Nothing complex about this delicious dinner: a whole chicken roasted with onion, carrots, celery and potatoes.
This came out fantastic! I did make some changes, though. As suggested by another reviewer, I rubbed the chicken with the "Roast Sticky Chicken-Rotisserie Style" spices, minus the thyme, since my husband won't eat that, and added more garlic. I also added mini red potatoes, sweet potatoes, parsnip, baby carrots, and more onion, all chopped into large slices. I added water and chicken soup mix (I did not have chicken broth) and put it in an aluminum pan covered with silver foil on 325 for 2 hours, and then on 375 for about 20 minutes to make it crispy. Yum! - 02 Mar 2007 (Review from Allrecipes USA and Canada)
I oiled the chicken first and added thyme and rosemary, also used chicken stock instead of water and made gravy from leftover juices -- very flavorful, very moist. - 03 Nov 2004 (Review from Allrecipes USA and Canada)
Wow, this was SO good! My family loved this, and I was told it was the best meal I'd ever made. I did make three minor changes from the basic recipe. I used chicken stock instead of water (which I highly recommend), and I covered the chicken with the spice mixture from "Roast Sticky Chicken-Rotisserie Style" instead of just using salt and pepper. I also added mushrooms, because my family loves mushrooms. This is a wonderful recipe that I will absolutely be making over and over again. Thank you! - 14 Dec 2004 (Review from Allrecipes USA and Canada)