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Simple Roast Chicken
Source: © EatingWell Magazine
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 Reviews:  4   Viewing: 1 - 4  
Rating: 5
by: pedro Reviewed: 05/14/2012
excellent
1 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Tracey Reviewed: 05/14/2012
Yes, but...
Stephanie in VT - you didn't follow this recipe, therefore your review is not applicable. In order for a review to have credibility and usefulness, the recipe needs to be followed as written.
5 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Laura, CA Reviewed: 10/06/2011
Fabulous!
This was my first roast chicken and it was wonderful. It was so much more flavorful (yet less salty) that the rotisserie ones you can buy in the store. And the house smelled great while it cooked! I put some potatoes and carrots in for the last hour of cooking and served it with biscuits.
9 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Stephanie, VT Reviewed: 10/02/2011
Absolutely excellent chicken recipe!
I used a 5lb Perdue chicken and it came out delicious. Very moist and tender, easy to prepare. I used the pan recommended, with a rack and water in the bottom.Seasoned the outside of the bird liberally with oil, seasoned salt and lemon pepper. Preheated the oven to 450, reduced to 350 after one half hour and roasted another half hour. The inner temp was over 170 in several places, so it was done sooner than I expected for a 5 lb bird. Used dried tarragon & thyme (1/2 tsp ea) instead of fresh
87 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  4   Viewing: 1 - 4  
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