Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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).

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cover, then let stand 15 minutes before carving. If desired, garnish with apple wedges and celery leaves. Makes 6 servings.

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

329 calories; 15 g total fat; 4 g saturated fat; 139 mg cholesterol; 335 mg sodium. 1 g carbohydrates; 0 g fiber; 45 g protein; 146 IU vitamin a; 0 mg vitamin c; 40 mg calcium; 2 mg iron;

Reviews