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Roast Chicken with Herbs

Ingredients placed in the cavity of the chicken flavor it from the inside out during roasting. Experiment with onion, other citrus fruit, and your favorite herbs.

  • prep: 15 mins
    total time: 1 hour 30 mins
  • servings: 8

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Ingredients

  • 2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry inside and out, necks reserved (livers and giblets discarded)
  • Coarse salt and ground pepper
  • 1 lemon, quartered
  • 1 head garlic, halved horizontally, then vertically
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 2 tablespoons butter, room temperature

Directions

  1. Step 1

    Preheat oven to 475 degrees. Season chicken cavities with salt and pepper. Dividing evenly, stuff with lemon, garlic, and sprigs of thyme and rosemary (reserve a few sprigs of each for garnish).

  2. Step 2

    With a heavy knife, coarsely chop necks, and scatter in a large roasting pan. Place chickens, breast side up, on a rack set in pan. Using cotton kitchen twine, securely tie legs together; tuck wing tips underneath chickens.

  3. Step 3

    Rub chickens with butter; season with salt. Roast, occasionally brushing chickens with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165, about 1 hour. Transfer chickens to a platter; cover loosely with aluminum foil, and let rest 10 to 15 minutes before carving. If desired, prepare Pan Sauce to serve with chickens.

Source
Everyday Food, December 2006

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Reviews (7)

  • Becky Woods 31 Jul, 2012

    Stuffed herbs between skin and meat as well.... Very good!

  • netboyd 9 Mar, 2009

    this has awesome flavor to it with the herbs, i also cut up an apple and orange and placed them in the cavity, i had great flavor..

  • netboyd 9 Mar, 2009

    this has awesome flavor to it with the herbs, i also cut up an apple and orange and placed them in the cavity, i had great flavor..

  • seahurst 30 Dec, 2008

    It pains me when a recipe tells me to 'toss' a food product. Why not freeze chicken livers until you have a half dozen or so and then quickly saute them with olive oil and a tiny bit of garlic, sprinkle a tablespoon of brandy on them and serve them to liver lovers? Or do as I do and cut up both livers and gizzards and you have a terrific treat for your cat.

    seahurst

  • tmurguia 4 Dec, 2008

    Worked pretty well. I mixed some of the lemon juice with e butter (about 50-50) and drizzled it over the chicken at the beginning and it tasted great.

  • Beckalicious 6 Dec, 2007

    Delicious and very easy. A great recipe for a first time chicken roaster like I was the first time I tried it. Be sure to use a meat thermometer to avoid under/over cooking. It really helped.

  • mmsrjs 24 Nov, 2007

    Oh my gosh, made a big mistake, since there was only two of us for dinner I only made one chicken. SHOULD HAVE MADE TWO it is so good, the flavor was simply delicious. all I can say is try it, try it, try it