How To Make Chicken Less Dry After Cooking

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I used a combination of ii recipies from this site. This one and "Moist Garlic Roasted Chicken". It turned out perfectly. For my seasoning I used garlic pulverisation (instead of onion) and lots of salt and pepper both on the outside, and in the cavity. Next time I will probably add together some rosemary. The other recipe called for stuffing the crenel with lemon slices and garlic gloves. The flavours were great, and it turned out really juicy. Thanks for this recipe :)

My family and i absolutely love this recipe!We have made it 7 times and it has never failed u.s.! We added a some garlic pulverization the second time and it made the worlds unequal. My family and i arent big on white meat simply when nosotros make this recipe no one knows witch is witch ! I most definetely would recommend this recipe to anyone !We also added rosemarry,onions,onion pulverization,mushrooms,and celery and came out even better !

best chicken I e'er had, then juicy. My sister-in-law literally sucked the meat right off the chicken. Thanks for the wonderful recipe. Also, I was out of the onion powder and and so I used garlic powder instead, I also lifted the peel on the breasts and massaged some butter nether it, makes the peel crispy. Yumm.

nifty recipe. though i had to use unlike ingredients to flavour the craven. i didn't use salt and pepper. i used Cajun seasoning and rubbed it outside and inside the craven. i stuffed the butter/margarine inside the cavity similar how information technology says in the recipe but instead of using onion pulverisation, i blimp onion wedges inside the chicken instead. i also aded crushed garlic cloves and about 2-3 sprigs of rosemary. if you're lazy to drip chicken, you tin can inject olive oil (or garlic infused olive oil) in the breast and the thigh to make information technology really really moist. it's such a no-brainer. thanks for the recipe.

I made a few modifications to this. I lifted the pare over the breasts, and added a slice of sweet onion, so prepared as written. It turned out VERY moist and flavorful; even the girl who'due south not keen on chicken has asked for this once more. Thanks for the recipe!

This was my commencement ever roast chicken. Delicious and idiot-proof. I was able to make it before work in the morning time and came home to a succulent bird at night (I basted every 20 minutes while coking).

I can't stress plenty... use the margarine and Not the butter!! I only had butter the first time around and I couldn't understand what that fuss was well-nigh this craven. I gave it one more shot and followed the recipe exactly and WOW! That's some good craven. If you add carrots and potatos and embrace, you won't effect the flavor at all and you'll have a full meal. Just uncover for the last 10 minutes of blistering to brown the skin. A+

I am a personal chef. My clients dear this dish. I stuff the cavity of the bird with celery and put celery in the roasting pan around the bird. No other seasoning besides the onion powder. I do use butter, and it's great, merely margarine would be simply as good. This is ane of the tastiest depression-salt dishes I've establish. Thanks for the help.

I tried this recipe tonight because of all the reviews but I didn't actually recollect it would be as expert as people said because the ingredients were and then simple...boy was I wrong! I've roasted chicken for a long fourth dimension with different types of seasoning and I've always been pretty happy with the taste and tenderness of my birds. I can't figure out what it is about this recipe--it'due south not *that* dissimilar from what I've washed before merely my craven tonight was so juicy and flavorful that I was astounded. My husband alleged this the go-to recipe from here on out. I followed the recipe except for two pocket-sized variations: I placed the chicken on elevation of thick cutting slices of onion in my baking dish --something I learned to do to keep the chicken off the bottom of the dish but as well to keep all the yummy juices and cooked bits besides as to flavour the juices for the gravy--and I added 3 whole garlic cloves to the cavity, other than that I took what I thought was a chance and followed the intstructions. I'm glad I did...and I volition over again and again and again. Thanks for such a bang-up recipe! This is going into my Tried-and-True prepare of recipes

Oh. My. God! This is beyond amazing!! It was by far the best roasted craven I have ever eaten, and I can't believe I made it!! I didn't take celery on me, so I quartered an onion, and stuffed it inside. I used olive oil instead of margarine/butter as a more healthy choice, and it was superb. DEFINITELY making this again. I still tin can't believe how juicy this chicken was. And the all-time thing of all, it was So easy to brand. Believe me, if you lot haven't fabricated this chicken yet, PLEASE Do!! :) Thanks for this keen recipe.

