The Ultimate Roast Chicken

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This is a great recipe for roasting a chicken. The bird came out sooo juicy with tons of flavor .... and that was even after my wife cooked the bird UPSIDE DOWN !!

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This recipe is fantastic! Tried and true every time. It also makes the best gravy I've ever had. I made this for a dinner party and had people asking me for the recipe months later becuase they remembered how good it was. Fabulous recipe Tyler!

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I made this last night, omitting the bacon and cooking a 6.5lb bird on 380 for right about 2hrs. The chicken registerd 190 degrees when I tested it in several places. I did however juice 1/2 the orange into the cavity and inserted the other half. I also inserted 1/2 an onion and juiced 1/4 of a lemon and inserted the other 1/4 along with the herbs. An hour into the cooking I loosely tented some foil over the bird for about 30 mins and then took off the foil and let the skin crisp up for the final 30 mins. I only basted it 2-3 times during the cooking process but I did add three 2Tbsp additions of water to my roasting pan during the cooking because it was on the larger size and meant more for a turkey; I didn't want the fat drippings to start burning and smoking. Also to the roaster pan I added one chunked sweet potato, one quartered onion separated into pieces, 4 rough chopped carrots, and 10 or so new red potatoes - all of these were liberally coated in olive oil and seasoned in salt and pepper. Upon serving I discarded the other vegetables and kept the potatoes. One thing about the herbed butter mixture spread under the skin, I added two large minced cloves of garlic and generous amounts of salt and pepper to the butter since this was going to season the meat and not just the skin. The dry sherry gravy just put everything over the top. Good luck!

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This was only OK for me. Chicken was moist but lacking a real kick that I was expecting. I won't make it again.

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6 STARS not 5 Just an amazing and delicious recipe.

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I saw the episode Tyler when Tyler did this chicken. It looked awesome and when I did it...it tasted better than awesome. Both my wife and I come from the restaurant biz so we do know good when we eat good. I've cooked 99% of our meals in 30 years together and I no longer ask her what roast chicken I should do. I'm doing it tonite...

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Not only is this the best roast chicken ever,, the gravy is by far the best chicken gravy I've ever had!

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Great recipe. Delicious and tender -- if you cook it for the correct amount of time. My bird (5.3lbs took 2 hrs 15 min before it was done, the skin became dark brown and very crispy. I would recommend adding the onions to the pan about an hour into the cooking, otherwise they will burn. Also cramming a whole onion, a whole orange, the herbs and the garlic into the cavity I believe is why it took so long to cook. Maybe putting half the orange, and half of the whole onion into the pan with the other chopped onion would reduce the cooking time.

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I made this as a Sunday Dinner. It was sooo goood. I did season it in and out and put extra herbs under the skin too. I let it marinate in the chicken for a couple of hours before I baked it. BUt it turned out wonderful. I also put some herbs on the potatoes and carrots I baked with the chicken. I never baked a whole chicken before and my boyfriend loved it. I will definitely be making this again!

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This had such good flavor even though i had to use dry herbs, cuz it was all we had. The cooking time was a little longer, at least in my oven, or maybe because, when i was taking off the bacon and basting it i might've been slow. Having the butter under the skin makes such a huge difference, the breast was so juicy. The gravy was really good even though i used red wine haha. You defintiely can't go wrong with this!!