Chicken Julie

CHICKEN JULIE

SIMPLE HERB ROASTED CHICKENS
Prep Time1 hr
Cook Time1 hr 30 mins
Course: Main Course
Keyword: Chicken, Roasted
Servings: 7 People

Ingredients

  • 2 Labelle Patrimoine Whole Chickens (3-4 lbs)
  • 10 sprigs each Fresh Herbs Thyme, Rosemary, Sage
  • 1 clove Garlic
  • 1 half Lemon
  • 4 TBSP Butter
  • 1 Large Yellow Onion Chopped
  • 1 Large Turnip Chopped
  • 1 Head Fennel Chopped
  • 2 Stalks Celery Chopped
  • 4 Carrots Peeled & Chopped
  • Garlic Powder
  • Italian Seasoning
  • Salt
  • Pepper

Instructions

  • PREHEAT OVEN TO 425º F
  • RINSE CHICKENS, REMOVE GIBLETS AND ANY EXCESS FAT, AND PAT DRY
  • STUFF THE CAVITIES WITH FRESH HERBS, LEMON AND GARLIC
  • BRUSH CHICKENS WITH MELTED BUTTER, THEN LIBERALLY SALT AND
    PEPPER BOTH OUTSIDES AND INSIDES
  • TIE LEGS TOGETHER WITH KITCHEN STRING
  • PLACE CHOPPED VEGETABLES IN THE BOTTOM OF A MEDIUM SIZED
    ROASTING PAN, LARGE ENOUGH TO FIT BOTH CHICKENS SIDE BY SIDE.
    DRIZZLE OLIVE OIL OVER VEGETABLES, THEN SEASON WITH SALT, PEPPER,
    GARLIC POWDER AND ITALIAN SEASONING TO TASTE.
  • PLACE CHICKENS ON TOP OF VEGETABLES, LEGS AND BREAST SIDE UP,
    WINGS TUCKED UNDERNEATH
  • ROAST UNCOVERED FOR APPROX 1 ½ HOURS, OR UNTIL A THERMOMETER
    PLACED IN THE MEATIEST PART OF THIGH (BUT NOT TOUCHING BONE)
    READS 165º
  • REMOVE FROM OVEN, MOVE CHICKENS TO A CARVING BOARD, AND COVER
    WITH TENTED FOIL FOR 15 MINUTES, WHILE PLACING VEGETABLES ON
    SERVING PLATTER. KEEP WARM IN OVEN
  • CARVE CHICKENS AND PLACE PIECES ON PLATTER ALONG SIDE
    VEGETABLES TO SERVE