The BEST Roast Chicken recipe is easiest enough for any level of cook and fancy enough for entertaining! This method results in perfectly cooked and flavorful chicken on a bed of roasted vegetables.

Looking for more chicken recipes? Try Chicken Tinga, BBQ Chicken Bowl, or Kung Pao Chicken!

Roast Chicken on top of potatoes and carrots in a baking dish.

Why I love this recipe:

  • Simple – No brining, cooking upside-down, or anything unusual. Such a small amount of prep work and even the most beginner cook can make this!
  • Meal-in-one – The chicken cooked with potatoes, carrots, and onion to be a complete meal!
  • Budget Friendly – If you are looking for an inexpensive meal to feed a crowd, look no further! This oven roasted chicken is healthy, inexpensive, and will satisfy even the pickiest eaters. Be sure to use the leftover chicken bones to make homemade chicken stock for chicken noodle soup!

How to Roast a Chicken:

Prep Chicken: Remove the chicken from its packaging and remove the neck and giblets from the cavity. Discard them or boil them and add them to your chicken gravy. Pat the chicken dry all over with paper towels.

Two images showing how to prep a chicken for roasting. First, take out the neck and giblets, then pat down with paper towels.

Cover in Herb Butter: Combine butter, lemon zest, rosemary, and salt and pepper in a small bowl. Use your fingers to loosen the skin on top of the chicken breasts and smear some of the herb butter underneath. Season the outside of the chicken with salt and pepper. Microwave remaining herb butter to make it soft. Smear butter all over the outside of the chicken. Add any extra butter mixture inside the cavity.  Cut the lemons in half and place them inside the cavity of the chicken.

Two images, one of them showing a homemade herb butter in a small glass bowl, then the butter being spread on a raw chicken.

Add Chopped Vegetables: Place chopped vegetables in the bottom of a 9×13 baking dish. Drizzle olive oil over the veggies and season with salt and pepper.

A white baking dish filled with potatoes, onion, and carrots.

Roast: Place chicken on top of vegetables and season it all over with salt and pepper. Roast chicken in the oven uncovered at 450°F for 10-15 minutes. Reduce temperature to 350°F and continue cooking for 20 minutes per pound, or until the internal temperature is 165°F. Skin should be golden brown and the juices should be sizzling and clear.

A raw chicken covered in herb butter on top of vegetables, ready to bake.

Rest: When the chicken is done, remove it from the oven and cover loosely with a sheet of aluminum foil. Allow it to rest for about 10 minutes before carving to allow the juices to settle. If you cut it right away, the meat will lose that juice and be more tough and chewy.

Roast Chicken on top of vegetables, fresh out of the oven.

Serve: Carve the chicken and serve with the roasted vegetables, and save the pan drippings to make chicken gravy! Serve this whole roasted chicken and vegetables with my homemade rolls!

A plate filled with cut up roast chicken, and cooked vegetables; ready to eat!

Pro Tips:

  • Thaw the Chicken completely before using. If you bought it frozen, allow it to thaw in the refrigerator for 1-2 days.
  • Don’t Wash the Chicken, because that will only contaminate your sink. Any bacteria will be killed in the hot oven while it bakes, so just dry it off with paper towels.
  • Calculate How Long to Cook: After you decrease the temperature, you will bake it for 20 minutes per pound. So, if your chicken weighs 4 pounds, cook it for roughly 1 hour and 20 minutes.
  • Use a Thermometer to test for doneness. Chicken is cooked when it reaches 165°F (or just shy of that, as it will continue to cook as it rests under the aluminum foil). If it tastes dry, it was overcooked.
  • Rest: Allowing the chicken to rest after it has baked allows the juices to soak back into the meat, making it more moist and tender.
  • Don’t Baste the Chicken: Basting the chicken is unnecessary to get a crispy skin and can actually cause the chicken to be dryer since you are constantly opening the oven and letting the heat out, which will cause it to take longer to cook.

How to Carve a Chicken:

Remove Chicken Legs: Pull one leg slightly away from the body and carefully slice through the leg meat and skin.  Then, use a little more force and pull the leg away from the body until you hear the crack of the hip joint.  When the hip bone pops up, place your sharp knife between the hip bone and the rest of the body and cut to remove it.  Repeat these steps with the other leg.

