How Long Do You Cook Three Chucken Breast In The Oven
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09/17/2006
I used a combination of 2 recipies from this site. This one and "Moist Garlic Roasted Chicken". It turned out perfectly. For my seasoning I used garlic powder (instead of onion) and lots of salt and pepper both on the outside, and in the crenel. Next fourth dimension I will probably add 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. Cheers for this recipe :)
09/17/2010
why is information technology that people give less than five stars on a wonderful recipe when they don't even cook information technology every bit it was written? at to the lowest degree try it the fashion it was written before you make changes, and if your changes don't work out how is that the error of the original recipe? this is a wonderful recipe the way it was written, maybe y'all should try information technology that fashion.
02/01/2008
My family and i absolutely dear this recipe!Nosotros have made it vii times and information technology has never failed us! We added a some garlic powder the 2nd time and it made the worlds diff. My family and i arent big on white meat only when we 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 !
11/22/2008
I believe the broil fourth dimension for this recipe is incorrect. I baked it for 1 hour and 15 minutes and information technology was non washed. Wonder if it should have been 2 hours and xv minutes?
06/27/2007
best chicken I ever had, and then juicy. My sis-in-constabulary literally sucked the meat right off the craven. Thanks for the wonderful recipe. Also, I was out of the onion powder and so I used garlic pulverization instead, I also lifted the skin on the breasts and massaged some butter nether information technology, makes the peel crispy. Yumm.
12/20/2007
great recipe. though i had to use unlike ingredients to flavor the chicken. i didn't use salt and pepper. i used Cajun seasoning and rubbed it exterior and inside the craven. i stuffed the butter/margarine within the cavity like how it says in the recipe but instead of using onion powder, i stuffed onion wedges within the chicken instead. i also aded crushed garlic cloves and about 2-3 sprigs of rosemary. if you lot're lazy to baste chicken, you tin can inject olive oil (or garlic infused olive oil) in the chest and the thigh to make information technology really really moist. information technology's such a no-brainer. thank you for the recipe.
01/xiv/2006
I made a few modifications to this. I lifted the pare over the breasts, and added a piece of sweet onion, then prepared as written. It turned out VERY moist and flavorful; even the daughter who's not bang-up on chicken has asked for this once more. Thank you for the recipe!
ten/26/2005
This was my first e'er roast chicken. Delicious and idiot-proof. I was able to make information technology earlier work in the morning and came home to a delicious bird at dark (I basted every 20 minutes while coking).
12/02/2008
I can't stress enough... use the margarine and NOT the butter!! I only had butter the starting time time effectually and I couldn't empathize what that fuss was about this chicken. I gave it one more shot and followed the recipe exactly and WOW! That's some good craven. If yous add carrots and potatos and cover, you won't result the flavor at all and you'll have a full meal. Just uncover for the final 10 minutes of baking to brownish the skin. A+
05/05/2009
I am a personal chef. My clients love this dish. I stuff the cavity of the bird with celery and put celery in the roasting pan effectually the bird. No other seasoning likewise the onion powder. I exercise use butter, and it'southward smashing, just margarine would be just as good. This is one of the tastiest low-common salt dishes I've found. Thanks for the assist.
01/12/2011
I tried this recipe tonight because of all the reviews but I didn't actually think it would be as good equally people said because the ingredients were and so simple...male child was I incorrect! I've roasted chicken for a long time with different types of seasoning and I've always been pretty happy with the taste and tenderness of my birds. I tin't effigy out what information technology is virtually this recipe--information technology's not *that* unlike from what I've done before but my chicken tonight was and so juicy and flavorful that I was astounded. My husband declared this the go-to recipe from here on out. I followed the recipe except for 2 small variations: I placed the chicken on height of thick cut slices of onion in my baking dish --something I learned to do to keep the chicken off the bottom of the dish but besides to keep all the yummy juices and cooked bits as well as to season 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 adventure and followed the intstructions. I'yard glad I did...and I volition again and again and over again. Cheers for such a not bad recipe! This is going into my Tried-and-Truthful set of recipes
08/25/2009
Oh. My. God! This is beyond amazing!! It was past far the best roasted craven I take always eaten, and I can't believe I made it!! I didn't accept celery on me, so I quartered an onion, and stuffed it within. I used olive oil instead of margarine/butter every bit a more healthy selection, and information technology was superb. DEFINITELY making this once more. I withal can't believe how juicy this chicken was. And the best affair of all, it was Then easy to make. Believe me, if you oasis't made this chicken yet, PLEASE Practise!! :) Thank you for this great recipe.
