Roasted Chicken and Potatoes

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I was disappointed. I expected to have something special. To be fair the chicken came out tasty and juicy but the skin never got crisp. It took just over 3 hours from preping the chicken to serving dinner. Much more time and effort than is necessary. I will stick to "Beer Can Chicken" much simpler, faster, and much less clean up with at least as good if not better chicken. I can always roast the potatoes separately.

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I just made this recipe last night for the first time. My 6 year-old daughter and fiance are both extremely picky eaters and they both loved it. My daughter, who refuses to eat any potato other than french fries, devoured hers, and my fiance now thinks that we should have this meal at least once a week.
I did end up having to cook the chicken for about 20 extra minutes, but it was nearly 5 lbs, The potatoes were not brown or crispy, but they were tender. In order to achieve the brown crispness I put them in a tablespoon of EVOO and fried them in a skillet while the chicken was resting, and they came out perfect. Also, when I cut them, I quartered them instead of just cutting them in half like Melissa did on the show.
I used slightly more white wine than the recipe recommends, and I think that this helped not only cook the potatoes, but also created a better sauce in the end.
I will definitely make this again. It came out perfect.

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Melissa is my "Go to" gal, and this recipe is our family's all time favorite! I too had problems with timing and undercooked potatoes, but with a bit of tweaking (and the addition of some lemon halves inside the chicken, it has replaced the pot roast as our primary Sunday lunch. And when I can use Melissa's money saving tips and find my chicken for 69 cents a pound, it tastes even better. Thanks, Melissa for this outstanding recipe!

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I didn't have a roasting pan so I used a casserole dish instead. The chicken came out a little undercooked, may be due to using the casserole dish. I noticed she didn't specify how to cut the potatoes, so I made my own judgement. The potatoes did not cook evenly; some were still raw. But the seasoning used on the chicken and potatoes was delicious. Will try again.

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Just tried this out; my boyfriend just loved it, and asked me to do it again.
I used dry herbs and small white potatoes, but it still turned out amazing! I recommend it!

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I LOVED this chicken! It had good flavor and was the moistest I ever made! It did take significantly longer to cook this bird than the recipe suggested, and my potatoes were rocks when all was said and done, but the chicken was awesome! The leftovers were thrown into a rice dish two days later, and the chicken was STILL very moist! I shy away from making chicken. It seems, to me, to be a science getting it right. The only other time I have made a chicken that did not come out too dry was when I brined it. My husband was so impressed with the outcome of this recipe that he is considering trying to cook our thanksgiving turkey with the same process (potatoes excluded. Yum! Thanks Melissa!

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I only did the bird because I was scared off by others for doing the potatoes. The bird turned out nice & juicy with good flavor although it took WAAY longer than an hour in the oven once I reduced the temperature to 325. I also used less butter, maybe 1.5 tbls because I just didn't see where half a stick was necessary. I probably cut the fresh herbs in half too and used broth in lieu of the wine. Like I said, the flavor was great but you can get a great tasting rotisserie bird from the grocery store for a lot less trouble (and probably about the same price.

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Loved this recipe, although for me it takes a lot longer than the suggested time.

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This is my first recipe I tried by Melissa. My chicken came out Delish & moist. I love the flavor of lemons. I cut 1 lemon in quarters & added in the chicken's cavity before roasting. I didn't have the fresh herbs on hand & ended using a dry poultry seasoning instead.

I love the flavor of this chicken better that the rotisserie chickens found in markets. Plus I have control over how much salt to add.

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Wonderful, juicy, tender!!
This is going to replace my usual roast chicken recipe (sorry Julia Child.
It did take over an hour to cook but I find that is always the case with my oven so I just adjusted the time.
I do have to say that you can make this for under $10 IF you already have some of the stuff in your pantry. Here, the fresh herbs are $2.00 each and the chicken $4.00. Even if its a bit over that for this whole meal, its worth it!!