Separate Drumsticks and Thighs: Now separate the drumsticks and the thigh by placing your knife on the natural line that separates the drumstick and the thigh.  Cut through this joint, separating the two pieces. Repeat with the other leg.

A roast chicken being carved by removing the drumsticks.

Carve Chicken Breast: Carve along one side of the breast bone to remove one side of breast meat.  Place your knife along the natural line that separates the two breasts of the chicken and cut from front to back while pulling the breast meat away from the bone.  Remove all the breast meat from the chicken. Slice the breast meat into portions by laying it skin side up and cutting it into thin portions.

A roasted chicken being carved with a large knife, down the middle of the breast meat.

Make Chicken Broth: At this point, discard the carcass or use it to make delicious homemade chicken broth.

Recipe Variations:

  • Slow Cooker: You can cook the chicken in the slow cooker, but I will say I think it tastes better in the oven (and you won’t get the crispy skin if you cook it in the slow cooker). Prepare the chicken the same way and cook it on low for 4-6 hours.
  • Air Fryer Whole Chicken

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Recipe

A golden Roast Chicken fresh from the oven on top of carrots and potatoes.
Prep 15 minutes
Cook 1 hour 20 minutes
Total 1 hour 35 minutes
Save Recipe

Ingredients
 
 

  • 1 whole chicken
  • 4 Tablespoons butter , softened
  • 1 lemon
  • 2 sprigs fresh rosemary (or 2 tsp dried rosemary, finely chopped)
  • salt and freshly ground black pepper
  • 3-4 large carrots , chopped
  • 1 onion , chopped
  • 1.5 lbs baby red potatoes , halved
  • chicken gravy (optional)

Instructions
 

  • If your chicken is frozen, be sure to thaw it 1-2 days in advance.  When ready to prepare, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven.
  • Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels.
  • In a bowl, combine softened butter, zest of the lemon, and chopped rosemary. Season the outside of the chicken and inside the cavity with salt and pepper. Cut the lemon in half and place inside the cavity of the bird.
  • Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth a few tablespoons of the herb butter underneath.
  • Microwave the remaining herb butter mixture for 10 seconds (it doesn’t need to be melted, just softened). Smear the remaining herb butter all over the outside of the chicken, legs and wings.
  • Add the onion, carrot and potato to the bottom of a 9×13 inch baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat. Place the chicken on top, and tie the legs together with kitchen twine if you want (not required).
  • Roast the chicken, uncovered, at 450 degrees F for 10-15 minutes.  Then reduce the temperature to 350 degrees F and roast for 20 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.  Skin should be golden brown and the juices should run clear.
  • *Check the chicken about halfway through cooking and if the skin is getting overly brown you can cover it with a piece of tinfoil to protect the breast meat from overcooking.
  • Remove chicken from the oven and cover with tinfoil. Allow it to rest for 10 minutes before carving. Serve with the cooked vegetables at the bottom of the pan.
  • Optional: reserve the drippings in the roasting pan to make chicken gravy.

Notes

Pro Tips:

  • Thaw the Chicken completely before using. If you bought it frozen, allow it to thaw in the refrigerator for 1-2 days.
  • Don’t Wash the Chicken, because that will only contaminate your sink. Any bacteria will be killed in the hot oven while it bakes, so just dry it off with paper towels.
  • Calculate How Long to Cook: After you decrease the temperature, you will bake it for 20 minutes per pound. So, if your chicken weighs 4 pounds, cook it for roughly 1 hour and 20 minutes.
  • Use a Thermometer to test for doneness. Chicken is cooked when it reaches 165°F (or just shy of that, as it will continue to cook as it rests under the aluminum foil). If it tastes dry, it was overcooked.
  • Rest: Allowing the chicken to rest after it has baked allows the juices to soak back into the meat, making it more moist and tender.
  • Don’t Baste the Chicken: Basting the chicken is unnecessary to get a crispy skin and can actually cause the chicken to be dryer since you are constantly opening the oven and letting the heat out, which will cause it to take longer to cook.
Slow Cooker Roast Chicken: Prepare the chicken the same way and cook it on low for 4-6 hours. Keep in mind you wot get the same crispy skin as you do with the oven method. 
Air Fryer Whole Chicken Recipe

Nutrition

Calories: 174kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 106mgPotassium: 686mgFiber: 4gSugar: 4gVitamin A: 6261IUVitamin C: 23mgCalcium: 34mgIron: 1mg

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I originally shared this recipe December 2013. Updated August 2019 and September 2022. 

