It’s easy to roast a chicken.  While you can inject flavors and put them under the skin, you don’t have to.  In this case, we simply used seasoning.

You can bake this chicken in three ways: on a vertical rack, on a rack over a baking sheet, or in a roasting pan with rack in the bottom.  Your rack should clear the pan enough to allow hot air to circulate around the chicken.

Ingredients

2 whole chickens, preferably smaller ones

salt
pepper
thyme
rosemary
2 bay leaves

Directions

Preheat the oven to 400 degrees.

  1. Season the cavity of each chicken with salt, pepper, thyme, and rosemary.  Place a bay leaf in each chicken.
  2. Place the chickens on a rack, breast side up, in or over a pan.
  3. Roast the chickens for 1 hour and 15 minutes or until the internal temperature in the thigh meat is 170 degrees.
  4. Remove from the oven and let rest for ten minutes.  Save the drippings for gravy.
  5. With kitchen shears or poultry shears, split the chicken in half cutting down the center of the back and the center of breasts.  Place a half chicken on each plate for serving.

 

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