I take tried many different roasted chicken recipes. This is so simple and and then good! I had no celery, and so I put chunks of sugariness onion inside the bird. This recipe got the results I was looking for tastewise. Unfortunately, the i/ii c. of butter is not skillful healthwise, but I think it may exist the cost of getting a yummy, juicy roast craven. I made a squeamish gravy from the pan sauce for the mashed potatoes. This is definitely a proficient method. Simply maybe not the healthiest way to gear up chicken. I made this in a blizzard in Wisconsin, when we needed something warm and comforting, so it was really great for us.

This is my first review, and I chose this detail recipe because my chicken is almost Ever dry (I'm not an A+ cook...), merely I tried this and was so excited how tender and juicy the chicken turned out! My husband says "it'south fine" whether my meals are delicious or simply "ok", merely this fourth dimension he said, "that is freaking good chicken." Give thanks you! I won't be needing some other recipe :)

This is FANTASTIC. Don't be tempted to embellish on this one, folks... it really doesn't need any help. The craven is amazingly moist and tasty. The only thing that I did differently is that I rubbed some of the margarine and spices under the pare of the chicken equally well as on pinnacle. Once y'all're done and have but a carcass left, be sure to save it for making stock later!

wow! I cook a lot and this is an awesome way to melt a chicken. Whoever says information technology isn't flavorful, either isnt seasoning enough OR is then used to supermarket roast craven that they forget what a proficient basic roast chicken taste like. I followed directions but did add some things i know I like.... I stuffed it with the celery and also a clove of garlic and an apple tree, I put butter and chopped garlice nether the breast skin and rubbed a pat of butter on the chicken. I also used garlic salt in add-on to the other spices. My bird was 7lbs and I cooked for 2.5 hours and let it sit a half hr. With 45 min left in cooking I added cut upwardly potato drizzled with evoo and sprinkled wth herbs de province. After I took the chicken out I put the potaots dorsum in for 15 min and shut the oven off and let them crisp. Before serving, I stuck the craven under the broiler for nigh 90 seconds to crisp up the peel. This was SOOOO moist! Cheers thank you! Oh I almost forgot, I sliced an onion and cooked the chicken upwardly on the rings so the juices would menses nether it making it easier for basting. I so took the juices and scrapings in a fry pan and brought it to simmer adding chicken broth and a tblsp of flour and mushrooms. What a delicious gravy!

Made it just as suggested, and it was amazing. Very juicy and flavorful without losing the natural goodness of the chicken itself. Side Note: Why do people change the recipe and and then not give the original recipe 5 stars? If you change the recipe and then only like it iv stars worth, is it the original recipe's mistake?

I am Non a melt by whatever ways and based on everyone's reviews this looked like an easy recipe. i followed information technology exactly, except that i put thin carrot slices in with the celery. Information technology was completely undercooked (fifty-fifty after leaving it covered for 30 min.) Information technology was a normal 4.5 lb chicken [recipe calls for a 3-lb chicken]. I had to cook it covered an additional 35 MINUTES for it not to be pink within.

Delicious! Was skeptical with then few ingredients, but couldn't believe results. My unabridged family (including 2 "selective" piffling boys) loved it. For the fourth dimension and endeavour (quick/easy prep), it was well worth information technology. Volition be making this again and over again. BTW, I used garlic powder instead of onion pulverization without a problem. Also, had a four.5 lb chicken and cooked for 1 hour, 35 min and was cooked to perfection.

This recipe looks and then elementary that ya can't believe it will be very special. Well... It is UNBELIEVABLE! I take never HAD chicken, even in a restraunt that gustatory modality this expert. I'thou not sure why this simplicity works so well, Don't know if it is the celery, the common salt or what ... all I know is that it does. I used butter (because that is what I use.. and all I have) and I added Garlic powder with the onion powder (because I like garlic) I put some butter and some of the spices under the chest skin). Holy chicken! (crusade I didn't utilise cow) This was simple, awesome and I will never make baked chicken another way. Why would I?!

