Roast Chicken

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Few dishes evoke comfort like golden roast chicken with its crispy skin and tender, herb-infused meat. This recipe is perfect for a cozy meal, combining classic flavors with an easy preparation.

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Prep Time:10

Cook Time:1 30

Total Time:1 40

Course: Main Course

Cuisine: American, French

Keyword: Chicken, Roasted Chicken

Season: Winter

Servings: People

Calories: 613kcal

Author: Pascale Beale

Ingredients

Olive oil
6 sprigs thyme, leaves stripped and finely chopped
1 bunch chives, finely chopped
1 small bunch parsley, finely chopped
6 sprigs oregano, leaves stripped and finely chopped
Zest of 2 lemons, then quarter the zested lemons and set aside
2 organic chickens, 3½-4 pounds each
2 large yellow onions, peeled and thinly sliced
Salt
Pepper

Instructions

Preheat oven to 400°.
Pour 3 tablespoons olive oil into a small bowl. Add the thyme, chives, parsley, oregano and lemon zest. Combine well to form a thick herb mixture.
Using a small spoon (which you slip under the skin of the chickens from the neck end), carefully spoon a little of the herb mixture under all of the skin, between and skin and the breast meat. Do this carefully so as not to break the skin.
Pour a little olive oil into a large roasting pan and scatter the sliced onions in the pan. Place the chickens on top of the onions and rub the outside of the chickens with a little olive oil. Salt the inside and outside of the chickens. Place 4 lemon quarters in each chicken cavity. Add 7–8 grinds of fresh black pepper over the birds.
Roast in the middle of the oven for 15 minutes and then lower the temperature to 375° and roast for a further 1 hour to 1 hour, 15 minutes, turning the chickens once or twice so that all sides are evenly browned. When the chickens are cooked, remove them from the roasting pan and set aside to rest before carving, loosely covered with foil.
Cut the chickens and serve on hot plates with the onions from the roasting pan, the root vegetables and mashed potatoes.

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