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YAY a chicken victory for me, FINALLY! I could not be easier or tastier! I agonize over the timing of roasted chicken. This recipe was spot on! Very juicy and flavorful w/o any of the seasonings being overpowering in any way. I roasted the 4# chicken @ 400°/ convection oven. It was done in 90 minutes. I let it rest and carved it. I did add a couple things to the ingredients list. I substituted 1 teaspoon dried thyme for fresh and added a bit of olive oil to the softened butter & a squeeze of lemon juice. When I made gravy from the drippings, I added a splash of white wine. DELICIOUS. My family raved over it. Thanks Ina & Ingy!

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Chicagoland Chef du Jour April 14, 2011

Oh my goodness, this was one delicious chicken! This was my first time roasting a whole chicken so I was a little intimidated at first, but thanks to this recipe, it couldn't have been easier! The only thing I didn't do was measure out all the ingredients; I just did it by eye, and I added more herbs as well (oregano, basil, rosemary, and garlic powder) and I didn't tie the chicken, just left it as is. I also poked a few holes in the chicken and stuffed some garlic under the skin for a little extra flavour. But I followed the rest of the directions exactly and it came out just perfect! The chicken was perfect after about an hour 15. It was tender and so flavourful from all the herbs and lemon and garlic, and was beautiful browned and crispy on the outside while juicy on the inside. This is definitely one of my new favourites! Thank you!

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yamakarasu March 15, 2007

Yummy! I added some veggies to the pan - baby carrots, fingerling potatoes and some chopped parsnip. Super easy and very tasty. I did add about one more tablespoon of butter to pour over the veggies, along with a little basil. Thanks for the recipe!

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LaurelGon October 20, 2008

5 Stars ! This was flavourful and easy.. and the birdie was falling apart tender after an hour and a half. I have made this more than once, the first time with as little butter as I could get away with.. the photo shows a far less golden brown skin, but the meat was still tender and tasty. The other photos are of a bird that I tried again, now, with the full amount of butter, not only did it look devine, it was so soft that it fell apart as I took it off the roasting rack. While I prefer the one with more butter, I know that's it's better health-wise to try and cut down on it because it's a lot of calories per serve. This will be my special treat recipe as I try and eat more healthily... Please see my rating system: 5 stars for some soft chicken decadence that I will really enjoy every now and again. Thanks!

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kiwidutch February 26, 2007

I didn't think there was any way a 3.4lb chicken would take 1 1/2 hrs to roast at 425°. It did. And it tasted great. I cut the butter in half.

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sugarpea January 16, 2007
Perfect Roasted Chicken