5 star! Didn't change a thing and the recipe didn't need it. I besides had a German grandmother who would stuff her bird with celery, oranges and onions. This recipe brought back memories of going to her house on Sundays for dinner. Always delicious. Thanks Robinrockingbird!

Surprisingly really moist and flavorful for such a simple recipe. I did slather the seasoning nether the peel afterward I peeled it back and then it would get into the meat. Five stars across the board!

All-time Always! I had 5.5lb bird which took nearly 2 hours. I put some butter (not margarine) under the skin and quartered ii yellow onions and tossed them in the pan around the bird, half way through added about 2.five cups of water into the pan. Also I bumped the temp upwards to 375 for the last 15-20 minutes to well-baked up the skin. It was the juiciest, most delicious craven I've ever had! Served with green beans sauteed in olive oil, garlic and grade table salt as well as garlic mashed red potatoes.

This is fantastic - I've made roast chicken dozens of times only will rate this five stars for the EASE + deliciousness of the terminate result. Used butter in identify of margarine, and was very generous when salting, peppering and onion powdering the bird. Basted every 20 minutes. The highlights: the tasty, crispy skin at the stop, and the milk gravy made with the drippings. To brand gravy (DONT skip this!! You'll be glad you didn't): subsequently letting chicken sit for 30 mins, transfer it to a plate and scrape all remaining brown bits and drippings into skillet. In a separate bowl (or mason jar with lid), mix 1 i/2 cups whole milk and 2 tbsp. flour together until blended. Cascade into skillet with drippings and whisk constantly over medium heat. When bubbles appear, continue whisking for another minute then remove from estrus. Taste and adjust seasoning as needed (mine needed salt). The gravy is to die for!

Admittedly fabulous! I added this to my recipe box about a year ago since trying it the first time and have used it 3 or four times since. This is the only way I make roast craven at present, and volition be using this recipe for my craven this evening! My married man and ii immature kids who are not chicken lovers can't become enough of information technology! Whoever gave this recipe less than five stars did something wrong, considering it is fabulous. It comes out tender and juicy and full of flavor every single time! Highly recommended for the perfect roasted craven! Thanks a lot!

This was the highest rated "roasted chicken" recipe that popped upward, so I figured I can't go wrong. Well, I was wrong and the recipe went incorrect too. I followed the directions, except since I wanted roasted veggies with my dinner, I put a bunch of cutting-up carrots, potatoes and rutabaga nether the craven. Now I don't know if that's what threw the whole process off, merely the chicken was very undercooked when we sat down to eat it after the 30 minutes rest time (I don't take a thermometer, but with a five-star recipe, I trusted the time indicated). Back in the oven for another thirty minutes, craven was washed, but tasted bland. Veggies were also undercooked (I will arraign the recipe for that likewise). Very disappointing overall. Should take read the none-popular reviews before embarking on this. Lesson learned. :(

This recipe is only okay. I tried this recipe to the letter twice because of the rave reviews, merely it is only every bit yous would expect looking at the ingredients--bland. Needs a lot more spices. If you cook a chicken with butter, table salt and pepper information technology volition be pretty proficient and probably improve than this recipe...merely if yous add more than seasoning it could exist delicious. I'g African American and perchance I have a different palate but I wasn't thrilled with this recipe at all.

Information technology was juicy alright and smelled wonderfully! Since I used onion table salt I didn't have to add salt to information technology (duh!). I had likewise smothered the butter/onion mixture inside the skins for the flavors to work it's manner in the meat while baking. My married man idea it was a chip bland though but everyone loved the crispy skin.

I have to be honest and say that this was the nigh flavorless chicken I have ever made. It but roasted at that place in this sea of butter and everytime you touch it your easily are merely forever greasy, it was so aggrivating. I used onion powder inside the chicken and out and even put ii cloves of garlic in the cavity instead of celery and I notwithstanding didnt intendance for it. Dont become me wrong, information technology was a juicy roasted craven, but not much for season. I would prolly never make this again.

WOW! Who knew that roasting a craven was and so simple then delicious!!! I made this last night as written except I added some potatoes effectually the chicken...my family unit fought over the potatoes (I must remember to add more adjacent fourth dimension!). I am making soup out of the wonderful leftovers today. Cheers for sharing your grandmother'south recipes...aren't grandma's the best?!!

