Nice š
We prefer acid-to-skin, and 20 minutes of 430F before turning it down to 400.
Usually we let juices drip (with stuffing), and it turns around in the oven, top and bottom heat.
voncook said this onAugust 26, 2008 at 8:11 am | Reply
Sorry ā as an English man married to a French lady and living in France ā I felt I had to correct you. The āau jusā you refer to should just be Jus ā translated as Juice. A āPoulet RĆ“ti au jusā is a roast chicken with āJuiceā or ācooking Gravyā. The Gravy, sauce juice ā whatever you want to call it ā is just āJusā not āau Jusā.
Apart from that ā I LOVE you recipe and so do my half french half English kids!!!
Neale said this onNovember 11, 2008 at 4:34 pm | Reply
Yeah, that use of āau jusā was bothering me as I wrote it since I surmised, having taken French in high school a few decades ago that it probably meant literally, āwith jouceā, and so to talk about āthe with juiceā was kind of nuts, but Iād seen it so many times in English that I figured it must have been absorbed into the language in that incorrect form ā not everything in language makes sense. But youāre right of course. Iām going to leave it written as I originally wrote it, just because I donāt want to whitewash over my own ignorance. Iāll try to do better next time the subject of āthe with juiceā comes up, heh.
scaryreasoner said this onNovember 11, 2008 at 11:52 pm | Reply
Oh, and Iām glad you liked the recipe, though I canāt really lay claim to it being mine. My contribution is only adding potatoes, which any one could have done. The original, nearly identical recipe can be found via the first link under the words āthis recipe for Perfect Roast Chickenā in the original post, above.
scaryreasoner said this onNovember 11, 2008 at 11:56 pm | Reply
lol. i doubt its in google now -.-
damn said this onNovember 12, 2008 at 2:25 pm | Reply
actually, itās the first result for ābest roast chicken in the world.ā
Jeff said this onJune 29, 2010 at 7:44 pm | Reply
Jeff said this onWell, damn, if youād have bothered to check, āroasted chicken recipeā currently returns this page as the very first result.
scaryreasoner said this onNovember 14, 2008 at 3:39 am | Reply
As it happens, I made this recipe tonight (Nov 16, 2008) and it killed, as usual, leaving no unsatisfied survivors.
scaryreasoner said this onNovember 17, 2008 at 2:32 am | Reply
Mmmmmā¦. This sounds great. Iām going out right now to get me a big oven-worthy skillet, and I know whatās for dinner tonight!
Martin said this onNovember 25, 2008 at 3:09 pm | Reply
That is close to what I do. Except I rub the chicken with more garden herbs along with the pepper (thyme, rosemary and sage, which I also add to the interior).
But when it is doneā¦ Take the chicken carcass, some left over mire pois (or more celery, carrot and onion), pepper corns, one clove, some garden marjoram and enough water to cover. Simmer for a couple of hours and strain. Put the liquid in the fridge. The next day strain off the fat and other solids. Put on the stove and reduce to one quarter or less. That is a glace de viande, which is an enriched broth used to flavor other dishes, or just added to hot water to make a good chicken broth.
Chris H. said this onNovember 29, 2008 at 4:07 am | Reply
this is a very good recipe canāt wait to eat
emma said this onDecember 1, 2008 at 12:44 am | Reply
Ok, Iām going to try this tonight and will let you guys knowā¦
Stephanie said this onDecember 4, 2008 at 11:31 pm | Reply
Wow ā what a croud pleaserā¦ The wine is key and added such a good aroma. THANK YOU!!
Stephanie said this onDecember 5, 2008 at 6:29 pm | Reply
Outstandingā¦thanks! I bought my pan last night and made it tonight! Fantastic.
Tim said this onDecember 14, 2008 at 12:30 am | Reply
Just made this recipe for the second time and just love it! The chicken is so moist and the mire pois makes the whole house smell fabulous during the cooking. A one-pot meal is such a blessing to find and this one is awesome. Thanks.
Nancy said this onJanuary 4, 2009 at 11:38 pm | Reply
Iāve got mine in the oven now. Iām hopeful that itāll be delicious.
Also ā youāre the first google result now. š
mel said this onMarch 12, 2009 at 4:01 am | Reply
Journeywoman has this to say about this recipe:
Oh.. you want to know about the triumph?
