Whole Foods had a huge sale on organic whole chickens last week and so I gathered the littles and off we went in search of chickens for $1.69/lb. Unbelievable price, right? I was hesitant to buy the ten bird limit (who has that kind of space in their freezer?) so I settled for four birds.
I think the combination of lemons and herbs go so well with chicken. The bird ends up being super moist and tender. The original recipe calls for several fresh or dried herbs but I used herbes de provenceinstead that I had in my pantry and it turned out really well. We had this along with wild rice pilaf and steamed broccoli. Any ideas for my remaining three birds are welcome!
Roast Chicken with Herbs
Recipe Courtesy of: Lucinda Scala Quinn
- 4 tablespoons fresh rosemary leaves, or 2 tablespoons dried
- 6 to 8 fresh sage leaves, depending on size, or 3 to 4 dried
- 2 tablespoons fresh marjoram leaves, or 1 tablespoon dried
- 1 tablespoon fresh thyme leaves, or 1 1/2 teaspoons dried
- 1 tablespoon minced fresh chives
- 2 bay leaves
- 1 tablespoon caraway seeds
- 2 lemons, juiced (8 tablespoons), rinds reserved
- 2 tablespoons olive oil
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- 2 (3-pound) whole chickens
- Place the rosemary, sage, marjoram, thyme, chives, bay leaves, and caraway on a chopping board. Chop everything together to achieve a uniform texture. In a small bowl, combine the herbs with 2 tablespoons of the lemon juice, the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside.
- Clean the birds very thoroughly inside and out and dry all over with paper towels. Pour 3 tablespoons of the lemon juice over each chicken and inside the cavity. Rub the herb mixture all over the inside and outside of both birds. Place the reserved lemon rinds inside the cavities. Let the birds marinate in the refrigerator for at least 1 hour or up to 12.
- Preheat the oven to 450 degrees Fahrenheit.
- Sprinkle the remaining teaspoon of salt and 1/4 teaspoon of pepper over both birds. Place the birds, breast side down, side by side, in opposite directions on an oiled rack over a roasting pan. Cook for 30 minutes, then turn the chickens breast side up and reduce the heat to 375 degrees Fahrenheit. Cook an additional 30 to 40 minutes or until the skin is golden, juices run clear, and the internal temperature is 160 degrees Fahrenheit. Allow the birds to rest for 15 to 20 minutes before carving and serving.
Here’s another view of the moist bird. (Not a very flattering angle, I know!)