How Long to Bake Two Whole Baby Chicken?
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09/17/2006
I used a combination of 2 recipies from this site. This one and "Moist Garlic Roasted Craven". It turned out perfectly. For my seasoning I used garlic powder (instead of onion) and lots of salt and pepper both on the exterior, and in the cavity. Next time I will probably add together some rosemary. The other recipe chosen for stuffing the crenel with lemon slices and garlic gloves. The flavours were great, and information technology turned out really juicy. Thank you lot for this recipe :)
02/01/2008
My family and i absolutely love this recipe!Nosotros have made it vii times and it has never failed united states! Nosotros added a some garlic pulverisation the second time and it fabricated the worlds diff. My family and i arent big on white meat but 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 powder,mushrooms,and celery and came out even better !
06/27/2007
all-time craven I always had, then juicy. My sis-in-law literally sucked the meat right off the chicken. Thanks for the wonderful recipe. Too, I was out of the onion powder and so I used garlic powder instead, I likewise lifted the peel on the breasts and massaged some butter under it, makes the skin crispy. Yumm.
12/20/2007
cracking recipe. though i had to use different ingredients to season the chicken. i didn't use salt and pepper. i used Cajun seasoning and rubbed it outside and inside the chicken. i stuffed the butter/margarine inside the cavity like how it says in the recipe just instead of using onion powder, i stuffed onion wedges within the chicken instead. i likewise aded crushed garlic cloves and nigh two-three sprigs of rosemary. if you're lazy to baste craven, you lot tin inject olive oil (or garlic infused olive oil) in the breast and the thigh to make it really really moist. it's such a no-brainer. thanks for the recipe.
01/14/2006
I made a few modifications to this. I lifted the skin over the breasts, and added a piece of sweetness onion, so prepared every bit written. It turned out VERY moist and flavorful; even the daughter who'south non keen on chicken has asked for this over again. Cheers for the recipe!
10/26/2005
This was my first ever roast craven. Delicious and idiot-proof. I was able to make it before work in the morn and came dwelling to a succulent bird at nighttime (I basted every 20 minutes while coking).
12/02/2008
I tin can't stress enough... utilize the margarine and Not the butter!! I only had butter the beginning time around and I couldn't understand what that fuss was virtually this craven. I gave information technology one more shot and followed the recipe exactly and WOW! That's some good chicken. If y'all add together carrots and potatos and cover, you won't effect the flavor at all and you'll take a total repast. Just uncover for the last 10 minutes of baking to chocolate-brown the skin. A+
05/05/2009
I am a personal chef. My clients beloved 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 utilise butter, and it's great, but margarine would be just as good. This is ane of the tastiest depression-salt dishes I've found. Thank you for the help.
01/12/2011
I tried this recipe this evening because of all the reviews merely I didn't really call back information technology would exist as good as people said considering the ingredients were so elementary...boy was I wrong! I've roasted chicken for a long fourth dimension with unlike types of seasoning and I've always been pretty happy with the taste and tenderness of my birds. I tin't figure out what it is about this recipe--it'southward non *that* different from what I've washed before just my chicken tonight was so juicy and flavorful that I was astounded. My hubby declared this the get-to recipe from here on out. I followed the recipe except for two small variations: I placed the craven on peak of thick cut slices of onion in my blistering dish --something I learned to do to keep the chicken off the bottom of the dish but also to keep all the yummy juices and cooked bits likewise as to season the juices for the gravy--and I added iii whole garlic cloves to the cavity, other than that I took what I thought was a risk and followed the intstructions. I'm glad I did...and I volition again and again and again. Thank you for such a peachy recipe! This is going into my Tried-and-True ready of recipes
08/25/2009
Oh. My. God! This is beyond amazing!! It was by far the best roasted chicken I have ever eaten, and I tin can't believe I made it!! I didn't have celery on me, so I quartered an onion, and blimp it inside. I used olive oil instead of margarine/butter every bit a more than healthy selection, and information technology was superb. DEFINITELY making this again. I however tin't believe how juicy this craven was. And the best thing of all, it was SO piece of cake to make. Believe me, if you haven't made this craven yet, Please DO!! :) Cheers for this great recipe.
