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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 71-80 of 185

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  • on March 30, 2010

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    What a yummy roast chicken. I put some yukon gold potatoes in the pan as well, I didn't use as much chicken broth as she said and I also stuffed the cavity with thyme, a lemon, and garlic cloves. It was all VERY good. Will definitely do again!

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  • on February 05, 2010

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    Everyone loved this. Watch the salt in the sauce. Once it reduces, it is very savory. I cooked it a bit longer than recomended for absolutely wonderfully cooked chicken.

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  • on January 24, 2010

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    My skin did not come out as crispy & golden brown as Anne's does in her video but the birds were succulent. The vegetables from the bottom of the pan are so tasty the next day. Everyone loved it.

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  • on January 09, 2010

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    I make this chicken all the time and the herbs give it the most delicious flavor. Even my husband who usually says roast chicken is boring loves this recipe.

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  • on January 06, 2010

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    While the chicken was supremely moist, it agree with other reviewers that it lacked something in seasonings. I followed the recipe pretty closely, except I cooked only 1 chicken, while keeping all the other ingredient amounts the same. Also added salt to the herb paste (and of course salted all over, but still found that it lacked a bit in flavor. I would certainly use this recipe again, but will add more seasonings to the chicken itself. The sauce the veggies/broth/wine made was delicious; the cooking time is spot on; and the method of starting at high temp and lowering as well as rotating the bird works really well.

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  • on January 03, 2010

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    I just made this tonight and instead of using the whole chicken, I used drumsticks instead and added 1/2 cup of beef stock along with the 4 cups of chicken stock. The drumsticks came out very flavorful and my friends were eating out of the oven before hitting the table. Love your recipe a lot Anne!

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  • on December 11, 2009

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    I had an array of fresh herbs on hand left from my Thanksgiving cooking spree and needed a recipe to utilize them. The resulting chickens were very moist but the overall result, in my humble opinion, was a bit bland in spite of the herbal dressing. I would definitely make this recipe again but I would increase the red pepper flakes to two pinches, add some freshly ground black pepper, and I might add some garlic (either 1 or 2 cloves minced in the herbal mixture, or a few whole garlic cloves in the pan with the veggie base. Depending on the acidity of the wine, I might also add some fresh lemon juice for balance. I left the veggies in the sauce and tossed it with fresh noodles.

    I appreciated the bonus of a second cooked chicken, which I divided into serving portions and froze. It's great to have something to pull out for dinner at the end of a hectic day.

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  • on November 08, 2009

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    I made one 7 lb chicken instead of the two smaller ones & it came out great. I obviously had to increase the cooking time but the flavors were great. I also used Penzy's dried herbs instead of fresh. My husband loved it.

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  • on October 10, 2009

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    This reminded me of my grandmothers roasted chicken. This is the closest I've ever come to. It is so good. It has that warm and fuzzy comfort flavor. It's like coming home.

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  • on October 07, 2009

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    Anne your show is great. I have been watching the cooking channel for years and have at least 30 cookbooks. I love cooking and have got to say I love your show. Educational and I always come away feeling like I have learned something and I want to go cook after watching you! You show is a real great addition to the food channel.

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