Ingredients

How to make it

  • Preheat oven to 375 degrees F.
  • Remove giblets from chicken and reserve for other uses or discard. Pull off and discard lumps of fat from chicken. Rub skin of chicken with 1 cut clove of garlic, then put all garlic into body cavity with bay leaves.
  • Stir together butter, salt, pepper, thyme, oregano, marjoram, sage, and basil. Spoon 1 tablespoon of the butter mixture into body cavity; fasten skin shut with a skewer. Secure neck skin to back. (If you want a compactly-shaped chicken, loosely tie legs together with kitchen twine.)
  • Brush skin generously with butter mixture. Place chicken, breast side down, on a rack in roasting pan. Bake, uncovered for 30 minutes. Turn chicken over so the breast side is up. Bake an additional 30 minutes to 1 1/4 hours or until leg moves easily when jiggled. Baste occasionally with any remaining butter mixture or pan drippings.
  • Serve warm or cool; cover and refrigerate until chilled (or until next day).
  • * I like to serve this with my Cranberry Wild Rice Pilaf (see my recipes) and some fresh steamed green beans. My family always fights over who gets the roasted garlic cloves from inside the chicken (so sometimes I add extra). Leftovers make great chicken salad or soup.

Reviews & Comments 4

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  • edithjones 8 years ago
    We did have this for dinner, but with boneless, skinless chicken breasts instead of a fryer chicken as in your recipe. It was absolutely delicious. I was out of marjoram and threw some chives in instead [I love chives and put them in everything], and played around with the recipe a little, but it was SO yummy. Thanks so much for a great dinner idea! - Allie.
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  • edithjones 8 years ago
    Mmmmm.....this sounds good! I'll be trying this for dinner tonight, but adapting it to boneless chicken breasts somehow. Thanks!
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  • dixiediner 9 years ago
    I'll be making this very soon.
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  • 22566 10 years ago
    Thank-you!

    I like chicken very much and the herbs in this dish has the sounds of and eventful dinner.

    Kind Regards
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