Roasted Chicken

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Awesome recipe! Easy to make, the chicken was the moistest I have ever had. I have used this recipe for Turkey as well. It's the only way I want to eat roast chicken now! The oranges give the chicken a subtle citrus flavor, I then use the leftovers for soup, which has the same citrus flavor. Makes me hungry just thinking about it!

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This chicken comes out very moist. I typically only use this recipe for cooking times and temperature, and instead use EVOO and my own seasonings. I do stuff my chicken with onions, garlic and whatever citrus I have on hand, warning never use grapefruit! The chicken looks like it is still raw from the pink color, not appealing.

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I had an average quality Fryer from Kroger, about 4.5 lbs and with Robert's recipe turned it into a taste Paradize ! I cannot say the recipe is EASY. It involves pretty lengthy preparation time and some messy handlings (with butter and staffing. But it is soo worthy !!!
It looked terrific, with crunchy skin and super juicy meat everywhere.
I used a super large capacity roaster with rack (same as I used for turkey.
This chicken was truly UNBELIEVABLY DELICIOUS !
Some reviewers commented, that chicken was not crusty. You have to place it on a rack chest side down in a large roaster.

I didn't have spices: used garlic (next time will use less of it, and will MINCE IT, not just crush it.

Thank you very much, Robert! Happy Holidays to everyone !
As of 01/6/12 I wanted to add, that the recipe is a bit confusing on the time of roasting, so this time I'll cook it totally for about 65 minutes, since my chicken is 5.29 lbs. Elaine in Dallas, TX

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This chicken was good and I cooked it in one of those roasting bags. It was so moist the chicken breasts dripped juice. The skin was limp and mushy when I cooked it breast side down. I might put orange slices and the herb butter mixture under the skin and cook it breast side up next time. It's definitely worth tweaking and giving another shot.

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The ingredients give the chicken a pleasant twist from basic roasted chicken. I think the recipe is easy and flavorful. Hats off to Robert Irvine!

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This is an excellent recipe for roasting chicken, but since we are a family of 3 and not an NBA team, I adapted this to three skin on chicken breasts and tweaked the recipe amounts just a little. I also used lemon slices under the skin (on top of the herbed butter rather than orange since there's no cavity to place it in. This is a terrific weeknight meal that's easy and tastes special. Any leftovers make a delicious chicken sandwich that tastes as good as an after Thanksgiving turkey sammy. Beaufort County (SC loves Robert and his fabulous Hilton Head restaurant!

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The chicken smelled wonderful while it was cooking, and the meat that was cooked was flavorful. However, I had a terrible time making sure it was cooked through, the time and tempurature did not work out for me, and I was using a smaller chicken than suggested. I had to cook it at a higher temperature for quite a bit longer than stated, which delayed dinner and dried some of the meat. It was an okay recipe and it was simple enough, but for me I don't think it was worth the frustration of cleaning and washing a whole chicken, and then waiting for it to be done. Even though I always prefer to make what I can at home, for this I'd rather just get a pre-roasted chicken at my deli/butcher.

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I used lemons and rosemary instead of the oranges and herbs, much better.

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The best roast chicken recipe I have very used. Super moist.

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This is fantastic! I will definitely keep this on my normal rotation.
Served with:
Robert's Terra Firma Veg [I only did the onions, carrots, and broccoli]
Emeril's Yorshire Puddings [the one in the muffin tins]
My edits:
[1] I mixed half of my herb mixture into my softened butter. Applied as instructed. No oranges, just because I was out.
[2] As others suggested, add water to the bottom of the pan to keep the drippings from burning and aid in basting. I then made a light flour gravy from the water/drippings, cooked right in the pan on the stovetop. You will definitely need to skim the fat beforehand.
[3] Another suggestion from others that worked well was cooking breast side up, however, I followed Robert's instructions and started breast side down for the first half, flipped over just before the halfway point. One thing I will change next time is to raise the oven temp and brown the skin on both sides, perhaps broil on all sides just before the 10 minute rest in the oven.
Enjoy!