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Oven Roasted Big Chicken with Herbs and Orange Juice Marinade
Recipe by:
MTR
Please a passing army with this big bird soaked in tasty herbs and sweet O.J.
Ready in 11 hours 15 mins
Added to favorites by 10 cooks
Ingredients
Serves: 5
- 1/2 cup orange juice
- 1/3 cup olive oil
- 2 tablespoons melted butter
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 6 garlic cloves, minced
- 1/2 teaspoon dried rosemary, crushed
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (6 pound) chicken
Preparation method
Prep: 15 mins | Cook: 3 hours | Extra time: 8 hours, marinating1.
Combine everything but the chicken in a 2-gallon plastic resealable bag. Then add chicken, seal, make sure the marinade coats the chicken, and refrigerate to marinate for about 8 hours. Every now and then, turn the bag to coat the chicken with marinade again.
2.
Preheat oven to 350 degrees F. Remove chicken from marinade and set on a baking rack set in a roasting pan. Bake about 2 1/2 hours, or about 20 to 25 minutes per pound. The chicken should no longer be pink in the middle and juices from the deepest parts of the meat should run clear.
3.
Remove chicken from oven, tent with aluminum foil, and let rest for about 20 minutes before serving to allow juices to settle.
Last updated:
Apr 08 2013
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