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Lemon and Garlic Roast Chicken Recipe

Lemon and Garlic Roast Chicken

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Average Rating:

Total Reviews: 347

Showing 31-40 of 347

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  • on February 15, 2012

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    The best roasted chicken i have ever had, by far!

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  • on January 30, 2012

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    Simple, amazing and delicious. I find I need a bit extra cook time, but this is a fabulous small crowd pleaser. Thank you Ina! I don't use the bacon (fat conscious, but it it totally amazing without it. I love to cook, but my test of really good cooks is subtle flavor (I tend to over-season - this recipe is perfect - you taste the lemon, garlic, seasonings - truly amazing. Thanks again Ina!

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  • on January 05, 2012

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    Super delicious, and super easy! This is my new favorite chicken recipe! The chicken was moist and had a wonderful flavor. Adding the bacon is genius. The skin was a beautiful brown, and crispy. I added more garlic and thyme, minced them, and put the under the skin of the chicken.

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  • on December 11, 2011

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    Amazing! The best part is its sooooooo simple. You can easily have everything prepared, watch the video and have it done in five minutes. Just had a dinner party and everyone thoroughly enjoyed it. We are in the restaurant business, so my husband can be tough to please. He was very pleased and loved carving the chicken at the table. Ina's recipe are always easy and consistently fabulous.

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  • on December 06, 2011

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    Yum, yum, yum,! Very tasty ! We ROASTED our 2.75 lb chicken at the 425 F for an hour than checked it with the thermometer at 170F but cut into and found a little blood then put it back in for 15 min at CONVECTION ROAST 400F...then it came out perfectly ! We opted out of the bacon... But used olive oil to cover the Chicken and drizzle over the vegetables! We did not try the gravy just used the sauce at bottom of pan to mix with jasmine rice!Thanks Ina!

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  • on November 30, 2011

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    I LOVE this recipe!!! The chicken is so moist and juicy. And the flavor is awesome. I omitted the bacon and seasoned it the night before. I also made sure to watch the temperature because my oven gets really hot. I did have to adjust the gravy since I prefer mine a little thick. I'll definitely make this again.

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  • on November 20, 2011

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    Great easy and everyone loves it.

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  • on November 14, 2011

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    I don't add the bacon, just because I am not a fan but this chicken is delicious!

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  • on November 14, 2011

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    Very good.

    I too dropped the temp to 400 degrees due to smoking. It turned out fine just took a little longer.

    Served over toasted french bread sliced spread with the garlic and drizzled with the sauce.

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  • on October 23, 2011

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    This turned out great! Flavor was great, although I put an extra lemon in and basically just dumped dried tyme in the bird. I also rubbed inside the skin with butter and tyme.

    I was worried about the smoking so I dropped the temp to 400. This worked great! I did cook it an extra 30 min.

    Gravy was thin but tasted great, but again I eyeballed the amounts and just dumped the dripping into a skillet.

    Made mushroom risotto and asaparagus! Great Meal!

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