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Lemon And Herb Roasted Chicken With Baby Potatoes Recipe

Lemon And Herb Roasted Chicken With Baby Potatoes

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Average Rating:

Total Reviews: 132

Showing 41-50 of 132

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  • on February 17, 2009

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    I just bought split chicken breasts (on sale, natch, and couldn't figure out how to make them. I knew Tyler would have an answer. I adapted this recipe - put lemon slices, rosemary and thyme sprigs on the bottom, then rubbed the skin with oil, added the herbs and more lemon slices (and salt and pepper of course on the top. Then roasted per directions. I could not believe how juicy they were - even after sitting hours later for a late dinner. I will make this again - either with the split breasts or a whole chicken.

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  • on February 11, 2009

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    This is not my first time making a roasted chicken. However, this is the first time I tried cooking a roasted chicken and it came out "perfectly" flavorful, juicy and so delicious! I didn't, however, make the potatoes with the chicken because my hubby wanted mash potatoes to go with it instead. Since we both enjoyed the chicken so much, it is going to be on our meal go-to rotations. I highly recommend using a meat thermometer! Good luck and Happy Eating!

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  • on January 16, 2009

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    This time, I decided to try the recipe verbatim. On other occasions, I decided 1.5 hours at 400 was too hot, so I did an initial 400 for 45 minutes and then dropped the temp to 375. Then it was great. 400 for 1.5 hours dried out the meat and sucked up the flavors. I'd recommend the 400 for 1/2 the time and then drop the temp to 350. It gets 5 stars the latter way, but just 3 as Tyler's written this recipe. I also agree with other who've written that the spices get lost inside. Interestingly enough, when I made it with the lower temps after a bit, flavors were more pronounced. Try adjusting the oven temp half way thru. I think it's a far more flavorful dish that way. Not to take away from Tyler's talent; this is a great recipe. He's my favorite chef. Timing was my only issue.

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  • on January 15, 2009

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    Stop! Don't buy another super-market rotisierre chicken again! Totally amazing roasted chicken. No exaggeration, this chicken is so moist, tender and full of flavor that we will never buy another super-market pre-cooked chicken again. I've made this recipe several times now and each time it is consistently great. Delivered a meal to a friend with health issues and her entire family raved at how good it was. My husband who is not a cook even made this one day and said how easy it was. I have yet to find a Tyler recipe that hasn't been great yet!!!

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  • on January 04, 2009

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    Maybe I just didn't get this recipe right cause the chicken had no flavor. I feel like it could have been good if the herbs had infused in the chicken but it was pretty bland. I will try this again but with some of the herbs on the outside.

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  • on December 31, 2008

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    This recipe is phenomenal. I use more olive oil than it calls for, mainly to baste the chicken with. The potatoes taste awesome as does the chicken. I like the idea of adding the herbs to the outside of the chicken for enhanced flavor. I think I will try this next time. My family loves it and I always look forward to making this dish!

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  • on December 28, 2008

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    I made a Christmas dinner for my Family, and I have to tell you, this Chicken was delicious! I stuffed some rosemary and thme under the skin for extra flavor and taste, and it really added to the recipe. It was great! I loved the crispy, and flavorful potatoes, they were super!

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  • on December 20, 2008

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    This recipe is amazing! It takes about 3 minutes to prepare, and tastes like you actually know what you are doing in the kitchen (which I don't. Meat is super tender and flavorful, and potatoes are perfectly cooked. Yummy!

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  • on December 20, 2008

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    I did two 6 .lbs chicken with this recipe for a dinner party. It took 2 hours to cook both of them at the same time. I put 2 halves of a lemon and a half of a garlic head inside each bird. I squeezed a half of the lemon over top of both birds. Poured the olive oil over the top of both and sprinkled some kosher salt and a lot of pepper over the top. Then I minced the herbs and sprinkled them over the birds because there wasn't any room inside of them. I had some larger sized yukon and red potatoes that I put in the bottom. they were very done after 2 hours. I made sure and rolled my potatoes in some olive oil and sprinkled them with some kosher salt too. I put the leftover squeezed lemon with the potatoes around the chickens. I had my chickens on a rack in my pan. I did not baste my chicken. 45 mins. into cooking there was no juice. But by the end there was lots of juice and I am telling you it tasted DIVINE! Some people said on here that the chicken had no flavor other than chicken. Pour some of those divine juices over your chicken or put it in a seperate bowl to ladle over it. Because it was sooo good. I think next time I am going to put at least one halved garlic head in the pan with the potatoes because they didn't really "roast" inside the chicken. but the few cloves that fell into the bottom of the pan roasted into a garlic paste. Soooo good. I would say 1 - 6 .lb chicken serves 5. A 4 .lb probably serves 4 with no leftovers. We have hearty eaters in our family. Will make this again!

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  • on December 14, 2008

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    I made this chicken back in Spring and forgot to save the recipe. I'm so happy I found it again, its great! All my friends loved it and asked me to make it again. Really great recipe

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