02/10/2011
I have tried many unlike roasted chicken recipes. This is and then simple and so expert! I had no celery, so I put chunks of sweet onion inside the bird. This recipe got the results I was looking for tastewise. Unfortunately, the i/2 c. of butter is not proficient healthwise, but I retrieve information technology may be the toll of getting a yummy, juicy roast chicken. I made a nice gravy from the pan sauce for the mashed potatoes. This is definitely a expert method. Only maybe not the healthiest style to prepare chicken. I made this in a blizzard in Wisconsin, when we needed something warm and comforting, then it was really bang-up for united states of america.
02/07/2012
This is my get-go review, and I chose this particular recipe because my chicken is about ALWAYS dry (I'g not an A+ cook...), but I tried this and was so excited how tender and juicy the chicken turned out! My hubby says "it'south fine" whether my meals are delicious or just "ok", just this time he said, "that is freaking good chicken." Thank yous! I won't be needing another recipe :)
03/18/2009
This is FANTASTIC. Don't be tempted to embellish on this 1, folks... information technology actually doesn't demand any help. The chicken is amazingly moist and tasty. The only thing that I did differently is that I rubbed some of the margarine and spices nether the pare of the chicken besides as on top. Once y'all're done and accept only a carcass left, be certain to save it for making stock later!
ten/18/2011
wow! I cook a lot and this is an awesome style to cook a chicken. Whoever says it isn't flavorful, either isnt seasoning plenty OR is so used to supermarket roast chicken that they forget what a adept basic roast chicken taste like. I followed directions but did add some things i know I similar.... I stuffed information technology with the celery and also a clove of garlic and an apple, I put butter and chopped garlice under the breast skin and rubbed a pat of butter on the chicken. I also used garlic table salt in addition to the other spices. My bird was 7lbs and I cooked for 2.5 hours and let it sit down a half hr. With 45 min left in cooking I added cutting up potato drizzled with evoo and sprinkled wth herbs de province. After I took the chicken out I put the potaots dorsum in for fifteen min and close the oven off and let them crisp. Before serving, I stuck the chicken under the broiler for nearly 90 seconds to crisp up the pare. This was SOOOO moist! Thank you cheers! Oh I almost forgot, I sliced an onion and cooked the chicken up on the rings so the juices would flow under it making information technology easier for basting. I and 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!
02/06/2012
Made it just as suggested, and it was amazing. Very juicy and flavorful without losing the natural goodness of the chicken itself. Side Annotation: Why practice people change the recipe and and then non give the original recipe 5 stars? If you change the recipe then merely similar information technology 4 stars worth, is it the original recipe'south fault?
09/09/2011
I am NOT a cook by any means and based on everyone's reviews this looked like an piece of cake recipe. i followed it exactly, except that i put thin carrot slices in with the celery. It was completely undercooked (even afterward leaving it covered for xxx min.) It was a normal iv.5 lb chicken [recipe calls for a three-lb chicken]. I had to cook it covered an additional 35 MINUTES for it non to be pinkish inside.
01/07/2012
Delicious! Was skeptical with so few ingredients, but couldn't believe results. My entire family (including two "selective" petty boys) loved information technology. For the time and effort (quick/easy prep), it was well worth it. Will be making this again and once again. BTW, I used garlic pulverization instead of onion powder without a problem. Also, had a iv.v lb craven and cooked for 1 hour, 35 min and was cooked to perfection.
01/ten/2010
This recipe looks so elementary that ya can't believe it will be very special. Well... It is UNBELIEVABLE! I have never HAD chicken, even in a restraunt that taste this proficient. I'm not sure why this simplicity works so well, Don't know if information technology is the celery, the salt or what ... all I know is that information technology does. I used butter (because that is what I apply.. and all I have) and I added Garlic powder with the onion powder (because I similar garlic) I put some butter and some of the spices under the breast peel). Holy craven! (crusade I didn't use cow) This was simple, awesome and I will never make baked craven another way. Why would I?!
