Roast Herbed Chicken
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Roast Herbed Chicken
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Directions
- Brush bird with oil or butter. In a small mixing bowl combine basil, oregano, parsley, onion salt, and marjoram; crush slightly. Rub onto bird. Tie legs together, pull neck skin to back and twist wing tips under.
- Place bird, breast side up, on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven 1-1/4 to 1-1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree F).
- Cover, then let stand 15 minutes before carving. If desired, garnish with apple wedges and celery leaves. Makes 6 servings.
From the Test Kitchen
Roast Herbed Quail:
Prepare Roast Herbed Chicken as above, except substitute eight 4- to 6-ounce plucked quail for chicken. Tie legs of each quail together. Omit pulling neck skin to back. Twist wing tips under. Place on a rack in a shallow roasting pan; cover loosely with foil. Roast in a 375 degree F oven 40 to 50 minutes or until drumsticks move easily in their sockets and quail is 180 degree F.
Nutrition Facts (Roast Herbed Chicken)
- Per serving:
- 329 kcal ,
- 15 g fat
- (4 g sat. fat ,
- 139 mg chol. ,
- 335 mg sodium ,
- 1 g carb. ,
- 45 g pro.