This is a wonderful way to fix your Sunday roasted chicken using all of those great fresh herbs from the garden - just plan ahead!

Advertisement

Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.

    Advertisement
  • Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.

  • Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

744 calories; 56.1 g total fat; 139 mg cholesterol; 150 mg sodium. 8.3 g carbohydrates; 45.2 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2003
This recipe came out deeelicious but I made some major changes. The objective is to marinate the chicken(which I cut up in 4 pieces)in a paste not a liquid as the recipe stipulates. So forget about the wine and reduce the olive oil to 3 tablespoons. I also added the juice of the lemon I zested. The amount of parsley I used was about 1/2 cup after going through the food processor. All of the other herbs were dried. Also I only used 4 cloves of garlic and 1 tablespoon of pepper. I only marinated the chicken 2 hours. Read More
(40)

Most helpful critical review

Rating: 3 stars
07/26/2012
didn't like too much! Read More
(10)
26 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/26/2003
This recipe came out deeelicious but I made some major changes. The objective is to marinate the chicken(which I cut up in 4 pieces)in a paste not a liquid as the recipe stipulates. So forget about the wine and reduce the olive oil to 3 tablespoons. I also added the juice of the lemon I zested. The amount of parsley I used was about 1/2 cup after going through the food processor. All of the other herbs were dried. Also I only used 4 cloves of garlic and 1 tablespoon of pepper. I only marinated the chicken 2 hours. Read More
(40)
Rating: 5 stars
06/26/2003
This recipe came out deeelicious but I made some major changes. The objective is to marinate the chicken(which I cut up in 4 pieces)in a paste not a liquid as the recipe stipulates. So forget about the wine and reduce the olive oil to 3 tablespoons. I also added the juice of the lemon I zested. The amount of parsley I used was about 1/2 cup after going through the food processor. All of the other herbs were dried. Also I only used 4 cloves of garlic and 1 tablespoon of pepper. I only marinated the chicken 2 hours. Read More
(40)
Rating: 5 stars
06/26/2003
Very tasty and easy to make. I didn't even let it marinate that long and it was still delicious. When you're done with the lemon you "zested" poke some holes in it and stuff it into the cavity of the chicken. Read More
(20)
Advertisement
Rating: 5 stars
05/18/2004
I used this recipe as a STARTER THANKS so much. I had (1) 3-1/2 lb chicken. I combined 1-TBS of 'Great Garlic' from "Tastefully Simple" with 2-TBS Olive Oil Parsley Rosemary Thyme (all dry) & about 2-TBS Lemon juice. Rubbed Cavity under Skin and lightly over outside of chicken. Let marinate only 2hrs (my time was short)... Baked (15 mins at 450) and then (1-hr at 350). WOW!!! Bird was brown and the chicken was so moist!!! THANKS Again!!! Read More
(18)
Rating: 3 stars
07/26/2012
didn't like too much! Read More
(10)
Rating: 5 stars
04/14/2009
Wow the marinade made the chicken smell and taste wonderful! My 3 pound chicken marinated for 12 hours. I forgot to marinate it earlier but it didn't seem to matter because it was great. I didn't change the recipe but I cooked it in the slow cooker for 8 hours on low. Read More
(9)
Advertisement
Rating: 3 stars
11/18/2003
I had the same problem as some of the others with the marinade...it just didn't flavor well. This was ok...I had hoped that the flavor of the marinade would be a lot stronger than it was...it just was too bland for my tastes. Read More
(9)
Rating: 3 stars
06/23/2003
Too many spices - too much marinade. This recipe called for a whole head of garlic! I love lots of garlic in certain things but it overpowered the chicken. Where I come from a bunch of parsley means a whole bouquet of parsley - that's a lot when you buy it in the store. I just used "sprigs" of parsley. The syntax confused me here. I suspect the recipe was a little off (you must cook the chicken longer than called for) and it was sooo garlicy that it stunk up everything in my refrigerator. It was fun to try but I won't use this recipe again. Read More
(9)
Rating: 5 stars
06/23/2003
This was difficult I found some of the things it talked about I had to do a little research on before I could understand. I personally like learning new things so didn't mind. The chicken turned out very good but I have to ask myself if it's worth the time I put into it. I also had a porblem with truely understanding what the marinade was supposed be like. ALthough the chicken turned out fine and I used the leftovers for a soup recipe I found here (5 star) the smell of it baking was a little overwhelming unless you like the smell garlic I wouldn't suggest cooking this when there's a lot of people around.:) Of course I could have screwed something up to but it turned out ok. Read More
(9)
Rating: 4 stars
12/01/2003
The flavor was great but I have to say that it was way to much rosemary and garlic. I used a 4 lb chicken and it was too much. So next time I will use 1/2 of the rosemary and garlic. But other than that the chicken was moist and great! Read More
(9)