02/ten/2011
I accept tried many unlike roasted chicken recipes. This is and so uncomplicated and so good! I had no celery, so I put chunks of sweetness onion inside the bird. This recipe got the results I was looking for tastewise. Unfortunately, the 1/2 c. of butter is not practiced healthwise, but I think it may be the price of getting a yummy, juicy roast craven. I made a nice gravy from the pan sauce for the mashed potatoes. This is definitely a good method. But mayhap not the healthiest way to fix chicken. I made this in a blizzard in Wisconsin, when nosotros needed something warm and comforting, so it was really great for united states of america.
02/07/2012
This is my first review, and I chose this particular recipe considering my craven is well-nigh Always dry (I'thou not an A+ cook...), but I tried this and was and then excited how tender and juicy the chicken turned out! My husband says "it's fine" whether my meals are delicious or but "ok", but this fourth dimension he said, "that is freaking expert craven." Thank you! I won't be needing some other recipe :)
03/xviii/2009
This is FANTASTIC. Don't be tempted to embellish on this one, folks... it really doesn't demand any help. The chicken is amazingly moist and tasty. The but affair that I did differently is that I rubbed some of the margarine and spices under the pare of the chicken likewise as on pinnacle. Once you're done and have only a carcass left, be sure to save it for making stock afterwards!
10/xviii/2011
wow! I cook a lot and this is an crawly mode to cook a craven. Whoever says it isn't flavorful, either isnt seasoning plenty OR is and so used to supermarket roast chicken that they forget what a proficient bones roast chicken taste like. I followed directions but did add some things i know I like.... I blimp information technology with the celery and too a clove of garlic and an apple, I put butter and chopped garlice nether the breast peel and rubbed a pat of butter on the chicken. I as well used garlic salt in addition to the other spices. My bird was 7lbs and I cooked for 2.v hours and allow it sit a half 60 minutes. With 45 min left in cooking I added cut up spud drizzled with evoo and sprinkled wth herbs de province. Subsequently I took the craven out I put the potaots dorsum in for 15 min and shut the oven off and let them crisp. Earlier serving, I stuck the chicken nether the broiler for nigh ninety seconds to crisp upward the skin. This was SOOOO moist! Thank you cheers! Oh I about forgot, I sliced an onion and cooked the chicken up on the rings so the juices would catamenia under it making information technology easier for basting. I then 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!
02/06/2012
Made it merely as suggested, and information technology was astonishing. Very juicy and flavorful without losing the natural goodness of the chicken itself. Side Note: Why do people change the recipe 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'south error?
09/09/2011
I am Not a cook by whatsoever means and based on everyone's reviews this looked similar an easy recipe. i followed information technology exactly, except that i put thin carrot slices in with the celery. It was completely undercooked (even after leaving it covered for 30 min.) Information technology was a normal 4.5 lb chicken [recipe calls for a three-lb chicken]. I had to cook information technology covered an additional 35 MINUTES for information technology not to be pink within.
01/07/2012
Succulent! Was skeptical with so few ingredients, but couldn't believe results. My entire family (including two "selective" little boys) loved information technology. For the time and effort (quick/piece of cake prep), it was well worth it. Will be making this again and again. BTW, I used garlic pulverization instead of onion powder without a trouble. Besides, had a 4.5 lb craven and cooked for one hr, 35 min and was cooked to perfection.
01/10/2010
This recipe looks so simple that ya can't believe it will be very special. Well... It is UNBELIEVABLE! I have never HAD chicken, fifty-fifty in a restraunt that taste this good. I'm not sure why this simplicity works and then well, Don't know if it is the celery, the 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 (considering I similar garlic) I put some butter and some of the spices nether the breast skin). Holy chicken! (cause I didn't use moo-cow) This was uncomplicated, awesome and I volition never make baked chicken another way. Why would I?!
05/09/2015
5 star! Didn't modify a thing and the recipe didn't need information technology. I also had a German grandmother who would stuff her bird with celery, oranges and onions. This recipe brought dorsum memories of going to her house on Sundays for dinner. Always succulent. Thank you Robinrockingbird!
09/14/2010
Surprisingly really moist and flavorful for such a unproblematic recipe. I did slather the seasoning under the peel after I peeled it dorsum so it would get into the meat. V stars across the lath!
