Two Simple Herb-Roasted Chickens
From EatingWell: The Simple Art of EatingWell
We’ve included a basic herb combination in this recipe for roasting two chickens at once, but season your chicken with whatever herbs you like. Though we like to roast two chickens at once, you can also easily halve all the ingredients and just roast one.
- 1/4 cup chopped fresh herbs, such as parsley, sage, rosemary and/or thyme
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 4- to 5-pound whole chickens, giblets removed
- Preheat oven to 375°F. Lightly coat a large roasting pan with cooking spray.
- Mix herbs, garlic, oil, salt and pepper in a small bowl to form a paste. Rub the herb mixture all over the chickens, under the skin and over the breast and thigh meat. Tie the legs together with kitchen string. Place the chickens in the prepared pan, breast-side up, preferably not touching each other.
- Roast the chickens for 45 minutes. Rotate the pan 180 degrees and continue roasting until a thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165°F, 45 minutes to 1 hour more. (Be sure to check the temperature of each chicken. One might be done before the other.) Transfer to a clean cutting board; let rest for 10 minutes before removing the string and carving (see How To).
Tips & Notes
- Make Ahead Tip: Equipment: Kitchen string
- How To Carve a Turkey or Chicken: After the bird is roasted, let it rest for up to 30 minutes before carving. Then, follow these easy step-by-step instructions. 1. Place the roasted bird on a cutting board. Hold it steady with a carving fork and cut through the skin between the leg and body using a large sharp carving knife. 2. Cut through the hip joint, removing the entire leg from the body. Repeat with the other leg. 3. Place a leg skin-side down and cut through the joint between the drumstick and thigh. Repeat with the other leg. (For turkey, slice the meat away from the bone of the thigh and slice the thigh meat thinly. Hold the drumstick and slice the meat off parallel to the bone.) 4. To remove the breast meat, make a horizontal cut near the base. 5. Then, hold near the breastbone with the carving fork. Use a boning knife to make a cut along one side of the breast down to the horizontal cut you made at the base of the body. Repeat with the second breast half on the other side of the breastbone. 6. Cut the breast meat into slices, if desired. 7. Bend a wing away from the body and use a knife to remove the wing piece. Repeat with the other wing. Cut off the wingtips, if desired.
Per 3-ounce serving: 165 calories; 7 g fat (2 g sat, 3 g mono); 69 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 206 mg sodium; 201 mg potassium.
Carbohydrate Servings: 0
Exchanges: 4 lean meat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- 8 or more
- Main Ingredient
- Type of Dish
- Main dish, poultry
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- The Simple Art of EatingWell