Herb Roasted Chicken

Total Time:
1 hr 45 min
Prep:
30 min
Cook:
1 hr 15 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 5 sprigs rosemary, picked and finely chopped, about 2 tablespoons
  • 10 sage leaves, picked and finely chopped, about 2 tablespoons
  • 3 cloves garlic, smashed and finely chopped
  • Pinch red pepper flakes
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 (3 to 3 1/2-pound) whole chickens
  • Kosher salt
  • 1 large or 2 small onions, cut into 1/2-inch dice
  • 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
  • 3 ribs celery, cut into 1/2-inch dice
  • 2 bay leaves
  • 1 bundle thyme, about 10 sprigs tied together with string
  • 4 cups rich chicken stock
  • 1 1/2 cups dry white wine
  • Special equipment: butcher's twine
Directions

Preheat oven to 450 degrees F.

In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.

Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.

Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.

When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving.

After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.

To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy.


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4.8 196
This is a keeper.  I used one 5+ pound chicken with all of the herb mixture and roasted an extra 5 minutes per turn.  It was delicious!  The veg mixture on the bottom was soupy.  I might adjust the amount of broth I start with next time.   item not reviewed by moderator and published
Love how crispy and golden brown the skin gets. And if you want moist and tender than this is the go to technique!! (Brown food tastes good!!) item not reviewed by moderator and published
Delicious! !!! Love this recipe. .... Very juicy. ... Thanks anne item not reviewed by moderator and published
Honestly, I thought roasted chicken was fairly basic. I saw the show and made Anne's recipe this evening. It was fantastic. I think the "under-skin" rub and initial high heat made my $6 chicken taste like so much more. item not reviewed by moderator and published
This was horrible. I guess that's what you get when you carve a raw chicken and try to eat it. ;-) Jeez, can't you people revise your instructions before posting? item not reviewed by moderator and published
Where are the instructions? item not reviewed by moderator and published
Do you realize the directions on this page begin with how to carve the bird? I do not see any mention of prep, oven temp or cooking time. Before the TVFN site was "revamped" the recipes were complete. item not reviewed by moderator and published
Love this bird! By far the most flavorful and moist chicken I have made. Followed the recipe to the letter. I will use a more shallow dish next time. The skin was not as crispy as I would have liked. I added an additional 10 mins to the cooking time and it browned up nicely. Thank you Anne, your recipes are the best! item not reviewed by moderator and published
Delicious!!! After reading a bunch of reviews, I used one 6.3 pound chicken and increased the timing by 5 minutes on each step - 20 minutes every step of the way. Perfect timing and beautifully cooked. Kept all other measurements exactly the same except I never needed the second 2 c. of stock. The sauce was fabulous unstrained. We served it with her garlic mashed potatoes - oh. my. Gosh! Yummm!! Thanks Anne!! item not reviewed by moderator and published
Keeper. item not reviewed by moderator and published
Wow! This recipe was awesome. I have 5 kids, one of which I struggle to get to eat their vegees. They picked out every flavor packed carrot in the dish! Sauce was FULL of flavor and the chicken was was very moist and delicious.I didn't have any sage, but everything still turned out amazing. item not reviewed by moderator and published
Soooo good, just follow the recipe and it will be perfect! Crispy skin and really juicy, tender meat. Perfect. item not reviewed by moderator and published
This was amazing. Could not believe how my family love this roasted chicken, and they loved the sauce with it. Did not drain sauce item not reviewed by moderator and published
Love, love, love! Best roasted chicken I ever made. Great tips with higher temp and flipping the birds while baking. This is the correct way to roast a chicken for sure! Thanks Anne...I am a big FAN! item not reviewed by moderator and published
I didn't have...oh...most of the ingredients. : I brined my chicken for 24 hours (just in salt water. I rubbed fresh pressed garlic, fresh chopped rosemary and the olive oil under the skin, lubed the bird with olive oil, salted the skin and roasted. The skin didn't turn out as crispy as I would have liked, but that bird was YUMMY!. I did put it in a roaster - next time I'll try a shallower dish. I can't wait to make soup with the carcass and drippings! item not reviewed by moderator and published
I did brine my chickens first (as usual but other than that followed the recipe exactly and it was the BEST roasted chicken I have ever made. Flavor, flavor, flavor and so tender and moist! Red wine is a must! I served my parents and in-laws and they raved. I will make recipe every time I make roast chicken from now on! Really liked all the veggies and the sauce! YUM item not reviewed by moderator and published
