Perfect Roast Chicken

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My dad and I had a great bonding experience working on the simple recipe for the first time. We wanted to do a simple recipe but have it have a great result. We went on vacation to friends and they had an amazing roast chicken. We wanted to use their recipe, but we never got it. As I was saying this extrodanary recipe beats my tast buds. I think this chicken was better than the one our friends made. As you can see, this was a great recipe and a great chance for a father daughter bond.

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So disappointed! Wow, I can't believe the 5 star reviews on this one. I have been cooking for over 15 years and am an excellent cook -- I mean I have loved to cook since I was a kid -- it's my thing. And I cook a beautiful knock your socks off roast chicken. Because I love Ina's recipes and have all her books, I decided to give this one a try - even though I was deviating from my perfect roast chicken recipe. All I have to say is it sucked. My better half didn't even look up -- he just kind of smiled and then looked back down with a low grunt of dissatisfaction. The chicken ruined the whole meal. It was bland and unflavorful -- completely and totally blah. I will never ever make this again -- it's the biggest mess up I've had in all my years of cooking. Roast chicken is a staple and should be very easy and just totally delicious. This was totally gross. I don't know how anyone could give this 5 stars at all. YUK!!!

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Simple to do, flavorful and juicy beyond expectation, this recipe amounts to perfect comfort food for anyone who has ever had homemade roast chicken in his/her childhood. I followed the recipe exactly and I think the vegetables can be put in at the beginning if there are enough of them in the pan. Too few would tend to burn or char over the one and a half hours in the oven.

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WOW. This chicken is incredibly flavorful, moist and delicious. How can a recipe this easy be so wonderful? Here are some changes I made. Fresh rosemary instead of thyme, and I used leeks and mushrooms and carrots as my veggies since that's what I had on hand. The leeks were incredible. I highly recommend including them. I also added water to the bottom of the pan before I put it in the oven. This is going on my weekly rotation since I can now use the carcass for stock. I love this recipe!

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Oh. My. God. I don't even really like chicken (unless it's fried but this roasted chicken is incredible. Very simple, very flavorful & perfect crispy skin. I used dry thyme and it still worked perfectly. Don't skip the butter and use the dripping as a gravy...Amazing. I paired it with lemon risotto and sautéed green beans. Ina once again nails it!

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I've made this chicken recipe for about the past year (almost weekly and my family never tires of it! I've even changed out the veggies to freshen it up for them. They love the fennel and carrots, but lately I've added: butternut squash, sweet potato, zuccini, and cauliflower. Thanks Ina for sharing this wonderful meal with us!

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Superb. In the end, place drippings and mix with half lemon juice and zest, half roasted garlic and 3 tablespoons of wine vinegar and some red pepper flakes. Blenderize and pour over chicken.

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This was delicious! The chicken was so moist and flavorful. I added fingerling potatoes and the whole meal was a hit. Will make again for the family for sure!

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Just made this. 425 was too high of a temperature .. vegetables burnt to a crisp and if I hadn't checked it 15 minutes prior - the outside of the chicken would have been black. Next time I make it, I will reduce temp to 375/400 and not add the vegetables until 30 minutes before done. Disappointing the first time around.

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Excellent - easy and tasted wonderful.