Marinated Roast Chicken

    1 day 2 hours

    This is a wonderful way to prepare your roast chook using fresh herbs - just plan a day ahead so it has time to marinate. An easy entertaining meal that will please your guests!

    50 people made this

    Serves: 7 

    • 2 bunches fresh parsley, chopped
    • 1 bunch fresh thyme
    • 6 tablespoons dried rosemary
    • 3 tablespoons finely grated lemon rind
    • 12 cloves crushed garlic
    • 3 tablespoons freshly ground black pepper
    • 250ml olive oil
    • 250ml white wine
    • 2 whole chickens

    Preparation:30min  ›  Cook:1hour30min  ›  Extra time:1day marinating  ›  Ready in:1day2hours 

    1. In a food processor, blend together the parsley, thyme, rosemary, lemon rind, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
    2. Tie the chickens with kitchen string 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 hours.
    3. Preheat oven to 180 degrees C. Remove chickens from the dish, discarding any remaining marinade. Place in a lightly greased 23x33cm 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.

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    Something else. This recipe came out delicious, 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. Also I only used 4 cloves of garlic and 1 tablespoon of pepper. I only marinated the chicken 2 hours.  -  18 Jul 2008


    This recipe was beautifu. My family loved it. Will be making this again  -  24 Mar 2015


    I used this recipe as a STARTER THANKS so much. WOW !!! Bird was brown and the chicken was so moist!!! THANKS Again!!!  -  18 Jul 2008