Amazing!! Then easy to make and then deliciously juicy and flavourful! I made some actually minor changes...like using garlic powder instead of onion powder, adding crushed garlic to the cavity and under the skin...and brushing on about a tablespoon of honey for the terminal 20 minutes. Oh and I didn't have celery so I used some sliced onion instead. Information technology nevertheless turned out REALLY Really YUMMY!!

This turned out GREAT!!! My husband said it deserves x stars :) My chicken was almost 6 pounds and so I raised the temp to 425, and cooked information technology for 1 1/2 hours. Oh, and I used existent butter. Information technology was so juicy and flavorful. Thanks!

very expert, merely 180F is too high, it should be 165F (breast, and Leg Joints) for a juicy and fully cooked craven.

This is exactly how my Grandmother did her roast chicken and I proudly follow in her Germanic footsteps. She always lifted the pare of the chicken and inserted little pats of butter along the breast and at the thigh and butter inside the crenel with the celery. An easier recipe would be hard to discover. Truly delicious.

I dearest this recipe. So simple and so delicious. What I did was melt 1/2 cup of butter in the microwave and added crushed garlic to it and rubbed it all over the chicken. So I sprinkled salt, black pepper and dried crushed basil leaves. I didn't stuff it with anything but I will next time. The cardinal is to place the chicken breast-side down in the pan. The chest comes out so moist and juicy that style. Also, I was scared to leave the chicken uncovered for the i hour 15 mins (I'k used to covering it for 30mins then uncover for xxx minutes to ensure well-cooked chicken), simply I left it uncovered the whole time and it was perfect! The odour will be and then good but only resist the urge to open the oven door since everytime you open the oven door, the temperature decreased 25 degrees F, which extends cooking time.

This is by far the best roasted chicken I've fabricated. For the first time, I was able to roast a chicken without setting off the smoke detector. I also added fresh garlic cloves under the peel, sliced onions in the cavity, and rubbed rosemary on the outside. Yum!

Prepared equally written. I cook all roasted meats on a cookie canvas lined with foil. Like shooting fish in a barrel clean upwardly and the air seems to circulate better cooking the meat more evenly. I placed chopped carrots, onions, potatoes and garlic gloves on the cookie canvass and cooked with the chicken. When the meat and veggies were roasted I took the pan drippings in a sauce pan and added 3/4c of water mixed with ane tbsp of flour and 1 tsp of common salt to make the gravy. This was crawly - very tasty! Thank you.

this is my go to craven recipe. i added some potatoes, onion, and carrot to the pan and poured a loving cup of white vino over the whole thing....delish!

I followed the recipe exactly. I don't see what everyone is raving about. I volition stick with my Beer Butt Craven. Thanks for sharing though.

This recipe delivers a moist and tasty bird! I besides rub thyme and rosemary onto the outside of the chicken for actress flavour.

iii.3.10 ... http://allrecipes.com/recipe/83557/juicy-roasted-craven/ ... "This chicken is and then good!" my twelve year old boy said who doesn't requite compliments! 'One of those uncomplicated recipes that transforms in the oven. Information technology gave me inspiration to endeavour placing granny smith apple pieces in the next one. Adept, too! 3/27/12'Didn't similar it every bit much this fourth dimension. 'Non blaming the recipe, but maybe the chicken? 'Call up it being juicy, but this time was bordering on greasy. 'Non blaming the recipe since it isn't basted often. 'May have liked the granny smith apple meliorate, too - or both - just that wouldn't affect the grease factor. 'Used perdue, big 7pounder, this concluding time. 'Mayhap it was another make due west starting time review. 'Probably decrease it next time, just to be sure ... viii twenty 17 Used 6T. 2T in + 4T on = YUM!

Y'all should make this recipe at least one time without modifications. Information technology was so good, and so easy! I'll modify later, but I followed the recipe exactly and it was wonderful!

