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Perfect Roast Chicken

Recipe photo courtesy of David M. Russell
Source: Martha Stewart's Cooking School, Episode 109


For the Chicken

For the Pan Sauce


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How would you rate this recipe?
  • tanessa9281219
    3 SEP, 2018
    This recipe was simple. I didn't have fresh rosemary so I sprinkled dried on the lemon circles before stuffing them in the chicken. I used a standard aluminum 9 inch cake pan to bake the chicken in. I did baste the chicken with the juices and melted butter twice whilst cooking. Just used a spoon to drizzle over the chicken. Nothing fancy. Baked for 60 minutes at 450. No smoking at all like some comments I read. I have a very old oven. Probably from the early 90's. Standard electric oven. The chicken skin was beautiful golden brown. Crispy and delicious. The meat was cooked through, the juices ran clear. My kids liked it. So it must have been good. Just so simple and perfect. Love you Martha!
    • tanessa9281219
      3 SEP, 2018
      Just want to add I didn't make the dressing/gravy. And I didn't have twine so I used shish kabob sticks just broken off to fit better. Worked just fine.
  • MS112587519
    16 MAY, 2018
    First, the smoke inside the oven was unbearable. But remedied by adding a bit of water to the pan. Next, I followed the recipe exactly - oven temperature, time, ingredients. After 55 minutes it was still raw in parts. After 70 minutes, raw in other parts. My oven is two months old, so it couldn’t have been that. I am so disappointed this recipe didn’t work out. It looked delicious.
  • Nora Du
    9 FEB, 2013
    My friend and I tried this recipe the same day and our houses filled up with smoke....I had the stove fan running the entire time and still had to open windows to clear out the smoke.
    • petersld153267
      14 OCT, 2017
      Probably from the butter....try placing the pan on lower rack
  • loeilalice2000
    8 SEP, 2013
    this is how we do it in France, but I clarify the butter -less chance of burning- and I do not rely on a thermometer, but take the beast out, make an incision in between the thigh and the breast and with the flat of a knife, check to see if it- pulls away nicely, and if the juice runs clear. Everybody's oven is different -and their thermometers are too.

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