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Ингредиенты
- 2 x chickens - (3 1/2 to 4 lbs ea)
- 2 Tbsp. packaged poultry rub (or possibly make your own, see comments)
- 1 x onion - (6 ounce) peeled, and cut into 1" chunks
- 1 x lemon ends sliced off, and cut into 1" chunks
- 4 x parsley sprigs
- 10 ounce fresh chevre (goat) cheese (optional) (or possibly two 5-ounce pkgs. Boursin cheese)
- 2 Tbsp. extra virgin olive oil
Инструкции
- Reserve chicken giblets for other uses. Pull off and throw away lumps of fat from chickens. Rinse birds inside and out and pat dry.
- Sprinkle 1/2 tsp. poultry rub in each bird's body cavity. Place 1/2 the onion, lemon, and parsley in each chicken. Pin body cavities shut with small metal skewers.
- If using cheese, starting at the neck, gently push your fingers under skin of each breast to loosen skin. Spread 5 ounces cheese under skin of each chicken, pressing to create an even layer over breast.
- Rub skin of each chicken all over with 1/2 the oil and 1/2 the remaining poultry rub. Set chickens, breasts up, at least 2 inches apart on a rack in an 11- by 17-inch roasting pan.
- Roast in a 400 degree oven till a thermometer inserted through thickest part of thigh to joint registers 175 degrees, about 65 min (about 55 min in a convection oven).
- Using pot holders to protect your hands, tilt chickens to drain juices into pan. Set chickens on a platter and let rest in a hot place 10 to 15 min. Stir pan juices to release browned bits; skim and throw away fat, and pour drippings into a small bowl. Carve chicken and serve with juices.
- This recipe yields 8 to 10 servings.
- Comments: To make your own poultry rub, mix 1 1/2 tsp. each dry thyme and dry oregano with 1 tsp. each garlic pwdr, kosher or possibly sea salt, and coarse-grnd pepper. For adult tastes, spread a layer of goat cheese beneath the breast skin. If you have only one oven, roast the chickens, then keep them hot while the macaroni bakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 8 servings | |
| Calories 698 | |
| Calories from Fat 449 | 64% |
| Total Fat 49.83g | 62% |
| Saturated Fat 13.76g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 217mg | 9% |
| Potassium 604mg | 17% |
| Total Carbs 1.19g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.53g | 0% |
| Protein 57.51g | 92% |