Not being able to follow this recipe as written I want to say it WORKS WITH B/L S/L CHICKEN BREAST As well! Groceries are running low,i was forced to make craven for the 3rd time this week! We had it BBQ and the my sons favorite breaded & baked so i came across this ane and decided to try it. I pounded them out and marinated in olive oil & minced garlic for an hour than put it all in a roasting pan with the celery & carrots i had leftover...i tried to stack the craven to make it more cavity-similar lol,added a niggling rosemary and the rest of what the recipe called for (margerine, common salt & pepper!!) baked. It was Delicious! Had it with mashed potatoes and green beans. I look forward to making this on a cold wintertime day. I will definitely option upward a whole chicken on grocery twenty-four hour period and follow this recipe correctly. My apologies to those of you that get upset when a recipe is changed and and then rated.

MMMMMMM.... good! The secret is don't utilise light margarine - or anything that's got water in it. I apply 1/2 olive oil & 1/2 butter - melted together and then brushed over craven & splash the residuum inside. I add together an onion inside with the celery. Adding any broth or water makes for more stringy, chewy, dry chicken. As well, don't encompass information technology, you lot don't wanna trap whatsoever steam. I cook it low & slow at 325 until the thermometer reads 170-ish deg. Then take information technology out to residue & let the temp. rise to 180. Chicken heaven! This works with cut up chicken pieces too!

Made this tonight and it was spot on. I used butter in stead and cooked ma 3lb bird @350 for 2hrs. Turned out perfect and fabricated a bang up gravy for the mash. Defy brand again and again.cheers poster

I oasis't fifty-fifty used this recipe yet and I already like it. I wish though I could respond to some of these idiotic reviews! You don't apply butter, the recipe calls for margarine, it is not the same thing. If y'all use butter and complain of information technology being greasy, blame yourself. Past reading the reviews there'south a lot of people who can't follow directions. The seasonings are to gustation. If you think it'southward banal, that's your fault too. You lot didn't use enough. If you used a bigger craven than the recipe called for and your chicken wasn't done, that's your fault! You cannot cook a 4.5lb or 7lb craven the aforementioned corporeality of time as a 3lb bird. Let's do the math... If it calls for a 3 pounder to exist cooked for 1.v hours, that'southward 30 minutes per pound. Adjust your time accordingly. DUH! And to the person who said 180°F was also high and the temp should be lowered to 165°F, oh my gosh, the recipe said 350°F. Do NOT blame the recipe giver if you lot didn't follow the recipe! READ PEOPLE! READ! Good grief.

Delicious! I stuffed the crenel with some extra aromatics instead of margarine. I initially only rubbed the outside with olive oil, but decided to throw on a few dollops of butter afterwards all (two table spoons on the whole chicken -never killed anyone). It was so juicy! Succulent!

Amazingly juicy but eeeewww not with margarine, that stuff is so then toxic and bad for yous! Use butter instead and information technology's a beautiful craven recipe!

Use i rib of celery, not one stalk. If you read the plastic bag that celery comes in, you tin come across that a stalk is the whole thing. Permit the chicken come close to room temp before roasting or else you lot might have underdone chicken.

Great starting place!! I also put an onion and two bay leaves inside the chicken. I added sliced mushrooms and baby carrots to the bottom of the pan - and then made a gravy with the drippings. Lightly sprinkle hot paprika all over the pare earlier blistering to requite a nice flavor and color. Thanks!!!

Nifty. Needed way longer than 1hr. xv mins.

Skin was soggy. Yes, the meat was juicy, simply non very tasty. Not worth the calories from the whole stick of butter. Too greasy.

I followed the recipe to a tee. Very juicy but will for sure add more spices next time!

At first glance I was attracted to this roast chicken recipe because of it's simple ingredients and ease of preparation. I didn't have much time to get this dish together and in the oven. I didn't take to compromise on taste or moistness considering this combination yielded the "juiciest chicken" I ever made according to my Hubs…and I have fabricated a LOT of chicken over the years. The only thing I adjusted was the cooking time since my chicken was larger than the recipe called for. Using a meat thermometer will ensure you have fully cooked your chicken. Give thanks yous for a existent keeper.

