Herb Roasted Chicken

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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!

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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!

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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.

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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.

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I'm a fan of your Herb Roasted Chicken! My family requests that I make this on a regular basis! Thank you!

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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!

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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.

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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.

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The best roast chicken I ever made or ate! Anne will you marry me! Bill Dolan

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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!