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Herb Roasted Chicken Recipe

Herb Roasted Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (185)

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Average Rating:

Total Reviews: 185

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  • on May 04, 2013

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    Soooo good, just follow the recipe and it will be perfect! Crispy skin and really juicy, tender meat. Perfect.

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  • on March 28, 2013

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    This was amazing. Could not believe how my family love this roasted chicken, and they loved the sauce with it. Did not drain sauce

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  • on March 01, 2013

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    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!

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  • on February 01, 2013

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    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!

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  • on January 31, 2013

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    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

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  • on January 08, 2013

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    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...

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  • on December 09, 2012

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    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.

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  • on November 04, 2012

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    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.

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  • on November 04, 2012

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    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.

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  • on October 31, 2012

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    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!

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