View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 

Herb & Lemon Roast Chicken

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  2 Hours
  8 servings
Even if you're only feeding four, it is a good idea to roast two chickens at once. It takes the same amount of time and then you have leftovers to use for sandwiches, soup or salad or Quick Cassoulet.
RECIPE INGREDIENTS
2   lemons
2 cups  packed parsley leaves
1/4 cup  fresh thyme leaves
1/4 cup  fresh rosemary leaves
3 cloves  garlic, peeled
1 1/2 tablespoons  extra-virgin olive oil
2 teaspoons  salt
Freshly ground pepper to taste
2   whole chickens (3 1/2 - 4 pounds each)
1 14-ounce can  reduced-sodium chicken broth, divided
1/2 cup  dry white wine
2 tablespoons  water mixed with 1 tablespoon cornstarch

Tip:
Temperature Check:
The best way to determine if poultry is fully cooked is to use an instant-read thermometer. The internal temperature should register 165°F for a whole chicken. (To check, insert the thermometer into the thickest part of the thigh).
Herb & Lemon Roast Chicken Recipe at Cooking.com
DIRECTIONS
Position oven rack in lower third of oven; preheat to 350 degrees F. Coat a large roasting pan with cooking spray.


FOR THE CHICKENS:
Zest lemons, then cut in half. Combine lemon zest, parsley, thyme, rosemary, garlic, oil, salt and pepper in a food processor or blender; process until finely chopped. Reserve 1/4 cup of the mixture, covered, in the refrigerator for the gravy.


Place chicken hearts, necks and gizzards in the prepared pan (reserve livers for another use). Remove excess fat from chickens. Dry insides with a paper towel. With your fingers, loosen skin over breasts and thighs to make pockets, being careful not to tear the skin.


Spread 1/4 cup herb mixture in the pan; place the chickens on top, at least 1 inch apart. Rub 1 tablespoon herb mixture into each cavity; spread remaining mixture under skin. Place 2 lemon halves in each cavity. Tuck wings behind the back and tie legs together.


Roast the chickens for 20 minutes. Drizzle with 1/4 cup broth and roast for 40 minutes more, basting with pan drippings every 20 minutes. Tent the chickens with aluminum foil and continue roasting for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180 degrees F and the cavity juices run clear.


FOR THE GRAVY:
Transfer the chickens to a platter; tent with foil. Pour pan juices into a bowl, leaving giblets in the pan. Chill juices in the freezer for 10 minutes. Meanwhile, add wine and remaining broth to the pan; bring to a boil over medium heat, scraping up any browned bits. Add any juices accumulated on the platter.


Skim fat from the chilled juices. Add juices to the pan; return to a boil, then strain into a saucepan. Bring to a simmer. Whisk in cornstarch mixture. Simmer, stirring, until slightly thickened, about 1 minute. Stir in reserved herb mixture. Season with pepper.


Carve the chickens, discarding skin. Serve with the gravy.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Lemon Chicken Dinners
 Flavorful Roast Chicken
Nutrition Facts per Serving
Yield:   8 servings
Calories: 165
Fat. Total: 6g
Protein: 22g
Carbohydrates, Total: 1g
Fat, Saturated: 2g
% Cal. from Fat: 33%
Cholesterol: 65mg
Sodium: 208mg
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.