6 Reviews

This was smelling like heaven about 5 mins after I put it in the oven. Incredible. The length of the directions make it look more difficult than it is. Definitely a keeper.

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Bogey'sMom July 07, 2002

Well, we broke Thanksgiving tradition and decided to do a roast chicken rather than a turkey this year. This recipe was absolutely fantastic and neither of us regretted the substitute for a minute! However, chickens above 5 lbs. are just not available in our area. Most stores do not sell them because Americans prefer fryers and no longer bother roasting chickens at home. (Stated by several meat counters and one Alton Brown/Good Eats episode as well.) We got lucky with a 5 1/2 lb. one that came out beautifully moist, tender and flavorful with the directions and time given, so just keep an eye on your bird if you have something smaller. Can't wait to use our leftovers! I'm going to have to find more excuses to make this than just Thanksgiving...

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queenofeats November 27, 2009

Amazing Chicken! Has become the family favorite, very moist and flavorful!

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KitchenLW October 05, 2008

Fantastic chicken! I also mixed some minced garlic in with the butter/herb mixture, and stuffed it with regular stuffing. The gravy this made was unbelievably good! I cooked this in the oven for about an hour, then finished it up on the (Webber) bbq to make room for other goodies in the oven and it was just perfect. Thanks for posting!

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currybunny December 27, 2007

I minced garlic and added them to the butter and herbs. This made a moist and flavorful bird.

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quixoposto March 11, 2007

Absolutely Delicious!!!!!The sauce was to die for!!!!! This is like a dish you would get in a fancy expensive restaurant!!! I have been looking for recipes to use the fresh herbs from my garden and this one was supurb!!!!! I doubled the spices. I cook my chicken stanting up on a stand, so I tied the bunches of herbs together and stuffed them in the neck of the stand and they were held there in the cavity of the chicken. I added a half a can of chicken broth while the chicken was cooking, this made excellent pan drippings. I added the cup of chicken broth to the pan and scraped the pan. Then I transferred to a sauce pan, I added the flour to the wine and mixed well then added to the sauce and heated till thickened. Most Excellent, Thanks For Posting!!!!!

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Virginia Chandler July 03, 2002
Roast Chicken With Herb Butter, Onions and Garlic