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Herb-Roasted Chickens




Source of Recipe


Southern Living 8/07






List of Ingredients



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






Instructions



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 T 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 166. Let stand 15 minutes before slicing.
   






Final Comments


Makes 8 to 12 servings

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