Slow-Roasted Garlic Chicken

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If I could eat this every day I probably would. Even the reheated leftovers are delicious.
Thanks for the tip about rubbing under the skin as well as on top of it, not something I would have known otherwise.

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Finally, I have can make wonderful moist, plump, rich tasting roasted chicken. Thanks Aida and Food Network

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This chicken was AMAZINGLY GOOD! Very flavorful, tender and juicy. If you want to impress someone with your cooking this is the recipe. From now on this is the probably the only way I will ever bake chicken. Yeah, its THAT good!

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my husband loved this recipe!! the only recipe i'll ever use from now on. to the people that said "too salty", be sure you are using KOSHER salt and NOT table salt. the same measure of table salt would be way to salty!!! i don't know why some people that cook alot, still don't know the difference in the two DIFFERENT salts! love ya aida!!! the potatoes were great too!!! sharon in texas

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This is one of the best roasted chicken I've ever made. It was very moist. Ok..to the person who said this recipe was terrible. I think you got the directions a little mixed up. It said to heat the oven at 375 roast the chicken until it reaches 135-140 on an thermometer for an hour. Then increase the oven to 450 and roast for 30-40 min. And about the salt...its only 2 Tablespoons..thats really not a lot for a 5Ib chicken. Well hope you give this recipe a try again.

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Enjoyed this so much that we had it twice in one week. Wonder who it was that did not enjoy. Plan again next week

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Happened to catch the episode featuring this recipe on Saturday morning and happened to have a whole chicken in the frig - not sure what to do.

Well, this recipe is absolutely delicious. My husband and I could not stop eating it!! The flavor was awesome and the garlic was not overbearing in the least. I think I will add an entire can of chicken broth so when I do the reduction I will have more to put on the chicken.

This is a winner!!

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I made this recipe last night for dinner. No one touched it. That was 3 kids and one husband. The thing smelled odd between the garlic and lemon they both seemed to clash. Although everyone who has commented gave this chicken 5 stars I have to strongly disagree.

This chicken took at least 40 mintues longer to cook than instructions stated to come up to 160 F. There was to much salt suggested in the ingredients for this chicken. Unless you love tons of salt and are used to processed foods leave the recommended dosage however if you don't want to feel as if you have taken a bite of salt with each taste, lower the salt suggested in this recipe by half or so or simply skip this recipe.

As I mentioned earlier, the lemon and garlic had a very odd taste, kind like foul ingredients at odds with eachother. I would leave the lemon out completely if you are using garlic.

Oddly this recipe has you begin cooking the chicken it at at 350F, however ever chef you talk to will tell you to begin at 450F and lower temperature to 350F after a few mintues. This recipe seems ---- backwards.

All in all I think Aida may need to go back to cooking school if she is going to give out advice such as this. I would strongly consider any other recipe for dinner other than this or maybe anything else she may make for that matter.

I will not be watching Aida again. This was my first and last time considering anything she cooks. Gaaaag.......

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My husband and I absolutely loved this recipe. It was so easy and the flavor was unbelievable.The roasted garlic could maybe have been a little more roasted, so maybe while chicken is resting it could continue to roast next time.... will make again and again!

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I saw this episode on the food network and thought the recipe seemed really easy, which is good for me because I had never roasted a chicken before. I followed the recipe exactly and it came out perfect!!! The chicken was so tender and the sauce was delicious. This is the first and last recipe I will use for roasting chicken! Thanks Aida!