Comments on: Roasted Chicken with Dijon Herb Butter

By: Audrey

Audrey — Thu, 30 Mar 2023 15:10:08 +0000

In reply to Belinda. Hello, Belinda. I don't typically use a rack, but I don't see the harm in doing so. It could potentially affect the cooking time by a few minutes (not sure if longer or shorter) but a meat thermometer would take care of that. My husband loves when the bottom of the chicken "soaks" in the juices, so I usually go this route.

By: Belinda

Belinda — Thu, 30 Mar 2023 14:25:42 +0000

Do you suggest putting the chicken on a rack?

By: Audrey

Audrey — Thu, 17 Jun 2021 11:51:47 +0000

In reply to Annie. Hi! I would suggest using unsalted butter. Then, season you chicken with salt to taste. This way you can control exactly the amount of salt you add to this recipe. Happy cooking!

By: Annie

Annie — Thu, 17 Jun 2021 10:55:58 +0000

This recipe looks delicious! Should I used salted or unsalted butter?

By: Audrey

Audrey — Tue, 06 Apr 2021 17:51:14 +0000

In reply to Sadie. Amazing, thank you so much Sadie!

By: Sadie

Sadie — Mon, 05 Apr 2021 18:59:59 +0000

I’ve tried dozens of recipes for roasted chicken over the years and I think this is the best one so far. The chicken was unbelievably moist and the flavour was amazing. I followed the recipe, allowing the chicken to sit out for an hour before roasting. The only thing I did differently was to roast the chicken on a bed of parsnips, carrots and onions. The gravy from the pan drippings was delicious. My 3 1/2 lb chicken was done in 70 minutes.

By: Roasted Chicken with Dijon Herb Butter — Pardon Your French | My Meals are on Wheels

Tue, 16 Apr 2019 02:38:25 +0000

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