Jennifer Davick Photo by: Jennifer Davick

Herb-Roasted Chickens

This recipe goes with Pronto-Stuffed Pasta Shells

Southern Living AUGUST 2007

  • Yield: Makes 8 to 12 servings
  • Prep time: 20 Minutes
  • Bake: 1 Hour, 25 Minutes
  • Stand: 15 Minutes


  • 6 tablespoons olive oil
  • 1/2 cup poultry seasoning
  • 1/4 cup fresh rosemary leaves, finely chopped
  • 1/4 cup fresh thyme leaves, finely chopped
  • 4 teaspoons fresh minced garlic
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 (3- to 4-lb.) whole chickens


1. Stir together oil and next 6 ingredients until well blended.

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

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.

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.

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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Herb-Roasted Chickens Recipe