Roast Chicken with Herbs

8 Ratings
  • 5 3
  • 4 3
  • 3 1
  • 2 1
  • 1 0

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.

Everyday Food, December 2006

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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
total:
1 hr 30 mins
Servings:
8
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Ingredients

Directions

  • 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).

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  • 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.

  • 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.

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Reviews (7)

8 Ratings
  • 5 3
  • 4 3
  • 3 1
  • 2 1
  • 1 0
Martha Stewart Member
07/31/2012
Stuffed herbs between skin and meat as well.... Very good!
Martha Stewart Member
03/09/2009
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..
Martha Stewart Member
03/09/2009
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..
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Martha Stewart Member
12/30/2008
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
Martha Stewart Member
12/04/2008
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.
Martha Stewart Member
12/06/2007
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.
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Martha Stewart Member
11/24/2007
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
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