A delicious recipe for succulent roast chicken with fresh herbs, garlic and lemon. No need for butter! Serve with roast potatoes and vegetables and you'll get no complaints.
The chicken is very moist and tender. I found the flavors slightly off for what we like but it was still very good. - 03 Sep 2012
For me this is a pretty basic recipe which I do with a few variations of my own, like massaging the chicken with lemon rind and butter. One tip that I must insist on never, never cover the bird with foil or anything else while it rests or you will just steam the beautiful golden crust. It needs no coverng. - 13 May 2010 (Review from Allrecipes US | Canada)
The perfect roast chicken – tender, juicy and SO flavorful. True to its name, this really was succulent. I stuck to the recipe fairly closely, although I rubbed the herb/olive oil mixture all over the chicken rather than just underneath the skin. I also stuck extra sprigs of rosemary and thyme and a good chunk of onion in the cavity along with the lemon. I roasted the chicken at 450 degrees for 20 minutes, then reduced the heat to 375 degrees and roasted for another 20 minutes per pound. (I had a 5-1/2 pound chicken so it was in the oven about 2 hours) I poured about a cup of chicken broth into the pan at the beginning, and the resulting juices made for a rich and delicious pan gravy, thickened just slightly with a little cornstarch and more chicken broth. I served this with roasted Yukon Gold potatoes (in the same pan last 40 minutes of cooking), Cauliflower with a Kick, Easy Garden Green Beans, Pumpkin Soup and a tossed green salad with Creamy Peppercorn Dressing, all recipes also from this site. With only six reviews, this recipe is not receiving the attention it should. - 07 Nov 2010 (Review from Allrecipes US | Canada)