05/09/2015
five star! Didn't alter a thing and the recipe didn't need information technology. I also had a High german grandmother who would stuff her bird with celery, oranges and onions. This recipe brought back memories of going to her business firm on Sundays for dinner. Always delicious. Thanks Robinrockingbird!
09/fourteen/2010
Surprisingly really moist and flavorful for such a elementary recipe. I did slather the seasoning under the skin subsequently I peeled it back and so it would go into the meat. Five stars beyond the board!
10/03/2011
All-time Ever! I had 5.5lb bird which took nearly 2 hours. I put some butter (not margarine) under the pare and quartered 2 xanthous onions and tossed them in the pan around the bird, one-half way through added about 2.5 cups of water into the pan. Also I bumped the temp up to 375 for the last 15-xx minutes to crisp up the skin. It was the juiciest, most delicious chicken I've ever had! Served with green beans sauteed in olive oil, garlic and course salt also equally garlic mashed red potatoes.
04/16/2014
This is fantastic - I've made roast chicken dozens of times but volition charge per unit this 5 stars for the EASE + deliciousness of the finish consequence. Used butter in place of margarine, and was very generous when salting, peppering and onion powdering the bird. Basted every xx minutes. The highlights: the tasty, crispy skin at the end, and the milk gravy made with the drippings. To make gravy (DONT skip this!! You'll be glad you didn't): after letting chicken sit down for xxx mins, transfer it to a plate and scrape all remaining brown bits and drippings into skillet. In a split up basin (or stonemason jar with chapeau), mix 1 ane/2 cups whole milk and 2 tbsp. flour together until blended. Cascade into skillet with drippings and whisk constantly over medium estrus. When bubbling appear, keep whisking for some other minute so remove from heat. Taste and suit seasoning every bit needed (mine needed salt). The gravy is to die for!
09/xix/2012
Absolutely fabled! I added this to my recipe box about a year ago since trying it the outset time and take used information technology iii or four times since. This is the but fashion I brand roast chicken now, and will be using this recipe for my chicken tonight! My husband and 2 young kids who are not chicken lovers can't get enough of it! Whoever gave this recipe less than five stars did something wrong, because information technology is fabled. Information technology comes out tender and juicy and full of season every unmarried time! Highly recommended for the perfect roasted chicken! Thanks a lot!
xi/26/2011
This was the highest rated "roasted chicken" recipe that popped up, and then I figured I tin't go wrong. Well, I was incorrect and the recipe went incorrect besides. I followed the directions, except since I wanted roasted veggies with my dinner, I put a agglomeration of cut-up carrots, potatoes and rutabaga nether the craven. At present I don't know if that's what threw the whole process off, but the chicken was very undercooked when we sat down to eat it after the thirty minutes remainder time (I don't take a thermometer, simply with a five-star recipe, I trusted the time indicated). Back in the oven for another 30 minutes, craven was done, merely tasted banal. Veggies were also undercooked (I will arraign the recipe for that too). Very disappointing overall. Should have read the none-popular reviews before embarking on this. Lesson learned. :(
02/05/2012
This recipe is only okay. I tried this recipe to the letter of the alphabet twice considering of the rave reviews, but information technology is but as you would expect looking at the ingredients--bland. Needs a lot more spices. If you cook a craven with butter, salt and pepper it will be pretty proficient and probably better than this recipe...but if you add together more than seasoning it could be succulent. I'one thousand African American and possibly I accept a dissimilar palate but 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 have to add together salt to information technology (duh!). I had also smothered the butter/onion mixture within the skins for the flavors to piece of work it's way in the meat while baking. My husband thought it was a bit bland though but everyone loved the crispy skin.
12/07/2008
I take to exist honest and say that this was the most flavorless chicken I have e'er made. It just roasted in that location in this bounding main of butter and everytime you touch it your hands are just forever greasy, information technology was so aggrivating. I used onion powder inside the chicken and out and even put ii cloves of garlic in the crenel instead of celery and I still didnt care for information technology. Dont get me wrong, it was a juicy roasted craven, but not much for flavor. I would prolly never make this again.
