A Brace of Herb-Roasted Chickens
Notes: To make your own poultry rub, mix 1-1/2 teaspoons each dried thyme and dried oregano with 1 teaspoon each garlic powder, kosher or sea salt, and coarse-ground pepper. For adult tastes, spread a layer of goat cheese beneath the breast skin.
2 chickens (3 1/2 to 4 lb. each)
2 tablespoons packaged poultry rub (or make you own; see notes)
1 onion (6 oz.), peeled and cut into 1-inch chunks
1 lemon, ends sliced off, cut into 1-inch chunks
4 parsley sprigs
10 ounce fresh chèvre (goat) cheese or 2 packages (5 oz. each) Boursin cheese (optional)
2 tablespoons olive oil
-
Reserve chicken giblets for other uses. Pull off and discard lumps of fat
from chickens. Rinse birds inside and out and pat dry. 2. Sprinkle 1/2
teaspoon poultry rub in each bird’s body cavity. Place 1/2 the onion, lemon,
and parsley in each chicken. Pin body cavities shut with small metal
skewers. -
If using cheese, starting at the neck, gently push your fingers under
skin of each breast to loosen skin. Spread 5 ounces cheese under skin of
each chicken, pressing to form an even layer over breast. -
Rub skin of each chicken all over with 1/2 the oil and 1/2 the remaining
poultry rub. Set chickens, breasts up, at least 2 inches apart on a rack in
an 11- by 17-inch roasting pan. -
Roast in a 400° oven until a thermometer inserted through thickest part
of thigh to joint registers 175°, about 65 minutes (about 55 minutes in a
convection oven). -
Using pot holders to protect your hands, tilt chickens to drain juices
into pan. Set chickens on a platter and let rest in a warm place 10 to 15
minutes. Stir pan juices to release browned bits; skim and discard fat, and
pour drippings into a small bowl. Carve chicken and serve with juices.
Yield Makes 8 to 10 servings