Made this to recipe a long time ago when it first appeared in the magazine. Noticed it yesterday in an Oct'13 article on 25-best CL recipes. Had no tarragon so subbed parsley to pair with fresh thyme. Very good, so maybe try other fresh herbs if you don't prefer the anise-y tarragon.
This recipe works well and makes a great flavorful tender chicken. Thank you.
Baked this on our Traeger vs. in the oven today. I couldn't really taste the herbs. to be honest - next time I'll stuff the cavity with more herbs, some onion and maybe some lemon and adjust the cooking time up accordingly.
Agree that this is a good basic recipe. I used dried thyme and tarragon since I didn't have any fresh on hand. Next time I will use a probe thermometer to judge doneness since I way overcooked this one. Thanks!
I made this with tarragon and thyme from my garden. I did not roast it breast side down first. Just did it the old fashioned way. It was VERY good....moist and flavourful. I think I would use more herbs next time for even more flavour. I served it with sautéed spinach and mushrooms and baked acorn squash stuffed with amaretto pears...Nice dinner that would serve company nicely...
I liked this because the meat was nice and moist. What was disappointing was the lack of taste in some areas, the "mixture" needs to be really worked into more of the areas of the chicken. Our chicken was about 7.5 pounds and I cooked it at 365 degrees for approximately 2 hours and 15 minutes.
I feel like two stars is a bit low, but I honestly won't make this again. It's not bad, but it's just not anything too special. With the cost and amount of time it took to make, I could have just as easily bought a rotisserie bird from the grocery store. Of course if this was substantially better then this would be the obvious choice, but it wasn't any better. Truth be told it was a bit bland: it just tasted like chicken with the faintest hint of tarragon. There are better roast chicken recipes out there, but if you just want a basic recipe then I suppose this would do just fine. In the future, if I want a basic roast chicken, I'll be happy to stop by the rotisserie shelf at Whole Foods
Very juicy, so good that I have used the breast down method with my turkey's and although a little harder they are always perfect!
Easy, and very good!
This chicken is simple and very flavorful. It was perfect for our Thanksgiving-for-two and left enough meat for leftovers. I'd happily make for a Sunday dinner, or to serve company.
I made this chicken on Sunday night using a Perdue Oven Roaster Breast. Excellent!! I did adjust the roasting time since it was smaller than the recipe indicated. The flavor was wonderful! I served it with roasted fennel and carrots and brown rice. Leftovers made a great chicken salad for lunch the next day. This is a company quality meal!
This chicken was excellent. I agree with the previous reviewers comments- don't add more tarragon (b/c I did and it overpowered the thyme). I served this with the new potatoes and garlic vinegarette and it was delicious.
I cooked this on convection roast with my oven temp probe and it came out perfect! I did not use the time in the recipe but used the oven temp probe instead. The taste is excellent. Use the exact amount of tarragon recommended in the recipe or it will taste like too much tarragon. This is good for a nice dinner.