Herbed Roast Chicken Recipe

5 13 12
Herbed Roast Chicken Recipe
Herbed Roast Chicken Recipe photo by Taste of Home
Publisher Photo

Herbed Roast Chicken Recipe

Read Reviews
5 13 12
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 2-1/4 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 2-1/4 hours + standing

Ingredients

  • 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)

Directions

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 thigh reads 180°. Cover loosely with foil if chicken browns too quickly.
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Yield: 8 servings.
Originally published as Herbed Roast Chicken in Taste of Home June/July 2010, p57

Nutritional Facts

6 ounce-weight: 433 calories, 28g fat (8g saturated fat), 136mg cholesterol, 241mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 42g protein.

  • 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)
  1. 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.
  2. 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 thigh reads 180°. Cover loosely with foil if chicken browns too quickly.
  3. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Yield: 8 servings.
Originally published as Herbed Roast Chicken in Taste of Home June/July 2010, p57

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Reviews forHerbed Roast Chicken

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MY REVIEW
2124arizona User ID: 845443 269167
Reviewed Jul. 8, 2017

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

MY REVIEW
LeCretia User ID: 8976919 257462
Reviewed 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."

MY REVIEW
havingfunwithmyfamily User ID: 7043692 129944
Reviewed 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."

MY REVIEW
Yume-chan User ID: 6016334 211820
Reviewed 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!"

MY REVIEW
VictoriaElaine User ID: 3422096 190622
Reviewed 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!"

MY REVIEW
Winniefred User ID: 6810738 192242
Reviewed Aug. 19, 2012

"Super easy and wonderful with rice!"

MY REVIEW
lupster User ID: 4307046 122456
Reviewed 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."

MY REVIEW
ekatiakarpova User ID: 6312133 147296
Reviewed 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."

MY REVIEW
cutetina09 User ID: 5293468 192241
Reviewed May. 7, 2011

"i absolutely love this recipe. Instead of roasting it hame I had drumsticks and chicken breasts and it came out sooooooooo moist and flavorful!"

MY REVIEW
pamdevone User ID: 3875916 106501
Reviewed Feb. 24, 2011

"It was very good, the marinade helped the chicken to stay moist while roasting."

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