Roast Chicken with Herbed Mushrooms

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Well, I made this recipe and I am disappointed in how it turned out. It is rather bland. I went back over the recipe and I followed the instructions exactly.

So, either I did something wrong or could it be that I'm accustomed to the more highly seasoned flavors of New Orleans' food?

This is the first recipe from Tyler that I didn't just rave about. Any comments are welcome.

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This was a great recipe as "All" Tyler's recipes are. The bacon sealed in the moisture as I deviated just a tad by taking the skin off the entire chicken except for the wings, made a tent and removed it the last hour of cooking. Added a splash of white wine too - the flavors were magnificent. The technique was a lesson learned also. As another review stated Tyler is a "Real Chef". Love watching him and learning on his show.

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This is so easy and so delicious. The bacon helps seal up the chicken to hold in all the juices. It is extremely tender and tasty. Highly recommend!

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Yummy! Me and my kids had fun making this, everyone had something to do. We had no lemon so used an apple it seemed to work out well. I wish we could have watched this one!!!!!!!

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This recipe is so delicious. Please put Tyler, A REAL CHEF, on our PRIME TIME here in San Antonio. You have put the amateur Melissa on our Sunday prime time and we have to change the channel.

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This chicken was amazing!!! My father in law LOVED it, on that note, my mother in law HATES mushrooms...so it was even more incentive to give it a try. Everyone loved it and the lemons (my husband was afraid it would be too lemon-y; reminders of his childhood and lots of lemon pepper chicken helper were lovely and certainly not over-powering. I also did the cherry tomatoes and roasted potatoes, all of it was wonderful (i.e. no left overs. I will make this again and again, its a simple and wonderful dish. Also, I read the comment about the lack of veggie washing - bless the woman's heart-common sense is a lost art for some these days! Anyway, excellent work Tyler!

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the skin didn't crisp as well as if the heat had been higher in the beginning, but man were the mushrooms amazing. they totally soaked up every bit of the chicken flavor. i also did the tomatoes and potatoes that were featured in the same episode. a side salad completed the meal and MAN was that a good meal! Thanks Tyler!

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Anyone who has made this. On the show he adds the mushrooms to the pan at the beginning. In the recipe it says to add the during the last 45 mins.What did you do?

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I was a little leary about the bacon and thought it might make the drippings/mushrooms greasy. Tried it anyway and was so happy I did. I purchased fresh lean bacon from my local butcher along with the chicken (which was a lillte skimpy for my family. The meat was very moist and the flavors of the lemon and thyme infused nicely into the chicken. My 7 year old ate so much of it (he's a very picky eater that I was thrilled to get him to eat something other than Peanut Butter and Jelly. He was happy to get a little bacon as a treat too. Surprisingly the bacon doesn't burn just gets really crisp. Next time I'll make a larger oven stuff roaster. Much to good not to have leftovers.

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I made this for family dinner with the in-laws and it was fantastic. I used a larger chicken so it took longer to cook, but it still came out great. I used reduced fat bacon, and the breast was so moist and juicy, I couldn't believe it. And to Theresa who was incensed that Tyler doesn't wash his vegetables - there's an entire staff at the Food Network that preps veggies for the shows. You hardly ever see chefs washing veggies... I thought everyone knew that.