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Roast Chicken Recipe

Roast Chicken

Recipe courtesy Julia Child, Julia’s Kitchen Wisdom, Alfred A. Knopf, 2000

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

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  • on May 03, 2013

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    This turned out amazingly flavorful! I used a 4 pound organic chicken and the total time I cooked it was 2 hrs 15 minutes. My oven may be off (I really need an oven thermometer because we cooked it as the instructions read, and it was still raw in the middle. After the 2 hrs 15 minutes, the chicken was finally done and was very moist. I did add in some veggie broth to baste with. Also, we used arugula instead of celery leaves. We used ghee instead of butter, and Himalayan pink salt instead of regular salt. I have made quite a few roasted chicken recipes, and this one is the best yet! I will definitely make it again and again!

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  • on April 03, 2013

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    I made this the 1st time I cooked for my in-laws. They loved it and were so impressed! My mother-in-law asked for the recipe because my father-in-law kept raving about it. Success!

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  • on September 01, 2011

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    As good a technique as it gets.

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  • on July 31, 2011

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    The chicken turned out perfectly, and the gravy was EXTREMELY flavorful! I added the butter and chicken broth for initial basting and also threw a little flour in to thicken it at the end. Definitely a keeper! The funny part was watching my dad throw a slice of lemon from the cooked chicken into his mouth thinking it was squash.

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  • on July 09, 2011

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    This is a great recipe! Just made it today. Hubby and 2 year old both loved it. The breast is so moist and flavorful. It's almost a foolproof recipe. This is a must try and I will definitely make this again!!! So delicious!!!

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  • on June 26, 2011

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    AMAZING! This was my first roast chicken and I am so glad I decided to go with this recipe. I was terrified of having a dry, tough chicken but this was absolutely flawless; it was so moist that once we carved it there was literally an inch of juice at the bottom of the pan. The "gravy" was amazing as well and was delicious over mashed potatoes. The cook times are perfect as well; my 5-pound chicken was cooked to perfection. I cannot recommend this recipe enough; if you love juicy, delicious chicken, use this recipe!

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  • on March 22, 2011

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    Made this tonight for the first time and I just have to say OH MY GOODNESS!!!! It really was simple and delicious. I did follow some of the other recommendations and added 3 tbs butter to assist with the basting and added 3 tbs of flour to thicken the sauce. My bird was actually much bigger too (7+ lbs but it still turned out moist and juicy and delicious. Will definitely work into the rotation and best thing is, after a few delicious meals with this chicken I'll be able to use the carcass for stock. Talk about waste not, want not!!!!

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  • on January 16, 2011

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    The ultimate roast chicken! Beautiful color, texture and flavor....and juicy. Used orange bell pepper, as I didn't have carrots..which I think was better as a wow factor. Also added pear to the ingredients that stuffed cavity....adds delicate sweetness. I'll definitely make again.

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  • on January 11, 2011

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    Perfect. Add a bit more broth after first 15 minutes and you'll have something to baste with.

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  • on January 05, 2011

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    I make this few times a month and my family loves it. The chicken comes out moist and juicy. There isn't alot of juice for basting, so I do add a little butter and chicken broth to the pan. Like others have mentioned, I use cornstarch or flour to thicken up the gravy.

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