Comments on: Lemon and Herb Roasted Chicken

By: abfields

abfields — Wed, 31 Mar 2010 21:46:37 +0000

We made this tonight for dinner. It was very good. I left off the old Bay because I didn’t have any, and I made it in my crock-pot (on high 4.5 hours). It was definitely falling apart. The breasts were a little bit dry, next time I will cook not quite as long. And I’ll try and roast it in the oven, which was my original plan, but wound up making plans for the afternoon, so I threw it in the slow cooker since I wouldn’t be home. Either way it was very good and we’ll be having this again!

By: dalelee

dalelee — Mon, 29 Mar 2010 01:02:58 +0000

Tried this Thursday night..Was excellent! Great flavor!! Ty!

By: Chelsea

Chelsea — Wed, 24 Mar 2010 12:25:51 +0000

I apologize for bouncing around so much with the time – in my oven, it takes me about 2 1/2 to 3 hours total, depending on the exact size and other contributing factors. I am certain that the skin should be a delicious golden brown and the internal temperature should be about 165 degrees to 170 degrees. Another trick I use for knowing when it is done is that when the skin over the very tips of the bones in the drumsticks draws back and the bone looks like a dark brownish color. Just use your best judgement, and you should be good to go!

By: MaryGene

MaryGene — Tue, 23 Mar 2010 21:34:58 +0000

I haven’t made this yet, and I’ve never roasted a whole chicken before…do you cook it for two hours or three?? The cook time says 2 but then in the directions you say that you cook it for another couple of hourse (meaning 2) after you turn the oven down. I just want to get it right!! This sounds delicious though! Thanks!