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Herbed Roast Chicken Recipe

Herbed Roast Chicken Recipe photo by Taste of Home

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I have been using this easy recipe for years. Marinating the chicken before roasting gives it a mild citrus tang and an attractive look. —Samuel Onizuk, Elkton, Maryland

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Herbed Roast Chicken Recipe

Prep: 15 min. + marinating Bake: 2-1/4 hours + standing

Yield: 8 Servings

15 135 150

Ingredients

One 2-gallon resealable plastic bag
1/2 cup orange juice
1/3 cup olive oil
2 tablespoons butter, melted
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
6 garlic cloves, minced
1 tablespoon minced chives
1 tablespoon dried parsley flakes
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried tarragon
1 roasting chicken (6 to 7 pounds)

Directions

In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally.
Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thigh reads 180°. Cover loosely with foil if chicken browns too quickly.
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Yield: 8 servings.

Nutritional Facts 6 ounces cooked chicken equals 433 calories, 28 g fat (8 g saturated fat), 136 mg cholesterol, 241 mg sodium, 1 g carbohydrate, trace fiber, 42 g protein.

Originally published as Herbed Roast Chicken in Taste of Home June/July 2010, p57

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Herbed Roast Chicken

Herbed Roast Chicken

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Reviewed on Nov. 11, 2012 by VictoriaElaine

This is now my favorite roasted chicken recipe! My chicken turned out moist & full of flavor. The only changes I made was I used apple juice in place of the orange juice & my chicken was only 5 lbs. It took my chicken a full 2 hours to bake. I used the little that was left over to make chicken soup. Will be making this one again soon!

Reviewed on Aug. 19, 2012 by Winniefred

Super easy and wonderful with rice!

Reviewed on Mar. 23, 2012 by lupster

My family really like this chicken. Easy to make too. We have it for Sunday dinner when my kids and grandkids come over.

Reviewed on Feb. 21, 2012 by ekatiakarpova

It was very tasty but I ruined the chciken because I tried to cook until a thermometer reads 180 and never did, I had 140. So next time I will not wait 180.

Reviewed on May. 07, 2011 by cutetina09

i absolutely love this recipe. Instead of roasting it hame I had drumsticks and chicken breasts and it came out sooooooooo moist and flavorful!

Reviewed on Feb. 24, 2011 by pamdevone

It was very good, the marinade helped the chicken to stay moist while roasting.

Reviewed on Sep. 30, 2010 by whochrei

WOW - really easy, looks beautiful, and tastes amazing :)

Reviewed on Aug. 16, 2010 by warrenwoman58

I was very disappointed in this recipe, Flavor was nothing special. Will not make again.

Reviewed on Jun. 12, 2010 by Kichler073

The chicken turned out moist and had a great flavor! This recipe is a keeper and one I will use on turkey as well.