09/15/2011
WOW! Who knew that roasting a craven was so unproblematic and And so delicious!!! I made this last night every bit written except I added some potatoes around the chicken...my family fought over the potatoes (I must recall to add more than next time!). I am making soup out of the wonderful leftovers today. Thanks for sharing your grandmother's recipes...aren't grandma's the all-time?!!
10/25/2011
AMAZING!! So easy to make and so deliciously juicy and flavourful! I made some actually 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 honey for the last 20 minutes. Oh and I didn't accept celery and then I used some sliced onion instead. It still turned out Actually Really YUMMY!!
10/14/2009
This turned out Corking!!! My husband said it deserves 10 stars :) My chicken was most 6 pounds so I raised the temp to 425, and cooked it for i one/2 hours. Oh, and I used real butter. It was so juicy and flavorful. Thank you!
03/18/2012
very skillful, but 180F is too high, it should be 165F (breast, and Leg Joints) for a juicy and fully cooked chicken.
05/xi/2009
This is exactly how my Grandmother did her roast chicken and I proudly follow in her Germanic footsteps. She always lifted the skin of the chicken and inserted little pats of butter forth the breast and at the thigh and butter inside the cavity with the celery. An easier recipe would be hard to find. Truly delicious.
09/13/2010
I love this recipe. Then simple so delicious. What I did was cook 1/two cup of butter in the microwave and added crushed garlic to it and rubbed it all over the craven. And then I sprinkled common salt, black pepper and dried crushed basil leaves. I didn't stuff information technology with anything but I will next fourth dimension. The central is to place the chicken breast-side downwards in the pan. The breast comes out then moist and juicy that mode. Also, I was scared to exit the craven uncovered for the one hour 15 mins (I'yard used to roofing it for 30mins and so uncover for thirty minutes to ensure well-cooked chicken), simply I left it uncovered the whole time and it was perfect! The scent will be then good merely only resist the urge to open the oven door since everytime you open up the oven door, the temperature decreased 25 degrees F, which extends cooking time.
02/19/2011
This is by far the best roasted chicken I've made. For the get-go time, I was able to roast a chicken without setting off the smoke detector. I also added fresh garlic cloves nether the skin, sliced onions in the crenel, and rubbed rosemary on the outside. Yum!
02/05/2012
Prepared as written. I melt all roasted meats on a cookie sheet lined with foil. Piece of cake clean up and the air seems to broadcast better cooking the meat more evenly. I placed chopped carrots, onions, potatoes and garlic gloves on the cookie sheet and cooked with the chicken. When the meat and veggies were roasted I took the pan drippings in a sauce pan and added iii/4c of water mixed with 1 tbsp of flour and i tsp of salt to brand the gravy. This was awesome - very tasty! Give thanks you lot.
12/08/2008
this is my go to chicken recipe. i added some potatoes, onion, and carrot to the pan and poured a loving cup of white vino over the whole thing....delish!
03/23/2009
I followed the recipe exactly. I don't run across what everyone is raving nigh. I will stick with my Beer Butt Chicken. Thank you for sharing though.
12/01/2011
This recipe delivers a moist and tasty bird! I likewise rub thyme and rosemary onto the outside of the chicken for extra flavour.
03/14/2022
iii.3.ten ... http://allrecipes.com/recipe/83557/juicy-roasted-chicken/ ... "This chicken is and so good!" my twelve twelvemonth one-time boy said who doesn't give compliments! '1 of those simple recipes that transforms in the oven. It gave me inspiration to try placing granny smith apple pieces in the next one. Skillful, as well! 3/27/12'Didn't like information technology as much this time. 'Non blaming the recipe, but maybe the chicken? 'Remember information technology existence juicy, merely this fourth dimension was bordering on greasy. 'Not blaming the recipe since it isn't basted oft. 'May have liked the granny smith apple tree better, too - or both - only that wouldn't bear on the grease cistron. 'Used perdue, big 7pounder, this last time. 'Perchance it was another brand w first review. 'Probably decrease it next fourth dimension, just to be sure ... 8 xx 17 Used 6T. 2T in + 4T on = YUM! 3-2022 'Tried 2T marg in pieces inside & 2T thinly sliced on. One-half garlic, one-half onion powders. Half a Fuji apple tree, cut in two, inside.Still great!
