- 1 (6 lb.) roasting chicken
- 1 teaspoon onion salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried savory
- 1/4 teaspoon grated orange peel
- 1/4 teaspoon pepper
- 1 teaspoon canola oil
Place chicken on rack in shallow roasting pan. Carefully loosen skin above breast meat. Combine onion salt, thyme, savory, orange peel and pepper; rub half of herb mixture under loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture. Bake at 375° for 1-1/2 to 2 hours or until a meat thermometer reads 180°. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.
An impressive centerpiece for a special-occasion meal, you can?t go wrong with this golden chicken. The moist, tender meat is enhanced with a hint of orange, savory and thyme.
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