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Savory Roast Chicken Recipe

Brushing the bird with a savory-seasoned butter makes the meat nice and moist. This roasted chicken is so easy to make.—Connie Moore, Medway, Ohio

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Savory Roast Chicken Recipe

Prep: 10 min. Bake: 1-1/2 hours

Yield: 4 Servings

10 90 100

Ingredients

1 broiler/fryer chicken (2-1/2 to 3 pounds)
2 tablespoons butter, melted
3 tablespoons lemon juice
1 tablespoon minced fresh savory or 1 teaspoon dried savory

Directions

Place chicken, breast side up, on a rack in a shallow roasting pan. Combine butter, lemon juice and savory; brush over chicken.
Bake, uncovered, at 375° for 1-1/2 hours or until juices run clear, basting occasionally with the pan drippings. Yield: 4 servings.

Nutritional Facts 1 serving (2 pieces) equals 361 calories, 23 g fat (8 g saturated fat), 125 mg cholesterol, 152 mg sodium, 1 g carbohydrate, trace fiber, 35 g protein.

Originally published as Savory Roast Chicken in Taste of Home June/July 1995, p41

Full-Bodied White Wine

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

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Savory Roast Chicken

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Reviewed on Feb. 19, 2010 by Melanie0626

This was so juicy and wonderful and left overs made wonderful sandwiches. The only thing I chaned was the savory since I did not have any in stock. I used Mortons seasoning blend. I let it cook an extra 15 miutes because my bird was 4 pounds.

Reviewed on Sep. 28, 2009 by cwbuff

When you're rushed for time or just tired, this is a very tasty super easy way to roast a chicken. Thanks, Connie! Who said great-tasting recipes need a lot of time? You can thicken the pan drippings for a good gravy.