HERB ROASTED CHICKEN

By sarey

Ingredients

• LARGE ZIPLOC BAG
• 1/2 C ORANGE JUICE
• 1/3 C OLIVE OIL
• 2 T MELTED BUTTER
• 1 T BALSAMIC VINEGAR
• 1 T WORCESTERSHIRE SAUCE
• 6 CLOVES GARLIC, MINCED
• 1 T MINCED CHIVES
• 1 T DRIED PARSLEY FLAKES
• 1 T DRIED BASIL
• 1 t SALT
• 1 t PEPPER
• 1/2 t DRIED MARJORAM
• 1/2 t DRIED ROSEMARY-CRUSHED
• 1/4 t DRIED TARRAGON
• 6-7 LB ROASTING CHICKEN

Preparation

Step 1

COMBINE ORANGE JUICE, OIL, BUTTER, VINEGAR, WORCESTERSHIRE SAUCE, GARLIC, CHIVES AND SEASONINGS IN LARGE ZIPLOC. ADD THE CHICKEN, SEAL AND TURN TO COAT.

REFRIGERATE FOR 8 HOURS OR OVERNIGHT TURNING OCCASIONALLY.

DRAIN AND DISCARD MARINADE. PLACE CHICKEN ON A RACK IN A SHALLOW ROASTING PAN. BAKE UNCOVERED AT 350 FOR 2-1/2 TO 2-3/4 HOURS. COVER LOOSELY WITH FOIL IF THE CHICKEN BROWNS TOO QUICKLY. COVER AND LET STAND 15 MINUTES BEFORE CARVING.