Herb Roasted Chicken

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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!!!

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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.

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my family LOVES this recipe!

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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.

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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!

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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

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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!

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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

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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.

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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!