Well. I roasted a chicken tonight.I am a gourmet chef but this simple dish escaped me. Maybe because the first time I made it, I used my momās recipe and it was erev Yom Kippur and I think I didnāt cook it enough and it got me sick. But tonight I put fresh rosemary under the skin with slivers of garlic. I put an apple in the cavity and more garlic and rosemary.
For the rest I followed this recipe with the potatoes and the carrots, onion, and celery. I put it all in my cast iron skillet and roasted it.
It was amazing. It was SO amazing. It was so amazing my āI donāt really like chicken why are you making a whole oneā husband devoured all the dark meat and started picking at the white meat. It was delicious and we are boiling the carcas down for stock and we picked up all the meat so we can make more dinners.
I LOVE it when a new recipe works.
It made me stop worrying about the house and how firm we have to be about getting our repairs done.
scaryreasoner said this onApril 10, 2009 at 5:00 am | Reply
I made this tonight, May 3, 2009. came out awesome as usual. This recipe has NEVER failed to please. It is nothing short of amazing. I meanā¦ itās roast chickenā¦ how good could it be? You have no idea. You have NO IDEA. This recipe will blow your freakinā mind. Iāve been making this thing for a couple years now, and it STILL amazes me how good it comes out. Itās a freakinā feast!
scaryreasoner said this onMay 4, 2009 at 4:02 am | Reply
oh my goodness! THANK YOU for this recipe and method. Iāve roasted a chicken or two in my time, and figured, eh, how different can this really be? But WOW, it knocked our socks off! This method, bar none, produced the most tender and flavorful chicken Iāve ever roasted, complete with a beautiful crispy skin. The step at the end of straining the white wine through the mire poix may seem unnecessary, but trust me, donāt skip it! Adds an incredible flavor dimension to the veggies AND the jus. The only thing Iād cut back on next time is the salt on the veggies, as my jus came out a little salty (my fault). I also added garlic cloves and more herbs stuffed under the skin. Truly a simple but mouth-watering recipe and method. THANK YOU again!
ClubFerndale said this onJune 2, 2009 at 2:33 am | Reply
Thanks so much for your tips, the apple did the trick! Everybody just loved this dish š
ZhiWen said this onJune 19, 2009 at 7:28 pm | Reply
http://www.flickr.com/photos/zenissima/3691853658/in/dateposted/
scaryreasoner said this onJuly 7, 2009 at 12:55 am | Reply
This is the most amazing roast chicken Iāve ever had! And the potatoes and veggiesāOMG, they are de-lish!! I have a lot of cherry tomatoes right now, so made some curried ketchup to go with the chicken. I donāt know when Iāve had such a satisfying meal!!!!
Loveswords said this onSeptember 2, 2009 at 6:50 pm | Reply
I made this with two cornish hens (adding up to about 3.5 lbs total) and it worked out perfectly. As everyone said: juicy, flavorful, delicious. And relatively easy as well.
elle said this onOctober 5, 2009 at 5:11 pm | Reply
if i canāt get my hands on alcoholic beverages (iām under 21) is there anything i can do to substitute for the wine?
Thanks!
rainmonk said this onNovember 25, 2009 at 9:06 pm | Reply
Hmm. Thatās a tough one! Grape juice would be way too sweet. Apple cider maybe? Probably not the same at all, but might be interesting to try. I donāt think thereās really any proper substitute. Nothingās coming to mind anyhow.
scaryreasoner said this onNovember 30, 2009 at 1:18 am | Reply What about 0 alcohol beer?
Anna said this onDecember 13, 2009 at 10:19 am Well, there are lots of things you could try, but nothingās going to make it taste the same as using wine.
Edit: errr, this was meant as a reply to the person above who suggested non-alcoholic beer as an alternative to the wine. (Donāt know why this comment is sinking to the bottom.)scaryreasoner said this onDecember 13, 2009 at 11:07 pm
just use some stock ā you can find a can of chicken or vegetable stock at any grocery store
DO NOT use cooking wine, it is overwhelmingly, horrifically salty (to the point of being inedible ā and I *like* lots of salt)chickie said this onDecember 12, 2009 at 10:25 pm | Reply
Anna said this on
chickie said this onOk, you have tempted me! I googled ābest roast chicken recipeā and here you are š Thank you for posting this!
