Herb Roast Chicken

By Resk8r

Ingredients

• One 2 gallon resealable plastic bag
• 1/2 cup orange juice
• 1/3 cup olive oil
• 2 Tbsp. butter, melted
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. Worsestershire sauce
• 6 garlic cloves, minced
• 1 Tbsp. mincedchives
• 1 Tbsp. dried parsley flakes
• 1 Tbsp. dried basil
• 1 tsp. salt
• 1 tsp pepper
• 1/2 tsp dried marjoram
• 1/2 tsp dried rosemary, crushed
• 1/4 tsp. dried tarragon
• 1 roasting chicken ( 6 to 7 lbs)

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 degrees for 1 1/4 to 2 3/4 hours or until a meat thermometer reads 180 degrees. Cover loosely with foil if chicken browns too quickly. Cover and let stand for 15 minutes before carving.