Savory Roasted Chicken

Savory Roasted Chicken

"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."
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Ingredients

1 h 40 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  1. 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.
  2. 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.

Footnotes

  • 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.

Reviews

Read all reviews 31
  1. 40 Ratings

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Most helpful positive review

The only reason I gave this a 4 instead of a 5 star is because I made so many changes...First of all, I always use a 5-6 lb bird to feed my family. Then I have enough left over for soup or sandw...

Most helpful critical review

Even with doubling the spices, using olive oil instead of canola, and adding a good shake of garlic powder, I still found this rather bland.

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The only reason I gave this a 4 instead of a 5 star is because I made so many changes...First of all, I always use a 5-6 lb bird to feed my family. Then I have enough left over for soup or sandw...

I've roasted more whole chickens in the past 12 months than I can possibly remember - all different recipes, all taste the same. This was the first that tasted different and wasn't just the sam...

Great! My fiance actually got up to get seconds! I did change a few things though, one was instead of canola I used olive oil on the bird. I also used more oil than the recipe called for and wa...

I made this chicken recipe for dinner tonight. It was the best roast chicken I have ever made in my entire life. Just wish I had had some film for my camera so I could have taken a picture of ...

Great recipe for "Savory" roasted chicken. I did up the orange a bit and used olive oil vs. canola. I also cut up an orange and placed that into the cavity. There's nothing like the smell of a...

Great Recipe - but I made a few changes. I ended up mixing onion salt, sage, thyme, and rosemary, along with minced onion and minced garlic (like a previous reviewer suggested) with the pepper a...

This was amazing! You really need to make sure you do the rub under the skin, it really intensifies the flavors. The only thing I changed was I put some chicken broth inside the body cavity and ...

Very moist and full of flavor. I roasted a 4 1/2# chicken and it was done in 1 1/2 hours. I used sage instead of savory (did not have any savory) and doubled the orange zest as some others had r...

I made this last night, and it was finger likin' good. I only made minor changes. I didn't measure the herbs, just sprinkled them on. And instead of canola, I used olive oil. I also put some but...

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