Savory Roasted Chicken

(from castro15’s recipe box)

Categories: Chicken


  • 6 to 7 lb. roasting chicken
  • 1 tsp onion salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried savory
  • 1/4 tsp grated orange zest
  • 1/4 tsp pepper
  • 1 tsp vegetable oil


  1. Place chicken on a rack in a shallow roasting pan. Carefully loosen skin above breast meat. Combine onion salt, thyme, savory, orange zest and pepper; rub half the mixture under loosened skin. Rub skin with oil; sprinkle with remaining herb mixture.

  2. Bake at 375 until cooked through, 1 1/2 to 2 hours. Let stand for 10 to 15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy.

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