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Made this once with a 4lb chicken and it was extremely good! Super juicy.
    Trying again with two 5lb chickens (they are in the oven right now!!) 🥰

  2. 5 stars
    This is the perfect recipe for roasted chicken, and I have tried many over the years. The result was phenomenal. The rosemary, lemon zest, and butter mixture under the skin and slathered on the outside made for a wonderfully tender and flavorful chicken. I roasted a 6 pound chicken and followed the directions for starting at 450′ for 15 min, then decreased to 350′. My 6lb chicken was done (@ 165′) after an additional hour and 15 minutes, for a total of 1.5 hours (90 min) roasting time. I covered it with foil after halfway done or about 45min, when it was light golden brown. Let it roast for half an hour under the foil tent, then uncovered it the last 10-15 min to finish browning and to get nice and crisp (skin softens from the moisture under foil). The skin crisped up beautifully and was a lovely golden brown, picture perfect. The meat was so incredibly tender, falling off the bones, and infused with so much flavor and deliciousness. I doubled the butter mixture and veggies since it was a larger chicken. I used 2 lemons, added an orange, the red potatoes, carrots, and added a couple stalks of celery. Generously seasoned bird and veggies with fresh ground black pepper and coarse Kosher salt. I added about half a cup of chicken stock to the bottom of pan with the veggies. Made a lovely gravy with the pan drippings for son, who prefers the traditional, savory flavor. For MY and daughter’s sweet tooth, I made a cranberry, orange, lemon, and cherry compote. Stuffing on the side complimented the meal with green beans and slivered almonds. Everyone raved and I wished I had made two chickens, for leftovers. Next time, for sure.

    I really appreciated the tip saying that basting is an unnecessary step. It makes perfect sense. The chicken was absolutely the best, and it cooked faster and more tender than it would have if I had been opening the oven and basting it.

    I’m thrilled with how this recipe turned out, it’s my new gold standard. The only one I will ever need or use for roasted chicken recipes, as it is flexible and allows room for any differences or substitutions you like.

  3. 5 stars
    Lauren, this was the most wonderful roast chicken that I’ve ever made! THANK YOU for this recipe!
    It was so easy and turned out perfectly!
    The time and temps were spot on…it was perfectly cooked..usually, when my cooking time is up, it’s nearly burnt on top but still pink in leg joints and juices are not running clear..
    This is a Dream ComeTrue recipe!
    THANK YOU!

  4. 5 stars
    The only thing you left out here is something people really need to hear from you: Cleaning a roasting rack is such a soul-destroying chore that it used to dissuade me from roasting a chicken. However, by using vegetables as the rack, as you’ve suggested, after-dinner clean-up is so much easier. (The bonus, of course, is that the vegetables taste better.)

    1. 5 stars
      Couldn’t be more true! There’s nothing I hate cleaning more than a roasting rack. I’ll use onions even if I don’t plan on serving them just to avoid it.

  5. 5 stars
    I had a fresh chicken from a local farmer and I wanted to make sure I cooked it right. I used this recipe and it turned out perfectly! The only thing I did differently was not to cover it once I pulled it out of oven, as it was already 5 degrees above suggested on the meat thermometer. However, it was flavourful and moist. Delicious!

  6. 5 stars
    So flavorful and moist!! Cooked exactly as directed!! No need to “make” gravy as the sauce at bottom of roaster worked great as gravy and was amazing!! You get the juices from the chicken cooked down over veggies!!! Highly recommend- complete dinner in one pan!!! AND super easy!!

  7. 5 stars
    Perfect! Little 4 lb (just shy of) chicken, an hour and 15. I rubbed on becel, sprinkled with salt, pepper, onion powder. Veggies cooked separately.

