Roasted Chicken and Potatoes

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Not impressed---tasted bland and too much liquid in pan so it took long time to get a sauce consistency. Took extra time and oven heat to get chicken and potatoes done. I am not saving this recipe.

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I cooked my smaller organic chicken according to this recipe, followed it to the letter, and it was still pink after all this, so I had to put it back in for half an hour at 375, what a pain and it dried out my chicken! And the flavour was bland.

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Absolutely delicious, tasty, and fills the entire house with a delightful aroma. This is our favorite recipe so far!

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I thought this method worked well and the meat was flavorful, moist and the butter and herbs added a lot of taste overall. However, I did not taste the wine at all and will not bother that step in the future (I will use water or broth instead. I also was underwhelmed by the potatoes mainly because I have a much better roasted potato recipe. I did use a 5# bird so the cooking time was different.....I cooked the ***** down for 25 mins and ***** up for 1 1/2. Other than that, I will use this recipe again.

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The chicken is divine. Taste exactly like the wonderful roast chicken I devoured in the south of France. However, I was surprised by the wine combusting in my oven. No real harm, but I wonder if Mrs. d'Arabian could suggest a remedy. Perhaps, heating the wine and flaming it first before putting it in the oven?

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Chicken turned out really good and juicy. Potatoes did not seem cooked all the way. I added herb de provance (Melissa uses it all the time to both the chicken and potatoes and it made everything taste really good.

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I am not the best cook. But this recipe looks pretty damn good. I am pregnant and craving chicken. Let's see if I can cook it without burning it.I will get back to you with my official rating ;0 Ok I made this recipe! It did take longer than the time stated. The internat temp was on the mark. However, the inside of the chicken when tipped would drip out red juices. Is this right? I cooked it until the juices on the inside were clear. We loved this chicken. The potatoes we did not much care for. I think I am more of the traditional type when it comes to my taters. I give the chicken a 5 STAR, the potatoes a 2 STAR. Over all this recipe gets a 4 STAR RATING!!!

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Saw Melissa's demo on this, seemed so easy that I had to try it! It IS easy, chicken comes out juicy and flavorful. Used stock instead of wine, 3/4 instead of 1/2 cup; a 3.75 lb chicken took approx hr & 10 min after lowering temp to 325; I put the potatoes back in the oven for about 15 min after taking chicken out, turned the oven back up to 425 (perfect amt of time to let the chicken rest. 2nd time using this recipe was for company using two 5.50 - 6 lb chickens. Init. cooking time at 425 deg - 30 min, down to 350 deg for about 2 hrs 15 min. Again, needed to put the potatoes back in at a higher temp after removing the chickens to rest. Company all said juiciest chicken ever!

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In Mrs. d'Arabian's demonstration, this recipe was so appealing that I hauled out my 10 bucks, found a discount bird, hit the farmers' market and expected to find myself in Paris in just over an hour. However, I assure you that the cooking time on this recipe is way off. Herb butter was terrific, but with the potatoes functioning as an oven nest for the bird, they simply did not roast. Also, the potatoes obscured the butter's ability to integrate into the pan drippings, so the sauce was dull and required extra work to finish to deliciousness. Lose the nest, roast the potatoes and turn up the heat, otherwise, you'll be in the kitchen for close to 2 hours.

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I can always find chickens for $.97 a lb or less!