Roasted Chicken with Lemon Butter

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Tasty? R U Kidding me??? This was more than tasty..I couldn't stop eating it. My taste buds said keep going, but my brain said no, this isn't right! ............I listened to my taste buds...sorry brain.

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Amazing!!!!! Very easy, our family's "GO,TO" for unexpected company.

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Very good!

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Love this recipe. We've made it several times now and it's easy and delicious. We've made it in the oven and on the grill--great both ways. Followed the recipe as written--no changes. Our favorite part is the gravy--soooo good. Last time we made it though, the gravy was bitter, not sure why. We think it was the lemons we used. We're going to make it again for guests tonight. :

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DELICIOUS!!!!

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REALLY, REALLY, NICE TASTING CHICKEN FOR A CHANGE!!!

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We have already had this dish 4 times at our home and love it every time. The flavor permeates down into the breast and you get the taste of the herbs in every bite. Just to char the skin a little more, I placed it under the broiler for just a few minutes and its simply wonderful.

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Great recipe. I have made it as written and adapted it to cook chicken pieces (thighs, legs since I like dark meat. I have used sherry, white wine, marsala, and burgundy wines (all separately along with chicken broth and they all taste great in this recipe. I also separate the chicken from the sauce and broil it to get an extra crisp at the end. I cook the chicken on a pampered chef stone with very good results. As one of the reviewers wrote, don't skip the pan gravy! I have made this in the pan and on the stove using flour and fat to thicken up the gravy. The pan gravy is great either way. Great recipe.

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A friend at work told me this was the best chicken recipe he had ever made. I made it - I agree!
The flavors are fabulous.

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I do mine outside on the weber with cherry wood or whatever you have laying around. Put it in a cast iron skillet and leave it. Takes about 2 hours for a 5+ lb bird. Great tailgate dish too.