  8. Good recipe, but if I hadn’t had a meat thermometer I would have ruined the chicken. I had a 5 lb chicken, so at 20 minutes per lb, I se the timer for 1 hour and 40 minutes (100 minutes). The thermometer went off with 55 minutes left on the timer. I checked several spots and it was done. I took it out and covered it in foil, and it was still warm an hour later when we were ready to eat.

  9. 2 stars
    The chicken was tasty but the vegetables were greasy and I used very little olive oil. Next time I will roast the veggies in a separate pan as I generally do.

    1. I have just read your comment…..too late for me…all is prepared….thanks for the heads up. I will drain out the liquid (keep for gravy) as the chicken cooks.

  10. 5 stars
    Thanks for the great write up and recipe. Our chicken turned out very yummy. Winner, winner chicken dinner. 😉

  11. 5 stars
    First time making this dish and turned out delicious. But I put a can of cream of chicken soup over vegetables gave the broth more flavor.

  12. Can you prepare the chicken ahead of time? Will the salt and pepper specifically the salt draw too much moisture out of the bird? I want to be able to get as much prepped as possible so I wanted to put the rosemary butter under the skin and salt and pepper the chicken hours before it is going to be cooked.

  13. Please help. If I’m cooking 2 chickens, in 2 separate 9 x 13 pans, with one 5.83 lbs and one chicken 4.57 lbs, do I cook them by total weight of the two chickens in the oven? or 20 minutes per pound for each chicken separately. I hope that makes sense. I’m making them tomorrow.

    1. Cook each according to its own weight. Ultimately, just rely on a thermometer. The smaller one will come out of the oven first.

  14. 5 stars
    A wonderful one dish meal with the vegetables and the well seasoned, fall off the bone chicken! Winner, winner…chicken dinner!

  15. 5 stars
    This came out fabulous. I skipped the lemon because my husband hates it, but followed everything otherwise. Everyone liked that it was super tender but still had a crispy crust. Min chicken was 5.5 lbs but was done twenty minutes earlier than I expected, so more like 15 min per pound. Saving this recipe to use any time I don’t want to drag out the heavy rotisserie.

  16. 5 stars
    I’m curious if you could rotisserie roast this chicken recipe? I’m currently baking it in the conventional oven, I also added a sprinkle of cayenne pepper on the top for a little kick. I know this recipe is great because I make a ton of your recipes.

  17. 5 stars
    I used the basics of this recipe to teach my 12yo how to roast a chicken. We switched up seasonings and omitted the veggies. It was a hit! My picky 8yo, who never eats drumsticks, polished one off, all the way down to the bone!
    ***
    We used good evoo and coarse ground salt, and poured about 1/3 of 1 lemon’s juice over the bird. I’ll try zest next time–sounds great! Then we seasoned very thoroughly with garlic powder, dried rosemary, ground thyme, and black pepper. We tucked halves of a garlic clove in the breast slits, and put lemon and a whole rosemary sprig in the middle. Your cooking instructions were perfect and we followed them exactly. What a treat! Thank you!

  18. 5 stars
    EXCELLENT!!! The chicken was very juicy and the vegetables were delicious. I had some mushrooms that needed to be used so I added them (whole) as well. My family loved this meal and this is now my favorite roast chicken recipe. Also very easy to prepare.

  19. I am using this recipe tonight for dinner, I see that it is supposed to rest under aluminum foil? It didnt Say to cover this? Now after 90 minutes (weight of bird 5.77lbs), it still isn’t done?

    1. Resting the chicken comes after it is cooked but before you cut it it to eat. So after you it is done cooking, pull it out of the oven and loosely cover it with aluminum foil and let it rest for a several minutes (10 minutes as per this recipe) and then carve and serve.

    2. Also wanted to add that the recipe states approximately 20 minute cook time per pound. 5.77lb * 20 minutes is approximately 115 minutes.

    3. I know this is way late but it needs to cook 20 minutes per pound so almost 2 hours for that size bird. Hope it turned out for you!

  20. I have made this chicken several times, and it comes out perfect every time.
    The butter with rosemary adds so much flavor and it does not require any other seasonings.

    The higher temp at the onset of roasting makes for a juicy chicken.
    Thanks for this recipe!

