Photo: Jennifer Causey; Styling: Claire Spollen
This dish only requires ten ingredients and acquires some incredible flavor thanks to sage, freshly minced garlic, and thyme.
Serves 4 (serving size: about 4 ounces chicken)
1. Preheat oven to 400°.
2. Remove skin from chickens; reserve skin for Dinner 2. Discard necks and giblets. Place chickens on the rack of a broiler pan coated with cooking spray.
3. Chop herb leaves; place stems in cavities. Combine leaves, garlic, and oil in a small bowl. Spread oil mixture evenly over chickens. Sprinkle chickens with pepper and salt. Squeeze lemon juice over chickens; place lemon halves in cavities. Secure chicken legs with twine.
4. Pour 3/4 cup water into bottom of broiler pan. Bake at 400° for 1 hour and 20 minutes or until a thermometer inserted in thigh registers 165°. Let stand ?15 minutes. Remove meat from bones. Reserve bones for stock in Dinner 3; reserve meat from 1 chicken for Dinner 3.