Herb-Roasted Chicken

There are four keys to a golden, crisp-skinned, juicy and flavorful chicken: start with a high-quality bird, season it correctly, cook it at a high temperature for the ideal amount of time for its weight and let it rest before you carve it. Save any leftovers for making potpie or chicken soup (see related recipes at left).
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Herb-Roasted Chicken
Review 1 for Herb-Roasted Chicken
5 out of 5
5 out of 5
Travellux
,San Jose
,CA
April 20, 2013
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Wonderful Roasted Chicken
April 20, 2013
Terrific for an al fresco dinner. The skin is crispy and the herbs nicely season the entire chicken. I doubled the herb mixture, added some lemon zest as well as a whole lemon to the cavity. Fabulous!
Pros: Easy, Healthy, Adaptable, Impressive, Will Make Again
Review 2 for Herb-Roasted Chicken
5 out of 5
5 out of 5
CollegeBrea
,Princeton
,NJ
October 13, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Perfect for College Student!
October 13, 2012
I just made this chicken for some of my friends that live in the dormitories at my college. My roommates commented on how wonderful the kitchen smelled while I was making this recipe! It was delicious and I have plenty of leftovers that I plan to make into chicken soup tomorrow!
Pros: Yield, Quick, Good Value, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again