Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

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Very juicy and full of flavor :

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Fantastic! This recipe is a keeper. The skin was crispy and the inside was juicy and tender. I added rosemary and lemon zest to the herb mixture and I stuffed the inside of the bird with onions as well as the lemon rinds, herbs, and garlic. Came out perfect! Took longer to cook in my oven, after I added the vegetables. A huge hit!

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Best whole chicken recipe, ever. My husband thought I was crazy to roast a whole chicken at 475 but it turned out great. My husband usually does not want chicken breast but he ate this one because it was so tender and juicy. Used leftovers for other things and made great herbed broth from the carcass. Wonderful!

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I made with with the oven set at 475 and it was perfect (and didn't cause the smoke detector to go off. The skin was nice and crispy, not burnt at all. I forgot to use a timer, so the chicken was cooked until it reached an internal temp of 160 throughout. It was delicious. For veggies, I only used carrots and russet potatoes. Don't change a thing if you try this. I reduced salt and pepper usage because it looked like too much, but had to add salt when I was eating it.

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I made this for Christmas Eve dinner with my family. This chicken recipe is fantastic! I baked it at 475 for about 30 minutes and reduced the oven to 350 for another hour. It was perfectly done and very juicy.
I'll make this one again!

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Although I agree the oven temp is too high, I didn't mind turning it down a bit and cooking longer. I also rubbed the herb mixture under the skin, and the whole chicken had wonderful flavor. My son is a bit picky about food, but he asked me to make this twice in 1 week. Very flavorful, tender and moist.

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This chicken was better than good. I didn't have a problem with smoke and my chicken was done perfectly. And yes I did cooked at 475 degrees. I also added seasoning salt to everything, and I left the vegetables out all together.

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I read many of the reviews before cooking and adjusted the recipe. First, I rubbed it with canola instead of olive oil. Canola has a higher smoking point and everyone seemed to be setting off alarms! I added chicken broth to the bottom of the pan, and had no smoking!! Also, I don't think it affected the flavor. Second, I cooked the bird at 450 for about 30 mins, then at 400 for about another hour to avoid the warnings about the outside getting burnt. It was perfectly cooked at that point. I thought it was delicious, my husband thought it was a little bland. But, I didn't use the recommended spices because they are expensive! I thought I could get away with teaspoons instead of tablespoons, but I will know better next time.

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I think someone at the Food Network goofed. I have tried this recipe at the 475degrees and there is no way it can be done. The outside burns to a crisp and the inside never gets over 113degrees. Don't get me started on the smoke. You must lower the oven temp and add cooking liquid to the pan for this recipe to come off.

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This was vey good! I definatly recommend this recipe because it was very simple and very good. It does get alittle smokey so be pepared. I put water in the roasting pan as some one recommened, and it helps alittle. Try this recipe, you wont be sorry.