Whole Roast Chicken Recipe – Laura Vitale – Laura in the Kitchen Episode 302
To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
Official Facebook Page: http://www.facebook.com/LauraintheKit…
Twitter: @Lauraskitchen
rated:
http://www.youtube.com/watch?v=aGRVTHS_NK4
Oven was too hot. Potatoes are not “carmelized.” they are burned.
Why would anyone give this a thumbs down? Unbelievable.
i am homeless. give me a chicken.
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
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
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!!
Why does raw chicken in america look so blue
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
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
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.
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
chicken abuse
Dat turkey was chillin
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….
THANKS TRYING TO IMPRESS SOMEONE THIS HELPED OUT A LOT
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!!!!!
And if You dont have botter ? What Will You do?
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!
u hubby is one lucky man. i love u show
Thanks for showing us your cooking talent without reservations,all your
instructions are easy to follow and comes out very delicious.
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!
OMG…marry me…lol
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!!!!
is it cause I used a non metal plate? idk what they’re called but it’s like
kind of ceramic
Good camera work who does it your husband?