 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
I have been using this easy recipe for years. Marinating the chicken before roasting gives it a mild citrus tang and an attractive look. 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:
1. 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.
2. 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 thigh reads 180°. Cover loosely with foil if chicken browns too quickly.
3. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Yield: 8 servings.
|
|