Summer Herb Roast Chicken

(from saymyname’s recipe box)

Serves 6 people

Categories: Chicken, Main Dish

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
  • 2 tablespoons chopped fresh marjoram or 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1 lemon
  • 1 (4 lb) roasting chickens
  • 6 new potatoes , cut in half
  • 1 cup baby carrot
  • 1/2 lb fresh green beans

Directions

  1. Mix oil, thyme, marjoram, salt and pepper.

  2. Grate 1 teaspoon lemon peel from lemon; add peel to oil mixture.

  3. Cut lemon into fourths; place in cavity of chicken.

  4. Place chicken, breast side up on rack in shallow roasting pan; brush oil mixture on chicken.

  5. Roast uncovered 45 minutes in 375 degree oven.

  6. Arrange potatoes, carrots, and green beans around chicken; brush chicken and vegetables with oil mixture; roast uncovered 30-45 minutes or until juice of chicken runs clear.

  7. Remove lemon and discard.

  8. Place chicken on platter; arrange vegetables around chicken; serve with pan drippings.

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