Why buy rotisserie chicken when you can roast a chicken as tender and moist as this recipe? It just doesn't get much easier than this. Delicious!
Simple Roast Chicken
LutzCat Posted: 06/01/10
riversbendlady Posted: 01/19/12
I never thought I could do better than my slow-roast chicken - until I discovered this method. Tho I usually add fresh herbs to the cavity and under the skin, these basics are exactly what I do now, resulting in a crisp skin and succulent, moist white meat, and it is fast!
hollysing Posted: 05/26/12
Moist and tender. Chicken browns beautifully at the higher temperature. I added 6 crushed garlic cloves, a lemon cut in quarters and fresh rosemary to the cavity before tying the legs. Makes the house smell wonderful. No gravy needed.
amberlake Posted: 03/16/12
The chicken did look beautiful after an hour in the oven, but it wasn't done inside that quickly. Maybe my chicken was bigger than the recipe called for. I set off the smoke alarm when I poured the water in the pan and stunk up the house. But when it was all done it was good.
LucyLove Posted: 08/08/14
This is my go-to roast chicken recipe, for it's simplicity and excellent taste. It's just really good chicken, nothing more, nothing less. I add carrots, onions and celery to a stainless skillet along with the broth and get fool-proof chicken gravy as good as any I've ever tasted. For the gravy, I remove the spent veggies and drain off the liquid. Then I deglaze the skillet with a little more broth or whatever white wine I'm serving, scraping up all the gorgeous fond. I add a little butter and flour to make a roux, then after separating the fat, I pour the pan juices back into the skillet to make my gravy. It's super easy and always flavorful and smooth. The bird itself quite lovely and presents beautifully, but I admit, I'm all about the perfect gravy.
brenro Posted: 09/12/13
This recipe combined with the herbed cream sauce is to die for. Unfortunately, reading the fat content that's a real possibility.
TimothyMulandi Posted: 07/10/13