Roast Chicken

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It's hard to believe that something so simple could be so delicious.

My chicken did not give off much drippings and whatever did drip boiled off immediately so I did not do any basting. I did not think to baste with the stock I was going to use for the sauce, will do that next time.

When I added the carrot and onion to the pan I put them all directly under the chicken so they would catch any more drippings and help keep them from burning off.

The 3.75lb chicken was done perfectly at 1 hour and 10 min. Breast read at 180 degrees and was perfectly juicy. I am usually a dark meat guy but this breast was soooo juicy and delicious.

When the chicken was done, I put it aside and put the roasting pan across two burners on the stovetop, added the stock, fresh thyme (instead of dried and some salt and pepper then boiled it down while scraping up all of the burnt drippings. Then I strained it and it was amazing on the chicken and mashed potatoes.

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I followed the recipe exactly, which I never really do for roast chicken. I wanted to see what the fuss was all about (ok, I just watched Julie and Julia. And YES the fuss is worth it. Was it the butter or the washing and drying or the timing?? I don't know. I used some of the reserved broth for basting to make sure I had something to bast with. I also had a 7 lb. roaster to feed my 5 person family (about an hour and 40 mins and just followed the per-lb. directions. It was perfect and so juicy! Great sauce too. I poured it over some fresh green beans as well. The house smells like France! YUM!

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I made this with a small organic chicken. I don't eat much meat- so I'm not great at cooking it but this was so easy and delicious. For the stuffing I used some parsley that I needed to use up instead of celery leaves. Also, i will need to work on getting the skin more golden brown next time- perhaps i had the top rack to close to top of oven? Also, i was in and out of the kitchen and missed the chance to add the carrots and onion to the pan itself- but didn't seem to suffer any results because of it. Also, tried to baste after the first 15 min, but there wasn't a drop of juice in the pan yet.
My toddler and husband gobbled this up and asked for seconds. I will definitely try this recipe again.

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Delicious and juicy. Pan juices are delicious Add a few minutes for high altitude. Plan on 1-2 minutes per pound more.

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I, too, used a locally grown organic roaster and substituted fresh parsley for celery tops. There is something about the combination of onions and lemons. Wow! My husband had two helpings.A first! I made a gravy out of the drippings and leftover liquid. Thank you, Julia and Emeril!

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This is the best ever recipe for roasting chicken. I roasted an Organic Chicken using Julia's method. I had to make some changes. I didn't have celery leaves so I used Italian parsley and added fresh thyme. My lemon was a Meyer lemon. I didn't have softened butter to baste so I used Olive Oil. It was so moist. My brother in law had two entire legs (thigh and leg. He apologized taking the second leg but said he could not help himself because it was sooo good. I served it with Tyler Florence's Green Bean and Bacon Salad, stuffing, organic sweet potatoes (really good and sweet and apple struedal with vanilla soy ice cream. The recipe is a "KEEPER". PS - I did have an v-shaped rack and used it. From what I read, a v-shaped rack distributes the heat evenly.

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The chicken was awesome - extremely tasty and very juicy. My husband and 2-year-old ate it right up. For some reason my chicken held most of it's juices so the onions and carrots un the bottom burned and I didn't get to use the drippings. But I made a simple gravy while the chicken was cooking that worked just fine for the mashed potatoes I served it with, but the chicken really didn't even need it!

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I tried this recipe last night and substituted crush garlic cloves for the onion since I didn't have one. I also added small red potatoes during the last hour of cooking instead of carrot and onion, and basted every 25 minutes. My boyfriend and friends loved it! I will definitely be making this again.

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This is a wonderful recipe for roast chicken. It is very close to Julia's original recipe from her French Cooking cookbook from the 1960s, other than she doesn't add a lemon.

I did baste the chicken (with butter/chicken broth every 15 minutes and after 45 minutes I fliiped the chicken over to brown the back. The chicken was extremely moist and had great flavor. I believe adding the carrots and onion to the pan juices was perfect for the sauce. However, I did take the sauce one step further, added flour to thicken and chicken demi-glaze to create a delicious gravy.

Served the chicken with Giada's Roasted Potatoes, Parsnips and Brussel Sprouts. PERFECT!

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This is such a wonderful recipe. I used an organic chicken and flipped it over at the end of the cooking process to crisp up the skin on the back. My kids couldn't get enough of it. It was juicy and just what you want for the effort of roasting a chicken yourself.