Lemony Herbed Roasted Chicken is a super easy, delicious idea for Sunday dinner or a family meal!
- 2 Roasting Chickens, 3 1/2 to 4 pounds each
- 1/3 Cup Butter, melted
- 1/2 Cup Lemon Juice
- 1/4 Cup Dry White Wine
- 2 Tablespoons Dried Oregano
- 1 Tablespoon Dried Rosemary
- 2 Teaspoons Dried Thyme
- 1 Teaspoon Black Pepper
- 1 Teaspoon Paprika
<p>Heat oven to 375 Degrees. </p>
<p>In a small bowl, combine melted butter, lemon juice and wine. Whisk well together and stir in oregano, rosemary, thyme, black pepper and paprika.</p>
<p>Rinse chickens and dry with paper towels inside and out. Place in large roasting pan and baste well with marinade</p>
<p>Bake for 2 hours, basting occasionally. Chicken is done when thermometer inserted in thickest part of bird registers 165 degrees.</p>
<p>Serve with baked potato or rice and a crisp green salad.</p>
<p>One chicken serves 4. Use leftovers for chicken salad, chicken enchiladas, sandwiches or anything else chicken! There is nothing like roasted chicken ready and waiting for dinner the next day!