Roasted Chicken and Potatoes

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This recipe was very easy. The chicken got done in the time alloted and was fork tender and very juicy, but I did not find that it had much flavor at all, nor was the skin crispy. I will keep the cooking method, but try other ways of flavoring the meat (and perhaps broil it a few minutes to crisp the skin. Just the chicken cost me $10, but I bought a free range roaster from whole foods instead of a poor chicken from a conventional farm. I went to two grocery stores looking for the swiss chard that accompanies this recipe, but could not find any.

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The recipe called for 1/2 stick of butter which was too much ( I don't use that much butter on a large turkey It created a very butter saturated chicken.;1/4 stick would have been more appropriate. Also, I made the mistake of roasting the chicken in a deep pan which prevented the chicken from completely browning. I had to place the potatoes in the microwave because they were not fully baked with the chicken after 1 hr 15 minutes..

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Just made this and found I prefer the Barefoot Contessa's Lemon Chicken with croutons.

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On what planet do you buy a 4 lbs chicken for 5 dollars? please tell me that ? Dear Melissa what neighbourhood do you live in. My chicken costs more at the supermarket then to just buy it for 3.99 at Kroger PREPARED!! Otherwise, a fresh, whole chicken will run me about 9.00$... reality check about how expensive groceries are would be great. Recipe great, but unfortunately I think she needs her title to: THE TWENTY DOLLAR MENUE. sorry.

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This was very juicy and tasty. I will make it again, and it's so simple. I love how she explains everything and makes it look so easy which gives me great confidence in the kitchen.

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love to made this chicken is the best that i have done, is very juicy...

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So simple, so delicious, and so wallet friendly! Another home run for Melissa d'Arabian! Yippie!

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I am not a novice "home cook." As noted by other reviewers, the chicken did not cook in the time stated in the recipe. My chicken was small. I checked the temp and it was fine. BUT while it was resting I saw blood under the leg...the juices under the chicken were pink. I cooked it another 15-20 and it still wasn't done. The potatoes weren't done either. The temp on my oven is fine - actually a little hotter than what it's set at & I have a thermometer inside the oven so I can watch the temp. I think the problem is with the chicken sitting on top of the potatoes. I'll go back to my other non-French roast chicken recipe.

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I made this chicken for the first time today. I tried it in a turkey roaster and that might have been the problem because it just didn't turn out as I'd expected. It didn't brown well, and there was so much liquid left over, watery liquid so it steamed cooked the chicken and potatoes. The herbs and lime really did flavor the chicken and potatoes well though. I will try this one more time in my conventional oven to see how that works. I also tried the Swiss chard recipe from the same program and I thought that was a good compliment to the chicken.

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I substituted chicken broth instead of the wine. This meal came out great and very tasty. My only complaint is that this dinner was way more then 10 dollars.