  21. 5 stars
    What an amazing recipe. My chicken turned out so tender and delicious! I did use an Organic Free Range Chicken. I give this a five star! It was so easy too!

  22. 5 stars
    I loved this recipe! Fresh lemon and fresh rosemary gave it such a bright flavor and not bland or boring. The veggies also had a lovely flavor from cooking in the same pan. I did used the drippings for gravy- yum! Thanks for this great recipe!

  23. 5 stars
    Delicious! I followed your recipe exactly, using fresh rosemary from my garden. I made stock and the gravy also. I love being able to get so much out of one chicken!
    (I had never in my entire life roasted a whole chicken before, and this recipe made it simple. I’ve used this recipe at least 6 times in the last few months – thank you so much!)

  24. 4 stars
    The chicken tasted fine, but the veggies should probably be described as braised rather than roasted, due to the large amount of drippings that they end up cooking in. My family prefers roasted vegetables that have a crisper outer coating and tender centers.

  25. 5 stars
    Fantastic recipe! The lemon and rosemary throughout the chicken was so delightful! Easy to follow recipe with tons of flavor! The chicken was super moist and the veggies tender! Definitely saving this recipe for the future! Thank you so much!

  26. Tried the recipe instead of my usual roast chicken one. It’s ok but I find that my usual recipe is better. I won’t be using this recipe again. Thanks anyway!

  27. I made this roast Chicken. It was simple to follow. I liked using the herbed butter. I think it gave a rich flavor. I was out of carrots so I just used the potatoes and some celery on the bottom of the pan. The potatoes tasted so good. Full or the flavor from the herbed butter. This roast chicken will be my go to from not on.

  28. 5 stars
    Your recipe and directions were easy to follow and our meal was delicious! Will definitely being adding this to our regular rotation. Thank you!

  29. Hello! So I bought a fresh chicken (just under 5lbs, will this work (I might have to adjust time)? Also, could I prepare and season the chicken today, then freeze it and thaw it a couple days prior to baking? Thought it might be easier that way with one less thing to prepare, but I’m not sure how it will freeze with the butter mixture? Can I substitute anything else for the dried rosemary? Thank you so much and happy holidays!!

    1. 5 stars
      Kelly, I’m new here myself and just baked this chicken and it couldn’t have been better! I’m a country cook so I love anything fried but I tried this and don’t think I’ve ever had chicken so good! Anyway, about your comment about only this on Thanksgiving, I haven’t looked as of yet but I bet this cooking site does have some awesome turkey recipes as well if you want to make turkey at Thanksgiving. 😊

  30. I tried this recipe with lime zest instead of lemon zest…the flavor was still out of this world and the juices made the most delicious sauce imaginable. Will definitely be making this again!

  31. 5 stars
    I am the world’s worst cook and hate cooking anything. Baking I don’t mind but cooking has always been my nemesis! THIS however was the BEST thing I have ever made!!! It was so so simple!! I wish I could share a photo. The Lemon and the herb butter really make it! We used creamer potatoes and left the onion chunks pretty good size. I will be making this again and again. Thank you!!! And my husband, who pretty much gave up on me ever cooking anything edible, also thanks you!

  32. 5 stars
    Classic chicken roasting instructions; great for reference for experienced cooks as well as beginners. Well done.

  33. 5 stars
    Loved your recipe & explanation for the roasted chicken with the carrots & potatoes. I intend on following you from this moment on. Thanks for you help!

  34. 5 stars
    This is the best recipe I have found on the internet. It seriously changed my life. I, like many of us, I am sure, was making baked chicken too complicated, and the meat always came out dry no matter how many times I obsessively basted it (thinking I was making it jucier, when in fact I was drying it out by opening the oven door! And then I’d cut it right away wanting to serve a piping hot dinner, when in fact I should have let the juices rest into the meat after removing the bird from oven!) No amount of oil or butter or grease I tried could fix it the way I used to do it until this recipe came along. Simple is better sometimes, and this is one of those times. Make it easy on yourself and just do what the recipe says. It comes out so good. Thank you!! (I have made this 3 times, perfect every time just by doing what she says 🙂