10/03/2011
All-time Always! I had 5.5lb bird which took most two hours. I put some butter (not margarine) under the skin and quartered 2 yellow onions and tossed them in the pan effectually the bird, half fashion through added about 2.5 cups of water into the pan. Also I bumped the temp upward to 375 for the final 15-xx minutes to crisp upwardly the skin. It was the juiciest, most delicious craven I've ever had! Served with green beans sauteed in olive oil, garlic and course salt besides as garlic mashed red potatoes.
04/16/2014
This is fantastic - I've fabricated roast chicken dozens of times but volition rate this v stars for the EASE + deliciousness of the end result. Used butter in place of margarine, and was very generous when salting, peppering and onion powdering the bird. Basted every 20 minutes. The highlights: the tasty, crispy peel at the cease, and the milk gravy made with the drippings. To make gravy (DONT skip this!! You lot'll be glad you didn't): after letting chicken sit for xxx mins, transfer it to a plate and scrape all remaining brownish bits and drippings into skillet. In a split bowl (or bricklayer jar with lid), mix 1 one/2 cups whole milk and 2 tbsp. flour together until blended. Pour into skillet with drippings and whisk constantly over medium heat. When bubbles appear, continue whisking for another minute then remove from heat. Taste and suit seasoning equally needed (mine needed salt). The gravy is to dice for!
09/xix/2012
Absolutely fabulous! I added this to my recipe box most a year ago since trying it the showtime time and have used it three or four times since. This is the only way I brand roast craven at present, and volition be using this recipe for my craven tonight! My husband and two immature kids who are not chicken lovers can't get plenty of it! 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 chicken! Thanks a lot!
11/26/2011
This was the highest rated "roasted chicken" recipe that popped upwards, so I figured I can't go wrong. Well, I was wrong and the recipe went wrong as well. I followed the directions, except since I wanted roasted veggies with my dinner, I put a bunch of cut-upwards carrots, potatoes and rutabaga nether the craven. At present I don't know if that'due south what threw the whole process off, simply the chicken was very undercooked when we sat down to eat it afterward the 30 minutes residual time (I don't have a thermometer, just with a five-star recipe, I trusted the fourth dimension indicated). Back in the oven for another xxx minutes, craven was done, but tasted bland. Veggies were also undercooked (I will blame the recipe for that too). Very disappointing overall. Should accept read the none-pop reviews earlier embarking on this. Lesson learned. :(
02/05/2012
This recipe is only okay. I tried this recipe to the letter twice considering of the rave reviews, but it is just as you would wait looking at the ingredients--bland. Needs a lot more spices. If you cook a chicken with butter, salt and pepper information technology volition be pretty good and probably improve than this recipe...but if you add more than seasoning it could be delicious. I'grand African American and maybe I have a different palate only I wasn't thrilled with this recipe at all.
01/31/2011
Information technology was juicy alright and smelled wonderfully! Since I used onion salt I didn't accept to add together salt to it (duh!). I had also smothered the butter/onion mixture within the skins for the flavors to work information technology's way in the meat while blistering. My hubby idea it was a bit banal though just everyone loved the crispy skin.
12/07/2008
I have to be honest and say that this was the most flavorless craven I have always made. It just roasted there in this ocean of butter and everytime y'all bear on information technology your hands are just forever greasy, information technology was so aggrivating. I used onion powder inside the craven and out and even put 2 cloves of garlic in the cavity instead of celery and I still didnt intendance for it. Dont become me wrong, it was a juicy roasted chicken, but non much for flavor. I would prolly never make this over again.
09/15/2011
WOW! Who knew that roasting a chicken was so simple and so delicious!!! I made this concluding night as written except I added some potatoes around the chicken...my family fought over the potatoes (I must remember to add more side by side time!). I am making soup out of the wonderful leftovers today. THANK YOU for sharing your grandmother's recipes...aren't grandma's the all-time?!!
10/25/2011
Amazing!! So piece of cake to make and so deliciously juicy and flavourful! I made some really small 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 dearest for the last 20 minutes. Oh and I didn't take celery so I used some sliced onion instead. It still turned out Actually REALLY YUMMY!!