Chicken turns out very moist. I had to add 8 more minutes to the suggested cook time to get it to that brown color. Perhaps, it's my oven... item not reviewed by moderator and published
This recipe is AMAZING!!!! I love it!!! Very moist and incredibly delicious. I've made it several times now and will continue to make it for my family for years to come. I've added lemon zest before with the herb rub. It gives it another wonderful flavor. item not reviewed by moderator and published
Very moist. I used a pan that had too high of sides so it didn't brown as nice as the picture. My husband loved the moist white meat. I added acorn squash which came out delicious as well. item not reviewed by moderator and published
Followed recipe pretty closely, except using dried herbs instead of fresh, increasing carrots (1 lb for 4 lb chicken, and substituting green bell peppers instead of celery. Also added a few squeezes of lemon at the end. Very tasty, but next time I will make half portion extra of the herb paste. item not reviewed by moderator and published
Besides being the most wonderful roasted chicken ever, the aroma in the house was incredible! I had the fresh herbs right outside, so this recipe was even more special. I added sliced baby bella mushrooms to the gravy for an added treat. YUM! Thank you, Anne, for a classic recipe! I will definitely be doing this again and again! item not reviewed by moderator and published
This recipe was excellent! It was super moist and very flavorful. I will use this technique from now on... item not reviewed by moderator and published
I've made this several times, sometimes with veggies and sometimes without. It always turns out perfectly and wonderfully juicy. Basically you can make this recipe with pretty much any combination of seasonings and veggies, the only things to follow perfectly are timing and temperature. I suggest turning the chicken 1 time more than the recipe calls for. item not reviewed by moderator and published
Anne, love your recipes, I love the way you use the vegetables and spices .... Congratulations! God bless you more each day! item not reviewed by moderator and published
Anne Burrell is one of the best Chef's out there. She is definitely a rockstar. Chicken came out perfect!! :o item not reviewed by moderator and published
yummy!! item not reviewed by moderator and published
Great chicken! Very very moist... and by the time the chicken is done cooking, the vegetables taste amazing and you definitely don't want to strain that goodness away. I added a teaspoon of yellow mustard powder and a pinch of paprika to the herb paste - i thought it made the flavor even more intense. The only thing I would do differently is add 5 minutes to the 15 minutes in each of the steps as outlined by Anne. At 15 minutes, my chicken just didn't brown as nicely as it did in the picture. item not reviewed by moderator and published
Anne is a rockstar! Great chicken! item not reviewed by moderator and published
I didn't do any of the vegetables or gravy. I just roasted the chicken following her steps and it was so delicious!!! Extremely moist!! Will be my go to basic roasted chicken recipe : item not reviewed by moderator and published
Really good. I used boneless, skinless thighs and initially thought there was too much lemon, garlic -- really too much everything but i was wrong. these are very very tasty. item not reviewed by moderator and published
I cooked only 1 chicken, but left all ingredient amounts the same. It was perfect! The cooking time in the recipe is quite variable, depending on oven. I basically just cooked each side until it "felt" brown enough. When I first went to pirouette the bird over, I was immediatly taken aback by how tender the meat already was. By the end of the cooking time I was so stunned by my perfect-looking chicken. I do think it was a little bland, but the jus fixed that right up. Next time I'll just double the herb rub. My husband and I ate the breasts and I used the remaining meat and the carcass to make Anne's chicken noodle soup. item not reviewed by moderator and published
this recipe was super easy to make and it was fantastic!!!! Thank you Anne! item not reviewed by moderator and published
Holy Moly Crapioly! Seriously- this was fantastic. Made it for myself, wife and mom, so I halved the recipe. Turned out great- my wife called it 'restaurant quality'. The herbs added an incredible depth to the flavor of the chicken, and the gravy was outta site(though we did add a little flour to thicken it up a bit. Two thumbs up- Ayyyyyyy! Anne- you have an open invitation to our house for dinner. Or drinks. Or whatever- you're awesome. item not reviewed by moderator and published
made this chicken for the first time the other night. it was moist, succulent, and delicious! Anne is right, slather on the herb paste and dont be shy with it. the next time i make this i will make extra of the herb paste item not reviewed by moderator and published
My family could not stopping raving about the chicken Great flavor & very moist. They said it was the best chicken ever! Thanks item not reviewed by moderator and published
