Roasted Chicken

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Excellent! Did follow the previous reviews and roasted breast up! Also added a bit of chicken broth to baste during cooking.

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This chicken was delicious!! Will be making it again for guests next weekend. Used a convection oven so the skin was crispy but incredibly moist inside. The herbs and oranges made this one of the most flavorful roasted chicken dishes I have even eaten.

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I will definitely be making more of chef Roberts recipes !! Maybe, even buy a cookbook if he has one. Super good and moist. I only made one change. I used rosemary instead of tarragon because that is what I had on hand. Only downside is that if you are a crispy skin lover. I would cook breast side up. My skin turned out kind of limp and yukky but I don't like skin so it didn't make a difference to me :o Happy cooking and make this chicken it is gggooooddd

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This turned out awesome. I roasted four chicken using this recipe and it turned out delish. There really is no need to put any oil and anything on the outside of the bird, besides when you baste it. This was the MOISTED chicken I've ever eaten. Seriously.

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I made this for my main entree for Christmas, with just a few tweaks. Instead of a whole fryer I used two cut up whole chickens, doubled the recipe, skipped the butter (I used just a little olive oil and marinaded the chicken overnight in all the ingredients minus the oranges. I mixed in the oranges just before I put the chicken in the oven the next day. The chicken was very flavorful, delicious and juicy. I will definitely use this recipe again.

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this chicken was awesome! i didnt have any regular oranges so i used canned mandarin oranges and i had to cook it longer then called for but it really was great

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I am glad to read the comments "add water to the bottom of the pan or the butter will burn". Of course I saw that AFTER I had to turn off the smoke detector in the house - alarming!

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I made this for my second time last night and it was even better than the first!

I roasted vegatables with the chicken and it made the potatoes have just a hint of the orange flavor which was amazing!

This is my new favorite roast chicken! Easy and delicious!

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I've just put this recipe in the oven for the second time...the first time was a debacle...and still it came out well haha.

Like most others, I don't have the fresh herbs, so I used 1 tsp dried thyme 1 tsp dried basil 1 tsp dried parsley. All else is as stated.

One thing I found that made the rub very easy to apply...making it a few minutes before hand and mixing it up, let everything meld together. Also I cubed up my butter and stuck it in different places...now that I think about that, maybe I shouldn't have done that, it'll just melt instead of basting the whole chicken...oh well.

And I started out by pouring some vegetable stock in the pan so it doesn't burn, it did that the first time.

I'm going to use the breasts to make an Italian chicken stew recipe I found on here and eat the wings / legs / thighs today, I have a few fellas coming over for video games.

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I would definitely make this chicken again -- the gravy with the herbs and orange was creamy, dark and delish (added a tiny bit of corn starch to the gravy at the end. There was no note to put anything in the pan at the start but inbetween I started to baste the chicken by pouring chick broth over, then used the pan gravy, using broth when necessary. The pan will burn unless you add some liquid. I cooked the chicken breast down (as the recipe stated and after cooking for 1-1/2 hrs (5.6 lb chick saw that the breast was still not cooked (frustrating, turned it over and cooked for another 45 minutes. It was delicious. HOWEVER, the recipe should have stated that it should be turned over, breast side up, half way through the cooking. Also, initially I thought after schmearing it with the rub, there should be oil involved somewhere, but IT IS NOT NECESSARY.

This is a great recipe but, as with all recipes, follow the directions the first time and then enhance according to you!