Domestic Herald said this onDecember 7, 2009 at 11:50 pm | Reply
Iām backā¦I made this roasted chicken last night and it was awesome! I am married to a chef and usually donāt do the chicken roasting, so I was a bit nervousā¦but it came out perfectly and DELICIOUS! Even the veggies were yummy. The only things I did differently were to add fresh garlic and to drink the rest of the bottle of wine š Oh, and that tong tip for moving the chicken worked great, too. Thanks, Scary Reasonerā¦Iāll be sharing this recipe!
Domestic Herald said this onDecember 9, 2009 at 7:35 pm | Reply
Shocking no one, the drinking the rest of the bottle of wine thing isnāt really different from what I do. š
scaryreasoner said this onDecember 10, 2009 at 12:47 am | Reply
I made this tonight, a 5.5 pounderā¦a few changes, I did not add the potatoes (I made baked potatoes on the side) and I did not add the wine, as I didnāt have any white wine handy. My husband said āIf this was any better, I would have to get on the floor and cryāā¦ It was really great, glad I found the post. Thanks.
pat said this onDecember 12, 2009 at 12:24 am | Reply
You left out the wine? Sacre Bleu! Crimes against food! The wine is actually a very important ingredient. It does a kind of magic trick on the veggies, and makes a gravy/sauce/juice thatās just incredible. Try it next time, and, well, I guess your husband will have to just cry on the floor.
scaryreasoner said this onDecember 12, 2009 at 2:09 am | Reply
I agreeā¦the wine really added something to the flavor. Yum!
Domestic Herald said this onDecember 12, 2009 at 2:33 am | Reply
It made me stop worrying about the house and how firm we have to be about getting our repairs done.
Looks like another case of rosemary-induced euphoria.
Ditto the wine thing ā of course! Good choice, and thanks for the inspiration.
Jamie F said this onDecember 13, 2009 at 11:15 pm | Reply
I always used a wooden spoon in the cavity to move ā that way you donāt bust the crackly good skin.
Jamie F said this onDecember 13, 2009 at 11:49 pm | Reply
Good idea!
scaryreasoner said this onDecember 13, 2009 at 11:51 pm | Reply
Unanimous approval from my entire skeptical family. Already making up new variations, including roasted garlic chicken sandwich spread and second day chicken pot pies.
Jamie F said this onDecember 14, 2009 at 3:19 am | Reply
Great recipe like this and the best some can say is that your French grammer is not right, get a life peeps lol, going to have this for Christmas dinner just to have a change, iām sure it will go down a treat, really looking forward to it, thanks for sharing š
Simone Oxley said this onDecember 15, 2009 at 12:50 am | Reply
For the record, I donāt mind having my grammar corrected, be it French, English or other languages I donāt speak, and in any case that was not the best the person making that comment could say ā they also went on to say they liked the recipe.
scaryreasoner said this onDecember 15, 2009 at 12:54 am | Reply
I donāt have a cast iron skillet, but I do have a (cast iron) dutch oven. Do you think this would work in an uncovered dutch oven, or do the sides need to be really low?
Alix said this onDecember 30, 2009 at 8:32 pm | Reply
Iām not really sure, Iāve never tried it with a dutch oven. I suspect maybe the sides wouldnāt brown as much(?), and/or, the dutch oven being a bit smaller in diameter, the juices and melted fat from the chicken will be a bit deeper, and the veggies a bit more thoroughly soaked? (which might be a good thing.) I think it would certainly turn out edible in any case, and not drastically different, so give it a shot, and let us know how it turns out.
That being said, a cast iron skillet isnāt too expensive ($15 or so at walmart, last time I looked (which was a long time ago)) and is good for lots of things, so, maybe you should consider getting one?
scaryreasoner said this onDecember 30, 2009 at 11:42 pm | Reply I just used a glass baking dish, and everything turned out wonderful.
Jamie F said this onDecember 31, 2009 at 1:05 am
I want you to know, Iāve gone back to this recipe time and time again. Can I post this on my blog as well?? I will cook no other chicken. š
Kim said this onJanuary 15, 2010 at 8:06 pm | Reply
Of course you can.
scaryreasoner said this onJanuary 16, 2010 at 4:50 pm | Reply Thanks! My family absolutely loves when I make this. I had to share. š
Kim said this onJanuary 16, 2010 at 5:25 pm
Loved your recipe, but did a couple of things different. I added mushrooms to the veggies and cut up a half onion and stuffed it inside the Chicken. WOWā¦it turned out AWESOME! The white wine is a must for this receipe. The mushrooms really seemed to soak up the flavor from the wine making the veggies taste great. My family just couldnāt get enough.
