1. Wavestrike Electronics January 12, 2015 at 9:25 am

    Oven was too hot. Potatoes are not “carmelized.” they are burned.

  2. Eddie Regory January 12, 2015 at 9:25 am

    Why would anyone give this a thumbs down? Unbelievable.

  3. morkinor January 12, 2015 at 9:25 am

    i am homeless. give me a chicken.

  4. ets88 January 12, 2015 at 9:25 am

    Hi Laura…i love your channels..I followed your steps to roast the
    chicken…everything went well ..chicken is tender, juicy, the skin is
    crispy…taste marvelous!!! And I wonder..the bottom part of the chicken
    which sits on the onion..the skin is not crispy at all…do u have any way
    so that I can get all crispy skin both the top part and the bottom which
    sit on the onion..I roasted 2 chickens(2 kg each) at 210°C for exactly 1
    hour (I followed the temperature and functions of my oven) . My question is
    just how to get a crispy and skin for the whole chicken? Would appreciate
    and love for your prompt reply..thank u so much

  5. SusiDk January 12, 2015 at 9:25 am

    Im making dinner for my beloved and I wanted to roast my chicken in the
    owen with potatoes and carrots onion etc. Im just now shure if you used hot
    air at 170 degrees. Anyways I will try to make it as urs now. THANKS SWEETY
    LOVE UR VIDEOS <3!!! SO TALENTED 

  6. Hawa Abdulhamid January 12, 2015 at 9:25 am

    Thank you so much! I tried it today and the chicken turned out perfect! The
    garlic is so sweet and the potatoes mmmm I’m eating it as I write. I was
    looking for the best way to do roast chicken when I stumbled upon your
    video and I tell ya wow I’m so glad because this was the first time I
    roasted a chicken so you made the experience very easy and delicious thank
    you so much again!!

  7. Jake Limberd January 12, 2015 at 9:25 am

    Why does raw chicken in america look so blue

  8. SmoochBoosh January 12, 2015 at 9:25 am

    I’m doing cornish hens so besides seasoning amounts and bake time, anything
    else i should watch for when using this for them. I just assume they’re
    tiny chickens

  9. Shaanan Grey January 12, 2015 at 9:25 am

    why do people support this? because she pumped out 900 videos? you dont
    even get measurements unless you are forced onto her website, money hungry

  10. AgendaInMind January 12, 2015 at 9:25 am

    Who transcribes your recipes on the website? Every single recipe, EVERY ONE
    that I make is written without one of the ingredients in the video. In this
    recipe, they failed to write the onion in the recipe. Perhaps you should
    just write the recipe under the video because the person in charge of it is
    a moron.

  11. Dannille Belle January 12, 2015 at 9:25 am

    I had a 3.57 pound chicken and I roasted it at 425 degrees for 45 minutes
    and the temperature was at over 200 in the thigh yet it was still bloody in
    some parts

  12. JellyoneticGaming January 12, 2015 at 9:25 am

    chicken abuse

  13. alezah stowe January 12, 2015 at 9:25 am

    Dat turkey was chillin

  14. feroze Annooar January 12, 2015 at 9:25 am

    Hi Laura i like the way you explain. thanks- I’m sure next time my chicken
    with be beautiful and juicy just like you. But you spoiled every when you
    named you husband, OMG that will kill me joking huh….

  15. HBsongwriter January 12, 2015 at 9:25 am

    THANKS TRYING TO IMPRESS SOMEONE THIS HELPED OUT A LOT

  16. brandi welch January 12, 2015 at 9:25 am

    I made this last year my personal Thanksgiving with my hubby and our
    daughter. It was soooooo good and juicy! I’m definitely making this for our
    personal Christmas next week too! Thank you, Laura, for teaching me how to
    cook! You’re amazing!!!!!

  17. prince k January 12, 2015 at 9:25 am

    And if You dont have botter ? What Will You do?
    

  18. nancy fenton January 12, 2015 at 9:25 am

    Your videos are so good! Thank you for sharing this. You are VERY helpful
    and informative. I have tried two of your recipes and they both came out
    delicious. Can’t thank you enough!

  19. ben hamou January 12, 2015 at 9:25 am

    u hubby is one lucky man. i love u show

  20. etiosoul January 12, 2015 at 9:25 am

    Thanks for showing us your cooking talent without reservations,all your
    instructions are easy to follow and comes out very delicious.

  21. Glenda Ouano January 12, 2015 at 9:25 am

    Thanks Laura for sharing thid video, I make this once and the kids liking
    it very much that they ask me ti make it again on the very next day!

  22. pleaseusernamework January 12, 2015 at 9:25 am

    OMG…marry me…lol 

  23. Tracy Kelly January 12, 2015 at 9:25 am

    Thank you Laura. Came out prefect…..you were right there in the kitchen
    with me, lol. The onions caramelized beautifully and added a golden brown
    color to the chicken.(next time I might just cover it all in onions) Thank
    you! And the roasted garlic……yum yum!!!!

  24. Dannille Belle January 12, 2015 at 9:25 am

    is it cause I used a non metal plate? idk what they’re called but it’s like
    kind of ceramic 

  25. interests10 January 12, 2015 at 9:25 am

    Good camera work who does it your husband?