Roasted Chicken

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My husband said this was the best chicken ever ! I followed the recipe pretty close, except I didn't have the fresh herbs - I substituted dry Italian Spices - I used 3 tangerines to stuff and sprinked the skin before baking with lemon pepper and paprika, also used only 3/4 cube butter under the skin - I didn't have a v-rack, so cooked breast up - also added a little chicken broth to the pan when done - excellent - will do again - already emailed to my daughters with photos. Thank you -

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i used this reciipe as an inspiration, i didn't have all the stuff it called for. It came out great and moist. I will do this again, it was good eats!

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If you have ever tried to roast chicken before, but it came up short on taste or it was too dry to eat, then you really need to try this recipe. I made this today and I doubled the recipe and used 2 chickens. It was the best roasted chicken ever! My 2 grown sons and husband gobbled this one down during our weekly NFL game and left only enough for a sandwich that someone will fight for later. This recipe is definitely a keeper and one I will use again and again. Thank you Robert for using the oranges instead a the lemons. What a difference! Thanks again!

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Great and easy recipe - received rave reviews when served it at christmas lunch. Will definitely be making it again!

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Wonderful recipe and very easy to prepare. The chicken was very moist and there was a subtle hint of orange flavor.

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would love to try this recipe.do you know the conversion?

mary

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Absolutely loved this chicken! Robert has some wonderful recipes. I used a 5# chicken, and added 2 oranges as the recipe suggests. I would add about 1/2 hour cooking time when using cold oranges and the oranges fully jammed the cavity. Small oranges would be fine.Even one orange could do the trick and not change the cooking time. Have fun!

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I used limes instead of the oranges and decreased the butter to 2 TBSP, and it was still wonderful--a great kick-off to Fall cooking.

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I used this recipe to teach my 21 year old daughter to roast a chicken. The end product was delicious and beautiful to look at. She felt so successful. We made minor changes. Instead of using the butter under the skin, we put a little olive oil in with the spices and then rubbed the mixture over all the whole chicken. The oranges in the cavity imparted wonderful added flavor to the meat...much nicer than from the lemons i usually use. Thank you Mr. Irvine!