Savory Roast Chicken Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours
MAKES: 4 servings

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

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.

Directions

  1. Place chicken, breast side up, on a rack in a shallow roasting pan. Combine butter, lemon juice and savory; brush over chicken.
  2. Bake, uncovered, at 375° for 1-1/2 hours or until juices run clear, basting occasionally with the pan drippings. Yield: 4 servings.
Originally published as Savory Roast Chicken in Taste of Home June/July 1995, p41

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.

Full-Bodied White Wine

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

Reviews for Savory Roast Chicken

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Feb. 19, 2010

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.

MY REVIEW
Reviewed Sep. 28, 2009

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.

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