Lemon and Garlic Roast Chicken

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"WOW" It was the bomb!!!!!!!!!!!!!

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I loved the flavors!!! Will definitely be making again real soon!!!

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I was so pleased with this recipe. Its simplicity and fancy flavor was exactly what my chicken needed. I couldn't stop making it for at least a month. I find Ina's dishes so sophisticated yet simple and inviting. I always want make something she has demonstrated on her show.

Marilynn S. Wells

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There is not a better chicken roasting recipe than this one. I've prepared this dish so many times and everyone goes on about it and at the end of dinner, people commented on how much conversation we had about a chicken.

Easy, simple, delicious. I served with braised carrots once and with a corn souffle another time. Potatoes roasted with Rosemary are also nice.

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This was fine...easy enough to prepare however, I think a chicken already prepared from the grocery is better and cheaper.

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This recipe is absolutely fantastic!! We crave it! I have tweaked it just a little bit. I mixed thyme and the butter together and stuffed it under the skin. Also, adding chicken stock to the pan so there is more juices for the gravy, throwing quartered potatoes in half way through, and cooking the gravy with the bacon and carmelized lemon, while the chicken is resting. The flavors are explosive! I'm making it tonight, can't wait!

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WOW! Easy and delicious. Cooked to internal temp of 165. Omitted Bacon - didn't have any on hand. Chicken skin was crispy and delicious. I also roasted carrots, onions and potatoes (using excess chicken fat instead of olive oil a jelly pan on the bottom rack for the last 30 mins. Fantastic.

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LOVED IT! I put some butter under the skin before roasting as another reviewer suggested. Everything burned on the bottom of the bottom of the pan so I made the gravy in a separate pan using 2-3 T of the fat/juice. Not your typical gravy, but delicious. I served this with Alton Brown's Creamy Garlic Mashed Potatoes and green beans with butter, onions and mushrooms. Betsy, Anne & I loved it!

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In a word - fabulous! Whole chickens were on sale, so I searched for a recipe I hadn't tried yet and this one sounded yummy. It did not disappoint! I omitted the bacon to lower the fat content and we didn't miss it. The sauce/gravy was divine. I put sage leaves and a couple pats of butter under the breast skin as suggested by another reviewer - it was awesome! The breast meat was so moist and juicy and nothing was wasted. I took the leftover and stewed it down for broth. This recipe will be used again and again. Thank you, Ina!

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Awesome! I made it last night and it was a hit with the family. The chicken was very moist and flavorful.