Savory Roasted Chicken Recipe

4.5 4 7
Savory Roasted Chicken Recipe
Savory Roasted Chicken Recipe photo by Taste of Home
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Savory Roasted Chicken Recipe

Read Reviews
4.5 4 7
Publisher Photo
When you want an impressive centerpiece for Sunday dinner or a special-occasion meal, you can't go wrong with this golden chicken from our Test Kitchen. The moist, tender meat is enhanced with a hint of orange, savory and thyme.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours + standing

Ingredients

  • 1 roasting chicken (6 to 7 pounds)
  • 1 teaspoon onion salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried savory
  • 1/4 teaspoon grated orange peel
  • 1/4 teaspoon pepper
  • 1 teaspoon vegetable oil

Directions

Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.
Bake at 375° for 1-1/2 to 2 hours or until a meat thermometer reads 180°. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired. Yield: 10 servings.
Originally published as Savory Roasted Chicken in Light & Tasty February/March 2003, p16

Nutritional Facts

4 ounce-weight: 197 calories, 8g fat (2g saturated fat), 86mg cholesterol, 267mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

  • 1 roasting chicken (6 to 7 pounds)
  • 1 teaspoon onion salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried savory
  • 1/4 teaspoon grated orange peel
  • 1/4 teaspoon pepper
  • 1 teaspoon vegetable oil
  1. Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.
  2. Bake at 375° for 1-1/2 to 2 hours or until a meat thermometer reads 180°. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired. Yield: 10 servings.
Originally published as Savory Roasted Chicken in Light & Tasty February/March 2003, p16

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anitamm User ID: 7158753 61607
Reviewed Mar. 3, 2014

"I used olive oil and it was delicious! I will definitely be making this again! It was so easy!!"

MY REVIEW
rachellestratton User ID: 2983875 45981
Reviewed Dec. 16, 2013

"I used olive oil in place of vegetable oil"

MY REVIEW
5xamom User ID: 787516 61602
Reviewed Jan. 13, 2013

"Great recipe! Great flavor!! Thanks!!"

MY REVIEW
bltbananas User ID: 6212799 45980
Reviewed Feb. 13, 2012

"This was very good. Everyone loved it, I did not use any gravy but it probably could have used a bit. I will make it again."

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