Fall Herb Roasted Chicken

Yield: Serves 4

This marinade rub is also excellent for pork and beef as well as for roasted potatoes.

Recipe courtesy of Inti Peruvian Restaurant.

Photo by Ingrid Kuenzel


1 tsp rosemary leaves, dried

1 tsp thyme leaves, dried

1/2 tsp black pepper, ground

1 tsp paprika

2 tsp salt

1 tsp garlic powder

1 tsp onion powder

3 Tbs (45 mL) olive oil

1 whole chicken


  1. Combine first 8 ingredients in a small bowl and mix until a paste is formed.
  2. Rinse chicken under cold running water, inside and out. Place chicken in roasting pan and rub with the paste all over, including inside the cavity. Cover and refrigerate for at least one hour.
  3. Preheat oven 375° F. Place chicken uncovered inside the oven and bake for 45 minutes or until a thermometer reads 160° F. Remove from oven and let rest for 5 min before serving.

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