The broth and veggies were good, but can't say the same for the chicken. The chicken was dry even though there was plenty of liquid.I usually love the golden brown skin, but the herbs made it taste like dry grass. item not reviewed by moderator and published
Amazing. This is so gooooooood. Can't wait to make stock with the carcass. item not reviewed by moderator and published
I've tried several roasted chicken recipes, and this one is by far the best. I used a poultry mix of herbs and it came out very juicy and tender. My 4 yr old had three helpings. Thank you Anne!! item not reviewed by moderator and published
Love it! The chicken was very moist and delicious! item not reviewed by moderator and published
My husband is a beef eater and chicken is OK. Well, he loves this recipe! I'm a happy, happy girl! item not reviewed by moderator and published
My whole family raved about this. did not change a thing. item not reviewed by moderator and published
Just finished making this beautiful recipe with one 8 pound roasting chicken. It is, I think, the best chicken of all time! Thank you, again, Anne. You're my rock star! item not reviewed by moderator and published
DELICIOUS and super easy! I have started stocking up on whole chickens since they are so versatile and easy to cook. This recipe is going to the top of my list! I made a gravy instead of the sauce, and used the leftover chicken for lunch meat. You can substitute other seasonings if you don't have them all on hand, just Google herb substitutions. Loooove this recipe! item not reviewed by moderator and published
This recipe is a bit involved but the results are absolutely superb; restaurant quality. I substituted parsley for the sage (since we don't like sage and used a 5 lb. chicken. I've used Ina Garten's recipe for roasted chicken for years and it was always good. Anne's recipe is however, better. We also made the garlic mashed potatoes using no fat half-and-half. They were creamy and tasty. I highly recommend both of these recipes. item not reviewed by moderator and published
Love this recipe. I am a big fan of Ann's. Used only 1 chicken (only 2 of us but didn't change another thing. item not reviewed by moderator and published
I'm a fan of your Herb Roasted Chicken! My family requests that I make this on a regular basis! Thank you! item not reviewed by moderator and published
This is the way I roast chicken anymore. Ever since I learned this recipe, I've looked no more! Thanks chef for sharing your secrets. You're the real deal! item not reviewed by moderator and published
Thank you, Anne, for the absolutely best roast chicken I have ever made. Had it for Thanksgiving this year and it will be my "go-to" Thanksgiving recipe from now on. item not reviewed by moderator and published
I make this once a week, every week. I always cook at 425, breast side down, in a shallow pan, thats important, for 20 minutes then baste and back in for 20 more. Now use large tongs to flip it onto its back, baste and back in for 20 minutes. Breast will brown more qickley now. Baste... If golden, cover with foil and back in the oven for 20 min. Use a meat thermometer, it should be 180 degrees when checking the thigh meat. Be careful to avoid contact with bone, as this will give you an inacurate reading. item not reviewed by moderator and published
The best roast chicken I ever made or ate! Anne will you marry me! Bill Dolan item not reviewed by moderator and published
I've made this recipe at least a dozen times and each time, the chicken is flavorful and tender. I boil the bones for homemade chicken stock, and the leftover meat goes into homemade chicken soup. A fantastic dish that helps to stretch an inexpensive protein across multiple meals! item not reviewed by moderator and published
This is now the standard by which all other roast chickens AND turkeys are compared. I roast all my poultry this way. This recipe knocks it out of the park and is NOT hard to do. Gravy is delicious! Meat is flavourful. This dish will make you a rock star! item not reviewed by moderator and published
I've made this recipe sooooooooooo many times and it always come out so flavorful and moist! I've served it to my friends and everybody loved it! I usually save some sauce to serve along with the chicken, and then return the bones of chicken into the pot, add water, and make super flavorful stock for other uses! item not reviewed by moderator and published
I have always admired anne since she worked with Mario, she was a worker. Now I make her dishes every other day since they last us for two days and are delicious. She is down to earth and uses all products I have, Never take her off the air. MD NYS item not reviewed by moderator and published
Delicious method/recipe as Chef Anne has demonstrated many times! As with any recipe of hers, this is a definite keeper! item not reviewed by moderator and published
YUM! I used the convection oven and the chickens were nice and brown; stayed moist and juicy. I think the complaint re: cook time can be solved if you let the chickens rest longer. Give them 20-25 minutes and you should be fine. My birds were a bit larger than 3.5lbs and I followed the 17 mins/lb rule, and they turned out great! (I do stuff them with 1/2 an onion and 1/2 a lemon each - it's just what I do - and they were super.) item not reviewed by moderator and published
