Herbed Roast Chicken Recipe

By dette

“I’ve 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

Ingredients

• 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

Herbed Roast Chicken Recipe

8 ServingsPrep: 15 min. + marinating Bake: 2-1/4 hours + standing15 135 150 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 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 meat thermometer reads 180°. Cover loosely with foil if chicken browns too quickly. Cover and let stand for 15 minutes before carving. Yield: 8 servings.



Nutrition Facts: 6 ounces cooked chicken equals 433 calories, 28 g fat (8 g saturated fat), 136 mg cholesterol, 241 mg sodium, 1 g carbohydrate, trace fiber, 42 g protein.