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

Gallery

Read the full recipe after the video.

Recipe Summary

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

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).

    Advertisement

  • 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.

Advertisement

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..
Advertisement
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.
Advertisement
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
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 06/29/2022