Food Network
Home> Recipes> Chicken>
Gina's Perfect Roast Chicken with Gravy Recipe

Gina's Perfect Roast Chicken with Gravy

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (57)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 57

Showing 11-20 of 57

Sort by:

Newest

  • on December 31, 2011

    Flag

    Hi Gina,

    Happy New Year from Singapore. I tried your recipe last night and it was superb tasty! I love it super tender and juicy. I used one lemon only and just added lemon zest for the butter rub...then a bit of olive oil on the outside....my oven is in degree celsius so i baked for 270 degree in Celsius (so high!, in 40 mins it is looks so brown & crispy then reduce it to 180 and then for only 60 mins it is done ; i like it even without the gravy. thanks for this great recipe.

    Cheers,

    Ann

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 24, 2011

    Flag

    Easy and Delicious - I did not use a whole chicken but chicken cut into eight pieces - I layered the onions on the bottom and added about 2 cups of chicken broth and a few sprigs of the herb stems- I put the chicken on top and put the rub as directed under and on top of the skin - I thinly cut up a lemon and placed it on top of each chicken piece - I baked it uncovered for 30 min at 425 and then lowered to 375 for the next hour - I did bast the chicken every ten minutes during the last 30 min of cooking - The chicken was juicy and fell off the bone with ease and had a nice flavor - The chicken broth that cooked with the onions and flavoring that came from the chicken made a nice sauce - but noone used it because the chicken was juicy on its own and a sauce was unnecessary - I am sure the method used makes a delicious dish but this way I saved two steps as my chicken was already cut and a sauce was made during the cooking process - I would definitely make this dish again - Enjoy

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 25, 2011

    Flag

    AWESOME. It's just perfect. And weirdly fun to rub the herb butter on the chicken.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 22, 2011

    Flag

    This chicken is delicious! I followed some of the other reviewers and baked it at 425 instead. In exactly 1 hour 20 minutes it was ready and I basted every 10 minutes for the last 30 minutes. I made it with steamed broccoli and garlic mashed potatoes and it is divine. This is my new go to recipe for roast chicken. Thanks Gina!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 09, 2011

    Flag

    Amazing!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 08, 2011

    Flag

    I really enjoyed this recipe! I had a frozen chicken in my freezer for months because I was intimidated by it, had never cooked a whole chicken before. I must say, I picked the right recipe, chicken turned out great. I did have to reduce the heat to 375 because my oven gets super hot, other than that I wouldn't change a thing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 06, 2011

    Flag

    Delicious! I have made many different versions of roasted chicken and this is by far the tastiest. It is very moist and full of flavor. The whole family loved it, even my mom who doesn't like strong seasonings. Thanks Gina!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 18, 2011

    Flag

    Absolutely delicious!! Yes....475 is to high. After about half hour the cast iron pan started to smoke. I brought the temp down to 375. I think the temp depends on how hot your oven gets. I cooked it at 1 hour and 20 minutes and it came out absolutely beautiful. Juicy, FULL OF FLAVOR and the skin was golden crispy brown :oP . And the gravy was also wonderful.

    Pat and Gina? You have the best recipes ever. I watch the foodnetwork all the time and I got say you two are my favorites. I love the down home cooking. :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 10, 2011

    Flag

    So good...thanks Pat and Gina! I pretty much followed the recipe, except I used dried herbs (that's all I had on hand, and I baked it in a 425 convection oven. I will use this recipe from here on out for a perfect roasted chicken...and maybe turkey too!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 22, 2011

    Flag

    The BEST roasted chicken I've ever made. Thanks for sharing this recipe....the cast iron skillet is the secret, I think.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.