Roast Chicken


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A nice green salad goes nicely with this chicken.

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Serving Size / Yield

5-6 servings


  • 5-lb. roasting chicken
  • salt
  • 1 clove garlic, minced
  • 1/8 tsp. pepper
  • 1 tsp. marjoram leaves
  • 2 Tbs. lemon juice
  • 3 Tbs. Madeira

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Sprinkle chicken inside and out lightly with salt and set on a rack in a roasting pan, breast up, with wings tucked under the back. Do not truss. Blend garlic, pepper, marjoram and lemon juice and brush over the chicken. Bake chicken in oven at 350 degrees for about 1 hour and 45 minutes to 2 hours or until the thigh joint wiggles easily. Drain juices from cooked chicken cavity into roasting pan, then transfer chicken to a serving dish and keep warm. Skim fat from pan juices and add Madeira to pan. Bring to a boil, scraping free browned bits. Serve in a small bowl. Spoon over portions of the carved chicken.

Serve with: Green Salad with Mint and Bacon

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