- 1 roasting chicken (6 to 7 pounds)
- 1 teaspoon onion salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried savory
- 1/4 teaspoon grated orange zest
- 1/4 teaspoon pepper
- 1 teaspoon vegetable oil
Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture.
Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.