11/23/2008
Yous should make this recipe at least one time without modifications. It was and then good, and so easy! I'll modify later, simply I followed the recipe exactly and information technology was wonderful!
x/22/2012
Non being able to follow this recipe every bit written I desire to say it WORKS WITH B/Fifty Due south/Fifty CHICKEN BREAST TOO! Groceries are running low,i was forced to make craven for the 3rd time this week! Nosotros had information technology BBQ and the my sons favorite breaded & baked so i came across this one 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 chicken to brand information technology more cavity-like lol,added a petty rosemary and the residuum of what the recipe called for (margerine, common salt & pepper!!) baked. Information technology was Delicious! Had it with mashed potatoes and green beans. I wait frontward to making this on a common cold winter twenty-four hours. I will definitely pick up a whole chicken on grocery twenty-four hours and follow this recipe correctly. My apologies to those of you that get upset when a recipe is changed and then rated.
10/xiv/2008
MMMMMMM.... practiced! The clandestine is don't apply low-cal margarine - or anything that's got h2o in information technology. I utilise i/2 olive oil & one/2 butter - melted together and so brushed over chicken & splash the rest within. I add an onion inside with the celery. Adding any broth or water makes for more stringy, chewy, dry chicken. Also, don't cover it, you lot don't wanna trap any steam. I cook information technology depression & slow at 325 until the thermometer reads 170-ish deg. Then have it out to rest & let the temp. rise to 180. Chicken heaven! This works with cut up chicken pieces too!
05/xix/2012
Made this this evening and it was spot on. I used butter in stead and cooked ma 3lb bird @350 for 2hrs. Turned out perfect and made a bang upwardly gravy for the mash. Defy make again and again.thank you poster
06/04/2018
I haven't even used this recipe all the same and I already similar it. I wish though I could reply to some of these idiotic reviews! You don't use butter, the recipe calls for margarine, it is not the same thing. If you use butter and complain of it being greasy, blame yourself. Past reading the reviews at that place's a lot of people who can't follow directions. The seasonings are to taste. If y'all recall information technology's bland, that's your fault also. You didn't use enough. If yous used a bigger chicken than the recipe called for and your craven wasn't done, that'due south your fault! Yous cannot melt a 4.5lb or 7lb chicken the aforementioned amount of time as a 3lb bird. Let's practise the math... If information technology calls for a iii pounder to be cooked for ane.five hours, that's 30 minutes per pound. Conform your time accordingly. DUH! And to the person who said 180°F was too high and the temp should be lowered to 165°F, oh my gosh, the recipe said 350°F. Exercise NOT blame the recipe giver if you didn't follow the recipe! READ PEOPLE! READ! Good grief.
02/05/2012
Succulent! I blimp 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). It was so juicy! Delicious!
06/24/2014
Amazingly juicy just eeeewww not with margarine, that stuff is and so so toxic and bad for you! Employ butter instead and it's a beautiful chicken recipe!
06/23/2013
Employ one rib of celery, non one stalk. If you read the plastic bag that celery comes in, you lot can see that a stem is the whole thing. Let the chicken come up close to room temp before roasting or else you might have underdone chicken.
01/19/2007
Great starting identify!! I besides put an onion and two bay leaves inside the chicken. I added sliced mushrooms and baby carrots to the lesser of the pan - then made a gravy with the drippings. Lightly sprinkle hot paprika all over the skin earlier baking to give a nice flavour and colour. Cheers!!!
x/19/2011
Bully. Needed fashion longer than 1hr. 15 mins.
03/14/2011
Pare was soggy. Yes, the meat was juicy, but not very tasty. Not worth the calories from the whole stick of butter. Too greasy.
07/27/2011
I followed the recipe to a tee. Very juicy only will for sure add more spices side by side fourth dimension!
01/26/2015
At get-go 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 accept to compromise on taste or moistness considering this combination yielded the "juiciest craven" I ever made according to my Hubs…and I have fabricated a LOT of chicken over the years. The only affair 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. Thanks for a existent keeper.
