Rating: 4 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Chef John des Rosiers prefers to marinate his chickens for two days to allow the flavors of the herbs to infuse the chicken. We found that even a four-hour soak yields satisfying results. Roasting the chicken at a high temperature seals in juices and keeps the meat tender. Use sturdy kitchen shears to easily cut the chickens in half.

Recipe by Cooking Light October 2005


Recipe Summary

8 servings (serving size: about 4 1/2 ounces meat)


Ingredient Checklist


Instructions Checklist
  • Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat. Place chickens on a cutting surface. Split chickens in half lengthwise. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

  • Combine rosemary and remaining ingredients except cooking spray. Rub mixture under loosened skin and over breasts and drumsticks. Place chicken halves in large zip-top plastic bags; seal and marinate in refrigerator 4 hours or up to 2 days.

  • Preheat oven to 500°.

  • Remove chicken halves from bags. Place chicken halves, skin sides up, on a broiler pan coated with cooking spray. Bake at 500° for 30 minutes or until a thermometer inserted into meaty part of thigh registers 175°. Remove chicken halves from pan; cover and let stand 15 minutes. Discard skin.

Nutrition Facts

221 calories; calories from fat 30%; fat 7.3g; saturated fat 1.5g; mono fat 3.3g; poly fat 1.4g; protein 35.5g; carbohydrates 1.2g; fiber 0.5g; cholesterol 113mg; iron 2.2mg; sodium 500mg; calcium 31mg.