10/14/2009
This turned out GREAT!!! My hubby said it deserves 10 stars :) My chicken was well-nigh half dozen pounds so I raised the temp to 425, and cooked it for 1 1/2 hours. Oh, and I used real butter. It was and so juicy and flavorful. Thank you!
03/eighteen/2012
very good, but 180F is too loftier, it should be 165F (breast, and Leg Joints) for a juicy and fully cooked chicken.
05/11/2009
This is exactly how my Grandmother did her roast chicken and I proudly follow in her Germanic footsteps. She e'er lifted the skin of the chicken and inserted piddling pats of butter forth the breast and at the thigh and butter within the crenel with the celery. An easier recipe would be hard to find. Truly delicious.
09/13/2010
I love this recipe. Then unproblematic and and then succulent. 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. Then I sprinkled salt, blackness pepper and stale crushed basil leaves. I didn't stuff it with anything only I will side by side time. The key is to place the craven breast-side downwards in the pan. The chest comes out so moist and juicy that way. As well, I was scared to get out the chicken uncovered for the 1 hour 15 mins (I'm used to covering it for 30mins so uncover for 30 minutes to ensure well-cooked chicken), but I left it uncovered the whole time and information technology was perfect! The aroma will be and so good but but resist the urge to open up the oven door since everytime you open the oven door, the temperature decreased 25 degrees F, which extends cooking time.
02/nineteen/2011
This is by far the best roasted chicken I've made. For the first time, I was able to roast a chicken without setting off the fume detector. I besides added fresh garlic cloves under the skin, sliced onions in the cavity, and rubbed rosemary on the outside. Yum!
02/05/2012
Prepared as written. I cook all roasted meats on a cookie canvas lined with foil. Easy clean upward and the air seems to circulate improve cooking the meat more than evenly. I placed chopped carrots, onions, potatoes and garlic gloves on the cookie canvas 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 i tbsp of flour and i tsp of table salt to make the gravy. This was awesome - very tasty! Give thanks you lot.
12/08/2008
this is my get to chicken recipe. i added some potatoes, onion, and carrot to the pan and poured a cup of white vino over the whole thing....delish!
03/23/2009
I followed the recipe exactly. I don't see what anybody is raving about. I will stick with my Beer Butt Chicken. Thanks for sharing though.
12/01/2011
This recipe delivers a moist and tasty bird! I also rub thyme and rosemary onto the outside of the chicken for extra flavor.
03/14/2022
3.three.10 ... http://allrecipes.com/recipe/83557/juicy-roasted-chicken/ ... "This chicken is so good!" my twelve year former male child said who doesn't give compliments! 'One of those elementary recipes that transforms in the oven. It gave me inspiration to try placing granny smith apple pieces in the side by side ane. Skilful, too! 3/27/12'Didn't like information technology as much this time. 'Non blaming the recipe, but maybe the chicken? 'Remember it being juicy, simply this time was adjoining on greasy. 'Non blaming the recipe since it isn't basted ofttimes. 'May have liked the granny smith apple improve, too - or both - only that wouldn't affect the grease factor. 'Used perdue, big 7pounder, this final time. 'Peradventure it was some other make west first review. 'Probably decrease it next time, merely to exist certain ... eight twenty 17 Used 6T. 2T in + 4T on = YUM! three-2022 'Tried 2T marg in pieces within & 2T thinly sliced on. Half garlic, half onion powders. One-half a Fuji apple tree, cut in two, inside.Still groovy!
11/23/2008
You should make this recipe at least once without modifications. It was and so good, and and so easy! I'll modify subsequently, but I followed the recipe exactly and it was wonderful!
x/22/2012
Not existence able to follow this recipe as written I want to say information technology WORKS WITH B/50 S/L Craven Chest TOO! Groceries are running low,i was forced to make chicken for the 3rd fourth dimension this calendar week! Nosotros had it BBQ and the my sons favorite breaded & baked so i came across this one and decided to effort 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 chicken to make it more than cavity-like lol,added a little rosemary and the residue of what the recipe called for (margerine, table salt & pepper!!) baked. Information technology was Delicious! Had it with mashed potatoes and light-green beans. I look forrad to making this on a cold winter mean solar day. I volition definitely choice upwards a whole craven on grocery mean solar day and follow this recipe correctly. My apologies to those of y'all that go upset when a recipe is changed and and then rated.
