Classic chicken and nachos
I love this recipe! I picked a fresh onion from my garden, used the greens and all and placed them in the cavity. I hate the feel of onions, but love the flavor, so this was super good!
Really good. I have never roasted an entire chicken before so this was a good one to start with. I used rosemary instead of thyme, an onion instead of the shallots, and scattered cut up carrots and potatoes underneath the roasting rack. YUM! And really juicy. I cooked it for about 20 minutes longer than the recipe states (yes, I do have an oven thermometer) and it was only at 160, but the juices were clear and the leg was loose in the socket, so I figured it was done enough. I don't see a need to try any other recipe, except to change up the seasonings as needed. HIghly recommended.
used my cast iron skillet like another reviewer, great flavor!! crispy skin, yum
Wonderful flavor and crisp skin. easy to make.
This recipe set off my smoke alarms, and even though the leg meat tested at 170, it still wasn't really done. It was moist. Think I'll try another recipe next time.
Very nice. I thought it was going to burn (indeed, open some windows and have the fan open because your fire alarm will think so too!) but it came out perfect. Oh yeah, and the meat thermometer is essential -- the bird was 4 lbs. and took 30 minutes more than the stated time to finish (at least for me!)
Make this roast chicken all the time. Love the crisp the skin gets with the last 15 minute high heat. I use my cast iron skillet and there is no smoke with last high heat cooking. The spice combo is perfect. Awesome recipe!
This was a great dish, I used a larger bird and doubled the ingredients. The meat was so juicy and the leftovers were great the next day!
Did this on Saturday. Chicken was perfect!
Loved this! I have been looking for a roasted chicken recipe just like this and did not even find one I loved in Cook's Illustrated. As others mentioned, it is flavorful, juicy, crispy skin and easy. Served with the roasted winter veggies from 12/10 issue.
This was a good roast chicken recipe. I love the idea of prepping a dish, walking away, and having dinner ready for you when the timer beeps. The chicken took almost 30 extra minutes than stated. I started with a larger bird (5+ lbs.), and increased the cooking time at 350 an additional 15 min. Still had to extend the time at the end for my thermometer to reach 165 in the thigh. Maybe I started with a too-cold, right-out-of-the-fridge bird? I would make this for company since it is so easy-- no stress right before/while the company arrives. I served it as a weeknight meal with mashed potatoes and steamed broccoli.
This was the best chicken I've ever roasted. So juicy and flavorful, and the skin perfectly crispy. You can adjust the flavor by changing up the herbs but really, it was perfect so why mess with it? I have already made it twice, and plan to make it weekly, just to have such great chicken meat on hand. I served it with roasted butternut squash, which cooked along with the chicken. Using an external thermometer makes it fool-proof!