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Roast Chicken 31

Roast Chicken 31 is built on Garlic, Salt, Extra Virgin Olive Oil, and Freshly Ground Pepper. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4 clove
• 2 tsp
• 4 tbsp
• 1 tsp
• 2 cup

Method (preview)

1. 1

   <- Roast Chicken 30 - Roast Chicken 31 - Rosemary Fig Orange ->

2. 2

   Position a rack in center of oven and preheat oven to 400F.

3. 3

   Clean chickens inside and out with cold water and pat dry.

4. 4

   Arrange on racks in a large roasting pan.

5. 5

   Chop garlic, then mash with salt to make a paste.

6. 6

   Transfer to small bowl.

7. 7

   Add oil, tarragon, basil, thyme, marjoram, oregano and pepper, and mix.

8. 8

   Rub remaining paste in body cavities, then place a lemon half in each cavity.

9. 9

   If desired, tie chicken legs together with kitchen twine.

10. 10

    Place chickens, breast side up, on rack in large roasting pan.

11. 11

    Roast 30 minutes, basting twice.

12. 12

    Scatter onions, carrots and celery in pan.

13. 13

    Roast about 20 to 30 minutes longer, basting once or twice, or until a meat thermometer inserted in thickest part of thigh, without touching a bone, reads 180F.

14. 14

    Transfer chickens to a platter.

15. 15

    Pour pan juices into a small glass measuring cup. (Discard vegetables in roasting pan.) Let juices stand 5 minutes, then skim off any fat from surface.

16. 16

    Place pan over high heat on stove.

17. 17

    When pan is sizzling, pour in degreased juices and broth.

18. 18

    Bring to a boil, stirring up browned bits on bottom of pan with a wooden spoon.

19. 19

    Strain into a sauceboat.

20. 20

    Carve chicken and serve with pan juices.