Carol

This chicken is AMAZING. When I want to roast a whole chicken, this is the one that we always go to. I don't change anything, except to increase the cooking time because we tend to get chubby birds. Try it, you won't regret it! If you are going to use the carcass for soup, you might not want to salt the cavity as it will make your broth a little on the salty side.

These were delicious. Made it exactly as the recipe called for, except left out peanuts (personal preference) and bean sprouts (didn't have any). Will make this again and again. Thank you for sharing, blancdeblanc!

This recipe is AMAZING. I followed the recipe exactly. I had shredded parmesan, so I gave it a whirl in the blender to crumb it. I also let the chicken sit in the fridge in a baggie with the garlic oil for about a 1/2 hour. Fabulous flavour!

Delicious! I left out the dried parsley because I didn't have any, and substituted the cannelini beans with black beans. I also reduced the salt. I topped it with shredded cheddar, diced onion, cilantro and a bit of diced jalapeno - wonderful!