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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 8 Roast Chicken with Herbs
Ingredients Ingredient Checklist 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)
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 8 Roast Chicken with Herbs
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 8
Recipe Summary
prep: 15 mins total: 1 hr 30 mins
Servings: 8
prep: 15 mins
total: 1 hr 30 mins
prep:
15 mins
total:
1 hr 30 mins
Servings: 8
8
Roast Chicken with Herbs
Roast Chicken with Herbs
Ingredients
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
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).
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.
Reviews (7)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Reviews (7)
Add Rating & Review 8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
5 star values: 3 4 star values: 3 3 star values: 1 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 5 stars 07/31/2012 Stuffed herbs between skin and meat as well.... Very good! Martha Stewart Member Rating: Unrated 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 Rating: Unrated 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 Rating: Unrated 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 Rating: Unrated 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. Martha Stewart Member Rating: Unrated 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 itMartha Stewart Member
Rating: 5 stars 07/31/2012
Stuffed herbs between skin and meat as well…. Very good!
Rating: 5 stars
Rating: Unrated 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..
Rating: Unrated
Rating: Unrated 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
Rating: Unrated 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.
Rating: Unrated 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.
Rating: Unrated 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
All Reviews for Roast Chicken with Herbs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roast Chicken with Herbs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
