Herb roast chicken


Herbs add a certainly flavorful touch to this chicken roast.


1 chicken (broiler or fryer chicken, about 2 1/2 lb weight, cut into pieces)
2 T butter (or margarine, or vegetable oil)
1⁄4 c onion (chopped)
1⁄4 c lemon juice
1 t basil (dried, or 1/2 teaspoon ground basil)
1⁄4 t oregano (dried)
2 clv garlic (large, chopped)


  1. Heat fat in rectangular pan 13x9x2 inches in 375°F oven for a few minutes, until butter, or margarine, melts.
  2. Add remaining ingredients, except chicken, and stir. Place chicken, meaty side down, in pan, turning to coat with herb mixture.
  3. Cook uncovered 30 minutes.
  4. Turn chicken; cook until thickest pieces are done, about 30 to 45 minutes longer.


Use your favorite herbs. If using oil, there is no need to heat the fat to melt it. Pour the oil in the pan and start at sept 2.

Chicken skin may be removed.

5 servings
Preparation time
Cooking time
Total time
1 hour, 30 minutes