Herbed Roast Chicken

  • Ready in 2h 30m

  • Serves 8

  • 650 calories

  • 3.91g carbs

Herbed Roast Chicken might be just the main course you are searching for. One serving contains 650 calories, 43g of protein, and 50g of fat. For $66.58 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is liked by 1 foodies and cooks. If you have orange juice, olive oil, tarragon, and a few other ingredients on hand, you can make it. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes.

16 ingredients

  1. 1 tbsp balsamic vinegar
  2. 2 tbsps butter
  3. 1 tbsp chives
  4. 1 tbsp dried basil
  5. 1/2 tsps dried marjoram
  6. 1 tbsp dried parsley flakes
  7. 1/2 tsps dried rosemary
  8. 1/4 tsps dried tarragon
  9. 6 garlic cloves
  10. cups olive oil
  11. 1/2 cups orange juice
  12. 1 tsp pepper
  13. 6 lb roasting chicken
  14. 1 tsp salt
  15. 2 gallon tea bag
  16. 1 tbsp worcestershire sauce

Instructions

  1. In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings.
  2. Add chicken; seal bag and turn to coat.
  3. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally.
  4. Preheat oven to 350°.
  5. Drain and discard marinade.
  6. Place chicken on a rack in a shallow roasting pan.
  7. 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.
  8. Remove chicken from oven; tent with foil.
  9. Let stand 15 minutes before carving.
Herbed Roast Chicken

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