Herb Roasted Chicken

By jobustitch

From Taste of Home

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)

Preparation

Step 1

•In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add the chicken; seal bag 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 2-1/4 to 2-3/4 hours or until a thermometer reads 180°. Cover loosely with foil if chicken browns too quickly. Cover and let stand for 15 minutes before carving. Yield: 8 servings.