Super Dave said this onJanuary 16, 2010 at 5:50 pm | Reply
I didnāt have an iron skillet, but I used a ceramic roasting pan and it was AWESOME! My steak-loving husband said it was as good as steak. YUMM!!
Holly said this onJanuary 18, 2010 at 12:52 am | Reply
So funny this recipe has taken on a life of its own. Now itās known as The Wine Recipe that sometimes includes chicken.
Jamie F said this onJanuary 28, 2010 at 5:00 pm | Reply
I made this tonight, and it was wonderful! I used a 6lb chicken instead, and it fully fed a party of 4!
abi said this onMarch 15, 2010 at 4:07 am | Reply
Does it have to be WHITE wine? Do you know if anyoneās tried it with red? My husband and I drink mostly red wine, particularly with roast chicken.
Naomi said this onMarch 17, 2010 at 3:31 am | Reply
Iāve only used white wine in the āwith juiceā (au jus). I too prefer to *drink* red wine with roasted chicken. Of course you can try red wine in the sauce, and see how it is. It will be different, I suspect.
However, in blind taste tests (blindfolded, actually), a surprising number of people canāt tell white from red.
However, the particular wine that I use for this, Chateau St. Jean Chardonnay, I was actually able to *name* in a blindfolded test. not because Iām some super wine taster, just because this particular wine has a *very* distinctive flavor. (Though many other chardonnays may share it, I did have the clue that it was a wine from a local grocery store, and knew it might be on a short list, so my blindfolded naming feat isnāt as impressive as it might seem.)
Try the red wine, and let us know how it is. Try both, and see which is better. Drink all but a glass of the white wine while the chicken cooks, and use the remaining glass in the dish, and pop open a red for the table. Well, you might end up blotto, but there are worse fates.
scaryreasoner said this onMarch 17, 2010 at 3:44 am | Reply
this sounds greatā¦ going to make it tomorrow night. I let the chicken dry in the fridge for at least 24 hours helps with the tender.. it really works, give it a tryā¦
kathy said this onJuly 28, 2010 at 8:25 pm | Reply
[ā¦] Perfect Roasted Chicken recipe from Scary Reasoner [ā¦]
said this onAugust 23, 2010 at 8:46 pm | Reply
My brother wrote to me about this recipe and had this to say:
I had a hankerinā for Steveās roast chicken, but only [my brotherās 4 year old son] and I were home to eat it. Soā¦. I modified the recipe and the results were pretty spectacular. I made mire poix as usual, seasoned with salt and pepper, and placed it into a 4 x 9ā³ glass casserole pan. I then took chicken breast pieces and potato pieces and coated them with a softened butter, salt, pepper, and rosemary mix with my hands. I placed the potato and chicken pieces over the mire poix. I then placed the whole shebang into a 400 degree oven. After about 45 minutes, the chicken was done, so I took the pieces off the top of the vegetables and placed them on a plate covered. I then placed the veggies back into the oven for about another 30 minutes until the potatoes had an nice browning. I removed the potatoes and did the wine wash of the vegetables in the casserole, strained, and reduced the jus. Voila! Iād say if the whole roaster is a 10, this comes to a 9. The thinner parts of the chicken breast were a little dry and the veggies were ever so slightly less complex in flavor and deliciousness. Also, there was less jus and the jus was the worst part of the whole experiment, sort of a bland vegetable wine broth. On the plus side, no carcass to clean and discard, and a perfect sized meal for two. Check out the pics.
ā [my brother].
p.s. I really mean the āaboutā in reference to the times above and I could easily be off by 10 minutes or so either way.
p.p.s. I lied about making mire poix āas usualā I used some old crinkle cut carrots that we had that were way freezer burned and when thawed soggy, spongy, and thoroughly unappetizing. The end result didnāt suffer at all however.
I can imagine the ājusā suffered a quite bit from lack of chicken fat. I know when I have left over ājusā, and refrigerate it, the fat and the wine separate ā mostly ā and itās obvious thereās a lot of melted chicken fat involved (it reconstitutes nicely in the microwave).
scaryreasoner said this onSeptember 3, 2010 at 3:00 am | Reply
I had bookmarked this recipe a while ago, and remembered it at the store today! When I came back to it, I was surprised to see that it was posted 2 years ago today! This is one post that is going the distance! Looking forward to making it tonight for dinner!
