HERBED ROAST CHICKEN RECIPES

Name: Herbed Roast Chicken
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 10 servings.
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)

HERBED ROAST CHICKEN RECIPE: HOW TO MAKE IT

Herbed Roast Chicken Recipe: How to Make It image

I have 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

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 30 minutes

Prep Time 15 minutes

Cook Time 02 hours 15 minutes

Yield 10 servings.

Number Of Ingredients 16

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)

Steps:

In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally., Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. , Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 348 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 110mg cholesterol, SodiumContent 194mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 34g protein.

HERB-ROASTED CHICKEN RECIPE | MARTHA STEWART

Herb-Roasted Chicken Recipe | Martha Stewart image

A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.

Provided by Martha Stewart

Categories Chicken Recipes

Number Of Ingredients 11

Ingredients

1/2 cup fresh flat-leaf parsley leaves, stems reserved
1/4 cup fresh oregano leaves, stems reserved
3 tablespoons fresh thyme leaves, stems reserved
1 tablespoon fresh sage leaves, stems reserved
2 garlic cloves, peeled
1/4 cup extra-virgin olive oil
1 lemon, zested and halved crosswise
Freshly ground pepper
1 whole free-range chicken, (3 to 4 pounds), rinsed and patted dry
Coarse salt
1/2 cup dry white wine, or chicken stock

Steps:

Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.

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