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Herb & Lemon Roast Chicken

September 1997, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (26 votes)

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...
Herb & Lemon Roast Chicken Recipe

7 Reviews for Herb & Lemon Roast Chicken

05/13/2013
Anonymous

Love this!

Comments
09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

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

Comments
09/28/2009
Anonymous

Very good and moist - but is a time commitment!

Liz, Austin, TX

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