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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

Showing 61-70 of 185

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  • on June 10, 2010

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    I make this all the time. Soooooo, good. Thank you, Anne!! Man, want some right now....drooling.

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  • on June 03, 2010

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    This recipe is outstanding! If you follow it exactly, you will not be disappointed. Moist, flavorful, and worth every second of the time it takes to make!

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  • on June 03, 2010

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    the best roasted chicken i've ever made. i too had trouble browning skin so i kicked on the broiler for a few minutes and it browned up fine, also my roasting pan is ceramic so i didn't put it on a burner, transferred all the veggies to a sauce pan added the wine and chicken stock and when finished cooking used an emersion blender to make the best sauce - gravy to serve over rice or potatoes and the chicken

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  • on June 01, 2010

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    This is the best roasted chicken I have ever made. The flavors are incredible. Anne's live presentations are easy to follow and more importantly, the written recipes match. My family is still raving about how good this chicken was. The only alteration was to stuff the cavity with a lemon wedges.

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  • on May 18, 2010

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    This has to be the best roast chicken I have ever made. I tried to follow the easy and clear directions to the letter and it really paid off. Hats off to you.

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  • on April 21, 2010

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    This recipe is very well written. I followed the recipe and even substituted various veggies and herbs and it still turned out incredibly moist and flavorful.

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  • on April 11, 2010

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    I'LL NEVER MAKE ANY OTHER ROAST CHICKEN RECIPE!

    I added more garlic and a pinch more red pepper (don't worry, i't won't be "too hot" and rub a bit of the herb/oil mixture on the outside of the birds too (they looked like herb roasted chickens I had in Paris. Follow the directions refarding the turning of the birds...it's important for the browning and also for the moist meat. Trust me - you'll never have a moister, or more delicious piece of chicken! I added a couple of extra carrots and celery and removed them from the pan (but served them separately and made a nice gravy. It was great!

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  • on April 07, 2010

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    Hands down the best roasted chicken ever!!!! My family loves it. It's so good I served for Easter dinner. I think the veggies and broth in the bottom of the pan help it to stay moist. Crisping the skin the way the recipes says to may seem like a pain but oh so worth it. Anne- do you need an assistant? I'd work for FREE!

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  • on April 06, 2010

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    Roasted chicken is one of my favorite dinners and this recipe is delicious. The chicken comes out perfectly juicy, even the breast meat! I have made it many times and I never get tired of it. Even the leftovers are great!

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  • on April 01, 2010

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    I also added a quartered orange inside the birds. Very crispy skin with a lot of flavor.

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