This is the BEST roast chicken recipe, it has become our standard. The au jus with vegetables is awsome. I've added rudebakia and tomorrow I'm adding parsnips to change it up. We love, love, love it! Thanks Anne! item not reviewed by moderator and published
great recipe. DO make sure to season well. I seasoned the thighs and the legs since they do not get the rub inside the skin. the room smelled so wonderful during AND after the roasting :) gotta give this a try! item not reviewed by moderator and published
Chef Ann, this by far the BEST roast chicken I have ever made. Followed the recipe exactly and it was perfect. So moist adn flavorful. My husband will not eat the white meat of chicekn but he did from this chicken. If I could give a 10 star this recipe would get it. item not reviewed by moderator and published
I didn’t use any vegetables except onion. Cooked one 5 1/2 pound chicken. Used 10 sage leaves, 3 sprigs of rosemary, 3 cloves of garlic, 4 sprigs of thyme, 1 little packet of pizza cheese,  ½ packet of quick noodle chicken soup mix, a pinch of jalapeno pepper powder, fresh ground pepper, the zest of a small lemon, and olive oil for the marinating mix. Really tasted good. Rubbed whole chicken with the rest of the under skin and leg marinade mixture. Put the lemon (quartered in the middle of the chicken with a big branching sprig of rosemary. Cooked to 180 degrees internal temp. Still very moist! Very delicious. Adding fresh herbs and garlic under the chicken skin always makes a wonderful dish. I’ll have to make the gravy next time – or maybe tomorrow. I saved all the pan drippings. item not reviewed by moderator and published
This recipe is the Kobe Bryant of all roasted chicken recipes I've every tried! A real champion!! My chicken turned out moist, crisp and golden brown to perfection! I'm so proud of myself. This recipe really is restaurant quality. What really make this recipe a star are the herbs and the olive oil. If you are a little intimidated by a whole chicken, I suggest you try your favorite chicken parts, this recipe won’t fail you either way. You may have to adjust you seasonings and cook time. I let my chicken cook about 20 min per side. I also preheated my oven to 475.. item not reviewed by moderator and published
This chicken is FANTASTIC.....it took a little longer in our electric oven to really brown the skin but it was well worth it!! The potatoes she made were also good, I would add more garlic if you like a garlicky potato!! I love her recipes, this one turned out exceptional!!! item not reviewed by moderator and published
Like many others, my chicken did not get crispy with a 450 degree oven for only 15 minutes. What kind of oven does Anne have anyway? Mine was checked and it was definitely 450 degrees. item not reviewed by moderator and published
my family LOVES this recipe! item not reviewed by moderator and published
Like all of Anne's recipes...this one was another winner! Followed the instructions exactly the first time and my family went nuts over this dish. My dad, who is a traditional gravy man, thought he would hate the "au jus" gravy, but confessed he never needs traditional gravy again. Made it a 2nd time, but doubled the herb rub per chicken, tripled the carrots and doubled the celery. Also cooked it at the 450 degrees 20 minutes longer than called for. The chicken had even more flavor and was even more moist than before. My hubby said he didn't believe this dish could have been improved, but he and my entire family agreed it was even BETTER with the added changes. item not reviewed by moderator and published
I've made this recipe three times and all three were fantastic. The second time I took it over to some friends house and my girlfriends husband loved it so much, they decided not to make a turkey for thanksgiving, but to have chicken using this recipe. The chicken was so moist and tender everyone thought they were eating turkey! I too have problems browning my chicken at 450 degrees, but it still came out great - Thanks Anne! item not reviewed by moderator and published
wow!!! made this when mafily was visiting and had lots of people to feed. the gravy we made was AMAZING!!! my friend and i joked that it couldve been soup instead of gravy becaause it was so good!!! we even used the leftover gravy a couple nights later to add to a recipe my mother was making for a mushroom baked potato that she got off the food network station. i had to log on today to send the link for this recipe to my friend. ty for this recipe. it was fun to make as well because i love trying new things item not reviewed by moderator and published
Like others have said, my chickens didn't get as crispy as Anne's so I cranked the oven temp to 380. That helped a lot. They got brown but just in the high spots. I guess I need an oven like hers!!:) I doubled the amount of the rosemary and sage. The chickens came out tender, juicy and delicious! My picky 10 year old had seconds! This was a big hit and will make it over and over again! Thanks Anne! item not reviewed by moderator and published
