Perfect Roast Chicken

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Very tasty especially the sauce. I, too, took, the vegetables out early so they wouldn't be overdone. The family gave this a check plus so it's a keeper!

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Super Moist

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I made this for my in-laws for a Sunday dinner and everyone LOVED it! And the leftovers were perfect for chicken and biscuits!

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Delicious! I roasted the chicken at 500 in turkey roasting pan for 75 minutes and it was perfect.

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Delicious. I added potatoes instead of celery and carrots. I also added the liquids (substituted with beer. I cooked the bird @ 500 for at least an hour and a half.It turned out tender and juicy...delicioso :-

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great recipe. easy to make and really delicious. I would however cook it about 15 minutes longer. flavor was wonderful. the veggies were a little burned looking but tasted great

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The chicken turned out well, nice and juicy, and the flavors were good. I made a couple of alterations to the recipe, I didn't have any celery in the house, I used a bit of celery seed instead and I added sliced mushrooms to the gravy. I would make a couple of changes next time as there were a couple of things I didn't like -- first of all the amount of salt in the recipe is too much for my tastes - 1.5 tablespoons is a lot of salt. The other thing I didn't like was that the rosemary and garlic on top of the breast quickly become charred and blackened -- you can see this in the photo. Caramelized is good, charred, not so much. I had to pick the burnt pieces off of the bird before serving it. Next time I would put the butter/oil/rosemary/garlic under the skin of the breast - this would keep them from burning in a 500 degree oven. Also putting herbs under the skin rather than on top flavors the meat more effectively. Apart from these minor corrections, it was a delicious meal.

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I have always hated making a roasted chicken because they always turn out dry and mostly flavorless. This recipe was FABULOUS...so flavorful, and moist and had a unique smell while cooking.I added a bit of water to the vegies, like 1/4 cup and I have a convection oven so I cooked it about 425 for 50 minutes and it was done. I did not make the gravy because we are looking to leave out extra calories. Followed the directions and it was picture perfect.

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We tried the recipe at 500 F for 40 minutes, and the chicken was done beautifully. But we use a convection oven, so that makes a difference. That said, I agree with other commenters that lowering the roasting temp to the low-mid 400s and cooking longer, say at least 90 minutes, would be preferable. Our free range chicken did not produce much in the way of juice, so we ran all the juice, veggies and debris though a food processor to produce something that was more of a thick vegetable sauce than a gravy.

How good is this recipe? Well, I have wonderful childhood memories of picking up spit-roasted chicken from an Italian restaurant for an after-church dinner on Sundays. Our chicken turned out better than that. It's one of the best-tasting poultry recipes I've ever tried.
I'm thinking of using a similar recipe on our Thanksgiving turkey.

Yes, it's that good.

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Roast chicken does not get any better than this. I try other recipes and keep coming back to this one. The only change that was needed is in oven temperature. 400 degrees cooks a perfect chicken. I didn't even try 500 degrees.