winner!
Thank you Kittencalskitchen! I enjoyed making this recipe for my husband and son, easy to make and moist.
This got the approval from my 4 yr old who ate both legs and a thigh and my husband who said at this to the keeper list. Another great recipe from kittencal
This is a great recipe. I switch up the spices to suit our mood. Just made a 4 lb bird. I like to season the bird and let it sit at room temp for 3-4 hours before cooking. This most recent time, rinsed and patted dry, seasoned the interior with Emeril Essence (Google the recipe, we go through a bottle a month of this DIY all purpose seasoning). I zested a lemon, and chopped some fresh thyme, rosemary, and sage, mixed with olive oil and more Emeril Essence, Then brushed that mixture on the outside of the bird. I tied a small bundle of rosemary, thyme, and sage and inserted into the body cavity, then inserted a few peeled cloves of garlic and a halved lemon with the ends trimmed off. I lined the bottom of the roasting pan with cubed carrots, parsnips, sweet onions, diced celery, and diced rutabaga (under the bird, over the baking rack so the veggies don't soak up too much oil. Did the 20 minutes/450 degrees - 40minutes/400degrees roast method. While the bird rested, we made pan gravy with the drippings. Delicious!
Tasty. Easy and SO much more flavor that grocery store rotisserie chicken. Thanks and You!
This was the most amazing roasted chicken EVER!! It was so moist and flavorful!! I don't think I'll be able to roast a chicken any other way again. Two words... "No Leftovers!"
Must try. Delicious and easy.