My husband said the was the best roast chicken he ever had. (I actually made 4 times the recipe for the herb butter and froze it. Bring to boil over medium-high heat, stirring to scrape up browned bits. This was absolutely delicious. Remove the chicken from the tin and wrap tightly in aluminum foil and leave the bird to rest for 15 minutes. And it doesn’t have to be religious. Hi Sharon, Sorry for the confusion — I meant the poultry fresh herb blend, not dried. You said to use soup spoon to rub all over chicken……. Do you think the butter would be good for a turkey? Cook time will be about the same but keep an eye on it; hard to say for certain. The pan was a bit crowded with breasts snuggled next to each other. Delicious. I can’t wait to enjoy this recipe again! I used to have David’s and that always worked well. Thanks in advance for any guidance. The recipe says to pat the chicken pieces very dry and place in the roasting pan with the garlic. I made this last week for my family. This roast chicken comes from Laurie David’s cookbook, The Family Dinner: Great Ways to Connect with Your Kids, One Meal at a Time. From the reviews for this recipe, it looks like this 60-minute time is working well for everyone, but I’m curious about the time difference between the two recipes. Herbs are very expensive here as well, so I think I’ll try your tip of making extra and freezing it. Combine the chopped herbs, shallots, lemon zest, honey and butter in small bowl and blend well. I’d love to hear how it turns out! Hi Luanne, Glad you like the recipes! How would you rate Special Sunday Roast Chicken ? A year later this is still one of my favorite recipes! Tender and very flavorful. Any substitute for dijon mustard? SOunds like a wonderful cookbook! Cool. 20.9 g Hi Alisa, sorry to hear you had a problem with this. To revisit this article, select My⁠ ⁠Account, then View saved stories. ❤️. Can you answer a Q for me? I'd love to know how it turned out! Enjoy! Now that said, I will tell you that I’ve reheated leftovers in the oven with excellent results, so if you had to do it ahead of time I think it’s better to cook it then reheat it, rather than keep it warm for a long period of time but I’m not sure I’d risk that with company . Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. The immediate smoking makes me think that the chicken was too close to the heating element. I bought a bone in 5.4 lb turkey breast.

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