Ingredients
One 2-gallon resealable plastic bag1/2 cup orange juice1/3 cup olive oil2 tablespoons butter, melted1 tablespoon balsamic vinegar1 tablespoon Worcestershire sauce6 garlic cloves, minced1 tablespoon minced chives1 tablespoon dried parsley flakes1 tablespoon dried basil1 teaspoon salt1 teaspoon pepper1/2 teaspoon dried marjoram1/2 teaspoon dried rosemary, crushed1/4 teaspoon dried tarragon1 roasting chicken (6 to 7 pounds)
Preparation
In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add chicken; seal bag and turn to coat. Place bag in a pan. Refrigerate 8 hours or overnight, turning occasionally.
Preheat oven to 350°. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly.
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
