Two Simple Herb-Roasted Chickens

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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.

Two Simple Herb-Roasted Chickens
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 2 hours

  • 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

Directions
  1. Equipment: Kitchen string

  2. 12-16 servings (depending on size of chickens)

  3. Preheat oven to 375°F. Lightly coat a large roasting pan with cooking spray.

  4. 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.

  5. 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).


Nutritional Facts

Servings
12
Per 3-ounce serving
Calories
165
Carbohydrates
1g
Fat
7g
Saturated Fat
2g
Monounsaturated Fat
3g
Protein
23g
Cholesterol
69mg
Dietary Fiber
0g
Potassium
201mg
Sodium
206mg
Added Sugars
0g
Exchanges
4 lean meat
Carbohydrate Servings
0

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