CHICKEN JULIE
SIMPLE HERB ROASTED CHICKENS
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