So simple and so easy to make, yet so delicious too! Made this the other night for my boyfriend and I. Used Bone-In, Skin-On Chicken Breasts, since both of us only eat the white meat. Took much longer to cook than the recipe states, about item not reviewed by moderator and published
Best roasted chicken I've ever made. Unfortunately I had to make a couple of substitutions. I didn't have a whole bird, just breasts on the bone so I used those instead. Also, no fresh sage in the garden so I substituted fresh thyme. Everything still came out super succulent with the herb flavor baked into the meat. item not reviewed by moderator and published
I have made this roast chicken several tmes and it is fantastic, especially with the mashed potatoes! I usually have a little trouble getting the skin brown and crispy. I believe it is because my oven temperature has never been accurate. I now use a separate oven thermometer to make sure the oven is at the right temp when I start a dish. I think this will result in better browning and crispiness. Ann is definitely one of my favorite chefs. I love to try her recipes! item not reviewed by moderator and published
I make this all the time. Soooooo, good. Thank you, Anne!! Man, want some right now....drooling. item not reviewed by moderator and published
This recipe is outstanding! If you follow it exactly, you will not be disappointed. Moist, flavorful, and worth every second of the time it takes to make! item not reviewed by moderator and published
the best roasted chicken i've ever made. i too had trouble browning skin so i kicked on the broiler for a few minutes and it browned up fine, also my roasting pan is ceramic so i didn't put it on a burner, transferred all the veggies to a sauce pan added the wine and chicken stock and when finished cooking used an emersion blender to make the best sauce - gravy to serve over rice or potatoes and the chicken item not reviewed by moderator and published
This is the best roasted chicken I have ever made. The flavors are incredible. Anne's live presentations are easy to follow and more importantly, the written recipes match. My family is still raving about how good this chicken was. The only alteration was to stuff the cavity with a lemon wedges. item not reviewed by moderator and published
This has to be the best roast chicken I have ever made. I tried to follow the easy and clear directions to the letter and it really paid off. Hats off to you. item not reviewed by moderator and published
This recipe is very well written. I followed the recipe and even substituted various veggies and herbs and it still turned out incredibly moist and flavorful. item not reviewed by moderator and published
I'LL NEVER MAKE ANY OTHER ROAST CHICKEN RECIPE! I added more garlic and a pinch more red pepper (don't worry, i't won't be "too hot") and rub a bit of the herb/oil mixture on the outside of the birds too (they looked like herb roasted chickens I had in Paris). Follow the directions refarding the turning of the birds...it's important for the browning and also for the moist meat. Trust me - you'll never have a moister, or more delicious piece of chicken! I added a couple of extra carrots and celery and removed them from the pan (but served them separately) and made a nice gravy. It was great! item not reviewed by moderator and published
Hands down the best roasted chicken ever!!!! My family loves it. It's so good I served for Easter dinner. I think the veggies and broth in the bottom of the pan help it to stay moist. Crisping the skin the way the recipes says to may seem like a pain but oh so worth it. Anne- do you need an assistant? I'd work for FREE! item not reviewed by moderator and published
Roasted chicken is one of my favorite dinners and this recipe is delicious. The chicken comes out perfectly juicy, even the breast meat! I have made it many times and I never get tired of it. Even the leftovers are great! item not reviewed by moderator and published
I also added a quartered orange inside the birds. Very crispy skin with a lot of flavor. item not reviewed by moderator and published
What a yummy roast chicken. I put some yukon gold potatoes in the pan as well, I didn't use as much chicken broth as she said and I also stuffed the cavity with thyme, a lemon, and garlic cloves. It was all VERY good. Will definitely do again! item not reviewed by moderator and published
Everyone loved this. Watch the salt in the sauce. Once it reduces, it is very savory. I cooked it a bit longer than recomended for absolutely wonderfully cooked chicken. item not reviewed by moderator and published
My skin did not come out as crispy & golden brown as Anne's does in her video but the birds were succulent. The vegetables from the bottom of the pan are so tasty the next day. Everyone loved it. item not reviewed by moderator and published
I make this chicken all the time and the herbs give it the most delicious flavor. Even my husband who usually says roast chicken is boring loves this recipe. item not reviewed by moderator and published
