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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a small bowl combine vinegar, oil, lemon juice, oregano, basil, garlic, salt, thyme, and pepper. Divide herb mixture in half; set aside.
Rinse inside of chicken; pat dry with paper towels. On one side of the chicken, slip your fingers between the skin and breast meat, forming a pocket; repeat on other side of chicken. Divide one portion of the herb mixture between pockets.
Using 100-percent-cotton kitchen string, tie drumsticks to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert an oven-going meat thermometer into the center of an inside thigh muscle, making sure the bulb does not touch bone.
Roast, uncovered, for 1 hour. Cut string between drumsticks. Brush chicken with the remaining herb mixture. Roast for 15 to 30 minutes more or until thermometer registers 180°F, drumsticks move easily in their sockets, and juices run clear.
Transfer chicken to a serving platter. Cover with foil; let stand for 10 minutes before carving. If desired, serve with lemon wedges.