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Herbed Roast Chicken

 Herbed Roast Chicken
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
8 ServingsPrep: 15 min. + marinating Bake: 2-1/4 hours + standing

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

2 of 2

Herbed Roast Chicken (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.