ten/14/2008
MMMMMMM.... proficient! The hugger-mugger is don't use lite margarine - or annihilation that'due south got water in information technology. I utilise 1/two olive oil & i/2 butter - melted together and and so brushed over chicken & splash the residue within. I add an onion inside with the celery. Adding any goop or water makes for more than stringy, chewy, dry out chicken. Also, don't cover it, yous don't wanna trap whatsoever steam. I cook it low & tedious at 325 until the thermometer reads 170-ish deg. Then have it out to residual & let the temp. rising to 180. Chicken sky! This works with cutting up chicken pieces too!
05/19/2012
Made this this night and information technology was spot on. I used butter in stead and cooked ma 3lb bird @350 for 2hrs. Turned out perfect and made a bang up gravy for the mash. Defy brand once again and again.cheers affiche
06/04/2018
I haven't fifty-fifty used this recipe nevertheless and I already like information technology. I wish though I could reply to some of these idiotic reviews! You don't use butter, the recipe calls for margarine, information technology is non the same thing. If yous use butter and complain of information technology beingness greasy, blame yourself. By reading the reviews at that place's a lot of people who tin't follow directions. The seasonings are to gustation. If y'all call up it's bland, that's your fault too. You didn't use enough. If you used a bigger chicken than the recipe called for and your craven wasn't done, that'south your mistake! You cannot cook a iv.5lb or 7lb chicken the same amount of time as a 3lb bird. Let's exercise the math... If it calls for a 3 pounder to exist cooked for i.v hours, that's xxx minutes per pound. Accommodate your fourth dimension accordingly. DUH! And to the person who said 180°F was besides 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 didn't follow the recipe! READ PEOPLE! READ! Good grief.
02/05/2012
Succulent! I stuffed the cavity 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 after all (two table spoons on the whole chicken -never killed anyone). Information technology was so juicy! Delicious!
06/24/2014
Amazingly juicy but eeeewww not with margarine, that stuff is and so so toxic and bad for you lot! Use butter instead and it's a beautiful chicken recipe!
06/23/2013
Use one rib of celery, not one stalk. If you read the plastic bag that celery comes in, you lot can encounter that a stalk is the whole affair. Let the chicken come close to room temp before roasting or else you might accept underdone chicken.
01/19/2007
Great starting identify!! I also put an onion and two bay leaves within the chicken. I added sliced mushrooms and babe carrots to the bottom of the pan - and so made a gravy with the drippings. Lightly sprinkle hot paprika all over the peel before blistering to give a overnice flavour and colour. Thank you!!!
10/19/2011
Non bad. Needed manner longer than 1hr. fifteen mins.
03/14/2011
Skin was soggy. Yep, the meat was juicy, but non very tasty. Not worth the calories from the whole stick of butter. Besides greasy.
07/27/2011
I followed the recipe to a tee. Very juicy only will for certain add more spices next time!
01/26/2015
At kickoff glance I was attracted to this roast chicken recipe because of it's simple ingredients and ease of preparation. I didn't accept much time to get this dish together and in the oven. I didn't accept to compromise on taste or moistness because this combination yielded the "juiciest craven" I ever made according to my Hubs…and I take 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 accept fully cooked your chicken. Thank you for a real keeper.
02/21/2012
I've been making this very same recipe for years. My grandmother was Polish, and she taught me this recipe. I add together a bay foliage, a garlic pod, and sometimes a small carrot in the cavity. Cheers for sharing.
01/thirty/2012
Sometimes 'less is more' and with this recipe that certainly is true. It'southward the only fashion I'll roast my chicken at present, and the gravy fabricated with the drippings is always awesome!
09/09/2007
This was very very skillful. My whole family even the in-laws enjoyed. Thank you.
06/28/2006
Absolutely delicious, I have never tasted craven then succulent, and its just as good every time.
06/05/2011
very yummy. It turned out so juicy.
