Roasted Chicken and Potatoes

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I followed the recipe exactly and good thing I wasn't cooking for company, we would have eaten 2 hours late. The chicken and potatoes were not nearly done. I cooked a 4lb chicken and it took 2 hours for everything to get done. The flavor was good, but not fall off the bone tender. It was good chicken, but I've had better roasted chicken. A disappointment so won't use this recipe again.

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This is a wonderful recipe. I made a 6lb. chicken so I needed to bake it for a little over 2 hours. It was very juicy and tasty. My husband and I love it.

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This chicken was super juicy and cooked to perfection. The fresh herbs really make a big difference. I put a cut up onion and Lemmon in the cavity for extra flavor and moisture.

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it is moist and the butter makes it so good and fabalous
;

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This was one of the best roast chickens i have had. Very moist and delicious with a crispy skin. Which my daughter loved. I diced the red potatoes and made them a little smaller so they would cook and be tender but crispy on the outside. Thanks Melissa.

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Wonderful. The skin turned out perfect everything was seasoned to perfection. It was so simple and so good. I could make this any day of the week. And I am using the left-over chicken to make the chicken pot-pie turnovers tonight!

I didn't have the fresh herbs available so I halved the amount called for and used dried-- just mixed them into the softened butter along with the garlic. I read a previous reviewer's concern about the temp being 160F in the recipe. I found that the temp went up (abt 10 degrees as the chicken rested and the chicken was done thoroughly at that temp. But all chickens/ovens/pans are different-- I think that had I kept roasting the chicken until it the thermometer read 180F I would have had a very dry bird on my hands. So I suppose use your own best judgement on that. :-

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My Family loved it! I added onions and few tunips with the potatoes

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OMG*! This was the best tasting roast chicken recipe. VERY tasty - easy to make-although putting the herb butter on can be a little messy. A new GO TO recipe in our home. My husband is not fond of lemon so I left that out. We had the freshest herbs as the temperatures have been warm for Nov. & we still have herbs in our garden! As in other reviews, I agree -* it took longer to cook & I was concerned about the 160' on the thermometer as poultry is marked as being ready at 180'. Sure enough, at 160' the chicken was not yet cooked. SO it went back in longer-about 1/2 hour-and rested all over again- I did have to put the potatoes in the microwave while the chicken was 'resting' to finish cooking them. An oven thermometer showed my oven temperature was accurate. Perhaps the cooking temperature for this recipe should be 350' and not 325' ? The result was YUMMY - but I have made it 2X now and both times the chicken & potatoes were still not cooked when following the directions exactly.

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I would give this a 5-star for taste, but only 4 overall as it does not turn out correctly if you follow the recipe exactly. I just made this recipe yesterday for company. However, having read the previous reviews, I planned for cooking chicken longer, it took almost two hours but I did use 2 chickens, approximately 5 pounds each. Cost per chicken was under $5, (got them at Costco. I also browned the back of the chicken for 30 minutes, and it was brown when I took it out and turned it over. As many of you stated, potatoes did not come out crisp, however I took them out of the sauce when I took the chicken out to rest and spread them on a cookie sheet and put them back into the oven to cook, at 375 for approxiamtely 40 minutes. They were wonderful, crisp and very done all the way thru. I had also quarted them, which helped. Chicken was crisp on the outside and juicy, and I got rave reviews from my family I fed 8 people with this, and did not have very much leftovers.

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OMG! Fabulous!! Made this yesterday...yes, it took longer than expected, but thanks to other comments, I knew that going in. I followed the recipe exactly, with these few additions: I filled the cavity with a halved lemon and 5 whole cloves of garlic. Cooked bird on bed of sweet potatoes. Finished with chopped fresh parsley. Presentation was beautiful, taste was phenominal. Excellent recipe. Note: Cook time at 325 degrees for 4.5 lb. organic free range chicken was about 2 hours. Enjoy!