Prep Time
20 Mins
Bake Time
1 Hour 25 Mins
Stand Time
15 Mins
Yield
Makes 8 to 12 servings
Jennifer Davick

How to Make It

Step 1

Stir together oil and next 6 ingredients until well blended.

Step 2

If necessary, remove giblets and neck from chickens, and reserve for another use. Rinse chickens with cold water; pat dry.

Step 3

Loosen and lift skin from chicken breasts with fingers (do not totally detach skin). Rub 2 Tbsp. olive oil mixture evenly underneath skin of each chicken. Carefully replace skin. Rub remaining olive oil mixture over both chickens, coating evenly. Place chickens, side by side, on a lightly greased wire rack in a pan.

Step 4

Bake at 425° for 30 minutes; cover loosely with aluminum foil, and bake 45 to 55 minutes or until a meat thermometer inserted in thickest portion of breast registers 165°. Let stand 15 minutes before slicing.

Step 5

Note: Dried herbs and seasonings may be substituted for fresh. Substitute 1/2 tsp. garlic powder for minced, but use the same amounts for the other herbs and spices.

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