05/13/2011
My own fault for using onion powder; used butter instead of margarine. Anyways, used butter and olive oil and information technology was good, but onion pulverization that I bought for this was weak. Next fourth dimension I'll make my usual chicken roasted with herbs and real garlic, onion and lemon .
x/08/2012
Simple, tasty, and easy to remember--this is my kind of recipe. Thanks for posting this.
12/28/2005
Mine took iii hours to cook it was then too late in the evening to eat it. very disappointed. The chicken needs to be turned during cooking.
01/xiv/2011
This was great! I was amazed past how juicy it actually turned out. Something I did that I recall helped the flavor was calculation garlic cloves to the cavity, no celery. On the skin and under the pare of the breast meat I added rosemary and put butter under the skin as well as on the outside. Information technology was just equally skilful, if not ameliorate than the rotissere way chickens yous can buy at the grocery shop. A piffling more effort, only cheaper!
03/03/2011
Meh.
07/28/2011
Delicious!!! Like shooting fish in a barrel too!!
12/06/2010
This is the juciest, most tender craven my boyfriend and I have ever made. It'due south a trivial bland, but next time nosotros brand information technology I volition just add some rosemary and garlic cloves under the skin. YUM!
10/25/2011
Fabricated a 7lb bird....just delicious and juicy every bit promised. I used butter instead of margarine and merely used 1/two chosen for. Very nice and thanks!
05/eighteen/2009
This was my first time preparing a chicken like this. I followed the management exactly except I didn't utilize celery considering I commonly don't go along information technology on mitt, merely I would exist willing to use information technology next time. My married man said this is a keeper! I highly recommend this recipe, make it as is!
07/31/2011
Y'all weren't kidding when you said it would come out juicy. All-time tasting craven I e'er roasted.
xi/13/2005
Pretty Good. I used chicken parts and added sage. If you added seasonings this could exist outstanding.
01/29/2006
This was my starting time whole chicken cooking experience and i modifies a little and it tin out great.. I added garlic and used less butter,
01/01/2012
I used i TBSP of onion powder. The chicken tasted only like the onion powder. I won't make it over again.
02/15/2011
I had a 5# craven, so I roasted at 375 for 2 hours and had rave reviews all effectually.
06/03/2010
The chicken had no flavour...
10/20/2005
Skilful roast, but no juicier than any other bird I've made. I used butter in lieu of margarine and a lot more seasonings to add more flavor to my gravy. Thanks!
12/06/2014
This recipe is PERFECT every bit is. Thanks for this wonderful recipe!
01/08/2011
Yummy, tasty roasted chicken recipe. I didn't take whatever celery and so I used a slice of onion inside, and I basted with 1 TBS more margarine halfway through. I also made certain to lift the pare and put butter and spice mix underneath. It likewise took twenty minutes more than to melt. Delicious!
06/23/2014
Wow! This actually is as proficient as everyone says! When I read the ingredients I thought, "What'southward the big bargain?" Only it was outstanding! Information technology must exist the butter on the within that makes it so moist. Yes, I used butter, not margarine, because margarine is very unhealthy so I don't always utilize it. People retrieve that margarine is lower in fatty than butter, simply that'southward non true--compare the labels. Plus, margarine contains very unhealthy trans fat, which butter does not. Anyway, I also used half garlic powder, half onion pulverization. (1 ane/2 tsp of each.) Seasoned quite liberally with Kosher common salt & pepper. My chicken was just over 5 lbs so I cooked information technology for 2 hours on 350 convection, basting once. Other than that didn't change anything. Absolutely delicious! Thank you for a nifty recipe!
xi/09/2014
ane hr xv min is non most long enough to cook this chicken. At 1 one/2 hours information technology was still red on the inside but my potatoes and veggies were done.
08/23/2006
This was the juiciest chicken I accept ever had in my life! My picky daughter ate the whole affair! This volition be typical craven dinner around our house every week! LOVED It!
12/27/2006
The family actually raved about this ane, and they are not huge chicken fans. I too added some lemon and garlic in the crenel. Fabricated chicken soup with the leftover bird.
