Roasted Chicken and Potatoes

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First of all, never ever cook a whole chicken only until 160... Secondly, the cooking time is way off. It took me 2 hours and 30 minutes and even then the potatoes were still semi hard. At least the chicken was cooked. I am so glad I didn't use as much butter as you did. I think I would have had a heart attack if I slathered on that much butter. You got two stars because the wine trick was nice...however. The overall recipe is bland and will give you salmonella if cooked as is.

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Nice recipe, good flavor and juicy... but cooking Time must be increased... The Minimum cooking temp for poultry is 165.
I cook chicken to at least 170 and make sure it is totally opaque (without any pinknessto be certain that I keep my family safe from food born illness.

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Very good. Very tasty. If you don't use a 3 - 4 lb chicken, it won't be cooked as the recipe said...

I used a 3.5 lb chicken. First 15 min @ 450, then an 1 hr 15 min @ 350. Very moist. Very tasty. Next time I might use less herb butter.

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Haven't actually gotten to eat the chicken yet...It's been in the oven for 2 hours now and still not cooked. Guess I should have read the rest of the reviews before trying it. My family is now heating up leftovers from the last two days to eat for dinner. It smells great, maybe we can eat it tomorrow.

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An hour and fifteen minutes? Is she kidding me? It takes twice that long to cook a 4# chicken properly. I planned dinner thinking she was right, afterall, Food Network and all, bull. I cooked it at a higher temperature because I live in Colorado ( no I don't know why and it was raw, tried to rescue it by cooking longer and it turned dry and tough, even with all the herb butter in and on it.
I'll stick to my own tried and true recipes for roast chicken, and yes the potatoes weren't done either.

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Awesome. I did not have fresh herbs, so i used dry basil, italian seasoning, adobo, garlic powder,oregano,and fresh garlic. Instead of wine I used low sodium chicken stock. I cooked until internal temp was 170 I let it rest for well over 10 minutes. It was still a little red when I cut, so i place in the microwave for a couple of minutes and it was ready to be eaten. I will make this again. I did not think roasted chicken could get as good as Ina's, but this is close.The lemon juice was a very good ending the flavor just lingers on your palate.

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Flavors was good. However, my chicken took 2 hours to cook. I was thawed in the fridge 1 day and I let it sit on the counter for an hour as chef recommended. I roasted at 425 F breast side down for 15 minutes and then 1 30 minutes at 325. Chicken was pink! Don’t let this dingbat kill you with salmonella! Potatoes were underdone too!

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I just made this recipe today, and I was very happy with it. After reading several reviews, I made one adjustment of my own. After I cooked the chicken breast side down for the 1st 15 min. at 425 degrees I reutned the chicken to my oven at 350 degrees, and it took 1 1/2 hours. Also it was a 4 ib. bird. I guess it all depends on your oven and the size of the bird. My mother use to really enjoy a rosemary chicken that they use to make at a popular restuarant chain. I can't wait to suprise her with this recipe!!

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I've made this recipe 3 times and love it. The cooking time is definetely off a bit, all 3 times, I've had to cook a 4 lb. chicken approximately 2 hours until the internal temp. reaches 170, then let rest for 10 minutes.

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It was very good! Two things: First, add salt liberally. Melissa says that, but it's hard to know how much. Secondly, use less oil on the potatoes as they are a bit greasy. My family loved the recipe!