Herb & Lemon Roast Chicken

From EatingWell: September 1997, The Essential EatingWell Cookbook (2004) — Subscribe Now!

Even if you're only feeding four, it is a good idea to roast two chickens at once. It takes the same amount of time and then you have leftovers to use for sandwiches, soup or salad.

READER'S COMMENT:

"The chicken iteslf turned out very well, but I didn't like the gravy. Also, our chicken didn't have the innards, so I roasted the chicken on a bed of celery, potatoes, onions and carrots. For spices I used basil, tarragon, fennel seed and...

Comments

Comment	Posted
The chicken iteslf turned out very well, but I didn't like the gravy. Also, our chicken didn't have the innards, so I roasted the chicken on a bed of celery, potatoes, onions and carrots. For spices I used basil, tarragon, fennel seed and coriander seed. We don't store wine, so I used beef broth and water for all the basting and stuff. I found that all the liquids didn't run out of the chicken as it was cooking but stayed inside. Leida, Calgary, AB	7 weeks 5 days ago
This recipe is pretty labor intensive but my husband and I agree that it was worth every minute! I looked over at his plate and he had devoured every bite by the time I sat down and was already headed back for seconds. I had a leg cold today straight out of the fridge... it was still DELICIOUS! We will definitely have this again in the near future. :0) Amy, Albuquerque, NM	7 weeks 5 days ago
It did not turn out like I had expected it to. To fatty and sticky. Very time consuming. I would not make it again. Heena, Atlanta, GA	7 weeks 5 days ago
Very good and moist - but is a time commitment! Liz, Austin, TX	7 weeks 5 days ago
This recipe is simple and the chicken came out moist and delicious. Donna, Lyons, CO	7 weeks 5 days ago
I roasted 2 grain fed hens and it was excellent. I recommend this recipe. Sherry, Montreal, QC	7 weeks 5 days ago