I've been making this very same recipe for years. My grandmother was Smoothen, and she taught me this recipe. I add a bay leaf, a garlic pod, and sometimes a small carrot in the cavity. Thanks for sharing.

Sometimes 'less is more' and with this recipe that certainly is true. Information technology'southward the only way I'll roast my chicken now, and the gravy made with the drippings is always awesome!

This was very very good. My whole family fifty-fifty the in-laws enjoyed. Thank you.

Absolutely succulent, I have never tasted chicken so succulent, and its simply as good every time.

very yummy. It turned out and so juicy.

My own fault for using onion pulverisation; used butter instead of margarine. Anyways, used butter and olive oil and it was good, merely onion pulverization that I bought for this was weak. Next time I'll brand my usual chicken roasted with herbs and real garlic, onion and lemon .

Simple, tasty, and easy to remember--this is my kind of recipe. Cheers for posting this.

Mine took 3 hours to melt it was then too late in the evening to swallow information technology. very disappointed. The craven needs to exist turned during cooking.

This was bang-up! I was amazed by how juicy it really turned out. Something I did that I think helped the flavor was adding garlic cloves to the cavity, no celery. On the skin and under the pare of the breast meat I added rosemary and put butter nether the skin too every bit on the outside. It was only as good, if non better than the rotissere style chickens yous can buy at the grocery store. A little more try, simply cheaper!

This is the juciest, nigh tender craven my boyfriend and I have e'er made. Information technology's a trivial bland, just side by side time we make it I will but add some rosemary and garlic cloves under the skin. YUM!

Made a 7lb bird....simply delicious and juicy as promised. I used butter instead of margarine and just used i/2 called for. Very nice and thanks!

This was my first time preparing a chicken like this. I followed the direction exactly except I didn't use celery considering I usually don't keep it on hand, but I would exist willing to use information technology next fourth dimension. My husband said this is a keeper! I highly recommend this recipe, make it as is!

You weren't kidding when yous said it would come out juicy. Best tasting craven I ever roasted.

Pretty Good. I used chicken parts and added sage. If you added seasonings this could be outstanding.

This was my beginning whole chicken cooking experience and i modifies a little and it can out great.. I added garlic and used less butter,

I used 1 TBSP of onion powder. The chicken tasted but like the onion powder. I won't get in again.

I had a five# chicken, and so I roasted at 375 for 2 hours and had rave reviews all around.

The chicken had no flavor...

Good roast, but no juicier than any other bird I've made. I used butter in lieu of margarine and a lot more than seasonings to add together more than flavor to my gravy. Thanks!

This recipe is PERFECT equally is. Thanks for this wonderful recipe!

Yummy, tasty roasted craven recipe. I didn't have any celery then I used a slice of onion inside, and I basted with 1 TBS more than margarine halfway through. I also made sure to lift the skin and put butter and spice mix underneath. It besides took 20 minutes more than to melt. Delicious!

Wow! This really is as good as everyone says! When I read the ingredients I idea, "What'southward the big deal?" But it was outstanding! It must be the butter on the inside that makes it so moist. Yes, I used butter, non margarine, considering margarine is very unhealthy so I don't e'er use it. People think that margarine is lower in fat than butter, just that'due south not true--compare the labels. Plus, margarine contains very unhealthy trans fat, which butter does not. Anyhow, I likewise used half garlic powder, half onion powder. (one i/2 tsp of each.) Seasoned quite liberally with Kosher table salt & pepper. My craven was just over 5 lbs so I cooked it for ii hours on 350 convection, basting one time. Other than that didn't change anything. Admittedly delicious! Cheers for a nifty recipe!

1 60 minutes 15 min is not nearly long enough to cook this chicken. At ane 1/two hours information technology was still ruby-red on the inside but my potatoes and veggies were done.

This was the juiciest chicken I take ever had in my life! My picky daughter ate the whole thing! This will be typical chicken dinner effectually our house every week! LOVED Information technology!

The family unit actually raved about this i, and they are non huge chicken fans. I too added some lemon and garlic in the cavity. Made chicken soup with the leftover bird.