02/21/2012
I've been making this very aforementioned recipe for years. My grandmother was Polish, 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.
01/thirty/2012
Sometimes 'less is more' and with this recipe that certainly is true. It's the simply way I'll roast my chicken now, and the gravy made with the drippings is always awesome!
09/09/2007
This was very very good. My whole family even the in-laws enjoyed. Thank you.
06/28/2006
Absolutely delicious, I have never tasted chicken so delicious, and its just as good every time.
06/05/2011
very yummy. It turned out so juicy.
05/xiii/2011
My own fault for using onion powder; used butter instead of margarine. Anyways, used butter and olive oil and information technology was expert, but onion powder 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
Elementary, tasty, and easy to remember--this is my kind of recipe. Thank you for posting this.
12/28/2005
Mine took 3 hours to cook information technology was and then too belatedly in the evening to swallow it. very disappointed. The craven needs to be turned during cooking.
01/14/2011
This was bang-up! I was amazed by how juicy it actually turned out. Something I did that I call up helped the flavor was adding garlic cloves to the cavity, no celery. On the skin and nether the skin of the breast meat I added rosemary and put butter under the skin equally well as on the outside. It was just as good, if not better than the rotissere style chickens you tin can purchase at the grocery store. A little more effort, just cheaper!
03/03/2011
Meh.
07/28/2011
Delicious!!! Piece of cake likewise!!
12/06/2010
This is the juciest, near tender chicken my young man and I accept e'er made. It's a little bland, but next time nosotros make information technology I will but add some rosemary and garlic cloves under the skin. YUM!
x/25/2011
Fabricated a 7lb bird....just delicious and juicy equally promised. I used butter instead of margarine and merely used 1/2 chosen for. Very dainty and cheers!
05/18/2009
This was my commencement time preparing a chicken like this. I followed the management exactly except I didn't use celery because I ordinarily don't keep it on hand, just I would be willing to utilize information technology next time. My married man said this is a keeper! I highly recommend this recipe, make it as is!
07/31/2011
You weren't kidding when you said it would come out juicy. Best tasting chicken I e'er roasted.
11/13/2005
Pretty Proficient. I used chicken parts and added sage. If you added seasonings this could be outstanding.
01/29/2006
This was my kickoff whole chicken cooking feel and i modifies a little and information technology tin out great.. I added garlic and used less butter,
01/01/2012
I used ane TBSP of onion powder. The craven tasted just like the onion pulverisation. I won't brand information technology over again.
02/xv/2011
I had a v# chicken, and so I roasted at 375 for ii hours and had rave reviews all effectually.
06/03/2010
The chicken had no flavour...
10/twenty/2005
Good 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!
06/23/2014
Wow! This really is every bit good as everyone says! When I read the ingredients I thought, "What's the big bargain?" But it was outstanding! It must be the butter on the inside that makes it so moist. Yes, I used butter, non margarine, because margarine is very unhealthy then I don't ever use it. People think that margarine is lower in fat than butter, but that's not true--compare the labels. Plus, margarine contains very unhealthy trans fat, which butter does not. Anyway, I also used half garlic pulverisation, one-half onion powder. (1 1/2 tsp of each.) Seasoned quite liberally with Kosher common salt & pepper. My chicken was just over five lbs and so I cooked it for two hours on 350 convection, basting once. Other than that didn't change anything. Absolutely delicious! Thanks for a bang-up recipe!
01/08/2011
Yummy, tasty roasted chicken recipe. I didn't accept any celery then I used a slice of onion inside, and I basted with i TBS more than margarine halfway through. I also made certain to lift the pare and put butter and spice mix underneath. It also took 20 minutes more to melt. Delicious!
12/06/2014
This recipe is PERFECT as is. Thanks for this wonderful recipe!
xi/09/2014
1 hour 15 min is not nearly long enough to melt this chicken. At 1 i/two hours it was still reddish on the within merely my potatoes and veggies were done.
08/23/2006
This was the juiciest craven I accept e'er had in my life! My picky girl ate the whole matter! This volition be typical chicken dinner around our house every week! LOVED It!
