This makes a moist and succulent bird. Serve with roast potatoes and some vegetables and you have an easy Sunday lunch or Christmas dinner.
The chicken is very moist and tender. I found the flavors slightly off for what we like but it was still very good. - 03 Sep 2012
It was really yummy, instead of the rosemary and thyme, I used Italian herb mix, which worked really well, though it ended up really oily. - 16 Aug 2012
For me this is a pretty basic recipe which I do with a few variations of my own, like massaging the chicken with lemon rind and butter. One tip that I must insist on never, never cover the bird with foil or anything else while it rests or you will just steam the beautiful golden crust. It needs no coverng. - 13 May 2010 (Review from Allrecipes USA and Canada)