01/17/2016
Unproblematic and good. What I don't understand nigh some of the commenters is their complaints. The directions are there. The list of ingredients is there. Why complain as one person did that it didn't plough out well when they admit they didn't follow the directions. Or they changed the ingredients. Or complain they used a bigger bird and it took longer to cook. Of form it took longer fool. I make a recipe for the start time I follow the recipe to the T. Now, having made this one time I know the next time what I will do differently. One affair is use garlic inside the bird. I'll also probably drip it a few times while it cooks. But the way the recipe stands is just fine.
eleven/06/2011
I made this exactly every bit the recipe is written - and I wasn't basics virtually it. Information technology was good, but I couldn't imagine information technology winning a cooking contest. Good plenty for a weeknight dinner, and elementary to brand, but not something I'd brand to wow guests.
02/06/2009
Fabulous! Cooked a vii lb roaster (virtually 2 hrs), added more celery and butter and substituted garlic for onion salt. I'1000 so happy to finally exist able to cook a no-fail juicy tasty chicken. I will include this recipe in my volume if I ever get effectually to finishing it. Thank you!
12/25/2011
I didn't have whatsoever celery, so I used an apple tree cut into quarters, and the chicken was succulent. My husbands new favorite.
02/12/2013
Information technology was a complete bomb. I even took the baked chicken back to the grocery store and got my money back. I don't empathise because I am uually a pretty good melt, at least that is what anybody says. And the chicken would not cook, and I fifty-fifty tried information technology in a different oven because I thought it was my oven. The chicken tasted awful!!!
11/21/2011
I tried this recipe yesterday but like it was and omg. I loved information technology. Juicy and proficient.
10/31/2010
This was outstanding! To get the chicken really browned, I rubbed the butter all over the chicken, which helped it to get crispy on the outside. It was excellent!
03/17/2009
Nothing special.
01/02/2011
This is fabulous! It is so, so uncomplicated. Just follow the recipe given and y'all will have a peachy meal.
03/06/2010
The Bomb!! Tender,Juicy, Lots of "REAL" chicken flavor
09/01/2010
Came out perfectly! I subsituted the margarine with butter...very yummy outcome! A fast and like shooting fish in a barrel recipe, thanks alot!!! ?
04/xiv/2006
this was ok just not enough flavour for my buds.
05/19/2010
This is the merely recipe I use for roasting craven now - and I accept tried SO many recipes! Makes an incredible soup after too! The season is correct on.
10/16/2011
Sorry guys, I expected a lot more with all of the great reviews. I just wasn't impressed. Had a smaller chicken than the recipe called for and I however had to almost double the cook time. The smell was delicious while it was cooking only when we dug into it, the taste just wasn't spectacular. I'll stick to my old recipe.
05/xxx/2015
Then I have borrowed many recipes from this site but never bothered to sign up to rate them until now. I have fabricated roasted chicken many ways especially with lemon, garlic and onion in the cavity. I was tempted to practice that but didn't want to be a hypocrite. And so I made it exactly as written...I fifty-fifty bought margarine...which I haven't washed in years and the chicken was Fabled!!! My husband & son are the pickiest eaters and use the "jar gravy" with any roasted meats...well not this time. I didn't even estrus the gravy before my 10 twelvemonth former was shoveling it downwardly. He wasn't even that hungry and ate almost of it. In fact, he left the potatoes on the plate (every bit 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 will be definitely adding this to my recipe drove and making again! What makes this simple recipe so good is the onion pulverization (flavor) and celery (moisture/juiciness). Next time I get in, will make sure chicken is room temp, super dry and have my time cooking/resting the bird. It was late and I rushed information technology...but chicken was still very juicy!! For a side, grill some red onions and potatoes in split pan...crawly philharmonic!
11/30/2009
So yummy! I followed the recipe exactly, and it came out perfect. The drippings made the BEST gravy as well!
ten/26/2009
I have no clue why people are altering this squeamish simple recipe. Took others reviews and decided to make it equally written! It was delicious, moist and ultra flavorful! A keeper!
04/12/2009
This celery stuff really does keep the bird moist. A recipe that I will share and use again.
12/28/2008
Five stars it is. The simplicity of the recipe piqued my involvement. I indeed followed it word for word- (yes, with margarine) and wanted to see what all the hoopla was well-nigh. Loved it- end of story. Make it for yourself and see. Or taste I mean.
05/01/2006
This recipe was wonderful. We thought it 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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