12/27/2006
The family really raved about this one, and they are not huge craven fans. I likewise added some lemon and garlic in the cavity. Made chicken soup with the leftover bird.
11/06/2011
I made this exactly equally the recipe is written - and I wasn't nuts nearly it. It was good, but I couldn't imagine it winning a cooking contest. Good enough for a weeknight dinner, and simple to make, but not something I'd make to wow guests.
01/17/2016
Elementary and good. What I don't understand about some of the commenters is their complaints. The directions are at that place. The listing of ingredients is there. Why complain as ane person did that information technology didn't plow out well when they admit they didn't follow the directions. Or they inverse the ingredients. Or mutter they used a bigger bird and it took longer to cook. Of course it took longer fool. I brand 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 as well probably baste it a few times while it cooks. Simply the way the recipe stands is just fine.
02/06/2009
Fabulous! Cooked a vii lb roaster (about ii hrs), added more than celery and butter and substituted garlic for onion salt. I'm so happy to finally exist able to melt a no-fail juicy tasty craven. I will include this recipe in my book if I ever become around to finishing information technology. THANKS!
12/25/2011
I didn't have whatsoever celery, then I used an apple cutting into quarters, and the chicken was delicious. My husbands new favorite.
02/12/2013
It was a complete bomb. I even took the baked chicken dorsum to the grocery shop and got my money back. I don't understand because I am uually a pretty skilful cook, at to the lowest degree that is what everyone says. And the chicken would not melt, and I even tried it in a unlike oven because I thought it was my oven. The chicken tasted awful!!!
11/21/2011
I tried this recipe yesterday only similar information technology was and omg. I loved information technology. Juicy and adept.
10/31/2010
This was outstanding! To become the chicken really browned, I rubbed the butter all over the craven, which helped it to become crispy on the outside. It was excellent!
03/17/2009
Nothing special.
01/02/2011
This is fabulous! It is and then, so simple. Only follow the recipe given and you lot will have a neat meal.
03/06/2010
The Bomb!! Tender,Juicy, Lots of "Existent" chicken flavor
09/01/2010
Came out perfectly! I subsituted the margarine with butter...very yummy outcome! A fast and easy recipe, thank you alot!!! ?
04/fourteen/2006
this was ok but not enough flavor for my buds.
05/xix/2010
This is the only recipe I use for roasting chicken now - and I take tried And so many recipes! Makes an incredible soup after also! The flavor 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 withal had to near double the cook time. The olfactory property was succulent while it was cooking but when we dug into it, the taste just wasn't spectacular. I'll stick to my old recipe.
05/thirty/2015
And then I take borrowed many recipes from this site but never bothered to sign up to rate them until now. I have fabricated roasted craven many ways specially with lemon, garlic and onion in the crenel. I was tempted to do that simply didn't want to be a hypocrite. So I fabricated information technology exactly every bit written...I fifty-fifty bought margarine...which I haven't washed in years and the chicken was Fabled!!! My married man & son are the pickiest eaters and employ the "jar gravy" with whatsoever roasted meats...well not this time. I didn't even heat the gravy before my 10 yr old was shoveling it down. He wasn't even 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 hubby finished his plate (used no gravy) and went to the stove to option more of the chicken out of the pan!! I will be definitely adding this to my recipe collection and making again! What makes this unproblematic recipe so skilful is the onion powder (flavor) and celery (wet/juiciness). Next fourth dimension I make it, will make sure chicken is room temp, super dry and take my fourth dimension cooking/resting the bird. It was belatedly and I rushed it...just chicken was still very juicy!! For a side, grill some red onions and potatoes in separate pan...crawly combo!
eleven/30/2009
So yummy! I followed the recipe exactly, and it came out perfect. The drippings made the BEST gravy too!
10/26/2009
I accept no clue why people are altering this nice simple recipe. Took others reviews and decided to brand it as written! It was delicious, moist and ultra flavorful! A keeper!
04/12/2009
This celery stuff really does continue the bird moist. A recipe that I will share and use again.
Source: https://www.allrecipes.com/recipe/83557/juicy-roasted-chicken/
Posted by: MillerConfled.blogspot.com
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