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Savory Roasted Chicken

SUBMITTED BY: Taste of Home Test Kitchen

"When you want an impressive centerpiece for Sunday dinner or a special-occasion meal, you can't go wrong with this golden chicken from our Test Kitchen. The moist, tender meat is enhanced with a hint of orange, savory and thyme."

RECIPE RATING:

Read Reviews (7)

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PREP TIME	10 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (6 pound) roasting chicken
1 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried savory
1/4 teaspoon grated orange peel
1/4 teaspoon pepper
1 teaspoon canola oil

DIRECTIONS

Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange peel and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.
Bake at 375 degrees F for 1-1/2 to 2 hours or until a meat thermometer reads 180 degrees F. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.

FOOTNOTE

Nutritional Analysis: One serving (4 ounces cooked chicken, skin removed, calculated without gravy) equals 197 calories, 8 g fat (2 g saturated fat), 86 mg cholesterol, 267 mg sodium, trace carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat.

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REVIEWS

Reviewed on May 7, 2008 by SunnyByrd

This turned out perfectly. I used a bit more oil and orange zest. I roasted 2 chickens, and... MORE

Reviewed on Jan. 8, 2008 by AKrause

I've roasted more whole chickens in the past 12 months than I can possibly remember - all... MORE

Reviewed on Oct. 21, 2007 by Melinda

Great! My fiance actually got up to get seconds! I did change a few things though, one was... MORE

Reviewed on Feb. 13, 2007 by jujubean8200

This was amazing! You really need to make sure you do the rub under the skin, it really... MORE

Reviewed on Mar. 31, 2008 by Anna

My boyfriend and I loved this chicken! I changed it a little bit by stuffing in with some... MORE

Reviewed on Jan. 2, 2007 by Retired Cook

I made this chicken recipe for dinner tonight. It was the best roast chicken I have ever made... MORE

Reviewed on Dec. 25, 2006 by MELISSADK

My family loved this chicken recipe. It tasted great hot from the oven and great the next day... MORE