Simple and good. What I don't empathise near some of the commenters is their complaints. The directions are at that place. The list of ingredients is in that location. Why complain as one person did that it didn't turn out well when they acknowledge they didn't follow the directions. Or they inverse the ingredients. Or mutter they used a bigger bird and information technology took longer to cook. Of course it took longer fool. I make a recipe for the first time I follow the recipe to the T. Now, having made this once I know the next time what I will do differently. One thing is use garlic inside the bird. I'll besides probably baste it a few times while it cooks. But the style the recipe stands is only fine.

I fabricated this exactly as the recipe is written - and I wasn't basics about information technology. It was good, simply I couldn't imagine it winning a cooking competition. Practiced enough for a weeknight dinner, and simple to make, but not something I'd make to wow guests.

Fabled! Cooked a vii lb roaster (almost two hrs), added more celery and butter and substituted garlic for onion salt. I'm so happy to finally be able to melt a no-fail juicy tasty craven. I will include this recipe in my book if I e'er become around to finishing it. Cheers!

I didn't take any celery, so I used an apple tree cutting into quarters, and the chicken was delicious. My husbands new favorite.

It was a consummate flop. I even took the broiled craven back to the grocery store and got my money back. I don't understand because I am uually a pretty good cook, at to the lowest degree that is what anybody says. And the chicken would not melt, and I even tried it in a unlike oven considering I thought it was my oven. The chicken tasted awful!!!

I tried this recipe yesterday simply similar information technology was and omg. I loved it. Juicy and good.

This was outstanding! To become the chicken really browned, I rubbed the butter all over the chicken, which helped it to get crispy on the outside. It was excellent!

This is fabulous! Information technology is and then, so elementary. Just follow the recipe given and you will have a cracking repast.

The Bomb!! Tender,Juicy, Lots of "Existent" chicken flavor

Came out perfectly! I subsituted the margarine with butter...very yummy outcome! A fast and easy recipe, thank you alot!!! ?

this was ok just not enough flavour for my buds.

This is the just recipe I employ for roasting chicken now - and I have tried So many recipes! Makes an incredible soup after too! The flavor is right on.

Sorry guys, I expected a lot more with all of the great reviews. I merely wasn't impressed. Had a smaller craven than the recipe called for and I yet had to about double the melt time. The odor was delicious while it was cooking simply when we dug into it, the taste just wasn't spectacular. I'll stick to my old recipe.

So I take borrowed many recipes from this site but never bothered to sign upward to rate them until at present. I take made roasted craven many ways especially with lemon, garlic and onion in the crenel. I was tempted to do that but didn't desire to exist a hypocrite. So I made it exactly as written...I even bought margarine...which I haven't washed in years and the craven was Fabled!!! My husband & son are the pickiest eaters and employ the "jar gravy" with any roasted meats...well not this time. I didn't fifty-fifty heat the gravy before my x year old was shoveling it down. He wasn't fifty-fifty that hungry and ate most of it. In fact, he left the potatoes on the plate (as a major carb eater, he never does that)!! My husband finished his plate (used no gravy) and went to the stove to pick more of the chicken out of the pan!! I volition be definitely adding this to my recipe collection and making over again! What makes this simple recipe so good is the onion powder (flavor) and celery (moisture/juiciness). Side by side time I make it, volition make certain chicken is room temp, super dry and take my time cooking/resting the bird. It was late and I rushed it...simply chicken was still very juicy!! For a side, grill some carmine onions and potatoes in divide pan...awesome philharmonic!

So yummy! I followed the recipe exactly, and it came out perfect. The drippings fabricated the Best gravy too!

I have no clue why people are altering this nice simple recipe. Took others reviews and decided to make information technology as written! It was succulent, moist and ultra flavorful! A keeper!

This celery stuff really does continue the bird moist. A recipe that I volition share and utilize over again.

Five stars it is. The simplicity of the recipe piqued my interest. I indeed followed it word for word- (yeah, with margarine) and wanted to see what all the hoopla was about. Loved it- cease of story. Go far for yourself and see. Or taste I mean.

This recipe was wonderful. We idea information technology was flavorful...like it said, season to desired amount. Very moist. Highly recommend.

Source: https://www.allrecipes.com/recipe/83557/juicy-roasted-chicken/

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