Herb-Roasted Chickens

Name: Herb-Roasted Chickens
Ingredients: 6 tablespoons olive oil; 1/2 cup poultry seasoning; 1/4 cup fresh rosemary leaves, finely chopped; 1/4 cup fresh thyme leaves, finely chopped; 4 teaspoons fresh minced garlic; 2 teaspoons salt; 1 teaspoon pepper; 2 (3- to 4-lb.) whole chickens

8 ingredients

5 steps

Ingredients

6 tablespoons olive oil
1/2 cup poultry seasoning
1/4 cup fresh rosemary leaves, finely chopped
1/4 cup fresh thyme leaves, finely chopped
4 teaspoons fresh minced garlic
2 teaspoons salt
1 teaspoon pepper
2 (3- to 4-lb.) whole chickens

Directions

1

Stir together oil and next 6 ingredients until well blended.
2

If necessary, remove giblets and neck from chickens, and reserve for another use. Rinse chickens with cold water; pat dry.
3

Loosen and lift skin from chicken breasts with fingers (do not totally detach skin). Rub 2 Tbsp. olive oil mixture evenly underneath skin of each chicken. Carefully replace skin. Rub remaining olive oil mixture over both chickens, coating evenly. Place chickens, side by side, on a lightly greased wire rack in a pan.
4

Bake at 425° for 30 minutes; cover loosely with aluminum foil, and bake 45 to 55 minutes or until a meat thermometer inserted in thickest portion of breast registers 165°. Let stand 15 minutes before slicing.
5

Note: Dried herbs and seasonings may be substituted for fresh. Substitute 1/2 tsp. garlic powder for minced, but use the same amounts for the other herbs and spices.