Herb Roasted Chicken

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This recipe was excellent! It was super moist and very flavorful. I will use this technique from now on...

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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.

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Anne, love your recipes, I love the way you use the vegetables and spices .... Congratulations! God bless you more each day!

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Anne Burrell is one of the best Chef's out there. She is definitely a rockstar. Chicken came out perfect!! :o

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yummy!!

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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.

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Anne is a rockstar! Great chicken!

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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 :

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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.

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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.