Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Denise Nickerson, Lawrenceville, Georgia
Recipe by Southern Living August 2007

Gallery

Credit: Jennifer Davick

Recipe Summary

prep:
20 mins
bake:
1 hr 25 mins
stand:
15 mins
total:
2 hrs
Yield:
Makes 8 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together oil and next 6 ingredients until well blended.

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

  • 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.

  • 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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