64 Reviews of Mermaid's Tender Roast Chicken

From: Sidd

On Nov 5, 2003

Oh me oh my, what a great recipe!!!!The chicken came out so tender I could cut it with a fork. I have to be honest, I did not cook a full bird, with the two of us in the house, I decided to try it out on two boneless skinless chicken breasts, and I must say I am very pleased with the results. I just put the butter on top, sprinkled the onions and garlic on top then popped it in the oven. I baked covered with foil for about an hour, then for the last 15 mins I took the foil off so it would brown up nicely. Thank you sooooo much for sharing this wonderful recipe.

From: canarygirl

On Nov 8, 2003

What a great recipe! So easy, and very flavorful! My kids absolutely loved it, and it makes a great gravy to pour over your taters...I did my bird in a roaster, and cooked the first hour covered, then uncovered and basted as directed for a wonderfully browned and crispy skin. Thanks Mermaid!

From: J e l i s a

On Aug 2, 2004

This came out sooo perfect! It was the most tender chicken I've ever roasted. The only addition I made was a slice of bacon in each breast w/the butter for a little more of a smokey flavor. Definitely going in my favorites

From: moxie

On Sep 1, 2004

This is so delicious and easy, and makes such a nice crispy skin. I must confess I did not baste, but it was still perfectly browned and so juicy. I stuck a rosemary sprig in each side along with the butter, and it gave both the chicken and the pan juices a wonderful flavor. I spooned the drippings over brown rice, and it was almost as wonderful as the chicken itself. Thanks, Mermaid, for a lovely recipe.

From: ChefTraylee

On Jun 16, 2005

Wonderful! I made this with leg quarters. I put butter and onions under the skin and sprinkled the garlic on top of each piece. Then, I mixed some cream of mushroom soup with a little vodka (gives it a nice woody taste) and poured over top. It was absolutely delicious.

From: gwynn

On Jun 23, 2006

We really like the flavor of this roast. Next time I will add a little more garlic and put some bacon in it for more of a smokey flavor. Thanks for posting such a tasty recipe.

From: Robin Young

On Aug 13, 2003

This is a great recipe. It is very easy and very tasty!!!! My family loved it.

From: newspapergal

On Aug 30, 2006

Wow!! This was my first attempt at roasting a chicken, and it turned out moist, flavorful and just perfect! I had a 3.5-pound chicken, and followed the recipe exactly. The only change I'd make in the future is to decrease the amount of oil (I used olive oil) — it was too much in the bottom of the pan, IMO. I roasted this on a Monday night after dinner, and then refrigerated until Tuesday, reheating in the oven for about 30 minutes — it still turned out divine! My entire chopped onion didn't fit inside the chicken, so I also threw some onion just into the pan, which made it carmelize. DH raved & raved & raved about this! Great adoptee, Riff

From: MarieAlice

On Mar 19, 2004

I must add my accolades to the rest. This was a very tender and juicy chicken. I did everything exactly as the recipe asked for, except that I did sprinkle it with some dry sage in addition to the salt and pepper. I was rewarded with a juicy, tasty and tender chicken that I will make again and again. Thanks!

From: jVo

On Jan 5, 2008

I learned a valuable hint from my MIL this Thanksgiving. Whenever she bakes poultry, she starts with the bird on it's back for only 30-45 minutes and then the rest of the roasting time, she turns it breast-side down so that all of the juices collect at the breast (which tends to be the first to 'dry-out') she also covers it in cheesecloth at this point so that it doesn't 'scorch'. I didn't use cheesecloth, but I DID turn my bird over for the last hour and 15 minutes of roasting. Don't know if it helped with the amount of moistness or not, but it was JUICY and DELICIOUS! I also added 5 small potatoes (quartered) and poured in about a cup of chicken broth. Once it was done, I 'tented' it with foil as it rested on the stovetop for about 30 minutes and that helped the potatoes 'steam' into yummy-land. We will have this once or twice a month.