Herbed Roast Chicken Recipe
Herbed Roast Chicken Recipe photo by Taste of Home
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Herbed Roast Chicken Recipe

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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
TOTAL TIME: Prep: 15 min. + marinating Bake: 2-1/4 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 2-1/4 hours + standing
MAKES: 8 servings


  • 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)

Nutritional Facts

6 ounce-weight: 433 calories, 28g fat (8g saturated fat), 136mg cholesterol, 241mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 42g protein.


  1. 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.
  2. 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.
  3. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Yield: 8 servings.
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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havingfunwithmyfamily User ID: 7043692 129944
Reviewed Oct. 31, 2014

"I've used this recipe a couple of times now. The chicken is always as beautiful as it is delicious. The last time, I didn't have time to let the chicken marinade, so I just cooked it in the marinade, and basted it with the juices. People asked if I bought a rotisserie because of it's flavor, and moistness."

Yume-chan User ID: 6016334 211820
Reviewed Oct. 24, 2013

"Wonderful! The chicken was so moist and tender. I think marinating it overnight worked wonders. My mother couldn't stop raving about how great it was. I also lined my roasting pan with carrots, celery and onions and placed the chicken on top of the veggies. The drippings from the chicken made the veggies outstanding as well!"

VictoriaElaine User ID: 3422096 190622
Reviewed Nov. 11, 2012

"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!"

Winniefred User ID: 6810738 192242
Reviewed Aug. 19, 2012

"Super easy and wonderful with rice!"

lupster User ID: 4307046 122456
Reviewed Mar. 23, 2012

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

ekatiakarpova User ID: 6312133 147296
Reviewed Feb. 21, 2012

"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."

cutetina09 User ID: 5293468 192241
Reviewed May. 7, 2011

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

pamdevone User ID: 3875916 106501
Reviewed Feb. 24, 2011

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

whochrei User ID: 5477010 111733
Reviewed Sep. 30, 2010

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

warrenwoman58 User ID: 1188693 109594
Reviewed Aug. 16, 2010

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

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