Comments on: Herb Roasted Chicken

By: dmoody7

dmoody7 — Wed, 24 Feb 2010 00:50:51 +0000

try this in a pampered chef covered baker. Super moist and very flavorful. Throw it in on top of potatoes, carrots and onions and cover and bake for a couple of housrs and YUMMY!

By: dyana

dyana — Thu, 13 Aug 2009 03:09:58 +0000

Made this for dinner tonight and it was a bit dry. I followed the instructions to the letter, however an hour wasn’t near enough time to cook the bird.

I kept checking it in 10 minute intervals and still wound up cooking the chicken dry.

Result: not much flavor, but I suspect that’s more my fault than the recipes.

I did a bit more research on roasting a chicken and found that the chicken is cooked once it reaches 165 degrees with an instant read meat thermometer in the joint between the body and thigh.

I will be trying this again, with hopefully better results!
thanks for sharing!

By: gtbsharon

gtbsharon — Mon, 10 Aug 2009 14:31:42 +0000

thanks! this is exactly what I was looking for. Time to make some tasty chicken for lunch

By: Frank

Frank — Wed, 15 Jul 2009 01:25:11 +0000

This is the type of dish on which I would use Frank’s Famous Creole Seasoning.
Good job Rebecca. I like the butter coating on the chicken.