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Herbed Roast Chicken

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
  • Makes
    10 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)


  • 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.
  • 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 thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly.
  • Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts
5 ounces cooked chicken: 348 calories, 22g fat (6g saturated fat), 110mg cholesterol, 194mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 34g protein.

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Average Rating:
  • Bryanne
    Feb 18, 2018

    Will have to make this! Does anyone know what a good sauce will go on the side with this chicken??

  • 2124arizona
    Jul 8, 2017

    This flavorful tender bird is perfect for a Sunday Dinner with family and friends!! We love it!!

  • LeCretia
    Nov 29, 2016

    I made this tonight. I got it in the marinade later than planned so it only marinated for a little more than six hours. It was moist. It had a great flavor. It wasn't heavy or greasy, it was light an had a taste I would describe as bright. My Son has Aspbergers (ASD) loved it. He doesn't love anything except chilimac and toaster waffles so this was a WIN in our house.

  • havingfunwithmyfamily
    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.

  • Yume-chan
    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!

  • bwrasman
    Dec 19, 2012

    No comment left

  • VictoriaElaine
    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!

  • Winniefred
    Aug 19, 2012

    Super easy and wonderful with rice!

  • lupster
    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.

  • ekatiakarpova
    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.