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Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables Recipe

Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 21-30 of 38

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  • on March 02, 2006

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    This roasted chicken has become a family favorite. I combine the fresh herbs and olive oil early in the day and let it sit at room temperature to allow all the fresh flavors to blend.

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  • on January 21, 2006

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    The chicken came out very moist and with a lot of flavor. Can't wait to make it again.

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  • on January 06, 2006

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    As some reviewers mentioned, olive oil started to smoke, so I had to add chicken stock and open doors and windows (in the middle of winter. The skin looked burnt, in 30 minutes I flipped the chicken breast side up and cooked for another 30 min. It didn't taste as much burnt as it looked though. And it still wasn't cooked through. I gave it two stars, since I also tried Ina Garten's mustard roast pork, and it was horrible!!! Compared to her recipe this chicken was delicious.

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  • on December 21, 2005

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    Enjoy an easy and delicious meal. I skipped the vegetables and only roasted new potatoes. More than enough for a meal for 2 with a salad.

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  • on October 09, 2005

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    great chicken for a sunday lunch

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  • on August 04, 2005

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    Followed the recipe to the letter. About 30 minutes into the cooking the skin was burnt. I took it out to check on it and the inside was raw. Usually chicken calls for 375. Did all of you actually cook at 475?

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  • on June 15, 2005

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    Nice and juicy chicken, quick and easy to prepare. Kids loved it.

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  • on June 01, 2005

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    I have used this recipe numerous times for company and it never fails to get rave reviews.

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  • on May 23, 2005

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    Superb Chicken, skipped the veggies though and made oven roasted potatos with it. Better than KFC.

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  • on May 17, 2005

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    I often consult another chicken-roast recipe so after trying Emeril's version, I have some observations:
    don't worry if you don't have the parsley, thyme, lemons or sage. A nice rub with olive oil or butter, salt & pepper and garlic put through a garlic press is fine.
    For veggies, just peeled carrots, quartered onions (they disappear when they cook so use 2-4 and a large potato is fine- I like a couple beets also.
    I don't like to touch the raw chicken more than I have to (or have garlicy hands so wearing disposable doctor's type gloves helps.
    A roasting pan (you can get them as cheap as 19.99 w/a grate to keep the chicken off the bottom is a good choice.
    Since the chicken fat/olive oil inevitably drips and starts to smoke at such a high temperature, a good solution to smoke is to pour either water, white wine and/or low-sodium chicken stock in the roaster pan to cover the bottom.
    I like my veggies well-roasted; usually I have them in there the whole time. I tried with 30 min. as this recipe suggests but ended up putting the pan, minus chicken, back in for another 20 minutes. My advice is to stick the chicken in to start, prep the veggies, after prepping, pull the chicken out, flip it carefully with tongs & add the veggies. Give them a move-around after 1/2 the remaining time so they brown all over.
    **If you don't do anything I suggest, at least try starting the chicken backbone-side up then flip it after that side browns. This prevents the breast meat from becoming dried out.

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