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Savory Roasted Chicken Recipe

Savory Roasted Chicken Recipe

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.
TOTAL TIME: Prep: 10 min. Bake: 1-1/2 hours + standing YIELD:10 servings


  • 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.

Nutritional Facts

One serving (4 ounces cooked chicken, skin removed, calculated without gravy) equals 197 calories, 8 g fat (2 g saturated fat), 86 mg cholesterol, 267 mg sodium, trace carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat.

Reviews for Savory Roasted Chicken

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Reviewed Mar. 3, 2014

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

Reviewed Dec. 16, 2013

"I used olive oil in place of vegetable oil"

Reviewed Jan. 13, 2013

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

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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Wine Pairings

Full-Bodied White Wine

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