Roast Chicken with Herbs

Name: Roast Chicken with Herbs
Prep time: 15 min
Total time: 1 h 30 min
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; Pan Sauce for Roast Chicken (optional)

Rating: 4 stars

8 Ratings
7 Reviews

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.

Recipe Summary

prep:

15 mins

total:

1 hr 30 mins

Servings:

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
Pan Sauce for Roast Chicken (optional)

Directions

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).

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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.
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.

Reviews (7)

8 Ratings

5 star values: 3
4 star values: 3
3 star values: 1
2 star values: 1
1 star values: 0

Anonymous

07/31/2012

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

Anonymous

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..

Anonymous

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..

Anonymous

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

Anonymous

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.

Anonymous

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.

Anonymous

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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All Reviews for Roast Chicken with Herbs