Tisha said this onOctober 11, 2010 at 5:43 pm | Reply
Love this recipe and have shared it multiple times on Facebook and Twitter! I just wanted to say that I donāt use a skillet (since I donāt have an oven proof one), but it works just fine in a casserole dish. I just pour the liquid into a skillet afterwards to thicken up. Thanks for sharing this! It is great!
Holly said this onOctober 14, 2010 at 10:08 pm | Reply
Thanks for the kind words, and glad you liked it. I havenāt had this in awhile, maybe Iāll make it this weekend.
scaryreasoner said this onOctober 14, 2010 at 11:46 pm | Reply
This is one of my families favorite meals I make. =) I found it a few months back when I was searching roast chicken recipes. My husband always says the gravy makes the entire meal. lol. Just wanted to say thanks. Now I only wish I could get mine looking exactly like yours in the picture. Itās never that beautiful brown color.
TexasGal said this onOctober 27, 2010 at 5:52 pm | Reply
Sounds yummy, my family love roast chicken dinners, Iām going have to definitely try your recipe! Cheers!
Edith Leigh said this onNovember 14, 2010 at 9:54 am | Reply
Hi, just a thought. Some people do not keep wine or other alcohol in there home because a sober person living there does not need to have it around. Sort of like putting a chocolate cake out in front of a diabetic. You may think Iām silly but I used to love to cook with wine. Since my husband can no longer have it, it just doesnāt make since to keep it around even for cooking. And yes I know the alcohol burns off. Again, chocolate cake in front of a diabetic. So, I have tried all of my beloved recipes with white or red grape juice instead. Some of them have come out superior to using wine and all are equally as good. Which makes sense, since itās the grape flavor not the alcohol that impacts the recipe. Anyway, I have found it a far better substitute than chicken stock.
private said this onDecember 10, 2010 at 5:00 pm | Reply
Thanks. Youāre excused for your crimes against food due to extenuating circ*mstances. š
scaryreasoner said this onDecember 14, 2010 at 2:29 am | Reply
Well, this is a lovely recipe, but if you want to take this up a notch further ā as if it wasnāt already amazing ā quarter an apple and stuff that in your chicken before roasting. You will have FANTABULOUS chicken, every time. Youāll smile smugly while your guests devour their chicken, knowing how much theyād like to lick their plates to get every last freakinā drop of the golden elixir au jus. They wonāt taste the apple in their au jus, but theyāll wonder how you managed to take cooking lessons in France in your spare time. Bon appetit, tout le monde!
zippystarshine said this onMay 6, 2011 at 1:16 am | Reply
Eh? Did you read the recipe? You must have missed the part where it says:
Prepare the chicken: Remove the giblets, etc. from inside. Put several slices of apple inside (this will help keep the chicken moist.)
The apple inside the chicken is called for already by this recipe.
scaryreasoner said this onMay 6, 2011 at 4:21 am | Reply
I never roasted a chicken before, and i just made this recipe for my partner and my sister last night. My partner, who is an excellent meat cook, and my sis, and I all LOVED it. So yummy, and really simple to make. This will definitely go in the rotation. Thank you!
Tracy said this onJune 17, 2011 at 5:29 pm | Reply
[ā¦] Chicken w/ Vegetables, Creamed Spinach & Creamed Corn I used a simple roast chicken recipe (here) and loved the results. The chicken was very moist and I loved that I didnāt need to do extra [ā¦]
Harry Potter Themed Dinner Ā« LA in Stilettos said this onJuly 18, 2011 at 4:27 am | Reply
Thatās a fantastic looking chicken.
In fact, Iāve never used wine while roasting a chicken, and with your extreme emphasis on the importance of it I feel like Iāve been missing out.
I may have to try it.
Thanks!
Rob @ Howtocookhero.com said this onAugust 21, 2011 at 6:22 am | Reply
This may be a silly question but, has anyone tried this recipe for a turkey?
