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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

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

  • 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

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

Reviews for Savory Roasted Chicken

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MY REVIEW
anitamm
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
Reviewed Dec. 16, 2013

"I used olive oil in place of vegetable oil"

MY REVIEW
5xamom
Reviewed Jan. 13, 2013

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

MY REVIEW
bltbananas
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.