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The Ultimate Roast Chicken Recipe

The Ultimate Roast Chicken

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (170)

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Average Rating:

Total Reviews: 170

Showing 111-120 of 170

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  • on July 22, 2006

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    It was my first time to cook roast chicken and this recipe turned out great! I marinated the chicken with the juice of half an orange and rubbed oyster sauce all over its skin, then left it for a couple of hours before roasting. The chicken was wonderful and oh so juicy, not at all dry. My family loved it! Definitely a keeper!

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  • on July 21, 2006

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    This is one fantastic chicken! I used dried oregano (less of it of course and it worked fine. Keep in mind its going to take quite a bit longer than 50 minutes for this chicken to be done, mine was at about 1 1/2 hours. Also I didnt do the gravy but did drain the fat and use the drippings in a gravy mix (sorry...I think its way easier and we like it, lol and it was excellent.
    Thank you...I will use this method again and again!

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  • on June 24, 2006

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    The Ultimate Roast Chicken is truly the ultimate! Easy to make and absolutely delicious! Great dish for entertaining.

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  • on April 18, 2006

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    the chicken turned out SO moist and yummy. the combination of flavors worked really well, and the chicken was great the next day (made chicken pot pie. however, it was a lot of work and really messy with the herb butter and trying to rub it all over the chicken (and under the skin. all in all, very tasty, but make sure you have enough time and lots of dish soap for your hands afterwards. also, the onions on the bottom of the pan were completely burnt for the lack of liquid in the pan, so i had to fish them out before i made the gravy.

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  • on April 15, 2006

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    I have made this several times. From quite nights to several of them for holidays and parties. Everytime i always hear the same things : "this is the best chicken i have ever had" "its so juicy and tender!" "i need this recipe!"

    go ahead and try it. its easy, fun, and your final result will impress everyone!

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  • on April 11, 2006

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    The flavor was wonderful, but the butter under the skin thing didn't really work for me. Not sure if it was me, the bird, or the butter. Maybe I just need practice, but all the butter wanted to be in one place.

    Otherwise, the results were very good.

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  • on April 02, 2006

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    Very easy to make and the flavor was wonderful.

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  • on April 01, 2006

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    While the chicken is roasting the aroma is absolutely devine. Fitting everything into the cavity was a bit tight so I put half of the orange in the pan with the onion. The chicken roasted perfectly, the skin was a nice golden color. The meat was juicy and tender. I didn't have Sherry so I used Madeira. The gravy was a perfect complement. Yum.

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  • on March 17, 2006

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    Easy, delicious.

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  • on March 14, 2006

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    This chicken is everything Tyler said it would be and more.

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