While the chicken was supremely moist, it agree with other reviewers that it lacked something in seasonings. I followed the recipe pretty closely, except I cooked only 1 chicken, while keeping all the other ingredient amounts the same. Also added salt to the herb paste (and of course salted all over), but still found that it lacked a bit in flavor. I would certainly use this recipe again, but will add more seasonings to the chicken itself. The sauce the veggies/broth/wine made was delicious; the cooking time is spot on; and the method of starting at high temp and lowering as well as rotating the bird works really well. item not reviewed by moderator and published
I just made this tonight and instead of using the whole chicken, I used drumsticks instead and added 1/2 cup of beef stock along with the 4 cups of chicken stock. The drumsticks came out very flavorful and my friends were eating out of the oven before hitting the table. Love your recipe a lot Anne! item not reviewed by moderator and published
I had an array of fresh herbs on hand left from my Thanksgiving cooking spree and needed a recipe to utilize them. The resulting chickens were very moist but the overall result, in my humble opinion, was a bit bland in spite of the herbal dressing. I would definitely make this recipe again but I would increase the red pepper flakes to two pinches, add some freshly ground black pepper, and I might add some garlic (either 1 or 2 cloves minced in the herbal mixture, or a few whole garlic cloves in the pan with the veggie base). Depending on the acidity of the wine, I might also add some fresh lemon juice for balance. I left the veggies in the sauce and tossed it with fresh noodles. I appreciated the bonus of a second cooked chicken, which I divided into serving portions and froze. It's great to have something to pull out for dinner at the end of a hectic day. item not reviewed by moderator and published
I made one 7 lb chicken instead of the two smaller ones & it came out great. I obviously had to increase the cooking time but the flavors were great. I also used Penzy's dried herbs instead of fresh. My husband loved it. item not reviewed by moderator and published
This reminded me of my grandmothers roasted chicken. This is the closest I've ever come to. It is so good. It has that warm and fuzzy comfort flavor. It's like coming home. item not reviewed by moderator and published
Anne your show is great. I have been watching the cooking channel for years and have at least 30 cookbooks. I love cooking and have got to say I love your show. Educational and I always come away feeling like I have learned something and I want to go cook after watching you! You show is a real great addition to the food channel. item not reviewed by moderator and published
Yummm...I halved the recipe, as I only cooked one chicken. Extremely tasty and moist. My husband was impressed! item not reviewed by moderator and published
We are not big fans of roasted whole chicken around our house, but this was outstanding! Even my picky eater loved it! I love the idea of the oil mixture underneath the chicken skin, it really gave the meat so much more flavor. I plan on trying that technique with my Thanksgiving turkey as well. Great recipie, Anne! Keep it up! Gail - The Woodlands, TX item not reviewed by moderator and published
wow! have you ever tried any of annes recipes? she is brilliant. you must not have one artistic bone in your body! artists are usually a little eccentric. at first I was taken aback by her approach. but the more I listened to her, the more I learned. I've made several of her dishes, and they've all been excellent. instead of judging her delivery, look at her like the brilliant chef she is and try to learn something. Jill from Cuyahoga Falls ohio item not reviewed by moderator and published
Great receipe Anne! my husband loved the flavor.. never had this tasty chicken before.. Sonja form Texas.. get lost!! item not reviewed by moderator and published
I made this for a medical group. They are on a diet and wanted something you know like fish or chicken. I thought there was a lot of ingredients but tried this anyway. If you are looking for a flavorful and moist chicken, THIS IS IT......you won't use any other roasting recipe. Wonderful item not reviewed by moderator and published
Kally.... I doubt it item not reviewed by moderator and published
I think your show is inventive and fun to watch; very unique, which is what Food Network needs. You are an incredible chef and very funny. I really look forward to your shows. Everything I've cooked from your show, I've loved. Keep it up and thanks! item not reviewed by moderator and published
This is a really good recipe. Thank you Anna! Sonja from TX. You need to take a minute and look at yourself before putting others down! Honestly,,,you and your comment is annoying and rude. Please, find something that will make you happy. You sound MISERABLE!. item not reviewed by moderator and published
Easy to do, incredibly good results and Anne's tips to get skin crisp really help! item not reviewed by moderator and published
Have you ever messed up the skin from flipping turning the chicken? item not reviewed by moderator and published

Not what you're looking for? Try:

Herb-Roasted Chicken with Melted Tomatoes

Recipe courtesy of Food Network Kitchen