Cathy said this onSeptember 4, 2011 at 4:12 pm | Reply
I havenāt, and am not aware of anyone who has. Give it a try and let us know how it turns out.
scaryreasoner said this onSeptember 12, 2011 at 2:28 am | Reply
For a non-alcoholic alternative to wine, I wonder if verjuice might be OK? More acidic than wine, but that might go with the chicken anyway, and it would still have a fruity taste.
ktm said this onSeptember 24, 2011 at 10:17 pm | Reply
Iām always getting recipes off the internet and I have never commented on one but I couldnāt not comment on this one. I made it last night and it was absolutely AWESOME! Iāll be the first to tell you Iām no cook (and anyone who knows me would agree!) But when it was all said and done I felt as though Iād created a meal worthy of a dinner party! I must admit that as a recovering alcoholic I skipped the wine. I know, I know. It cooks out. But after 4 1/2 years of nothing alcoholic going in my system I just couldnāt bring myself to add it. I guess itās a mental thing. I read the post about how if I skipped the wine I was cheating myself but I honestly canāt imagine it tasting any better. Iām eating leftovers as I type ā¦ and licking the plate clean! Thanks so much for the recipe. Itās my new favorite!!!
Kelly Webster said this onOctober 21, 2011 at 6:15 pm | Reply
I made this tonight and it was out of this world! Next time I will make more of the vegetables since they were so delicious but there were not enough for 3 people. I have been roasting chicken for the past two months and was looking for a recipe I had tried before that I really liked when I found your recipe. I will not be going back to the other one since I liked yours so much better. I agree with you about the wine. It made the vegetables something very special. I think I may have cooked the au jus a little too much since it got very thick and separated out from the grease in the pan. The resulting two spoonfuls of very thick gravy were delicious, though. Thanks so much for sharing your recipe.
Bette said this onJanuary 17, 2012 at 3:21 am | Reply
going to try it right now. yes, you are right about where you come up when googled. I am a roast chicken freak. Its rainy here today, St.Lucia, yes, shame I know, BUT need comfort food. I do as you, but do not sit the chick on the veg. Love roast. You are right, its simple, but perfect. OH I think that pan helps too, shall see if mine fitsā¦
tracy betts said this onMarch 1, 2012 at 4:58 pm | Reply
Cooked this tonight & it was amazing! My kids loved it, thank you!
Lisa
Lisa (@Skip91) said this onApril 1, 2012 at 10:14 am | Reply
Iāve tried so many ābest Roast Chickenā recipes, but this one is really it. Thanks for sharing!
Mary McKrell said this onJune 29, 2012 at 11:38 pm | Reply
Good data, a lot of many thanks towards the author.
jNasonRelslkyhm said this onNovember 28, 2012 at 12:50 am | Reply
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gBlackBaileysbwa said this onNovember 29, 2012 at 1:06 pm | Reply
Would like to make this for Christmas dinner. I only have baking sheets and one of those cheap foil roasting pans. Will either of those work? All of our really good kitchen supplies are in storage because we are only living here temporarilyā¦.and we are a little spent from all the Xmas shoppingā¦ But we are foodies and I need this to come out perfect, so please let me know if the type of pan used is essential! Thanks.
Leighann said this onDecember 20, 2012 at 5:43 pm | Reply
The cheap foil roasting pan would probably work. (Baking sheet would not work, way too much melted chicken fat would go everywhere.) Good luck, and hope your holidays are wonderful!
scaryreasoner said this onDecember 21, 2012 at 4:14 am | Reply
Do you cook it breast side up or down? Great recipe.
Spring creek said this onFebruary 17, 2013 at 6:48 pm | Reply
Breast side up.
scaryreasoner said this onFebruary 17, 2013 at 10:26 pm | Reply
Which was both of those attention-grabbing too as insightful!
Thanks for sharing your feelings with us.
boas said this onApril 22, 2013 at 6:29 pm | Reply
Whatās up mates, nice article and fastidious arguments commented here, I am genuinely enjoying by these.
genybet avis said this onJuly 31, 2013 at 6:50 pm | Reply
[ā¦] I found this recipe while searching for an easy roast chicken recipe. Iām sure some of you know I am a [ā¦]
Friday Night Chicken | Nearly Natural MommaNearly Natural Momma said this onNovember 27, 2013 at 5:03 pm | Reply
Wonderful recipe! All I had was a cheap Zinfandel, it was great!
Mary said this onDecember 22, 2013 at 4:55 am | Reply
This is the best roast chicken recipe ever!! I mean ever. I agree the wine over the vegetables is simply superb!!!
denise said this onOctober 20, 2014 at 9:09 pm | Reply
