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Herbed Roast Chicken Recipe

Herbed Roast Chicken Recipe

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 YIELD: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)


  • 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.

Nutritional Facts

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

Reviews for Herbed Roast Chicken

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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."

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!"

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!"

Reviewed Aug. 19, 2012

"Super easy and wonderful with rice!"

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."

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."

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!"

Reviewed Feb. 24, 2011

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

Reviewed Sep. 30, 2010

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

Reviewed Aug. 16, 2010

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

Reviewed Jun. 12, 2010

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

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Wine Pairings

Full-Bodied White Wine

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