Chicken & potatoes not done even after leaving in 15 min. longer. Took about 1 hour and 45 min. and potatoes still weren't done. No drippings were left in the pan to make gravy after extended cooking time .
All in the house love this recipe. I stuff the cavity with lemon, 4 cloves of garlic and a few onion wedges. Gravy come out tangy and delicious.
Classic roasted chicken dinner. Nothing makes the house smell more inviting. I confess, I don't bother with the gravy. I do need more roasting time to get the potatoes crispy - I let the chicken rest for 15 minutes before cutting up so I leave the spuds in the pan and turn the oven back up to 425. I also like adding smashed garlic cloves inside the bird and along with the onion/potato mixture. I would serve this meal to guests, no problem. Any steamed veggie would make a good side; tonight we had broccoli.
made this last night....wow, did the house smell great!!! i used convection oven roast setting with the probe at 180. perfect chicken. the potatoes and onions were done, and i meant to add carrots and mushrooms but ran out of time. didn't get the gravy made either but saved the drippings for the leftovers.......in which i made the next night (it was wonderful) and mixed all leftovers together with pasta, including tators. used a jelly roll pan and a rack, 2 lemons and more celery.
This recipe is outstanding. We have made multiple roasted chicken recipes as my husband loves roast chicken on Sundays, and this is one of my favorites. The lemon, oregano, and celery in the cavity provide such a nice, subtle flavor, and the chicken was juicy and delicious. We made ours in a roaster (it was a dry run for Thanksgiving as our roaster was brand new) and it took only a few minutes longer than the suggested cook time to reach 180F. I also used baking potatoes, peeled, since that's what I had on hand but it was still great. The gravy was a snap to put together and was a great addition to the chicken and vegetables. Our kids LOVED it and everyone had seconds. We'll make this again and again.
This is a good recipe. I have made it before and have had the same problem with the potatoes not being done because I wasn't using a big enough roasting pan or broiler pan, and I wasn't about to but one! I put the potatoes and onion in their own dish, cooking next to the chicken, and they came out great!
For those who had an uncooked chicken at the end of the roasting time, it is essential that the vegetables and the chicken be placed on a rack so that the hot air can get under both. Do not pile the vegetables close to the chicken but simply scatter them around the bird. A large roasting pan and rack are very important here. If your meal isn't cooked after 1-1/2 hours, you need to have your oven temperature gauge checked. I cooked a 16 lb. turkey at Thanksgiving and it took 2-1/2 hours - fully cooked, juicy and gorgeous, with 30 minutes at 500 degrees and two hours at 350 degrees. A four lb. chicken should be more than done in 1-1/2 hours!
This did not turn out well. I used a small, young chicken, but this was nowhere near enough time - both the chicken and the potatoes required another 20 minutes!! The meat thermometer registered 165 degrees, but once my brother started carving, the center of the chicken was still raw and we had to pop it back in the oven. Completely threw off the meal... everything was ready except the chicken.
This was awful neither the chicken nor the potatoes were thoroughly cooked.
From a dinner guest last night: "That was the best. I repeat the very best chicken dinner I have ever had".
So yummy my picky eater even liked it! Did I mention super easy too?
Easy to do, and really good gravy.
I made this last night and it was very good. The chicken did require about another 15 minutes to cook, but then again I didn't have a broiler pan to cook it on -- I used a 9x13 Pyrex. The potatoes also needed a little more time. I used seasoned salt to season the chicken and the vegetables, and it turned out very tasty. For next time I will: 1. Use more seasoning on the vegetables and add carrots. 2. Instead of using celery, lemons, and oregano to stuff the chicken, I plan on using onion, garlic, oregano, and rosemary. 3. I think that adding herbs, either dry or fresh, to the seasoning that goes under the skin will amp up the flavor a little. 4. Of course, use a broiler pan.
Turned out fantastic! The gravy was delicious, the chicken was juicy and flavorful, the potatoes and onions we very soft and tender. Amazing recipe. Will cook again and again.
Best roast chicken recipe, a family feast tradition. The vegies were not done when chicken was. So, now I heat the veg in the microwave for 4 min before tossing with butter. This gives the veg a head start and makes the butter spread evenly, instead of clumping on the first cold potato. I sprinkle the salt for more even distribution. When the chicken is done, I quickly return the potatoes and onions (on a non-stick foil lined jelly roll pan) to the oven at 450 F. Use some cook and spray if the potatoes look dry. It will be perfect by the time the gravy is done and the table is ready. About the gravy, there are not much drippings, but don't despair! When the chicken is done, add some broth to the pan and dissolve all the browned bits by scraping with a spatula to yield a very flavorful broth for the gravy.
Making it for the second time today since it turned out so well the first time. I agree with other reviewers that the gravy turned out beautifully - probably the best I've ever made. The chicken was moist and the potatoes were delectable. A good, solid recipe.
Wow-this chicken was so moist and flavorful! Will make it again next time with some root vegetables too.
I have now made this chicken twice and can't get it right. It took much longer than the recipe and even after added time the onions and the potatoes weren't quite done. I liked the idea and felt it should work, but really didn't. The chicken flavor was good, I have to say. The second time I made it I used a free range chicken and there was no material to make the gravy with. I'm not going to try this again.
This was fabulous! The gravy technique is a standout, will never make gravy another way again. I roasted a 6.5 lb chicken for about 1 hr 20 min. I also used a oven bag. It was delicious will definitely use this recipe again.
This is a very easy, basic fall meal. It goes together easily and then sits in the oven filling the house with nice fall smells. All we did is throw together a simple salad, and we had a perfect meal. The gravy method is a keeper I will try again for Thanksgiving.
really juicy, very flavorful chicken. the vegetables could use a little more salt and pepper. the chicken was done about 10-15 minutes early, but the potatoes weren't, so i'll probably cut the potatoes a little skinnier next time - but there will definitely be a next time!
I have tried a lot of roasted chicken recipes and this by far was the best for the following reasons: 1. The chicken was very moist 2. Very flavorful - I used thyme instead of oregano. I could taste all of this in the chicken. 3. This is the very first time I have made gravy and it came out perfect. Everyone from my 22 mo. old to my 80 year old mother raved about it! 4. The potatoes and onions were very very flavorful. One of the highlights of the meal. I would very much recommend to anyone. It is very easy to prepare - did take a little longer than the recipe called for to get to the 165 degrees so be aware of the time it might take.