Food Network
Home> Recipes> Chicken>
Herb Roasted Chicken Recipe

Herb Roasted Chicken

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 185

Showing 41-50 of 185

Sort by:

Newest

  • on October 10, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 11, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 25, 2011

    Flag

    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

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 15, 2011

    Flag

    Delicious method/recipe as Chef Anne has demonstrated many times! As with any recipe of hers, this is a definite keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 22, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 16, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 08, 2011

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 13, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 21, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 09, 2011

    Flag

    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..

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 ... 19 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.