  35. 5 stars
    It was a great experience of making chicken…I had not done anything related to cooking before. This helps me a lot to learn…I suggest all to use this recipe…

  36. 5 stars
    First whole baked chicken I have ever made in my life! Recipie helped so much! Never did this before, just got my own place and it is all new to me. It came out great! Thank you for saving me, the chicken, and dinner! Very easy, just follow the directions. 😀👍

  37. Was just steered here by a friend who is a really good cook! Recipe looks simple enough that even I can make it — and it sounds 😋! About the nutrition information — it would be considerably more helpful if it included portion size (1/6 of a whole chicken is kinda general — just how big (or small) is that chicken? (I track macros so appreciate more specific idea of quantity. )

  38. I made it tonight and it was fantastic. Crispy skin, juicy breast meat. The juices made for a fantastic gravy base.

  39. 5 stars
    Omg!! I feel like a pro making baked chicken. I did tweak the recipe a little. I love garlic so I blended a nice portion of fresh garlic with a little olive oil and smothered the chicken a few hours before I seasoned it with the ingredients from the recipe. I also added half a tsp of thyme to the herb butter seasoning. I also didn’t cook it on top of vegetables and baked it in a roaster pan. This chicken came out with crispy skin and the even breast is super juicy. I don’t mind chicken breast but don’t like when its overcooked and dry. This entire chicken came out perfect! I over served myself and over ate because I had to eat some breast because it was so delicious and juicy. This recipe is a must try!!

  40. 5 stars
    This recipe is fantastic. My beloved teases me when I look at new recipes (we’re retired, he asks “don’t you know how to roast a chicken by now?!”) – but I love learning new things.
    What I love about this is that your roast chicken will have crisp skin, yet still be delectably juicy. It was AWESOME, and we know the leftovers will not be desiccated and dry, in need of sauce or salsa or cheese in an attempt to plump it up.
    Many thanks for teaching this old dog new tricks.

  41. 5 stars
    Oh my days, this was absolutely delicious.

    I am a complete novice when it comes to roasting meat of any kind, but this came out delicious and juicy! I cannot wait to make this again some time soon

  42. I followed recipe as directed, but it didn’t create much of any drippings to make a gravy. Any suggestions as to why?

  43. 5 stars
    I tried this recipe for the first time yesterday and it was amazing!!!!
    Here are links to the photos: before putting in the oven: https://bit.ly/3oMYwJZ
    and AFTER removing it: https://bit.ly/3mIZCF1

    Everyone said it was delicious and there was TONS of broth for gravy or making soup afterward!
    Thanks for posting this recipie

  44. 5 stars
    I followed this recipe and it’s the best roasted chicken I’ve ever made!!! This is my go to roasted chicken recipe now. I’ll be making this often during the winter months.

  45. 5 stars
    I just made this Made from Scratch Roasted Chicken following this recipe. It was probably the best Roadted Chicken I ever made!

  46. Please not only wash your chicken but clean it as well. When you are done you can clean your sink and all areas your raw chicken cane in contact with a little bleach and soapy water. It’s just gross not to.

      1. Sandy, agreed. They’ve said not to rinse your chicken, as you’re just spreading bacteria to your kitchen and it serves no useful purpose. What would you use to clean your chicken, bleach? Ugh

  47. 5 stars
    I made this chicken tonight for my family and I was completely ecstatic with the results! First of all, and most of all, the chicken was perfectly cooked, juicy, not dry at all!!🙏 Secondly, I didn’t have rosemary and substituted Garlic and was still very very happy with the results! I zested the lemon for the marinade as suggested, cut the lemon in half and put it inside the chicken to cook. I’m sure that the lemon stuffed inside helped keep the chicken moist. BRAVO!

    The vegetables, especially the potatoes were cooked perfectly in the juices of the chicken.

    All in all, this was a marvelous recipe that I will be cooking for my family again! Thank you Chef!!👍❤️🇺🇸

  48. I just looove your recipe and the way to cut the whole chicken was a great add to the recipe, my chicken came out juicy and delicious Thank you so much

  49. 5 stars
    Thank you. Made this for the 2nd time last night. So good! Everyone, including the in-laws, were happy. So easy and delicious!