Lemon And Herb Roasted Chicken With Baby Potatoes

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I just made this for Sunday dinner. Added carrots and butter/herbs stuffed in the chicken under the skin. Cooked a 5.5 lb chick at 400 for 45" then 20" at 375 checked again removed vegetables to warming mode and put the chiken back for 25 @ 400. WOW!!!!!!!!!!!!!!!!! I aso made the gravy sugested by others only being cream lover gravy person I adden a splash of H%Ht to the gravey (maybe two or three and scaped the burnished bits from the chicken pan to make the best side "sauce " for the chicken and potatoes EVER!!!!!!!!!!!!!!!!!!!! My husband is a PIA and loved the chicken aqnd potato/carrot mixture but was off on the perfect sauce ( he's a anti sauce of any kind although he always eats llllll!!!!!!!! Cornstatch/ juices/bits/broth/H&H over chiken a tatos Prefectooo!!!!!!!!!!! The chicken wa amazingly tender and flavorable' try; adjsut and love!!>^..^<

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I made this chicken as a last thought to use up a chicken I had in the fridge. OMG! This chicken was so easy to put together and the taste made everyone think I really slaved in the kitchen. The only thing I did different was cut back on the salt. The meat turned out juicy and moist and the skin was crisp. Will make this again very soon!

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I found it a wee bit salty. Exact measurement of salt and pepper may help. Anyway, I think I will be careful the next time but nevertheless it was YUMMY and made my house smell wonderful and homey.

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i prepared as direct except for using some soften butter and mixed it with chopped chives then i rubbed it under the skin of the breasts. and on the outside of the bird. I roasted onions sliced in 1/4 inch rings, fennel sliced the same and some baby red potatoes sliced 1/4 in thick. i poured about 2 tb of melted butter and olive oil over the veggies, lots of salt ,fresh crack peper and leftover rosemary chopped.. I basted the bird atleast 4 times and roatated it. i took my 4 1/2 pound bird out after 1hr and half it was perfect, i covered it with foil.. i spooned out as much juice as i could and put the veggies back in for another 15 mins to roast. I skimmed the fat of the pan juices i reservered and i put it in a saucepan with a cup of ckicken stock and 1 teaspoon of cornstach and water slurry and made a wonderful gravy! my hubby said it was the best white meat ever and he hates white meat because it is always so dry. this whole meal cost about 9 or 10 dollars and feed my whole family. i will make this over and over and just switch out the veggies . love it

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This is a major hit in our house. Easy to make and everyone loves it.

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I made this for Easter and it was a major hit!!!! I was stuck on campus for the Easter holiday so I made it with other sides and my friends loved it. We all felt like we were at home having our own mother's cooking. Very good recipe.

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Oh man! I had never roasted a whole chicken before. I cook a lot but had always been a bit intimidated to try making a whole chicken. Reading the reviews about the "delicious crispy skin" grossed me out. I am now a believer. This chicken skin is DELICIOUS. The chicken is so easy to prepare and tastes great. I make this often (usually without the potatoes, although they are great, too and eat the skin while it's crispy and carve the rest and keep it in the fridge for easy sandwiches/snacks/salad addition throughout the week.

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This chicken dish was so easy and it tasted awesome! Even my 2 year ate it and he pretty much is picky about everything. I will be making this again for sure

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I love this recipe so much! Not only have I used it for chickens, but we've been roasting our Thanksgiving turkey this way for the past tow years! My whole family loves it and says it's the best turkey they've ever had! The recipe is getting passed around, because it's loved so much. It's so easy and moist and wonderful! Thank you!

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You've gotta try this recipe! So easy and the chicken has such a good flavor. I doubled the recipe using 2 roasting chickens (ab. 7 lbs a piece. I used a "package" each of rosemary and thyme, dividing them between the two chickens. I intended to lower the oven to 350 at some point....but they cooked quicker than I expected - about 2 hours. I was afraid the 400 degrees would have dried them out - but no! They were succulent!!! Added the potatoes for the last hour - they were great, too. The family was really impressed! This will be a "regular" for me!