Gina's Perfect Roast Chicken with Gravy

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the best chicken recipe i ever made. before this my husband said i did not know how to cook chicken. thanks gina i will be making this recipe alot.

eleanor
las vegas nv

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A fool proof recipe with lovely results! The gravy is a beautiful rich dark color and the chicken was thoroughly infused with all of the delicious herbs, garlic, and lemon. I doctored it a bit by adding a little bit of garlic to the rub as well as carrots to the pan. About 20 minutes before it was done roasting, I also added a whole bunch of crimini mushrooms. They added a teeny bit of flavor to the gravy, but mostly they soaked up some of the delicious juices!! Don't worry--there were plenty of juices to spare for making the gravy. Everything was done to perfection. So far all of the chicken recipes I have tried from the Neely's have been a hit!

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Excellent recipe. Put skillet with chicken into cold (not pre-heated oven. Have never used such a dark (frankly burned! fond as base of sauce before. Kept onions in pan to make sauce, then strained them out. Did need to thicken sauce which was almost chocolate-colored when done. It was delicious!

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The chicken was really average. The skin was really crispy, and the chicken was moist but it wasn't worth the effort because of the smoke fumes from the butter. The gravy was bad because of the burnt taste from the butter and I would not make this again. I don't think you can beat Martha Stewart's Roast Chicken 101.

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I have the foodnetwork on my kitchen TV 24/7 there is no other channel!! I cook several hours a day. I never was fond of whole chickens other than for soup or stock. This was very good and my family loved it. We did not care for the gravy it tasted burnt. I made regular chicken gravy. I roasted it because I needed time at 350 till it was done. The herb butter made me so excited, because I just planted a greenhouse of herbs. Thanks for the recipe I love your show!

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The chicken was really good. I was looking for a roast chicken recipe. I have found one. I did not try the gravy.

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I just made this recipe for Friday night dinner. It was easy and it was delicious. It is terrific to be able to find something like this which can easily be adapted for Kosher cooking (just substitute non-dairy margarine for butter.

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This was really excellent. I am admittedly addicted to Food Network, and my husband saw bits of this episode while I was watching it, and asked me to try it. Good call! It was very easy, the chicken was so moist I couldn't believe it! I was a little concerned because my bird was about 7 pounds rather than the 5 pounder the recipe calls for, so I wasn't too sure about cooking time. I was afraid if I had to leave it in longer, the skin would burn. But I ended up leaving it in only 10 minutes more, and my thermometer told me it was done.. and it was indeed perfect. The gravy was also very good, I loved the flavor. Didn't have any problems with it tasting only like the wine, it was delicious. I did end up adding a little flour/chicken broth slurry at the end to thicken it up, I like a thicker gravy, but that is just personal preference. Awesome!

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I am so excited to have this recipe. The flavor is amazing and the chicken is so moist. I can't wait to make this for company. I will never buy rotisserie chickens again. I followed the recipe exactly as it is written, but I forgot to tie the legs up. It didn't seem to matter in the end. However, I will do it next time because Pat said it helped the chicken cook evenly. : The gravy is so yummy!

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This chicken had so much flavor. I concur with the review about the butter splashing. It made a mess in my oven and smoked up my apartment when I opened the oven door. The next time, I will put some aluminum over the chicken to reduce the splatter. Even if it does smoke up my apartment, I will cook this again!